- Camilla shares The Concept of Lutte Raisonnée and Braised Pork Paired with a Frémillant at Culinary Adventures with Camilla
- Wendy shares An Edible Cheeseboard and a Crisp Rosé from Languedoc at A Day in the Life on the Farm
- Jane shares Languedoc Corbières Rosé with Salade Nicoise at Always Ravenous
- Robin shares Languedoc – does it need to find itself? at Crushed Grape Chronicles
- Jill shares Try These Organic Languedoc Wines at L'Occasion
- Gwendolyn shares her Languedoc post at Wine Predator...Gwendolyn Alley
- Jeff shares A Lighter Hand in Languedoc at Food Wine Click!
This wine is a Frémillant, an old Occitane word referring to light red wine. A direct-press rosé is a blend of 40% Mourvèdre, 30% Cinsault, 20% Grenache, and 10% Syrah. The pale hue of the wine belies its depth of character. Complex notes of summer melons and berries are balanced an intriguing salinity and minerality. This is a food-friendly wine that I paired with a heavier dish. It held its own to a delightful result.
- 1 Tablespoon butter
- 1 Tablespoon olive oil
- 2 pounds pork (I used boneless ribs)
- freshly ground salt
- freshly ground pepper
- 1 cup organic white onion, diced
- 1 teaspoon cumin seeds, toasted until fragrant and coarsely ground
- 1 teaspoon coriander seeds, toasted until fragrant and coarsely ground
- 1 Tablespoon dried oregano
- 1 teaspoon dried rosemary
- 1 to 2 bay leaves
- 3 to 4 cups rough chopped cabbage
- 2 cup stock (I used chicken stock)*
- 1 cup wine (I used leftover white wine)
Place toasted cumin seeds, coriander seeds, dried oregano and dried rosemary in a mixing bowl. Roll the pork pieces in the spice mixture, coating all sides as much as possible. Rub the spices in and set aside.
Melt butter in olive oil in a Dutch oven or other pot with a tight fitting lid. Add pork and sprinkle with salt and pepper. Brown meat on all sides, approximately 1 to 2 minutes per side. The more you let it brown, the better the flavor!