Tag Archives: Carignan

Fillet of Lamb with Couscous and an ASDA Exploration

Our aperitif was to sample a bottle of Macon-Villages Chardonnay, Caves de Lugny 2010. This is 13% alcohol and just £5.00 from ASDA. The label says “Crisp & elegant with apple and citrus flavours, beautifully balanced, with a hint of … Continue reading

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Moussaka and a Cotes du Roussillon Villages

Moussaka is a rather rich combination that needs some crisp, sharp-tasting leaves and some bland bread to mop up the sauce. The wine needs to be red, fruity and fresh, but with more heft than sayBeaujolais. I chose Cotes du … Continue reading

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Patlican Kebabi and Reds from the Pays d’Oc

We would call it Aubergine Pot Stew; in Turkey it is the much more exotic sounding Patliçanli Tençere Kebabi. This is aubergines and lamb, which anyway go together perfectly, plus onions, potatoes and carrots that blend in beautifully. Despite being … Continue reading

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Wine with Bangers and Mash? And Blending Grapes

Fond as we are of sausages in the UK, we somehow can’t accept them as ‘proper’ food, only as something easy. Compare that with the host of continental sausages and salamis or, even better, French andouillettes which are made from … Continue reading

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Spicy Lamb and Fitou

D wanted to try a recipe of Sky Gyngell’s for a small leg of lamb served with harissa, which is a hot North African paste. I thought this would be the perfect opportunity to try robust peppery wines and I … Continue reading

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Pure Carignan with Beef Casserole

The beef is cooked robustly in beer and served with traditional mash and carrots, not fancy, just a perfect winter dish. Carignan is grown in vast quantities in the Languedoc, but is mostly used as a ‘filler’ in blends like … Continue reading

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Beef & Port with Mushrooms and a St Chinian

This recipe is the only survivor in our repertoire of the ‘70s Cordon Bleu part work. It uses rump skirt, and it’s important to get that right, plus port and enormous mushrooms that are served whole. Domaine Siméoni St Chinian … Continue reading

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