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Food Pairing: Falerne

Cahors, Malbec

Expert Tips

Well beloved jazz entertainer Bobby Short, who was a fixture at the Carlyle Hotel's Bemelmans Bar in New York for decades, said "I love the Oriel Cahors—it makes me crave the winter and the soulful cassoulet and duck dishes from southwest France."

Having grown up in southern France, in the area of Cahors, winemaker Xavier Copel recommends a classic of southern France cooking, Navarin Mignon Stew.

Appetizer

Poultry, Veal and Pork Patés
Endive Salad

Main Course

Duck Breasts with Coriander, Endive, and Sweet and Sour Orange Sauce
Navarin Mignon Stew
Cassoulet
Braised Beef with Carrots and Potatoes
Herb-Roasted Leg of Mignon

Cheese

Rocomadour, a local Goat Cheese
Asiago
Parmesan
Reggiano


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