Friday, August 18, 2017

An Affordable Red and Tapenade, Languedoc-Style #Winophiles


Here we are at the August 2017 event for The French Winophiles, a wine-swilling, food-loving group started by Christy of Confessions of a Culinary Diva and, now, jointly coordinated by Jill of L'occasion and Jeff of Food Wine Click. This month, Jill has sharing affordable wines. She asked us to turn our attention to wines around the $20 price point. So, if you're reading this in time, hop on Twitter on Saturday, August 19th and follow the hashtag #Winophiles.

All the Posts

Red Wine, Languedoc-Style
The affordable red I decided to share: Gerard Bertrand's Languedoc 2011. At my local BevMo, it was $19.95 and it was part of the 5-cent wine sale. So, I picked up two bottles for $20!!

This Syrah-Grenache blend has a deep red hue with violet highlights. On the nose, I get aromas of fruit while on the palate it was more complex with notes of anise and gingerbread. This was a powerful yet pleasing wine. I'm glad I got two bottles!



Tapenade, Languedoc-Style
Tapenade can be spread on baguettes as I did tonight, but, like anchoïde, it also makes a wonderful dip for crudités. Store the uneaten tapenade in the refrigerator.

Ingredients

  • 2 C whole olives, pitted (I used Niçoise)
  • 3 t brined capers
  • 1 t brine from the capers
  • 3 to 4 anchovies, olive oil-packed
  • 1 large clove of garlic, minced
  • zest from 1 organic lemon
  • juice from 1 organic lemon
  • olive oil
  • freshly ground pepper
Procedure
Place the olives, capers, bring, anchovies, garlic, and lemon zest in the bowl of a food processor. Add the lemon juice. Process or blend, drizzling in olive oil until desired consistency. Season to taste with pepper.

9 comments:

  1. I love the combination of the tapenade with those rich Languedoc reds!

    ReplyDelete
  2. You've given me a great idea Cam! We brought back these, what appear to be very small olives from Italy, but they're capers. But not the kind you buy in the store here. They 2x that size with stems attached. Anyway, have been wondering what to do with them. And your tapenade recipe sounds like a great idea. I dig that Bertrand! Salute!

    ReplyDelete
    Replies
    1. Those are caperberries. It's the second fruit, so to speak, of the same bush. They ARE like a cross between capers and olives. Never thought to use them like that. Great idea.

      Delete
    2. Ou-wow! I could see a flatbread pizza with your tapanade, a few caper berries, fresh figs, goat cheese, and perhaps prosciutto. And of course that Languedoc red, parfait!

      Delete
  3. 5¢ sale.....Everytime you write a post I turn green!!! Sounds like a match made in Heaven Cam.

    ReplyDelete
  4. Yum! Love a good tapenade. I'm curious about the wine, too. Is that the Cross of Malta on the label? Do you know if there's a story attached?

    ReplyDelete
  5. Love the tapenade combo! And such a fan of the Gerard Bertrand wines–such a good value and biodynamic to boot!

    ReplyDelete
  6. I hear all good things about this producer! I am thinking this weekend would be an excellent time to try this combo!

    ReplyDelete
  7. I hear all good things about this producer! I am thinking this weekend would be an excellent time to try this combo!

    ReplyDelete

Share Buttons