Tour de Pour – Perfect Pairs – Recipes (REDS)

It’s easy to knock back a bottle with friends. That’s the baseline. But to go a step further to throw on an apron, char some vegetables, braise a bird, and serve it next to something that belongs in the glass? That’s a whole different trip. We’ve rounded up six knockout recipes to match the six wines riding alongside this year’s Tour de France. Not fussy restaurant food, real dishes, the kind of food people cook in tiny village kitchens from Normandy to the Alps. Think butter, herbs, and soul.

This is your ticket to cook like the French do, without leaving your kitchen. Understand the regions, taste the terrain, and turn your dinner table into a Tour stage of its own.

Crack the bottle. Fire up the stove. Taste the race.

Marc Brédif Chinon 2023 

Roasted Herb-Crusted Lamb Rack with Potatoes and Seasonal Vegetables

The wine’s vibrant red fruit and herbal notes complement the savoury, aromatic herbs on the lamb. The Cabernet Franc’s fine tannins cut through the richness of the lamb, while its bright acidity refreshes the palate.

Ingredients:

• 1 rack of lamb (about 8 ribs, frenched)

• 3 tbsp olive oil

• 3 garlic cloves, minced

• 2 tbsp fresh rosemary, finely chopped

• 1 tbsp fresh thyme, finely chopped

• Salt and freshly ground black pepper

Instructions:

1. Preheat oven to 200°C (400°F).

2. Mix olive oil, garlic, rosemary, thyme, salt, and pepper in a small bowl.

3. Rub the herb mixture all over the lamb rack.

4. Heat a skillet over medium-high heat and sear the lamb on all sides until browned (about 2 minutes per side).

5. Transfer lamb to a roasting pan and roast for 15-20 minutes for medium-rare (internal temp 60°C / 140°F). Adjust time for preferred doneness.

6. Remove from oven, cover loosely with foil, and rest for 10 minutes before slicing.

Rosemary Potatoes

Ingredients:

• 500g baby potatoes, halved

• 2 tbsp olive oil

• 1 tbsp fresh rosemary, chopped

• Salt and pepper

Instructions:

1. Toss potatoes with olive oil, rosemary, salt, and pepper.

2. Spread on a baking tray and roast at 200°C (400°F) for 25-30 minutes until golden and crispy, turning halfway through.

Seasonal Vegetables

Ingredients:

• 2 cups mixed seasonal vegetables (e.g., green beans, carrots, zucchini)

• 1 tbsp olive oil

• Salt and pepper

• Optional: squeeze of lemon or fresh herbs for garnish

Instructions:

1. Steam or sauté vegetables lightly until tender but still crisp.

2. Toss with olive oil, season with salt and pepper, and garnish as desired.

Domaine Courbissac ‘Les Traverses’ Minervois 2022

Tian de Légumes (Baked Provençal Vegetables)

Baked Provençal vegetables that mirror the herbal notes and Mediterranean spirit of the wine.

Ingredients:

• 2 medium zucchinis, thinly sliced

• 2 medium eggplants, thinly sliced

• 3 ripe tomatoes, thinly sliced

• 1 large onion, thinly sliced

• 3 cloves garlic, minced

• 3 tbsp olive oil

• 1 tbsp fresh thyme leaves

• 1 tbsp fresh rosemary, chopped

• 1 tbsp fresh basil, chopped

• Salt and freshly ground black pepper

• Optional: 1/4 cup grated Parmesan or breadcrumbs (for topping)

Instructions:

1. Preheat oven to 180°C (350°F).

2. In a baking dish, spread a thin layer of olive oil and half the minced garlic.

3. Arrange the sliced vegetables vertically in an alternating pattern (zucchini, eggplant, tomato, onion) tightly packed.

4. Drizzle the remaining olive oil and garlic evenly over the top.

5. Sprinkle thyme, rosemary, basil, salt, and pepper over the vegetables.

6. (Optional) Sprinkle Parmesan or breadcrumbs on top for a golden crust.

7. Cover the dish loosely with foil and bake for 40 minutes.

8. Remove foil and bake for another 15-20 minutes until vegetables are tender and the top is golden.

La Colombière ‘Vinum’ Negrette 2020

Toulouse Sausages with White beans

Rich and rustic, balanced by the wine’s acidity and spice. (Go to your local butcher or seek out traditional Toulouse Sausages; it makes the dish)

Ingredients:

• 4 Toulouse sausages (or good quality pork sausages)

• 2 cups dried white beans (such as cannellini or great northern), soaked overnight and drained

• 1 onion, finely chopped

• 2 garlic cloves, minced

• 1 carrot, diced

• 1 celery stalk, diced

• 1 bay leaf

• 1 sprig fresh thyme

• 1 sprig fresh rosemary

• 400g (14 oz) canned diced tomatoes

• 4 cups chicken or vegetable stock

• Olive oil

• Salt and pepper to taste

• Fresh parsley for garnish

Instructions:

1. Cook the sausages: In a large, heavy-bottomed pot, heat a splash of olive oil over medium heat. Brown the Toulouse sausages on all sides until golden. Remove and set aside.

2. Sauté vegetables: In the same pot, add onion, carrot, and celery. Cook gently for 5-7 minutes until softened. Add garlic and cook for another minute.

3. Add beans and herbs: Add the drained beans, bay leaf, thyme, rosemary, and canned tomatoes. Stir to combine.

4. Simmer: Pour in the stock, bring to a simmer. Nestle the sausages back into the pot. Cover and simmer gently for about 1.5 to 2 hours or until beans are tender and sausages are cooked through.

5. Finish and serve: Remove herb sprigs and bay leaf. Season with salt and pepper to taste. Garnish with fresh parsley and serve warm.