Chateau Rouviere Wine Pairing Recipe

Braised Beef & Carrots

braised-beefINGREDIENTS:
•  2 lbs (1 kg) stewing beef
•  2 onions
•  1 slice belly pork, diced
•  cooking fat
•  1 small can tomato purée
•  bay, thyme, sage
•  1 cube beef stock
•  2 garlic cloves
•  6 carrots, peeled and sliced
•  salt and pepper to taste

DIRECTIONS:
Cut the meat into equal pieces.  Heat the fat, and then sauté the meat in a cast iron casserole dish.

Once all of the meat pieces are browned on all sides, remove them from the casserole, and brown the chopped onions and diced belly pork.

Dissolve the beef stock cube in ¼ liter (2 cups) of water.

Put the meat back into the casserole, pour in the stock, tomato purée, peeled and sliced carrots, garlic and herbs.

Season with salt and pepper, stir and leave to stew for 90 minutes on low heat.   Serves: 6.   Recipe courtesy of Vinadeis Winery, France.

Chateau_Rouviere_SMmellowChateau Rouviere
Grenache, Syrah, Mourvedre
Minervois, France

At Landure, in the cradle of Cathar history, Marielle and Luc Rouvière are perpetuating the family tradition. “We also unearthed fragments of Gallo-Roman amphorae which were used to transport wine by ship,” explains Luc Rouvière.   In 1649, the Abbey of Fontfroide sold the estate’s land to one of Luc’s ancestors.  More than two hundred years later, Luc’s great-great-grandfather founded the Château in 1870, during the region’s golden age of wine-making. The Minervois appellation was recognized in 1985 and Luc and Marielle moved to the estate in order to continue its conversion. In 1998, Val d’Orbieu selected the couple for their top quality wines matured in oak barrels, firmly establishing their reputation. This GSMC pairs well with red meats, game and cheeses.winemaker-Olivier-Dauga

“Lovely deep dark ruby color.  A subtle nose of blackberry, raspberry and garrigue aromas.  On the palate this wine is harmonious with soft tannins and spicy finish.” – Olivier Dauga, winemaker

Winemaker: Olivier Dauga
Appellation: Minervois, France
Varietal Blend:  40% Grenache, 40% Syrah, 10% Mourvedre, 10% Carignan
Analysis: 13% alcohol / volume, 3.5 pH, 6.3 g/l TA
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

 

Day 7 – Last Day on the Seine!

Rack of Lamb

Rack of Lamb

Liz Barrett with AMA Waterways

Liz Barrett with AMA Waterways

Apricot Trilogy

Apricot Trilogy

We are back in Paris for the final leg of our Celebration of Wine Cruise on the Seine! Last evening we dined at the Chef’s Table specialty restaurant at the ship’s stern. Chef prepared chicken carpaccio with tuna – basil cream, pan fried salmon with sesame – lavender crust and porcini salsa, grilled lamb rack with herb mash potato, rijta, and broccoli, and a dessert honoring the apricot – a spoonful of apricot sorbet in a waffled caramelized crepe, an apricot pastry dumpling, and a shot glass of Marillen liqueur!

Place de Vosges, Marais

Place de Vosges, Marais

French Garden, Marais

French Garden, Marais

Crepes Cart

Crepes Cart

Moulin Rouge Selfie

Moulin Rouge Selfie

Today’s excursion explored the Marais neighborhood of Paris, featuring remnants of the ancient wall of Paris, the mansions of the French nobility, and the traditional home to Paris’ Jewish population. We strolled through the Place de Vosges and visited its art galleries and cafes. Once back to the ship, we enjoyed a Champagne tasting with Preston Mohr, learning about the Champagne region of France, levels of sweetness in Champagne, and the difference between vintage and non-vintage Champagnes. Did you know that vintage Champagne takes less effort to produce than non-vintage because vintage Champagne is supposed to have a unique taste, while non-vintage must have a consistent taste year after year, even though grapes are used from different growing years? Tonight Chef prepared a special Thanksgiving entrée of turkey meat, prune stuffing, French crosne, beet root, carrot mash, and cider sauce for the American passengers as well as a scrumptious cream of pumpkin soup. After dinner, Belgian classical artist La Strada performed in the lounge, delivering a beautiful collection of stringed arrangements with their guitar and violin.

Montmartre Artist Colony

Montmartre Artist Colony

Eiffel Tower at Night

Eiffel Tower at Night

We spent our additional free day in Paris taking in the exquisite artwork of Monet, Cezanne, Renoir, Rousseau, Picasso, Matisse, Degas, Manet, Redon, and Rodin at the Musee d’Orsay and the Musee de L’Orangerie, and exploring the sights and sounds of Montmartre. Montmartre is a fascinating area of Paris, featuring the Sacre Coeur Basilica, the Moulin Rouge, and many art galleries and cafes. We saved the grand finale for last, ascending to the very top of the Eiffel Tower after dinner that night! What an incredible view of the romantic City of Light!

Grand Palais, Paris

Grand Palais, Paris

Barry and Kim Wiss

Barry and Kim Wiss

Executive Team

Executive Team

Au Revior, AMALegro!

Au Revior, AMALegro!

As difficult as it is to say au revoir to France, we are anxious to return to our family and friends in North Carolina and at Winestyles. We have made many priceless memories and some new friends as well. We cannot say enough about our AMA Waterways experience – the service, attention to detail, caring attitude of the crew, the exquisite food and beverage, and the overall accommodations aboard AMALegro have been top notch. One of our fellow passengers summed it up well when she said “every day has been both enjoyable and educational”.

