VARIETAL CONVERSATIONS

Le Cabernet-Sauvignon

Cabernet-Sauvignon is one of the 58 grape varieties that make IGP Pays d’Oc so varied and exciting. The official quality endorsement is featured on the bottles.

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The aromas I conjure up

Ripened in the Pays d’Oc sunshine, my powerful aromatics are the first to express themselves, through distinctive flavours of blackcurrant, cedar and spice. As I mature, I develop more complex aromas of game and forest floor in contact with oak.
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My favourite occasions

I’m said to be virile and robust, so obviously my favourite occasion is after-match celebrations! But I’m also enjoyed with a good barbecue shared with family and friends or at the dinner table when the weather cools down.
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The dishes I prefer

Provided they’re full of flavour, any type of grilled meat suits me down to the ground. In cooler weather, I also make the ideal partner for dishes served with a sauce because I have the kind of powerful aromas and velvety texture that enhance their flavour.
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My little secret…

Not wishing to boast, I am thick-skinned! The reason why I was the most widely planted grape variety in the world is probably because of my thick, tough skin which protects me from frost and disease.

My favourite dish

Camargue bull steak with piperade

Clean the bellpeppers and cut them into strips.

Soften the chopped onion in olive oil in a saucepan and then add the bellpepper strips, sugar, sprig of thyme, salt and pepper.

Leave to cook for 35 to 40 minutes over a low heat, stirring regularly and adding a glass of water halfway through.

Sear the Camargue bull steaks for a few minutes on a grill or your barbecue and serve them with the piperade, thyme juices and a glass of Cabernet-Sauvignon IGP Pays d’Oc at the right temperature.

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