The famous beverage of Bacchus is a fabulous partner in the preparation of so many and tasty recipes. Yes, it’s great in the glass to accompany your food but it’s also fabulous in some amazing dishes. Tonight we’re cooking a diverse menu that all use fantastic red wines from amuse to dessert.
Red wine cooked spaghetti with peppers, walnuts and parsley
Both of which are cooked using Vigné-Lourac – Duras Cabernet
Chorizo, chicken and baby broad bean warm salad
Spinach, feta and pea potato cakes with candied shallots
All of which are cooked using Domaine de Salvy – Cuvée Naîs
Thick slices from a local chateaubriand cut with a balsamic, rosemary and a red wine reduction
Seared tuna steak in sweet and sour red onion and red wine sauce
Winter Vegetable Ragu
Sauté vegetables with beans and lentils in a tomato, chilli and date sauce cooked with red wine and Smoked mozzarella croutons
Cooked with Château de Mayragues – Clos des Mages
Poached pear in red wine and orange syrup. Honey mascarpone. Toasted almonds.
Black Forest brownie with a cassis and red wine syrup and clotted cream ice cream