Pâtes aux ragoût de boeuf

Pâtes aux ragoût de bœuf à la Gigondas


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.


Susana Kawai

Food & Wine


5 views0 comments

Recent Posts

See All