Minervois (Red) & Food Pairing

The bold, spiced flavours of pepper steak, with its crust of cracked black pepper and tender beef, find a great match in the rich and full-bodied Minervois. The wine’s dark fruit character and peppery undertones align beautifully with the steak's seasoning, while its tannins help cut through the richness of the meat. The herbal and earthy notes of Minervois enhance the dish’s savoury elements, offering a robust pairing that highlights both the steak's intensity and the wine’s depth.

Minervois, with its notes of dark berries, dried herbs, and black pepper, pairs beautifully with pulled pork. The wine's medium body and earthy character accentuate the smoky, spiced flavours of the pork, while its vibrant acidity cuts through the richness of the meat.

Duck breast, with its flavourful, slightly gamey meat and crispy skin, pairs wonderfully with Minervois, a red wine from the Languedoc region in France. Minervois is typically made from a blend of Syrah, Grenache, and Mourvèdre, offering bold flavours of dark berries, spice, and earthy herbs. The wine’s structured tannins and ripe fruit notes enhance the richness of the duck, while its subtle spiciness complements the natural sweetness and charred notes of the meat.

Lamb tagine, a Moroccan dish, is rich with tender lamb slow-cooked in a fragrant sauce made from spices like cinnamon, cumin, and saffron, often complemented by dried fruits like apricots or prunes. The bold, earthy flavours of Minervois, with its dark fruit, herbal, and spicy notes, pair harmoniously with the complexity of the tagine. The wine’s tannins and acidity cut through the richness of the dish, while the subtle peppery and earthy qualities mirror the aromatic spices, creating a balanced and satisfying pairing.

Beef daube, with its tender, slow-cooked beef and rich red wine sauce, harmonizes wonderfully with Minervois. The wine’s deep flavours of blackcurrant, plum, and dried herbs enhance the stew's hearty essence, while its earthy undertones reflect the rustic nature of this traditional Provençal dish. Minervois’s structure and balanced tannins work well with the dish’s robust textures, and its bright acidity refreshes the palate, complementing the richness of the sauce and the tender beef.

Khorak Ghosht-e Bareh is a traditional Persian dish featuring tender lamb cooked in a rich, aromatic sauce with ingredients like onions, tomatoes, and a variety of spices, including saffron and turmeric. The complexity of this dish, with its warming spices and hearty meat, is beautifully complemented by the bold, fruit-forward Minervois.

Minervois offers dark berry flavours, peppery spice, and earthy undertones, which align well with the earthy, savoury richness of the lamb. The wine’s balanced acidity and tannin structure help cut through the richness of the dish, while its spice notes enhance the depth of flavour in the Khorak Ghosht-e Bareh.

The deep, slow-cooked flavours of beef cheek stew find a harmonious partner in Minervois. The wine's dark fruit notes, such as blackberry and plum, intertwine beautifully with the richness of the dish, while its herbal undertones and hints of black pepper enhance the stew's aromatic profile. With its firm tannins and moderate acidity, Minervois balances the hearty texture of the beef, creating a warm and satisfying pairing.

Minervois pairs exceptionally well with smoked wild boar due to their robust and complex flavour profile. These wines, typically crafted from a blend of Grenache, Syrah, and Mourvèdre grapes, offer a rich tapestry of aromas and tastes that complement the gamey, smoky notes of wild boar.

Minervois often boasts flavours of ripe black fruits like blackberries and plums, intertwined with earthy undertones of leather and game. Their structured palate and firm tannins stand up to the bold flavours of smoked meat, while hints of herbs de Provence and black pepper in the wine echo the seasoning often used in wild boar preparation. Additionally, some Minervois wines exhibit notes of chocolate and licorice, which add an intriguing contrast to the savoury smokiness of the boar

The hearty, savoury flavours of sausage and white bean stew are an ideal match for the robust character of Minervois. The wine's dark fruit notes, earthy undertones, and herbal hints pair seamlessly with the dish's rich, meaty elements, while its acidity balances the stew's creamy texture. The smooth tannins help cut through the dish's fattiness, elevating the comforting flavours of this classic pairing.

The bold, juicy flavours of a hamburger are well-suited to the rich, full-bodied character of Minervois. The wine's dark fruit profile and spicy notes enhance the savoury beef, while its moderate tannins help cut through the richness of the meat. Whether topped with cheese, caramelized onions, or a smoky sauce, Minervois offers a balanced structure that complements the hearty, umami-packed elements of the burger.

The succulent and tender leg of lamb, often seasoned with rosemary, garlic, and other herbs, pairs wonderfully with Minervois. The wine’s bold structure and dark fruit flavours, like blackberries and plums, complement the rich, meaty character of the lamb. Its earthy and spicy notes enhance the herbaceous elements of the dish, while the wine’s tannins provide the necessary structure to balance the lamb’s richness.

