Tag Archives: Cotes du rhone

Domaine Des Orgnes Merlot

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OCTOBER WINE CLUB:

Mellow style logoFT-MERLOT_LesOrgnes_Rhone-bottleDomaine Des Orgnes
Régal des Cigales
Merlot
Côtes du Rhône, France

MELLOW WINE STYLE

Deep and intense red in color with an aroma of black fruits and hints of spices. The palate is well-balanced, round and very fruity.

WINE DETAILS:

  • Varietal: 100% Merlot
  • Vineyard: 25 hectares
  • Location: On the alluvial plain where the Rhône and the Gard river flow together at the foothill of the medieval village of Montfrin
  • Appellation: Côtes du Rhône, France
  • Soil: Alluvial plain
  • Harvest: Mechanical
  • Vinification: All bunches are destemmed, co-macerated in thermoregulated stainless-steel vats. The fermentation durations vary from 7 to 10 days below 80.6ºF. Off-loading and pumping-over are mostly used to extract the delicacy of the berries
  • Maturation: After two rackings, maturation on fine lees for 5 to 6 months. A very gentle filtration takes place before the bottling.
  • Serving Temperature: 59-63ºF
  • Food Pairings: Pumpkin pie, cold cuts platter and beef tournedos.

ABOUT THE WINERY:
Founded in 1953 by Jean de Gérin-Ricard, Domaine des Orgnes is above all, a family story.  For three generations, the Gérdin-Ricard family passed down not only expertise and love for the vine, but also shared passion for craft, tradition, and terroir.  Nestled half way between the Provencal town of Avignon and Nîmes, this family vineyard is planted on each bank of the Gard river at the most Southern part of the Côtes du Rhône appellation. At a cycling distance to the famous Roman aqueduct Pont du Gard, the Domaine des Orgnes was first planted by the Romans. Today, brothers Emmanuel and Michel de Gérin-Ricard carry the torch as the third generation, refining the estate’s potential while honoring its roots. Guided by their family motto “I change my sky, but not my soul” (je change de ciel mais pas d’âme),  their elegant cuvées remain faithful to their origin and embody both heritage and heart. Learn more here.

pumkin-pie-blogPumpkin Pie

INGREDIENTS:

  • 1 9-inch Homemade pie crust , or store-bought, deep dish, unbaked
  • ¾ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 2 large eggs
  • 15 ounce can canned pumpkin or fresh pumpkin puree
  • 12 ounce can evaporated milk

DIRECTIONS:

  1. Preheat oven to 425ºF
  2. In a large bowl beat the eggs and pumpkin together.  In a separate bowl, combine the sugar, cinnamon, salt, ginger and cloves, and add to pumpkin mixture.
  3. Gradually stir in the evaporated milk. Carefully pour mixture into unbaked pie shell.
  4. Bake at 425ºF for for 15 minutes. Reduce temperature to 350°F; bake for 40 to 50 minutes longer, or until the pie is set. Check for doneness by giving the pie a gentle wiggle. The center may jiggle just a tiny bit. It will continue to set up as it cools. Or, it is done when a sharp knife inserted in center comes out clean.
  5. Cool completely on a wire cooling rack. Serve immediately with whipped cream and caramel pecan topping, if desired.

Information & Photos © Domaine des Orgnes – All Rights Reserved.
© Recipe courtesy of Tastes Better from Scratch.

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Domaine Des Orgnes Chardonnay Régal des Cigales

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OCTOBER WINE CLUB:

FT-REGAL-DES-CIGALES-WHITE_LesOrgnes_Rhone-bottleSilky styleDomaine Des Orgnes
Régal des Cigales
Chardonnay
Côtes du Rhônes, France

SILKY WINE STYLE

Pale in color with emerald highlights. This wine has nose that highlights white fruits such as William pear and vine peach, then citrus fruits like pomelo. The palate is fresh, round and generous.

WINE DETAILS:

  • Varietal: 100% Chardonnay
  • Vineyard: 25 hectares
  • Location: On the alluvial plain where the Rhône and the Gard river flow together at the foothill of the medieval village of Montfrin
  • Appellation: Côtes du Rhône, France
  • Soil: Rolles pebbles on limestone clay
  • Exposure: South east facing
  • Harvest: Mechanical in early morning
  • Vinification: Temperature between 57.2ºF-68ºF. The grapes are pressed on arrival. Settling then alcoholic fermentation in inox tanks with thermoregulation to ensure the preservation of the wine’s aromas.
  • Maturation: Aging on the fine lees in inox tanks during 6 months
  • Serving Recommendation: Serve at 42ºF
  • Food Pairings: Appetizers, fish, and goat cheese.

