Pâtes aux ragoût de boeuf

Pâtes aux ragoût de bœuf à la Gigondas

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The beauty of food is that regardless of the origin of the Pâtes, it can be translated in every language and the flavours can be modified to the palate of a nation. Ragoûter means “to stimulate the appetite” and so this full bodied sauce with the meat braised in red wine with loads of tomatoes, spices and herbs can be a very inviting pairing with a young Gigondas. The non-filtered vegetal aromas infused in berries, this Gigondas did not only complement my meal, but brought it to a different dimension; the flavours of the sauce and the well defined tannins of the wine was the highlight of my pairing.

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Susana Kawai

Food & Wine

www.foodwithsusi.com



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