Thank you to our Trinchero wine hosts, Barry and Kim Wiss, who have also been gracious in sharing their experience and knowledge. What a terrific way to experience a country – there is substantial truth in the statement “an ocean cruise takes you to a country; a river cruise takes you through a country”!

Truly the best way to TASTE, LEARN and ENJOY! 🙂

Cheers,

Michael and Tiffany Reynolds, proprietors of WineStyles Greensboro, NC

 

Entrecote a la Bordelaise Bordeaux Pairing Recipe

Entrecote Bordelaise is a classic French meat dish that marries well with a good bottle of Marquis de Lalande, Bordeaux Rouge.  Serve with sautéd potatoes or fries and green beans.

french-steakINGREDIENTS:
• 2  New York Sirloin cut steaks
• 7  tablespoons of butter
•  2 shallots, finely chopped
• 1/2 cup of red wine
• 1 cup of beef stock
• 2 tablespoons chopped parsley
• salt / black pepper

DIRECTIONS:
Season the steaks with salt and pepper on both sides. Heat the pan to smoking point and add half the butter. Place the steak in the pan and brown it on both sides – give it about two to three minutes on each side to sear it first, and then let the meat cook through to your taste. Prepare both steaks in this way and then set them aside.

In the same pan, (drain excess butter if needed), cook the shallots. Put them in the pan and stir from time to time until they are soft and starting to turn golden.   When the shallots are done, add the red wine to the pan and give it a good stir to deglaze the pan.

Now, add the beef stock to the pan and stir until everything is blended. Let it to simmer for 5 minutes or until reduced.  Cut the remaining butter into small pieces and add them to the sauce one at a time, mixing so that they melt into the mixture: this will give the sauce a rich flavor and give it an appetizing glossy finish.

Cut the meat across the grain into thick slices and arrange them on a plate.  Add some chopped parsley to the sauce, and then pour little of the sauce over each steak.  Serve the rest of the sauce in a gravy boat.   Serve with sautéd potatoes, fries and some green beans. Recipe courtesy of Food.com

Marquis-de-Lalande-Bordeaux-RougeMarquis de Lalande
Bordeaux
Bordeaux, France

Armand Lalande, great economist, member of the Medoc and Consulate of Austria-Hungary, founded the house wine trade “A.LALANDE & CIE” in 1840.  As one of the jewels of Bordeaux located in the historic district Chartrons, House A. Lalande & Co. specializes in the breeding and trading of Bordeaux wines worldwide. This Bordeaux rouge is made from select Merlot grapes; a blend of young wines providing fruit and richness, and older wines accounting for depth, complexity, and a beautiful structure. After bottling, the blend is cellared for several months in order to achieve a fine balance.  Beautiful, brilliant, rich, cherry-red color, that already displays slight bricking on the rim. Starts out full-bodied and rich on the palate, going on to reveal an elegant tannic structure and spicy red fruit flavors.

DougFrost“This vintage in Bordeaux is a newbie and the best examples show black cherry fruits allied with minty, savory notes; combining fruit and herbs to create classic Bordeaux complexity.” – Doug Frost, Master Sommelier and Master of Wine

Appellation: Bordeaux Controlee, France
Varietal Blend:  100% Merlot
Analysis: 12.5% alc/vol

Stuffed Tomatoes Pairing Recipe

INGREDIENTS:
• 4 ripe beefsteak tomatoes (or zucchini, red peppers, potatoes)
•  1 pound ground beef
•  1/2 cup bread crumbs
•  1 yellow onion
•  1/4 cup parsley, finely chopped
•  1 tablespoon fresh thyme leaves, chopped
•  1/4 cup olive oil
•  1/3 cup Gruyere
•  Sea salt
•  Pepper

DIRECTIONS:
Preheat the oven to 400° F.  Cut the tops off of each tomato and reserve the top. It will become a little hat, or as the French say, le chapeau.  Using a spoon, remove the seeds and scoop out the innards being careful not to pierce through the tomato flesh. Sprinkle tomatoes with sea salt and turn them upside down so that the excess water drains out.
With the exception of the olive oil, mix together all the other ingredients by hand until combined.  Place the stuffing in each tomato, sprinkle with Gruyere, and cover with the cut tomato top. Drizzle a little extra olive oil on top, and sprinkle with salt and pepper.   Bake uncovered for 40 minutes, then allow to sit for 10 minutes before serving.  Serve with a side dish of rice or mushroom risotto.  Recipe compliments of Château Rouchereau.

Rocher-LideyreChateau Lideyre
Cotes de Castillon
Bordeaux, France

Merlot is the main grape variety in the hillside vineyards located next to the Saint-Emilion appellation. This is blended with the other great Bordeaux grape variety, Cabernet Franc.  Philippe Bardet comes from a long line of wine growers and has been applying an environmentally-friendly approach with just the right technological balance in his vineyards for over fifteen years.  Bardet is always among the last to pick his grapes, which are entirely hand-sorted. Automated temperature fermentation control systems make it possible to keep the wines on the skins for a long time while maintaining perfect control of extraction.  Depending on the wine’s age, it goes perfectly well with grilled meats, duck and lamb chops, as well as roast chicken and medium-strong cheeses.

winemaker-eric-marin“Intense garnet-red color with crimson highlights and a full-bodied, subtle bouquet featuring berry fruit, very ripe black currants and violets.  The  after taste follows through with aromas of toast and spice.” – Eric Marin, winemaker

Winemaker: Eric Marin
Appellation: Cotes de Castillon Controlee, France
Varietal Blend:  87% Merlot, 13% Cabernet Franc
Analysis: 13.6% alc/vol
Aging: 75% American Oak, 25% French Oak, aged 14 month