Initially I was going to write up the recipe for the lamb skewers that were the protein of the dinner that went with the ’16 Grenache, but for me it was the vegetables, particularly this one, that really pleased me.
Author: Jon Krauss
Buerre Rouge is the same as it’s well known sibling Buerre Blanc, except it’s made with red wine rather than white. This pairs beautifully with rich salmon roasted so it has a crispy top.
This variation of tapenade meets the cranberry and citrus notes I pick up in this wine, making it a great candidate for sturdier seafood such as sword, sturgeon, or halibut. Swapping cherry syrup and/or dried cherries for cranberry and orange makes this a good partner for lamb, duck, or grilled Portobello chunks.