Annie Ligier is a lover of gastronomy and wine and as such is a member of the gastronomy club l’Epicuvin and the Montpellier Slow Food convivium.
Her tasting notes and frank comments on food-wine pairing are both awaited and dreaded by professionals.
Our idea for the column "Let’s talk about…" for our blog appealed to her and she immediately agreed to be the first to contribute. We thank her heartily and it is with great pleasure that we publish her remarks here.
« My first encounter with Cousin-Cousine from Domaine des Crès Ricards was the 2004 vintage and it was also the first time I had tried the Alicante grape, which sensually develops its marvellous deep purple hue in the glass, exciting my sense of smell and my taste buds in advance with curiosity.
From the outset, there is a seductive and superb peppery freshness on the nose, within which there seemed to mingle dabs of dark fruits (blackcurrant), spices and floral essences (possibly wallflower), as if revealed by a delicate “heat” that I would call “suavity” if I were not in the realm of the olfactory.
The palate confirmed the nose: it was so supple and so refined, taken over by all these aromas, now enhanced, with the moreish dark fruits and spice (notes of cinnamon and cloves) and then imperiously with the tannins which are so unusual and harmonious and seem to last for ever and call for a dish that could match its explosion of sensations.
It was love at first taste and I was naturally drawn to the idea of pairing it with a lamb tagine with prunes.
The honeyed sauce goes wonderfully with the delicate mouth-feel of the wine and the sweetness of the dish contrasts perfectly with the acidity of the wine – and what can one say about the harmony between the spices in the tagine and the spices present in the wine? Neither undermining the other, each remaining in harmony with the other, capturing the senses and taking them ever further… as far as this wine took me on its finish, by the way the length of the tannins backed up the marvellous peppery freshness. The impression it left on my palate still lingers …»
Annie’s lamb tagine with prunes
For 4 people: 1 kg of boned shoulder of lamb, cut into large cubes, 20 prunes, 1 tablespoon of olive oil, 2 glasses of water, 2 bay leaves, 1 tablespoon of orange flower water, 2 tablespoons of honey, 4 tablespoons of sesame seeds, 20 g flaked almonds, salt, freshly ground pepper, 2 doses of saffron, 2 teaspoons of ginger, 2 teaspoons of cinnamon, 3 cinnamon sticks.
Fry the spices in the olive oil over a low heat in a casserole dish. Add the meat and the bay leaf, stirring them into the spice mixture. Add the salt, the pepper and the 2 glasses of water. Bring to the boil. Cover and simmer gently for 1 hour (add a little more water if the meat starts to stick or remove the lid and reduce the sauce if the mixture is too watery).
Soak the prunes for 10 minutes in one ladleful of the cooking sauce. Add the prunes, the orange flower water and the honey to the meat. Put the lid back on, simmer gently for 10 more minutes, then pour the mixture into a warmed tagine dish.
Before serving, heat the sesame seeds and the almonds until golden in a very hot, non-stick frying pan and sprinkle onto the tagine.
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