Provençal Memories and Mas de Gourgonnier Rouge #Winophiles

The sun rises on Mt. Saint Victoire just east of Aix en Provence

Winophiles Dream of Red Wines from Provence
Our French Winophiles are spending February imagining our selves enjoying a glass of red wine in Provence, sigh…  Come along with our group and look back and ahead to trips to Provence and a wonderful glass of wine.  Skip down to the bottom of this post for links to all my fellow Winophiles posts, and join our chat on Saturday Feb. 20!

(click on any photo for a full size slide show)

Provençal Memories
We’ve had the opportunity to travel to Provence on a couple of occasions. The photos above are from western side of Provence, Les Baux de Provence which is the home of Mas de Gourgonnier. On a future trip, you can bet I’ll plan a visit!

Organically farmed in Les Baux de Provence, Mas de Gourgonnier Rouge is a classic

Mas de Gourgonnier
The Cartier family has farmed the estate at Mas de Gourgonnier since the eighteenth century, they first planted vines in 1950. They have never worked with chemicals on the land and were early believers in organic farming. They have been certified organic since 1975! Grapes are hand harvested, native yeasts are used, wines are bottled unfined and unfiltered.

Mas de Gourgonnier Les Baux de Provence AOP 2017 (locally $20 or online here) : 56% Grenache, 22% Cabernet Sauvignon, 12% Syrah, 10% Carignan. 

Eye: Medium Ruby
Nose: Medium plus aromas of ripe red cherries, strawberries, ripe blueberries, rosemary, black olive, cloves.
Mouth: Dry, medium acidity, medium plus fine-grained tannins, medium alcohol, medium plus body, medium plus finish. Ripe red cherries, blueberries, rosemary, black olive, fennel. Observations: An easy to enjoy red wine for winter stews and braises. 

Perfect wine with braised beef, stew or your favorite pot roast

Thoughts on Mas de Gourgonnier with Braised Beef
Truth be told, almost any red wine you like will pair beautifully with a braised beef roast. Southern Rhône reds and Provençal reds are particularly well matched, and even more-so if you use the same wine as your braising liquid. This is simply a classic winter dish and the meal itself is the finish, but you had the pleasure of smelling it cook all afternoon!

French Winophiles Provençal Red Wine Discoveries
Just take a look at all the great ideas for Provençal Rouge wine from our French Winophiles. Why not join our chat on Saturday Feb. 20 at 10-11 am Central Time?  Just look for #Winophiles on Twitter!

Classic Red Wine Braised Beef

This is a classic method of braising an inexpensive cut of beef.  I use Julia Childs’ twist (from her bœuf bourguignon recipe) of cooking the pearl onions and carrots separately, and adding them in at the final assembly.

Ingredients

  • 2.5-3.5 lb chuck roast, blade roast or other inexpensive braising cut of beef
  • 16 oz. red wine – I used a second bottle of Mas de Gourgonnier
  • 1 large onion, coarsely chopped
  • 1 carrot, coarsely chopped
  • 1 celery stalk, coarsely chopped
  • 2 garlic cloves, peeled, smashed and chopped
  • Fresh sprigs of sage, thyme and rosemary, tied with kitchen twine
  • 8-10 whole black peppercorns
  • 1 lb of carrots, peeled and cut into bite size sticks, quarters for the larger pieces, halves for the thinner ones.
  • 12 oz. bag of frozen pearl onions.  I used fresh pearl onions once, never again! All that peeling….
  • 2 oz. red wine
  • butter
  • Extra Virgin Olive Oil (EVOO)
  • Sea salt and freshly ground black pepper

Instructions

  • The night before you cook, salt the beef with 1/2 tsp salt per pound of beef. Store in the refrigerator overnight
  • Pre-heat oven to 300 deg. F
  • Melt 1 Tbsp butter and 1 Tbsp EVOO over medium heat in a dutch oven on the stovetop. 
  • Brown all sides of the meat including the larger edges, 5-10 minutes per side. Set the meat aside on a plate.
  • Add the onions, chopped carrot, chopped celery, garlic to the pan and sauté over medium heat until softened, about 10 minutes.
  • Add the wine to the pan, bring to a boil, scraping the bits off the bottom of the pan. Continue to boil to reduce the wine by about half.
  • Add the meat back to the dutch oven, add the herb garnish, cover and place in the center of the oven.
  • Check the pot after about 15 minutes, it should be gently bubbling away.  Adust the heat up or down to achieve that relaxed bubbling.
  • Check the roast at 90 minutes and carefully flip it over. Total oven time is about 3 hours.
  • While the roast cooks
  • Sauté the pearl onions in 1 Tbsp EVOO until lightly browned.  Add 2 oz. red wine, and simmer the onions in the wine until reduced.
  • Add 1 Tbsp butter and 1 Tbsp EVOO to a large skillet over medium heat.  Add the carrots and sauté until lightly browned but still a bit firm, about 10 minutes.
  • The Finish
  • Remove the meat from the braising pan. 
  • Pour the braising liquid through a sieve, pressing the solids lightly to extract the liquid. 
  • Heat the braising liquid in a small pan. Either reduce the liquid to your desired consistency or add a bit of flour pre-mixed with cold water (avoid lumps) and add to help thicken the sauce to a gravy consistency.
  • Serve with mashed potatoes, polenta or grain of your choice.

 

Comments
12 Responses to “Provençal Memories and Mas de Gourgonnier Rouge #Winophiles”
  1. culinarycam says:

    That looks divine! At first glance, I thought those carrots were cinnamon sticks! As always, your travels have me longing to get on a plane. One of these days…

  2. Certified organic since 1975? and only $20? wow! The blend in this wine sounds divine.

  3. Jeff, my wine’s vines face Mount Saint Victoire so thank you for that first pic! Truly it is hard to think of anything better than a perfectly prepared pot roast.

  4. Lynn says:

    I’m curious, do they show their organic certification on the back label? It’s fantastic so many wineries have farmed sustainably / organic for a long time. Yet so many bottles I pick up don’t indicate this, and many times, neither does the website. Do you know if there’s a cost for using one of the certifying entities logo on a label? I’d think not but never know. As always, great photos Jeff!

  5. Great post! Such beautiful shots of the area and the pairing!

  6. $20 for certified organic French wine, that is a deal!
    Your braised beef reminds me of my mom’s growing up. I think I know what I am making this Sunday.
    Your photos bring Provence and the food to life, well done.

  7. robincgc says:

    Your photos are always so stunning and really capture the essence of a place. Thanks for that mini getaway. As always your dish looks amazing and the wine sounds delicious!

Trackbacks
Check out what others are saying...
  1. […] Jeff at Food Wine Click! shares some “Provençal Memories and Mas de Gourgonnier Rouge” […]

  2. […] Jeff of Food Wine Click! shares Provençal Memories and Mas de Gourgonnier Rouge. […]

  3. […] Jeff of Food Wine Click! shares Provençal Memories and Mas de Gourgonnier Rouge. […]



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: