Barton & Guestier

Côtes du Rhône "Les Galets"

Appellation: Côtes du Rhône
Vintage: 2021
Red
$15.00
$15.00
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Product description
B&G Cotes du Rhones "Les Galets" is a dry red wine from the Côtes du Rhône region of France, made from a blend of Grenache, Syrah, and Mourvèdre. This wine has a full-bodied with a nice fruity and spicy aftertaste.
Wine Characteristics
Characteristics
Grape Varieties: 55% Grenache, 35% Syrah, 10% Mourvèdre.
Appearance: Intense purple red color
Nose: Intense nose of flowers (violet) and black fruits (black cherry, blackcurrant) combined with peppery hints.
Palate: Full on the palate with a nice fruity and spicy aftertaste.
Serving Temperature: 61F to 65F
Pairing: Spicy food, red meat in sauce, cheese
Environmental Certification: Vegan Friendly



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Product Reviews

Food Pairing

Stew of Beef with French Fries

Ingredients

  • 1 gk quality diced stewing beef
  • 2 onions
  • 30g butter
  • 500ml brown beer
  • 1 slice of white bread
  • 2 tablespoons spicy mustard
  • 1 small bunch fresh thyme
  • 2 bay leaves
  • cornstarch
  • 6 large potatoes
  • Salt and pepper

Preparation

Preparation: 10min

Cooking time: 2h

For 4 people

Peel the onions and chop them into not too small pieces. Heat a large casserole, melt the butter and fry the onions on a medium heat. Add the beef and fry for 10-15 minutes. Add the beer, the thyme and the bay leaves. Spread the mustard onto the slice of bread and place it on top of the meat. Add salt and pepper to your taste. The cooking time depends on the quality of the meat. Put the lid on and simmer slowly on your hob for at least 1:30 hours. Stir from time to time preventing it to burn. Remove the lid for the final half hour of simmering. Thicken the sauce if necessary with some cornstarch.
The sauce should have a pretty thick consistency. Meanwhile, peel the potatoes and cut them by hand into uniform chips. They do not have to be thin: perfect French fries are 10 mm thick. Do not wash the fries because then you rinse the starch off. Heat the fryer at 280F. Poach the fries a first time at 280F until they float. Drain in a bowl with paper towels. Brake just before serving a second time at 275F until they are golden brown and crisp. Pour the fries again in a bowl with paper towels so they can drip off. Sprinkle with some salt. Serve a portion of stew with fries.