Tavel Mordorée and cuisine
Some ideas for food and wine pairing
Domaine de la Mordorée Tavel lends itself to being paired with many dishes.
Here are some general pairing suggestion :
• Anything that has tomatoes in it
• Anything with garlic
• Anything that is reasonably spicy
(for spicier pairings, a 3 or 4 year-old Tavel is recommended)Some cuisines that, in general, agree well
with Tavel :Provençal Cuisine, Mediterranean, Chinese, Japanese, Indian, Indonesian, Lebanese, Mexican, Caribbean.
Some specific pairings :
• Stuffed tomatoes à la Provençale
• Lamb chops or shanks
• Aïoli (salt cod in a court bouillon sauce with lots of garlic)• Seabass, Red mullet, John Dory, Scorpion fish (in fact, any fish with a strong character)
• Grilled Tuna or tomato
• Fish or Tuna sushi
• Tajine of lamb or chicken
• Ratatouille • Bouillabaisse (fish soup) .
• Paëlla
• Couscous
• Curry lamb or chicken
• Cuttlefish or scampi « à l’américaine » (in a tomato sauce)
• Goast’s cheese
Another very nice food match: a Tavel as an aperitif with canapés of fresh porcini and Parma ham with olive oil.
After a discussion with 3 people we know: a gourmet, a restaurant owner (Les Doctrinaires in Beaucaire in the Gard) and a connoisseur, we have found some very interesting food and wine pairing :
- Veal “Milanese”
- Duck breast marinated in merlot, served rare (of Restaurant Les Doctrinaires)
- Fillets of red mullet with citrus fruit (Les Doctrinaires)
- Skewered scallop with grilled bacon (Les Doctrinaires)
- Crayfish salad with mesclun salad and spicy sauce (Les Doctrinaires)
- Apple tart tatin served with, at the last moment, a pan seared foie gras deglazed balsamic vinegar (Les Doctrinaires)
- Pan seared foie gras on a bed of chilled red tuna tartar
Some agreements suggested by Patrick Chazallet (www.chazallet.com) :
• With Tavel du Domaine de la Mordorée 2005 :
- Duck and wild sorrel purée
- Caponata (vegetables sauteed with olives and capers)
- Tajine of lamb with purple olives
• With Tavel du Domaine de la Mordorée 2007 :
- Melon sprinkled with hazelnut oil and long pepper
- Parisian brioches stuffed with gray shrimps, lemony sauce
- Young pigeon with cabbage (sauerkraut style)
In our section "Gastronomy" you'll find recipes made to achieve a good agreement between the dish and wine, the recipes are free of charge and you can use them freely ... Click here...
E-mail :info@domaine-mordoree.com - PHONE : +33 4 66 50 00 75 - FAX : +33 4 66 50 47 39
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