Create your own
French Dinner Party
As many of you know, I am a confirmed Francophile - I even took the test! With Easter being our next celebration, I thought it opportune to put together a typically French Easter menu:
I would suggest a salad of quail eggs (Oeufs de caille) to start, it will need a fresh fruity wine with some character, such as Cuvee Adeleine from the Ventoux, a Southern Rhone white blend, equally their Classic Ventoux Red would work, particularly as the salad contains Prosciutto making it suitable for either red or white pairing. Gigot d'agneau is the traditional main course at Easter in France. I found a fabulous recipe from Nigella, who is not very french, however her recipe does reflect the true taste of French lamb. Serve it with mixed, roasted root vegetables with fresh herbs.
This combination needs a wine with great personality and solid structure. The very elegant Grenache dominant La Croix from Chateau Unang is perfect for this. It has a IWSC silver medal as a bonus.
Apparently Mary Berry agrees with me (and the French in general) that a delicious platter of French cheeses should follow our main course and precede the dessert. The French believe that you can continue on with whichever wine you had with the main course and continue to enjoy it with the cheeses. That is a great theory; the type of wines that go with your platter will of course depend on the cheese selection - but that is another subject for another day. What better way to finish than with an authentic Mousse au Chocolat, adapted from "Mastering the Art of French Cooking" by Julia Child. My many (!) followers know that I would definitely pair this with a red wine over anything else. You could therefore continue with La Croix but I would look for something with a little more Syrah in the blend and could fortunately turn to La Source from Chateau Unang. Formidable!!
All wines are included in the Mixed Case in the next column and are of course on the website.