Food Pairing: Jocunda

Gigondas, Grenache blend


Olive Spread with Walnuts
Roasted Vegetable and Goat Cheese Terrine
Duck Liver Pate

Main Course

Eggplant Provencal
Dijon Tarragon Chicken Breasts
Roasted Leg of Wild Boar
Lamb Stew with Leeks and Baby Artichokes
Herbed Lamb Chops


Semi-hard/Hard Monterey Jack
Semi-hard, Earthy Cheddar

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