Skip to main content

A Riff on Clapassade + Château Saint Roch Chimeres 2016 #Winophiles


For June's French Winophiles event, Lynn of Savor the Harvest is hosting and she's asked the group to look at the wines of Maury. Read her invitation here.

If you reading this early enough, feel free to jump in on our Twitter chat. We'll be live on Saturday, June 19th at 8am Pacific time. Just follow the hashtag #Winophiles and be sure to add that to anything you tweet so we can see it. Here's what the writers are sharing...


To Maury


When Lynn announced the topic, I was curious if I would be able to find a bottle of wine from Maury. Maury is both a town - in Northern Roussillon, in the Southern France - and an appellation. It lies inland from the Mediterranean by less than 40 miles and is bordered by the Corbières mountains and the foothills of the Pyrénées.

And I thought I had found a wine to fit the topic: Château Saint Roch Chimeres 2016. But, when I read the label a bit more carefully, it clearly stated "next to the village of Maury." Ooops.

In the Glass

The Château Saint Roch Chimeres 2016 is a blend of Grenache, Syrah, and Carignan. The vines are planted on black schist and schistous clay soils near Maury, so it carries that Côtes du Roussillon Villages appellation name.  


Made up of 40% Black Grenache, 30% Syrah, and 30% Carignan, this wine was aged half in demi-muids, 600-liter capacity oak barrels, and half in concrete tanks.

This wine poured an inky purple. On the nose, there were floral aromas with notes of red fruits and a hint of dark chocolate. On the palate, this wine is earthy with a tinge of herbs and blackberry. This bold wine played well with earthy flavors of Clapassade, at least my version of the dish!

Clapassade

Clapassade is a traditional dish from the Languedoc-Roussillon region. It's hearty and has many variations. Mine is a riff on the traditional which uses all of the same ingredients: slowly simmered lamb, honey, olives, and star anise. Since I was making this at the end of a work day, I used ground lamb and sheep's sausages instead of lamb shanks or lamb steaks.

Ingredients serves 6

  • 1 organic red onion, peeled and diced
  • 1 Tablespoon olive oil
  • 1 pound ground lamb
  • 1 pound sheep's sausages
  • 1/2 cup white wine
  • 1/2 cup tomato sauce
  • 2 cups stock (I used a homemade chicken stock)
  • 1 Tablespoon honey (I used a local raw wildflower honey)
  • 1 cup green olives, pitted
  • 3 to 4 star anise
  • freshly ground salt, to taste
  • freshly ground pepper, to taste
  • Also needed: mashed potatoes for serving

Procedure

In a large soup pot, heat a splash of olive oil. Add the ground lamb. Break up the meat with a wooden spoon and cook until no pink remains. Stir in the onions and turn to coat.

Nestle the sausages into the pot and pour in the white wine, tomato sauce, honey, and stock. Stir in the olives and the star anise. Bring the liquid to a boil, then cover, and reduce heat to a simmer. Braise for 30 minutes. Uncover and raise the heat to medium. Cook until the sauce reduces by half. Season to taste with salt and pepper. Serve hot over mashed potatoes.

That's a wrap for our Maury #Winophiles event. We'll be back next month with a dive into the wines of Alsace. Stay tuned.

Comments

  1. That stew sounds divine and I love that you made a meal local to the wine.

    ReplyDelete
    Replies
    1. It really was a fun and tasty dish! I will have to make it again when I find an actual Maury wine.

      Delete
  2. This sounds delicious Cam! I bought the same wine and didn’t realize until it arrived that it was a close miss of the Maury Sec region proper.

    ReplyDelete
    Replies
    1. Yep, Cathie. But it was still a delicious pour.

      Delete
  3. Cam I think your wine totally classifies as "Maury" even if it is not in the Maury or Maury Sec AOCs. Outside the village of Maury is still the Maury region. I had a white wine by the same producer that was under the Cotes du Roussillon AOC. I assumed it was because the wine was white. The other wine went under the IGP Cotes du Catalanes, but the grapes were grown and the wine produced in Maury. There are so many wines to explore here and I think many of the winemakers are coloring outside the lines. That's okay with me!

    ReplyDelete
    Replies
    1. Thanks, Robin. I definitely need to do a lot more research as to the AOCs. But it was a delicious wine nonetheless.

      Delete
  4. Robin is 100% correct! There's the village and the wider appellation of Maury. It really boils down to how the producer chooses to classify her/his wine. The difficult part is confirming the winery location is within the appellation zone. You'll see in my post, I have one that went from IGP Cotes Catalanes to Cotes du Roussillon Village and his 2019 vintage is now Maury Sec- same wine. I didn't realize how difficult it would be for people to find Maury AOC and Maury Sec in the US. I'm glad you found this and joined us. On the pairing, I like your Clapassade riff- keep it simple. To me, the dish conjures up moroccan-ish cuisine. Another Camilla recipe I've tucked away!

    ReplyDelete
    Replies
    1. Thank you for hosting. This was such a fun topic despite the wine being such a challenge to find.

      Delete
  5. The dish and wine both sound delicious and perfect together. Next to Maury is good enough!

    ReplyDelete
    Replies
    1. I agree! Thanks for reading and commenting, Linda.

      Delete
  6. Given Maury's remote-ness, I think you can take full credit for your wine!

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa

Learning About Chablis, A Compelling Label, and Gougères #PureChablis #Winophiles #Sponsored

  This is a sponsored post written by me on behalf of  Chablis Wines   in conjunction with the  May 2021 Chablis  #Winophiles  event.  Complimentary wine was provided for this post  though no other compensation was received.  This page may contain affiliate links. Jill of L'Occasion is hosting the French Winophiles this month and we are turning our eyes towards the wines of Chablis. And Chablis Wines* graciously sponsored the event, sending sample to several members of our group. I will be sharing pairing for all of these soon. But I received my package at the final hour and only had time to explore one bottle so far. If you are reading this early enough, join in the live Twitter chat on Saturday, May 15th at 8am Pacific. Just follow the hashtags #Winophiles and #PureChablis. And be sure to add those to anything you tweet so we can see it. Here's what the #Winophiles crew is sharing about all things Chablis... Pinny at Chinese Food and Wine Pairing gives us All Things #PureCh