The Food Behind the Label: Domaine de Tara, Beef Bourguignon



In this installment of 'The Food Behind the Label' we have chosen to look at Domaine de Tara.

 Located in Provence 40kms east of Avignion is the estate of Domain de Tara. The vines here are nestled into the picturesque heartland of the Luberon National Park in the Rhone Valley, part of the Appellation d'Origine Controlee Ventoux.  Perched high on the distinctive ochre coloured cliffs these vines bask in the glorious sunshine of the region and, aided by the famous Mistral wind, the grapes develop their distinctive flavours and characteristics. The region itself is steeped in wine making tradition and the estate is amongst some of the oldest vineyards in France, recent archaeological finds have been able to date wine making here back to 30BC.



The estate faces predominantly east on an 11 hectare site and is run by the young couple Michelle and Patrick.  The size of the vineyards means that production happens on a small scale.  All of the vines are lovingly and passionately cared for and then every bunch of fruit is hand harvested in the traditional fashion.  This means that the harvest may last to up to a month, with the grapes being collected in small buckets to retain their aromatic qualities and prevent them crushing.  A wide array of both red and white grapes are grown in the vineyards allowing the production of red, white and rose wines from this one estate.  These are available through the Experience Wine website.

Here at Experience Wine we are proud to support Michelle and Patrick.  As the sole UK importer and distributor we believe we have stumbled on an under-appreciated French stunner.  If you are lucky enough to live in or near Truro pop into our shop and try a sample of their wines.

They currently have four wines available through us:

Domaine de Tara Hautes Pierres Rouge 2008 - £10.25
    Deep purple in colour this wine releases intense aromas of black fruit, caramel and
    underlying notes of mint.  The soft tannins in the wine give it an approachable style
    and the long length finishing with ripe berries and spice make it an incredibly
    enjoyable wine.

Domaine de Tara Hautes Pierres Blanc 2008 - £10.50 
Decanter 2011 Bronze Medal Winner
    The light golden yellow colour of this wine hints at its structure.  This wine boasts a
    complex bouquet with aromas of grapefruit, dried apricots and toasted brioche. 
    Having seen some time in oak this wine also benefits from a full bodied palate with
    notes of honey and a long and velvety finish.

Domaine de Tara Terre d'Ocres Rouge 2008 - £7.95
    A bright ruby colour with a nose full of rich black fruit aromas such as blackcurrant
    and black cherry.  A fresh and fruity palate well balanced against soft tannins and a
    lingering touch of spice.

Domaine de Tara Terre d'Ocres Rose 2010 - £7.95
Decanter 2011 Bronze Medal Winner
    A delicate rose petal pink colour that is bursting with ripe summer berries,
    strawberries but also expresses a mineral touch.  On the palate the wine is fresh,
    tangy and rich with well defined fruit.  A definite stunner this summer.

We asked Michelle what they enjoy eating with their Hautes Pierres Rouge 2008 and this is the response we got!

 Beef Bourguignon

Ingredients

• 155 g thick-sliced bacon
• 1.4 kg boneless beef chuck
• 1/3 cup all purpose/plain flour
• 2 tbsp vegetable oil
• 4 1/2 tbsp unsalted butter
• 1 (4-inch) piece of celery
• 4 fresh parsley stems (no leaves)
• 4 fresh thyme sprigs
• 2 bay leaves
• 2 cloves
• 2 onions, finely chopped
• 3 large garlic cloves, finely chopped
• 2 carrots, cut into 1/4-inch-thick slices
• 1 (750 ml) bottle of red wine, preferably Burgundy or Cotes du Rhone
• 450 g small (1 /2 inch) pearl onions
• 450 g mushrooms, quartered if large

Preparation

Cook bacon in salted water for 3 minutes then drain.

Cut beef into 1-2 inch cubes and pat dry. Season with salt and pepper. Divide the flour and beef between two 1lt sealable bags, seal, then shake to coat meat.

Heat 1 tbsp of oil and 1 1/2 tbsp of butter in a large heavy based pot over a moderately high heat until the hot but not smoking. Add the beef and brown on all sides in 2 or 3 batches without crowding the pan, add the remaining tbsp of oil as needed. Transfer to a separate bowl.

Pour off any excess oil from the pot. De-glaze the pot by adding a little wine and boiling off for 1 minute, stirring and scraping up the brown bits. Pour this over the browned beef.

Tie the celery, parsley, thyme, bay leaves and cloves together with kitchen string to make a bouquet garni (tuck cloves into the celery so they don't fall out).

Heat 1 tbsp of butter in the cleaned pot over a moderately high heat until the foam subsides, then saute the bacon, stirring, for 2 minutes. Add the chopped onions, garlic and carrots. Then saute, stirring, until the onions are a pale golden colour (approx. 5 minutes). Add the wine, meat with juices, bouquet garni and simmer gently, partially covered, until the meat is tender, 3 1/2 to 4 hours.

While the meat is simmering, blanch the pearl onions in boiling salted water for 1 minute then drain in a colander. Rinse under cold water and then peel.

Heat 1 tbsp butter in a medium sized heavy based saucepan over a moderately high heat until the foam subsides, then saute the pearl onions, stirring occasionally until browned in patches. Season with salt and pepper. Add 1 1/2 cups of water, then simmer for 15 to 20 minutes, partially covered until the onions are tender. Boil uncovered stirring occasionally until the liquid is reduced to a glaze, about 5 to 10 minutes.

Heat the remaining tbsp of butter in a large non-stick skillet over a moderately high heat until the foam subsides, then saute the mushrooms, stirring, until golden brown and any liquid the mushrooms give off has evaporated, about 8 minutes. Season with salt and pepper. Stir the onions and mushrooms into the stew and cook for 10 minutes longer. Remove the bouquet garni and skim any fat from the surface of the stew. Season with salt and pepper to your taste.

Serve with peeled boiled potatoes tossed in butter and parsley and a large glass of Domain de Tara Hautes Pierres Rouge 2008.

Cooks' note

Beef bourguignon may be made 1 day ahead. Cool the stew uncovered, then cover and refrigerate. Making the stew in advance gives the flavours time to develop and makes it taste even better. If making in advance remove the fat from the surface after chilling.

To serve from chilled, bring back to the simmer, cover and simmer slowly for 10 minutes.

For more information on Domaine de Tara or to buy a bottle of this fantastic wine visit the Experience Wine online shop.

Happy cooking!