The wines of Hermitage, Crozes, Cornas and Saint Joseph
By John Wheeldon
This Guide was last updated on 08 August 2011
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Ravioles du Dauphiné: small delicate pasta parcels traditionally filled with Comté cheese and served with a creamy sauce. A white Crozes-Hermitage or Saint Joseph accompanies them well.
Gâteau de foie: finely chopped chicken livers made into a type of terrine with eggs and seasoning, served warm usually served with a tomato coulis. A red Crozes-Hermitage or Saint Joseph matches this dish well.
Quenelles de brochet: mashed up pike formed in sausages shapes and poached served with either a tomato based sauce or a creamy crayfish sauce. A good dry white Hermitage or Crozes-Hermitage is an ideal partner.
Ardèche chestnuts: these have their own appellation and come in various forms. They can be found as a soup, part of a salad or roasted with a meat dish, and even as marron glacé. A soup is ideally accompanied by a dry white, whilst if roasted and served with meat a fruity red is a good match.
Picodon: goats' cheese produced in the Ardèche it can be accompanied with a light fruity red such as a Saint Joseph.
Saint Félicien: a small soft round cows' cheese from the Ardèche hills behind Saint Joseph. Try either with a white Saint Joseph or Crozez-Hermitage.
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