Asian beef soup with the Syrah
This exotic recipe is the perfect alliance between the black fruit aroma of the Syrah and the spicy note of this dish.
Food and wine pairing
Roast beef with Crozes-Hermitage
The meet will be juicy and tender. The Crozes-Hermitage tannins appreciate the beef blood company. This one 'drawn’ the tannin for a perfect combination. The red beef meat very rare brings out the Crozes-Hermitage.
Rack of lamb with Cornas Champelrose
The lamb is a strong meat, so it needs a quick reply, the Cornas Champelrose answers very well to this criterion thanks to its fruits, the tannins and the hint of pepper.
Grenadine of veal stuffed with prune and roasted almondBy La Villa Margot
Cornas les Eygats will combine perfectly with veal, and bring elegance and finesse to this sweet / salty dish.
Duck foie gras cooked in terrine
The roundness and elegance of Saint Joseph "Les Royes" will marry wonderfully foie gras thanks to its sweet notes of honey brought by the marsanne.
Vegetables with white Saint Joseph
It’s delicate to pair cold or warm vegetables with wines. The white Saint Joseph cuvee “Domaine” is a good alliance to assert his mineral character, to finish with taste of toast thanks to the maturation.
It also match with parmesan cheese.
Duck breast fillet with red Saint-Joseph
The Red Saint-Joseph is powerful and spicy, which is a good combination with the duck breast fillet. The wine spices form a good alliance with the sugary taste of this recipe.
Asian beef soup with the Syrah
This exotic recipe is the perfect alliance between the black fruit aroma of the Syrah and the spicy note of this dish.
Roast beef with Crozes-Hermitage
The meet will be juicy and tender. The Crozes-Hermitage tannins appreciate the beef blood company. This one 'drawn’ the tannin for a perfect combination. The red beef meat very rare brings out the Crozes-Hermitage.