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Venison and Gigondas

Last night was a good wine and food match! A bottle of 2013 Les Clos de Cazeau Gigondas with slow pot roasted boned shoulder of venison threaded through with sliced garlic cloves and in a liquid if wine, port, juniper berries, redcurrant jelly and onions and leaks previously slow fried. Served with some thick slices potatoes steamed and then fried both sides in butter. Yummy! Deep flavours. And the Gigondas was perfect, decanted 4 hours soft and almost creamy on the palate with fruit flavours to match the meat. Happy I’ve still got 5 bottles left but definitely for drinking this year.

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Sounds terrific. I’ve got 3 bottles of the 2015 which I was going to leave for a year or 2 longer (if I can wait that long!)

Thanks for your comment. I can’t recall exactly but I think I bought 6 EP from TWS. Definitely a good choice. Enjoy!