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.
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.