Lirac wines- A wine in 3 colours - Matching food and wine






	• Lirac wine, A wine in three colours • Tasting • Wines of simple refinement • Matching food and wine • Lirac AOC wine store • The appellation in figures Matching food and wine. Lirac winemakers’ recipes: Red Lirac Rosé Lirac White Lirac Red Lirac At table, its velvety texture makes it the ideal companion for small game (hare, young rabbit, pigeon…), duck breasts, terrines and ballotines, but also roast turkey with chestnuts or a roast free-range chicken. Serving tips: red Lirac is best served at 18-20°C. It is advisable to open the bottle an hour before serving, in a decanter. Beef fillet and pan-fried vegetables, rosemary lacquer with Lirac wine reduction Serves four / Ingredients: - Four 150g beef fillets - fine salt, white pepper - 250ml olive oil - 250g veal stock - 400g mushrooms - 100g honey - 12 small potatoes - 125g of reduced red Lirac wine - 12 small carrots - Two small sprigs of rosemary Preparation : Caramelise the honey, turn off the heat and add the reduced red Lirac wine and the veal stock. Add salt and pepper and reduce. Season the beef fillets, then brown on both sides in the olive oil. Cook the potatoes and carrots in salted water. Once they are cooked, drain. Heat up the olive oil to colour the vegetables. Bake the fillets in the oven at 240°C for about 10 minutes, to your liking. Arrange the garnish on hot dishes, and place the fillets in the middle. Lacquer the fillets with a little sauce, and pour the rest round the plate and on the vegetables. Serve with a slightly woody red Lirac. Carp braised in red Lirac Ingredients : - A fine carp (about 2kg) - 5 strips of pork belly - 2 onions, cut in rounds - 6 carrots - 2 garlic cloves - A bouquet garni - 2-3 anchovies, chopped - 1 bottle of red Lirac - Butter - Flour - Juice of one lemon Scale and gut the carp and clean thoroughly. Let it disgorge for a few hours in acidulated water (with a little lemon juice). In a fish kettle, make a bed with the pork, onions, carrots, garlic, bouquet garni and anchovies. Place the carp on top. Season, cover and leave to sweat over a low heat. When the vegetables start to brown, douse the fish with a glass of the wine and let it reduce entirely. Pour a half-litre of boiling water and the same amount of wine over the fish. Cook with the lid on, and occasionally baste with the liquor. When the fish is cooked, transfer the liquor into a saucepan and skim the fat. In another saucepan, melt a large (egg-sized) knob of butter with a teaspoonful of flour. Heat for a few minutes and mix in the liquor. Bring the mix to the boil and, just before serving on the fish, blend in a large knob of butter and the lemon juice. Civet of hare with red Lirac Ingredients : - 1 hare - 2 onions - 1 carrot, quartered - 1 sprig of thyme - 1 bay leaf - 1 bottle of aged red Lirac - 3 garlic cloves - 250g chopped pork belly - Flour Put aside the hare's liver and blood. Chop up the hare and place in a terrine dish with an onion, the carrot, thyme, bay leaf, salt and pepper, and douse with half the red wine. Add the garlic cloves. Marinade for at least 24 hours. Remove the hare pieces and drain. In a saucepan, lightly fry the pork. Then add the chopped hare and a diced onion: lightly brown, season, douse with the marinade, and let this reduce. Add two teaspoons of flour and mix well, then add a little water. Cook until the hare is tender, then remove the pieces one by one, place in another saucepan and pour the sauce on top. Five minutes before serving, add the liver (which you have since fried and cut in four) and the blood (add this to thicken the sauce when it is boiling). Compote of thrush Ingredients : - A dozen thrushes - Butter - Truffles (optional) - Mushrooms of your choice - A glass of red Lirac - Tomato coulis Bone and gut the thrushes. Put a big knob of butter in a saucepan, brown the thrushes and season. Once they are cooked, drain off all the butter, add the truffles and mushrooms, and douse with the wine. Reduce the sauce by half and mix in