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  What to drink with Domaine Hauvette wines?

  Posted in: Articles

  The Domaine Hauvette, located in Saint-Rémy-de-Provence, is one of the greatest names in Provencal viticulture. Managed by Dominique Hauvette since the late 1980s, this estate is renowned for the exceptional finesse of its wines, their verticality, mineral tension and remarkable aptitude for ageing. Biodynamic vineyard management (Demeter certified), attention to the limestone terroirs of the Alpilles, ageing in ovoid concrete vats and the absence of superfluous inputs make Domaine Hauvette...

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  What to drink with Mas Jullien wines?

  Posted in: Articles

  The wines of Mas Jullien, crafted by Olivier Jullien in the Hérault hinterland, are among the finest in the Languedoc. Located in Jonquières, in the foothills of the Terrasses du Larzac, the estate has been renowned since the 1990s for the finesse, elegance and singular expression of its cuvées. Working the vines organically (and partly biodynamically, without certification), Olivier Jullien vinifies with great freedom, far from fashions, seeking depth more than immediate effect.

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  What to drink with Domaine de Trevallon wines?

  Posted in: Articles

  The Domaine de Trévallon, located in Saint-Étienne-du-Grès, Provence, on the edge of the Alpilles, is one of the most emblematic estates in the south of France. Growing biodynamic vines for several decades, Trévallon produces singular red and white wines, marked by a deep respect for the limestone terroir, low yields, and uncompromising winemaking.

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  Food and wine pairing: Flemish carbonade

  Posted in: Food & wine

  Flemish carbonnade, or stoofvlees, is an iconic dish from northern France and Belgium, simmered for a long time in brown beer with onions, brown sugar, gingerbread and mustard. Its rich, deeply caramelized and spicy character makes it a winter specialty that's both comforting and powerful, with a melt-in-your-mouth texture and deep aromas.

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  Wine and food pairing: duck hearts a la plancha

  Posted in: Food & wine

  Grilled duck hearts are a rustic yet refined dish, emblematic of certain gastronomic traditions in southwestern France. Their firm yet melt-in-the-mouth texture, their pronounced but not overpowering flavor, and the brisk grilling that enhances their aromatic intensity, call for wines with character, structure and precision. It's a question of harmonizing the power of this singular meat with a wine capable of supporting it while revealing its depth.

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  Wine and food pairing: gambas a la plancha

  Posted in: Food & wine

  Gambas a la plancha, grilled over high heat with a drizzle of olive oil, garlic, parsley and sometimes a touch of chili or lemon, offer a concentrate of marine flavors, caramelized sweetness and aromatic intensity. This dish, emblematic of southern cuisine, blends the iodized power of shellfish with a meaty texture, often accentuated by the juices from cooking..

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  Wine and food pairing: hummus

  Posted in: Food & wine

  Chickpea hummus is an emblematic preparation of Levantine cuisines, appreciated for its creamy texture, mild flavor and aromatic complexity derived from sesame (tahini), garlic, lemon and olive oil. A vegetable dish par excellence, it gains in depth when accompanied by warm pita bread, crunchy crudités or grilled vegetables. This discreet yet persistent richness calls for balanced food and wine pairings, in which freshness, aromatic delicacy and low tannin intensity are paramount.

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  Wine and food pairing: barbecued sea bream

  Posted in: Food & wine

  Barbecued sea bream is a true icon of Mediterranean summer cuisine. Its fine, slightly fatty and highly fragrant flesh expresses itself with subtlety when wood-fired cooking adds a smoky, warming note. A healthy, natural dish of great apparent simplicity, grilled sea bream calls for wines capable of underlining its finesse without overshadowing it, prolonging the iodized sensation without hardening it, and responding to both the fish's soft texture and the herbal or citrus flavors often used...

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  Wine and food pairing: barbecued pork kebabs

  Posted in: Food & wine

  Barbecued pork skewers, often marinated with spices, herbs, sometimes honey, lemon or mustard, combine the tenderness of the meat, a slight sweetness and the smoky aromas of fire-cooking. This type of dish calls for wines that are both fleshy and digestible, capable of matching the aromatic richness of grilled pork while refreshing the palate.

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  Wine and food pairing: fresh French peas

  Posted in: Articles

  Fresh French-style peas, gently cooked with spring onions, sometimes a leaf of lettuce and some bacon, offer a subtle balance between vegetable sweetness, a slight sweetness and savory touches. This light, fragrant spring dish calls for fine, delicate wines carried by a lovely aromatic freshness, without excess power.

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  Wine and food pairing: barbecued sardines

  Posted in: Food & wine

  Barbecued sardines, with their fatty, iodized flesh and intense flavor, call for a wine capable of coating this power while refreshing it. For a balanced, expressive match, opt for a dry, taut white wine with a nice minerality, or possibly a frank, structured rosé.

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  Food & wine pairing: Risotto with green asparagus

  Posted in: Food & wine

  Green asparagus risotto is a dish that fully belongs to vegetable and spring gastronomy. Green asparagus, sweeter and less bitter than white asparagus, develops delicate aromas of chlorophyll, fresh vegetable, hazelnut and sometimes butter when cooked well. Risotto, on the other hand, brings creaminess, roundness and a slightly milky character thanks to Parmesan, butter or olive oil.

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