Côtes du Rhône wines are delicious sipped with the Tandoori Côte de Boeuf recipe imagined by Masterchef: Finalist The Professionals Exose Grant Lopo-Ndinga
There are meals meant to hold a place in your heart.
This is the story of one person who will always be highlighted in the “oooo, do you remember when” chatter when the opportunity arises.
Because who would have thought that tandoori beef and classic French wines would be a perfect match?
I was invited by Côtes du Rhône Wines to spend an evening at home, cooking, sipping wines and then evaluating the results.
They didn’t have to ask twice.
Vinification in Côtes du Rhône dates back 2000 years. Today, many wine producers are family businesses, going back several generations.
The wines of the region have easy to understand quality rankings and are very good value for money.
The Côtes du Rhône appellation covers both the north and the south of the Rhône Valley. Wines with the Fantastic Villages classification are found in the southern Rhône.
On the other side of the Rhône, the Syrah (mainly in the north), Grenache and Mourvèdre (mainly in the south) grape varieties are the pillars of the red styles.
White Viognier, Clairette, Grenache Blanc, Marsanne and Roussanne grapes create cheeky flavors in white wines.
The Rhône region has delicious white wines. It’s not all red in these parts.
And there is a region – Tavel – which is devoted solely to the production of rosé wines. A total of 12 grape varieties can be used, but all must include Grenache Noir.
Let’s come back to my party animal which was definitely not a burden.
The culinary star was: Tandoori Rib of Beef.
The recipe I followed was created by Chef Exose Grant Lopo-Ndinga who reached the final of MasterChef: The Professionals in 2019.
Here are the ingredients of the marinade which are all combined in a blender: 3 teaspoons of garlic puree; 3 teaspoons of ginger puree; 6 green peppers; 6 red peppers; 300 ml of yogurt; 3 teaspoons of Garam Masala; 3 teaspoons of ground cumin; 3 teaspoons of curry powder; 3 teaspoons of chili powder; 50 ml of lime juice; 300 g cilantro (cut the bottom half of the stems).
I then nestled Côte de Boeuf (enough for two) in its cushion of spicy sweetness for four hours (the recipe said one).
I seared, caramelized, then baked to the desired tastes.
I don’t apologize for a recipe in this wine space because it was absolutely delicious with our Rhône wines. It was the best food and wine combo I have enjoyed in a long time.
There is a little video of me, three drinks in it, which I will not share publicly.
But I say: “The surprising combination of beef with tandoori spices and a glass of Côtes du Rhône is so interesting.
“Red wine has a spicy kick on the back that matches the kick in the beef. Unbelievable.”
The beef was served with a red wine sauce (wine from the Rhône, of course), a cream of mushroom and spinach, and apple puree.
We started our sips with Côtes-du-Rhône Blanc, Guigal 2019 (£ 10.95, online at The Wine Society), an apricot delight with a silky mouth feel and a spice boost.
Le Tavel opened my eyes: Rosé La Dame Rousse Domaine de la Mordorée (£ 22.50, www.leaandsandeman.co.uk) with vibrant red fruit, floral notes and orange zest.
We had a few reds (ugly but nice).
I can’t find an up-to-date dealer for you Domaine Pique-Basse La Brusquembille, but know that this wine from Côtes-du-Rhône Villages Roaix is the one that made my boat float with its sparkling flirtation with tandoori spices.
I bought our second red from Waitrose, and it was it: Beaumarchais Côtes du Rhône Villages (£ 9.99). Fruity, spicy, super tasty.
To learn more about Côtes du Rhône wines, follow them on Twitter @Vinsrhone; and Instagram @cotesdurhone_uk . The Facebook page is cotesdurhonewine You can also follow the hashtags #ExoseFood #cotesdurhone #cotesdurhoneathome
New York Wines: Something New to Discover, Says One F’s Jane Clare …
I have garden gin pickled plums under the bathroom sink.
They have been there since last September.
I bet it packs a punch when I finally bottle it.
The guys at Pinkster Gin are more organized than I am.
With summer in mind, they created Pinkster Spritz, in two flavors, Raspberry & Hibiscus and Elderflower & Raspberry.
They are made with gin-soaked raspberries from the production of Pinkster Gin. I poured the Raspberry & Hibiscus with the Mexican Lime Soda from Fever-Tree.
It was a ripe, rich and fruity treat. I also really liked both flavors with hints of ginger ale.
Both styles of spritz cost £ 28 for 70cl / £ 5 for 5cl, online at www.pinkstergin.com. Master of Malt and Drinkshop.com.
Jane Clare, through One Foot in the Grapes, is a program provider for the Wine & Spirit Education Trust and can help you learn more about wine. Go to www.onefootinthegrapes.co.uk for details.