September 2020 - Vignobles&Compagnie

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September 10, 2020 :

Vignobles & Compagnie recipes

PIECE OF BEEF…

September 6, 2020 :

A year in the vineyard: the harvest

THE 2020 VINTAGE…

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PIECE OF BEEF AND MEAT JUICE

To make our entry into the fall, we decided to bet on tradition. A nice piece of beef of your choice and small seasonal vegetables just cooked on the side…
And with that?

To sublimate everything, we suggest you get started in making a beautiful, concentrated and ultra tasty meat juice. It will serve as a base for your sauces and preparations, in turn giving more flavor to the dishes. For this recipe which calls on know-how and tradition, we are therefore delivering to you the secrets of chef Alain Ducasse.

Ingredients for the meat juice base
1 kg of bone-in meat trimmings (beef brisket / veal / lamb neck)
1 onion of 80 g
100 g butter, cut into pieces
1 clove of garlic
1.5 l of white chicken stock

Ingredients for preparing the gravy
500 g of bone-in meat trimmings
1 shallot
1 clove of garlic
3 sprigs of thyme
10 g peppercorns
15 cl of white chicken stock
1 l of meat juice base
Olive oil
Salt, freshly ground pepper

.
Step 1: Preparation of the gravy base

Cut the meat into cubes of approximately 4 x 4 cm. Peel and cut the onion into eight wedges. Crack the garlic clove. In a casserole dish, heat a drizzle of olive oil. Brown meat and bones until nicely browned. Add the butter, onion and garlic clove. Stir well, lower the heat and finish coloring them gently without burning them. Pour the contents of the casserole dish in a colander then put it back in the casserole dish. Degrade and reduce in batches with a base of Côtes du Rhône Blanc Vignobles & Compagnie. Then wet with the rest. Filter the cooking butter through a strainer. Reserve it. Cook gently for 1h15, skimming regularly. Pour the contents of the casserole dish into a large colander. Pass the juice base collected through a Chinese. Cool it. Keep it cool.

Step 2: Prepare the gravy

Cut the meat pieces into cubes of approximately 4 x 4 cm. Peel the shallot. Cut it into 8 mm rings. Crack the garlic clove. In an oiled casserole dish, brown the meat until the pieces are golden. Add the reserved cooking butter, thyme, pepper, shallot and garlic clove. Stir well and cook gently for 10 to 15 minutes. Pour the contents of the casserole dish into a colander. Deglaze the casserole dish with a little Côtes du Rhône Blanc Vignobles & Compagnie stock. Reduce and repeat this operation several times. Return the meat to the casserole dish. Pour in the previously prepared gravy base (recipe above). Cook, skimming regularly, until the juice is nicely coated. Place in a colander. Filter the juice collected through a Chinese cheesecloth then through a strainer. Pepper. Cool. Reserve in the fridge.
Then heat this juice to cover the plate when serving.

Enjoy your meal !

THE 2020 VINTAGE IS UNDERWAY

Extremely early harvest for this 2020 vintage, with the first harvests of our Viogniers at the very end of August. Then in mid-September for our reds … 2020 therefore never ceases to amaze us.

A complicated year for men, with the international events we know, but also for winegrowers with a nature that has not stopped racing for months. A mild spring, a few welcome rains, a hot summer, an early veraison … And here we are, harvesting our first grapes at the end of August! An exception that could become a habit if climate change persists for years to come.

The Château des Sources, in the heart of Costières de Nîmes, has therefore not escaped the rule, and it is under a bright sun that the first berries returned to the cellar for the development of this future vintage 2020. To preserve the freshness on the berries, and in the bottle afterwards, we therefore harvest at night the whites but also the reds that will be used for our future rosés (if need be remembered, pink grapes do not exist ;-).

Freshness and fruity are the key words and our teams do not hesitate to get up at dawn to develop gourmet and elegant wines.

The reds: Syrah, Grenache, Mourvèdre, waited a little longer to reach perfect maturity. Our teams closely follow the evolution of the berries to reach alcoholic and phenolic maturity in the right balance, which will allow us to best reveal our terroir.

To do this ? Tasting in the rows for each grape variety, each plot. In situ tests supplemented by more detailed laboratory analyzes. When science and know-how complement each other in a quest for excellence …

The 2020 vintage is underway … to be continued!

Monthly Archives: September 2020

Vignobles & Compagnie recipes

A year in the vineyard: the harvest