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
- An Affordable Red and Tapenade, Languedoc-Style by Camilla at Culinary Adventures with Camilla
- Navigating the Languedoc with Domaine Magellan by Lauren at The Swirling Dervish
- 4 French Wine Finds $20 and under with Croque Monsieurand Monte Cristo from Gwen from Wine Predator
- Each day should be a celebration by Wendy from A Day In the Life on the Farm
- Surprisingly Affordable Wine Region: Bordeaux! by Jeff at Food Wine Click
- My Favorite Under $20 Pet Nat; Patrice Colin “Les PerlesGris” by Martin at ENOFLYZ Wine Blog
- Affordable French Wines Paired with Simple Chicken SheetPan Dinner by Jane at Always Ravenous
- Two Bargains from Bordeaux and Bergerac by Lynn at Savor the Harvest
- Mapping France in Wine Bottles: Where to Get AffordableFrench Wine is the topic on L'occasion
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
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.
I love the combination of the tapenade with those rich Languedoc reds!
ReplyDeleteYou'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!
ReplyDeleteThose 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.
DeleteOu-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!
Delete5¢ sale.....Everytime you write a post I turn green!!! Sounds like a match made in Heaven Cam.
ReplyDeleteYum! 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?
ReplyDeleteLove the tapenade combo! And such a fan of the Gerard Bertrand wines–such a good value and biodynamic to boot!
ReplyDeleteI hear all good things about this producer! I am thinking this weekend would be an excellent time to try this combo!
ReplyDeleteI hear all good things about this producer! I am thinking this weekend would be an excellent time to try this combo!
ReplyDelete