ABOUT THE WINERY:
Founded in 1953 by Jean de Gérin-Ricard, Domaine des Orgnes is above all, a family story.  For three generations, the Gérdin-Ricard family passed down not only expertise and love for the vine, but also shared passion for craft, tradition, and terroir.  Nestled half way between the Provencal town of Avignon and Nîmes, this family vineyard is planted on each bank of the Gard river at the most Southern part of the Côtes du Rhône appellation. At a cycling distance to the famous Roman aqueduct Pont du Gard, the Domaine des Orgnes was first planted by the Romans. Today, brothers Emmanuel and Michel de Gérin-Ricard carry the torch as the third generation, refining the estate’s potential while honoring its roots. Guided by their family motto “I change my sky, but not my soul” (je change de ciel mais pas d’âme),  their elegant cuvées remain faithful to their origin and embody both heritage and heart. Learn more here.

French-Ravioli-blogRavioles du Dauphiné (French-Style Ravioli)

INGREDIENTS:

For the Dough:

  • 3 ¼ cups 00 flour
  • 1 pinch salt
  • 4 large eggs

For the Filling:

  • 1 cup crème fraîche
  • 8 ounces Comté, grated
  • ¼ cup finely chopped parsley
  • ¼ cup finely sliced chives
  • 2 tablespoons thyme leaves
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

For the Beurre Monté:

  • 1 tablespoon water
  • 8 tablespoons unsalted butter
For the Garnish:
  • Minced parsley
  • Grated Parmesan
  • Black pepper

DIRECTIONS:

  1. Arrange the flour and salt on a work surface in a round nest shape with a depression in the center.
  2. Place the eggs into the center and beat them with a fork, mixing the flour with the eggs a little at a time until the dough firms up.
  3. Use your hands to keep mixing and then press and knead the dough a little until you can form a rough ball.
  4. Knead the dough on a lightly floured surface for 10-15 minutes until it’s smooth and elastic and springs back when pressed. Wet your hands with water if the dough won’t hold together or add a tablespoon of flour if it’s wet and sticking.
  5. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
  6. Meanwhile, place the crème fraîche, Comté, parsley, chives, thyme, salt, and pepper in a mixing bowl and stir well to combine. Transfer the filling to a piping bag and set aside.
  7. Divide the dough into 4 equal pieces and shape 1 piece into a rectangle. Rewrap all dough not currently being worked, including any scraps.
  8. Run the piece of dough through the thickest setting on a pasta machine. Fold over the short ends to square the edges and run the piece through again on the same setting.
  9. Continue to roll the dough through the machine, selecting the next thinnest setting each time. Stop rolling when the dough is just under 1 millimeter thick (often the last setting).
  10. Place part of the rolled sheet of dough over 12 depressions in a ravioli mold and lightly press the dough down to line the depressions.
  11. Pipe filling into each depression to fill them completely but not higher than the upper border of the mold.
  12. Fold the dough over to cover the filling and simultaneously press the air out of each ravioli. Use a rolling pin to roll the top firmly enough to seal but not hard enough to cut the ravioli into individual pieces.
  13. Remove the ravioli sheet from the mold and trim the 4 outer edges with a ravioli cutter. Repeat the process with the remaining dough and set the sheets aside on a towel to dry slightly.
  14. Bring a large pot of salted water to a boil.
  15. Meanwhile, start making the beurre monté by heating the water in a small saucepan until it comes to a boil.
  16. Lower the heat to a low simmer and add the butter 1 tablespoon at a time, whisking each time until emulsified. Do not raise the heat above a bare simmer.
  17. When the pasta water boils, place 2 ravioli sheets in the water, lower the heat to a gentle boil, and let them cook until they float, about 2 minutes.
  18. Spoon a little butter onto 2 individual dishes and then carefully remove the ravioli sheets with a strainer and place them on the butter, spooning a little more butter on top. Cook and plate the remaining ravioli sheets in the same way.
  19. Garnish the ravioli sheets with parsley, Parmesan, and black pepper.
  20. Serve immediately.

Information & Photos © Domaine des Orgnes – All Rights Reserved.
© Recipe courtesy of Tasting Table.

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October Wine Club Pairing Recipe

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OCTOBER WINE CLUB:

Mellow style logoFT-REGAL-DES-CIGALES-RED_LesOrgnes_Rhone-bottleDomaine des Orgnes
Régal des Cigales
Syrah / Grenache
Côtes du Rhône, France

MELLOW WINE STYLE

Dark, deep purple in color this wine has generous black fruity aromas with hint of licorice. The palate highlights real black fruit compote with blackberry, blueberry and red cherry mix. It’s very round and smooth.