The robust, gamey flavour of roast venison finds an excellent partner in Minervois. The wine’s bold black fruit notes, hints of herbs, and earthy undertones enhance the rich, savoury qualities of the venison. Minervois’s structured tannins and balanced acidity cut through the meat’s lean texture, adding depth and brightness to each bite. This pairing offers a harmonious blend of intensity and elegance, perfect for an autumn or winter meal.

Minervois, a bold red from France’s Languedoc region, is a fantastic match for a meat lovers pizza. Its robust character, featuring flavours of blackberries, plums, and hints of black pepper, stands up to the rich combination of meats like sausage, pepperoni, and bacon. The wine's earthy notes and herbal undertones enhance the savoury elements of the pizza, while its balanced acidity cuts through the fattiness of the cheese and meat, creating a satisfying, flavour-packed pairing.

Minervois, with its rich profile of blackberries, black olives, and savoury herbs, is a natural choice for lamb shoulder cooked with thyme. The wine's earthy undertones mirror the aromatic herbs, while its moderate tannins and structured body meld seamlessly with the tender, slow-cooked lamb.

Minervois, with its bold flavours of blackcurrant, plum, and dried herbs, pairs beautifully with Osso Buco Milanese. The wine's earthy notes and hints of spice align well with the saffron-infused risotto and the slow-cooked veal, enhancing the dish's depth. Its moderate tannins and balanced acidity cut through the richness of the marrow and sauce, making each bite more vibrant and satisfying.

The rich, savoury nature of pork rillettes pairs beautifully with Minervois. The wine's ripe black fruit flavours and herbal nuances enhance the earthy, seasoned profile of the rillettes. Minervois’s bright acidity cuts through the rillettes’ creamy fat, while its gentle tannins provide enough structure to balance the richness.

Cholent is a traditional Jewish stew made with beans, barley, potatoes, and meat, typically slow-cooked to develop deep, hearty flavours. Minervois, a red wine from the Languedoc region in France, is known for its full-bodied character, with dark berry notes, herbal garrigue, and a touch of spice. The robust structure and earthy undertones of Minervois pair well with cholent’s rich and comforting depth, while the wine's acidity helps balance the richness of the slow-cooked ingredients.

Beef Rendang is a rich and aromatic dish made with slow-cooked beef in a spicy coconut milk sauce, flavoured with lemongrass, ginger, garlic, and turmeric. Its deep, complex flavours—spicy, savoury, and slightly sweet—pair wonderfully with the bold and structured profile of Minervois. The dark berry fruit flavours, peppery and earthy notes in the wine mirror the spices in the rendang. The tannins and acidity in Minervois help balance the richness of the dish, enhancing the overall experience while highlighting the layered flavours of both.

The robust and versatile profile of Minervois, featuring dark fruit flavours, smoky herbs, and a touch of spice, makes it an ideal match for the charred and savoury notes of meat cooked on a stone grill. The wine's earthy undertones resonate with the grilled elements.

Minervois red provides a fair match for rabbit in a mushroom and wine sauce. The wine's earthy undertones and herbal aromas echo the forest-like flavours of mushrooms, while its black cherry and plum notes add depth to the delicate taste of rabbit. The moderate tannins and smooth finish of Minervois enhance the richness of the sauce, however, depending on the blend, it may overwhelm the tender rabbit meat.

The hearty, savoury flavours of beef and onion stew are beautifully matched with Minervois. The wine’s deep fruit character, with notes of dark berries, holds up to the rich, tender beef, while its spicy and herbal undertones enhance the aromatic depth of the caramelized onions. The tannins in the wine provide structure, balancing the richness of the stew, while the wine’s earthy quality mirrors the stew’s robust, slow-cooked flavours.

The earthy notes of rabbit cooked with mushrooms align beautifully with the deep, rustic qualities of Minervois. The wine's dark fruit flavours, hints of herbs, and subtle spice draw out the delicate gaminess of the rabbit and the savoury, woodsy character of the mushrooms. With its smooth tannins and balanced acidity, Minervois enhances the dish's richness while complementing its nuanced flavours

The savoury richness of apple-stuffed duck pairs beautifully with the robust and earthy character of Minervois. The wine’s dark fruit notes, such as blackberry and plum, resonate with the natural sweetness of the roasted apples, while its herbal and spicy nuances mirror the seasoning of the dish. Minervois’s medium acidity cuts through the duck’s richness, balancing the flavours and enhancing the tender, juicy meat.

The bold flavours of Taiwanese beef noodle soup, with its tender beef, soy-based broth, and aromatic spices, align beautifully with the structured character of Minervois. The wine’s dark fruit notes and earthy undertones complement the broth’s depth, while its herbal qualities echo the soup's use of star anise, ginger, and other spices. Minervois’s balanced acidity and smooth tannins provide a counterpoint to the soup's richness.