The latest research carried out at Beaucastel’s kitchens is on Perrin’s Cairanne « La Peyre Blanche ». Cairanne’s terroir is made up of Clay and limestone. The clay brings substance to the wine whereas the limestone brings freshness. Our Chef chose to cook a pigeon as the dense texture of this bird blends perfectly with the fleshiness of the wine. The pigeon is covered in bay leaves and then cooked in white clay from Cairanne. This takes the wine back to its origins; the South!
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