WINE DETAILS:

  • Varietal: 70% Syrah, 30% Grenache
  • Vineyard: 25 hectares
  • Location: On the alluvial plain where the Rhône and the Gard river flow together at the foothill of the medieval village of Montfrin
  • Appellation: Côtes du Rhône, France
  • Soil: Alluvial plain
  • Harvest: Mechanical
  • Vinification: All bunches are destemmed, co-macerated in thermoregulated stainless-steel vats. The fermentation durations vary from 10 to 15 days below 80.6ºF. Off-loading and pumping-over are mostly used to extract the delicacy of the berries
  • Maturation: After two rackings, maturation on fine lees for 5 to 6 months. A very gentle filtration takes place before the bottling.
  • Serving Recommendation: Serve between 59ºF-63ºF
  • Food Pairings: Spiced pork tenderloin, honey roasted duck breast and Thai beef salad

ABOUT THE WINERY:
Founded in 1953 by Jean de Gérin-Ricard, Domaine des Orgnes is above all, a family story.  For three generations, the Gérdin-Ricard family passed down not only expertise and love for the vine, but also shared passion for craft, tradition, and terroir.  Nestled half way between the Provencal town of Avignon and Nîmes, this family vineyard is planted on each bank of the Gard river at the most Southern part of the Côtes du Rhône appellation. At a cycling distance to the famous Roman aqueduct Pont du Gard, the Domaine des Orgnes was first planted by the Romans. Today, brothers Emmanuel and Michel de Gérin-Ricard carry the torch as the third generation, refining the estate’s potential while honoring its roots. Guided by their family motto “I change my sky, but not my soul” (je change de ciel mais pas d’âme),  their elegant cuvées remain faithful to their origin and embody both heritage and heart. Learn more here.

Thai-grilled-steak-salad-blogThai Grilled Steak Salad

INGREDIENTS:

For the Marinated Steak

  • 8 oz Picanha steak, tri-tip, or another grilling steak , about 1-inch thick
  • ¼ teaspoon ground black pepper
  • 1 teaspoon soy sauce
  • 1 ½ teaspoons oyster sauce
  • ¾ teaspoon sugar
  • ½ tablespoon water
  • 2 teaspoons neutral oil

For the Salad

  • 2 tablespoons uncooked jasmine or Thai glutinous rice
  • 1 Makrut lime leaf, optional
  • 2 teaspoons fish sauce
  • 2 tablespoons water or unsalted chicken or beef stock
  • 1 tablespoon fresh lime juice
  • ½ teaspoon sugar
  • ½ teaspoon roasted chili flakes, or to taste
  • 1 small stalk lemongrass, bottom half only, thinly sliced
  • 3 tablespoons thinly sliced shallots
  • ½ cup mint leaves, loosely packed
  • ½ cup chopped cilantro
  • 2-3 leaves sawtooth coriander, chopped, optional
  • Thai sticky rice, for serving

DIRECTIONS:

  1. Combine all steak marinade ingredients and stir until the sugar is dissolved. Place the steak in a sealable plastic bag or in a container that isn’t much bigger than the size of the steak, then add the marinade and toss to coat the steak all over. Marinate for at least 2 hours and up to overnight, turning the steak at least once in between to redistribute the marinade. If marinating for more than 2 hours, put the steak in the fridge.
  2. If refrigerated, bring the steak out to room temp at least 30 minutes before grilling. Grill in a closed preheated barbecue over medium-high heat (400°F) for 6 to 8 minutes for a ¾ inch (2 cm) thick steak for medium doneness. Turn the steak at least twice, or every 1.5 minutes or so, for more even cooking.
  3. While the steak rests, make the toasted rice powder by adding the rice and the Makrut lime leaf, (if using), to a dry skillet and cook over high heat, stirring constantly until the rice has developed a dark brown color, or about 3-4 minutes. Pour the rice and lime leaf onto a plate to cool slightly, then grind into a powder using a mortar and pestle or a coffee grinder.
  4. Once the steak has rested for at least 5 minutes, thinly slice it into bite-sized pieces, then add to a medium mixing bowl along with any of the collected steak juices. Add 1 tablespoon (15 ml) of the water or stock, plus the fish sauce, lime juice, sugar, chili flakes, and the toasted rice powder; toss to mix well.
  5. Add the lemongrass, shallots, mint, cilantro, and sawtooth coriander (if using) and toss to mix. Taste, and if the flavor feels a little too salty, add the remaining water or stock to dilute. Serve immediately with Thai sticky rice.

Information & Photos © Domaine des Orgnes – All Rights Reserved.
© Recipe courtesy of Hot Thai Kitchen.

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