If your Thanksgiving menu is the same year after year, perhaps it’s time to get creative. Your green bean casserole may be delicious, but after twenty years? Even Aunt Mary and Uncle Elmer have had enough! But don’t fret…help is on the way! On Saturday, November 14 at 10am Central Time, a creative group of wine and food lovers using the hashtag #winePW will share a plethora of ideas (see below) that just may be considered your new tradition!

Always trying to find a new food and wine match, I found a pairing which is not only creative for Thanksgiving but a sure winner as a first course: a glass (or two) of Chateau Paul Mas Belluguette 2013, a rich blend of Vermentino, Roussanne, Grenache, and Viognier, and a cup of authentic Mediterranean Fish Stew known as Bourride in France. After tasting (and loving) both, I’m betting that your friends and family will ask for seconds!

A few weeks ago, I had lunch with Jean-Claude Mas, Owner of Les Domaines Paul Mas, and tasted through a portfolio of ten wines from his estates in the Languedoc region located in the South of France. Engaging and confident, Mas explained that his approach is to produce “old world wines with a new world attitude.” In his view, wine “should have structure and muscles, be elegant and have complexity.” His wines have garnered awards and received international attention which is no surprise to me. Currently, Les Domaines Paul Mas consists of ten estates with nine wineries, each with its own philosophy. Whereas many wineries in the Languedoc are adhering to traditional viticultural techniques, his embrace modern methods as well in an attempt to “preserve our environment and respect our rural roots.” Jean-Claude Mas shared that “for all of the wines we make, we have one goal in mind and that is that you experience a moment of real and unique pleasure when you taste them.”

Domaine de Martinolles (4)
One of the many interesting wines I enjoyed that day was Chateau Paul Mas Belluguette 2013 ($23.99). From the appellation of Coteaux du Languedoc where soils are predominantly limestone with gravel, this dry, white wine was aged in French and oak barrels for four months after undergoing malolactic fermentation. A pale lemon color in the glass, intense aromas of tropical fruit such as pineapple and melon, vanilla and toasty notes were enticing. On the palate, I found low acidity, a creamy texture, more rich, ripe fruit and a deep, lingering finish. Ageworthy for up to eight years, you may want to purchase several bottles for future Thanksgiving dinners (if you can keep them that long)!

Chateau Paul Mas Belluguette 2013
A savory pairing with the Chateau Paul Mas Belluguette 2013 is Mediterranean Fish Stew (this recipe serves four to six guests) with ingredients found in so many classic dishes from the South of France. Firm white fish (the recipe calls for monkfish but you can substitute), olive oil, tomatoes, onions, garlic, thyme, saffron, lemon, and orange helped create an explosion of tastes that were complemented by the blend of crisp Vermentino, aromatic Roussanne, rich Grenache, and low acid Viognier. With a basket of toasted French bread on the side, the first course of your Thanksgiving dinner will delight!

Mediterranean Fish Stew (Bourride)

Ingredients

  • 1 1/2lb monkfish or other firm white fillets
  • 1 cup olive oil (approximately)
  • 2 tomatoes (roughly chopped)
  • 1 onion (roughly chopped)
  • 7 garlic cloves (peeled and diced)
  • 1/2 sprig of thyme
  • 1/2 orange (zest of)
  • 1/4 teaspoon saffron
  • 1 glass white wine
  • 1/4 lemon (juice of)
  • 2 egg yolks
  • salt and black pepper (to taste)

Directions

Step 1
In a large pan, add 2 tablespoons of the olive oil and heat.
Step 2
Add the roughly chopped tomatoes and onions, 2-3 cloves of garlic, the thyme, saffron, orange zest, 1/2 glass of white wine and 2 cups of water.
Step 3
Simmer for 20 minutes.
Step 4
Meanwhile, pound the remaining garlic to a puree in a mortar and pestle.
Step 5
Blend in 1 egg yolk and add salt and pepper.
Step 6
Add lemon juice to taste and leave mixture aside.
Step 7
Cut the skinned and boned fish into 1 inch chunks and add it to the saucepan. Poach for 15 minutes. Remove the fish with a draining spoon and keep warm.
Step 8
Sieve the stock to the pan and reheat gently.
Step 9
Take about half of the aioli and beat the remaining egg yolk into it. Slowly pour the warmed stock onto it, stirring constantly.
Step 10
Return this mixture to the pan and heat gently, stirring all the time, until it thickens slightly.
Step 11
It should be the consistency of thin custard. Don't let it boil - it will curdle!
Step 12
Divide the cooked fish between four to six serving bowls and pour the soup over it.
Step 13
Serve with thin slices of toasted French bread and the remaining aioli.
Step 14
Enjoy!!

Enjoy your Thanksgiving and cheers to delicious wine paired with a memorable, creative dinner, friends, and family! ~ Cindy

Mediterranean Fish Stew

For more creative Thanksgiving pairings, please enjoy these recipes from some of my favorite food and wine bloggers.  I hope to see you Saturday at 10am Central Time on Twitter for #winePW!

Culinary Adventures with Camilla shares Simple Elegance: Beurre Noisette-Braised Radishes + Sips from Languedoc

Cooking Chat shares Garrigue Roasted Turkey Breast with Wine from Languedoc #winePW

A Day in the Life on the Farm pairs Turkey Tetrazzini with a Michigan Wine

Curious Cuisiniere shares French Herb Roasted Turkey with Languedoc Wine

Confessions of a Culinary Diva plans A Sud Ouest Thanksgiving

Pull That Cork posts #winePW Thanksgiving for Two: Storm Pinot Noir and Seared Duck Breast

Tasting Pour will Pick Picpoul, Choose Corbieres: Languedoc Wines and Thanksgiving

ENOFYLZ Wine Blog shares Pumpkin Gooey Butter Cake Paired With An Aussie Sticky

Dracaena Wines discusses How to Be Creative with Your Thanksgiving Table

Rockin Red Blog wants you to Celebrate Thanksgiving Lodi Style

 

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3 comments

  1. Reply

    How thrilling to be able to taste through a portfolio of Languedoc wines. [and with the owner, even better] And yes, you were very creative with the pairing!

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