La Vieille Ferme is a genuine wine full of aromas !
To accompany it, a traditional Cuisine with Chicken and fresh Goats Cheese.
With notes of white flowers and an exotic nose this wine prompted us to cook with garlic and pink ginger. This brings a delicate touch with an Asian influence.

Download recipe:  La Vieille Ferme White with Chicken Ravioli

La Vieille Ferme requires an authentic cuisine, with "real" taste. This is a simple local recipe ready in 30 minutes for a great moment of conviviality amongst friends and family.

Téléchargement La Vieille Ferme Red 2007, Chicken cooked on 40 garlic cloves

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!

PERRIN & Fils, "Les Cornuds" AOC VINSOBRES pairing with Mimolette cheese on morning's episode of San Antonio Living.

Technorati Tags: perrin family, rhône, vinsobres

François Chartier a renowned journalist and Sommelier wrote this on www.Cyberpress.ca website on the 29 October 2008 :

"If you are a fan of roast lamb, then you should try this. Stuff the leg a shoulder of lamb with pureed black olives and serve it with the surprising blend of Grenache, Syrah and Mourvèdre of the famous La Vieille Ferme Côtes du Ventoux Rouge 2006. It is hard to miss this one even in a vintage like 2006. Less complexity and less deepness than the 2005, this wine is aromatic, juicy with strong tannins that will disappear if you decide to serve it with a meat served with Olives." …and we liked it!

The match with black olives is obvious and gives the wine a sensation of intense red fruit. A real pleasure!

At Beaucastel’s kitchens, we tried a roasted farmed chicken with garlic, the match works but the olives were missing!

Soon these two recipes will be online.

LD

http://www.francoischartier.ca/fchartier.php?PHPSESSID=c46699fa37189ca7dbb211b5511a2ff2

The historical terroir of Perrin’s Gigondas, La Gille lies at the foot of the Dentelles de Montmirail on sandy soils.

Considering that this unique soil brings the wines their finesse, this is the starting point to find the perfect food match.

The morel also grows on sandy soils; an obvious match between these two products.

The finesse found in both the Morel and the “La Gille” is the key to this match.

Tender with silky tannins; the texture of this wine reminds us of veal.

Our match is found: “Rib of veal with morels, cooked in a

bread sealed clay pot”

We just did a wonderful event at Tokyo's Four seasons Marunouchi hotel.
During one week, our chef de cuisine Laurent Deconinck was the guest chef and changed the four season's menu to our food and our wines. This was a great opportunity for the Japanese wine-lovers do try our matchings between food and wine.

Click on the picture below to see some photos of this event

Four seasons Tokyo May 2007

Technorati Tags: beaucastel, japan, wine

First time in Asia for our Chef Laurent Deconinck with Pierre Perrin, who visited the luxurious and stately Raffles Hotel in Singapore, hosted by the Pourcel brothers who manage the Raffles Grill, to present a menu of our wines with food specially prepared to match it. The event was sold-out, with enthusiasts coming from neighboring Kuala Lumpur and as far as Japan, especially for the dinner.

Chef Laurent carried on his trip to Bangkok's uber hip & modern Metropolitan hotel, hosted by Chef Amanda Gale of the Cy'an and cooked a dinner with her fantastic team. We were even joined by wine enthusiasts from Singapore who missed the dinner.

We will be hosting Chef Laurent on the Hong Kong on 3rd March & Taipei on the 14th of April.

Laurent with the raffles's Chef

For more information, please call Altaya wines in Hong Kong at +85225231945 (Mr. Paulo Pong) or Sergio Valente in Taipei +886225080079 (Sandra Chan)

Mister Hiramatsu is a fantastic chef, who runs a large restaurant company whose flagship restaurants are Hiramatsu in Tokyo and in Paris.
We just had there an incredible dinner with some fantastic food and wine matches in the Tokyo restaurant. Mister Hiramatsu is an incredibly talented chef.

Some of the dishes served that evening:

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