The wines of the Corbières and Fitou areas
By Richard James
This Guide was last updated on 03 February 2010
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Gardienne de Taureau: this beef stew served with rice is delicious with a hearty red from La Clape.
Anchoïde: anchovy paste flavoured with garlic, olive oil and herbs. A fruity Corbières rosé is refreshing with this anchovy paste served on toast with aperitifs.
Wild boar: delicious barbecued or grilled, often served as a slow-cooked stew (in red wine of course) called acivet.
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