the tomato coulis (one soupspoonful). Cook for 5 minutes then arrange the thrushes in a crown on a serving dish, and place the truffle and mushroom garnish in the middle. Cover with sauce. Rosé Lirac These wines’ full body means they can stand up to strong-tasting and spicy food: tagines, bouillabaisse, stuffed egg-plants and tomatoes… They also make a perfect complement for Asian and Oriental cuisine. Scallops in cream of shallots and leeks, with a rosé Lirac wine reduction. Serves four / Ingredients: - 24 scallops - 20cl crème fraîche - Two small leeks - 80g butter - Eight shallots - Two soupspoons of rosé Lirac wine - Three medium carrots / 12 small carrots - pepper, one coffee spoon of caster sugar Preparation : Chop the shallots, leeks and carrots into fine slivers. Sweat them in a sauté pan with 20g of the butter and one soupspoon of preserved rosé Lirac wine. Fry them without browning for 5mins, stirring often with a spatula so that they’re tender. Add salt and pepper, and one coffee spoon of sugar. Heat in a hot pan. Make a paste with the crème fraîche, a soupspoon of reduced wine and 60g of butter, then pour into the pan. Add pepper, and serve hot. White Lirac At table, they call for dishes that resemble them – subtle and delicate – such as seafood platters and baked fish. They also team up well with matured goats’ cheeses. Winemaker’s savoury loaf Ingredients : - Two large eggs, or three small ones - One a cup of oil. - 150g sugar - One glass of dry white Lirac wine - 250g flour - Zest of one untreated lemon - One packet of baker’s yeast Preparation : Blend the eggs whole with the sugar. Add half the flour, half the oil and half the white Lirac wine. Stir. Add the rest of the flour with the yeast, the remaining oil and wine, and the lemon zest. Mix well. Pour into a 28cm long loaf tin. Bake for 35-40 minutes in a medium oven (thermostat 5-6). Turn out hot, and leave to cool on a rack. Savour the loaf with a white Lirac. Gratin of whiting with white Lirac Ingredients : - One 450g whiting - Butter - One glass of white Lirac - Salt and pepper - Breadcrumbs - Juice of one lemon Slit the whiting from head to tail on its belly side and remove the skeleton: it must be the shape of a salt cod. Place in a buttered gratin dish, skin side up: douse with the wine, season, sprinkle on the breadcrumbs, and put in the oven. Baste occasionally with the liquor. When it is nicely golden, sprinkle with lemon juice and serve. Sauce diable with white Lirac Ingredients : - 2 coffeespoonfuls of vinegar - 20cl of white Lirac - 2 chopped shallots - 1 bouquet garni (one sprig of parsley, a little thyme, half a bay leaf) - 20cl tomato coulis with a pinch of Cayenne pepper Place the vinegar, wine, shallots and bouquet garni in a saucepan. Reduce to a large coffeespoonful, then add the coulis and cook for 10 minutes. Just before serving, remove the bouquet garni. You can strain the sauce or serve it as is. White Lirac sauce for pasta Ingredients : - 1 onion, finely diced - 30g butter - 1 glass of white Lirac - 20cl of tomato coulis - 50g dry-cured ham - 50g truffles (optional) - 50g mushrooms - Chopped parsley, tarragon and chervil (a coffeespoonful of each) Brown the onion in the butter on a low heat. As it starts to brown, add the wine. Let it reduce, then blend in the tomato coulis. Add the ham, truffles and mushrooms. At the last moment, add the herbs and a slightly piquant seasoning. Ragoût of lamb with white Lirac Ingredients : - 1 lamb breast or shoulder - 1 bottle of white Lirac - 1 bouquet garni - A dozen small onions - A dozen turnips - A dozen small potatoes - 1 teaspoon of cornflour - Chopped parsley Cut the lamb into pieces and place in a low-sided earthenware cooking pot. Slightly more than cover the meat with half the wine plus water: bring to the boil, skim and season. After one hour's simmering, add the bouquet garni, onions, turnips and potatoes, and leave to finish cooking. Just before serving, mix the cornflour with a little water then add to the sauce to thicken, and add a little parsley.