May 2019 - Vignobles&Compagnie

May 30, 2019 :

A year in the vineyard : flowering

Sunny and dry,…

1 silver and 2 bronze medals

The Decanter World Wine Awards is recognized as one of the most important competitions in the world. Particularly known for its rigorous selection of wines as well as the composition of its jury of experts. Real wine professionals, among the most respected in the world.

For this contest, we had the opportunity to be selected and win several medals:

🥈 Silver medal :
Châteauneuf-du-Pape les Granges des Papes 2018

🥉 Bronze medals:
Châteauneuf-du-Pape Vignobles & Compagnie 2017
Gigondas Les Sources de Montmirail red 2018

Thank you to all the Decanter team!

FRESH GOAT AND BEET TERRINE

Remember, at the beginning of April, we offered you two seasonal vegetables to choose from, for a recipe idea to pair with our wines Vignobles & Compagnie. The poll spoke and so it was THE BEET that was chosen by the majority for a seasonal recipe, simple and tasty.

We therefore offer our recipe of the month, to test at home, we look forward to your comments and tasting photos! For this great first, we suggest you start with a recipe that will require little material: take food film and small cake molds.

Ingredients for 6 people:
3 large red beets
250g of fresh goat cheese
10cl of liquid cream
2 sheets of gelatin
Fresh basil
Mustard
Olive oil
Balsamic vinegar & raspberry vinegar
Salt pepper

STEP 1 : Cut your beets in thin slices (about 5mm), for the most organized, the ideal would be to cut them with the mandolin ... Then, spread them on paper towels.

2ND STEP : In a bowl, mix goat cheese with chopped basil leaves, season with salt and pepper and mix until creamy. Put your gelatin sheets in a bowl of cold water to soften them, then melt them in the liquid cream slightly warmed. Stir in the goat and basil mixture.

STEP 3: Take your cake pans and wrap with food film. Spread a layer of beetroot around the mussels, fill with a layer of goat cheese and alternate beetroot and goat cheese until you reach the cake mold. Finish with a layer of beetroot.

STEP 4: Fold the food film (pay attention to the tender). Finally put a weight on the terrine and leave in the fridge for about 3 hours.

STEP 5: Make a lightly tangy vinaigrette: mustard, balsamic vinegar, raspberry vinegar, olive oil, salt, pepper, mounted like a mayonnaise. Top your terrines with vinaigrette and serve with a mesclun.

FOOD AND WINE : To serve as a starter with a Costières de Nîmes rosé, Château des Sources or a Côtes du Rhône Les Combelles Vignobles & Compagnie.

Enjoy your meal !

Decanter World Wine Awards 2019

A year in the vineyard : flowering

Vignobles & Compagnie recipes

1 silver and 2 bronze medals

FRESH GOAT AND BEET TERRINE

Monthly Archives: May 2019

Decanter World Wine Awards 2019

A year in the vineyard : flowering

Vignobles & Compagnie recipes

1 silver and 2 bronze medals

FRESH GOAT AND BEET TERRINE