{"id":15419,"date":"2022-05-03T14:08:46","date_gmt":"2022-05-03T18:08:46","guid":{"rendered":"https:\/\/wine365.com\/?p=15419"},"modified":"2022-08-05T10:17:12","modified_gmt":"2022-08-05T14:17:12","slug":"french-menu-spring","status":"publish","type":"post","link":"https:\/\/wine365.com\/stage\/french-menu-spring\/","title":{"rendered":"Pair This Springtime French Menu with Tavel and Cru Beaujolais"},"content":{"rendered":"

I love springtime; it is the season of renewal. Our senses are awakened and energized with fresh produce at the market: asparagus, beets, carrots, peas, herbs, lettuces, leeks, fennel, strawberries, and so much more. I\u2019ve created a spring French menu inspired by my local farmer\u2019s market paired with a Tavel Ros\u00e9<\/strong> from the southern Rh\u00f4ne Valley and a Cru Beaujolais<\/strong> from the vineyards of Moulin-\u00e0-Vent.<\/span><\/p>\n

The French have a way with food and wine. They take care in selecting their ingredients, creating a menu, and preparing the dishes; and it doesn’t end there. The French sit down around a table with family and friends and savor the food and drink<\/strong>. They taste the flavors, textures, and nuances of what is on their plate and in their glass. They are present in the moment and allow themselves to linger and enjoy. Yes, c\u2019est la vie<\/em>!<\/span><\/p>\n

The French way of living life has inspired me to seek out quality, seasonal ingredients, take the time to get lost in the art of cooking, and aspire to gather family and friends around my table to taste, linger, and enjoy food and wine.<\/span><\/span><\/p>\n

\"Tavel
Ch\u00e1teau d\u2019Aqueria Tavel Ros\u00e9 and Ch\u00e2teau des Jacques Moulin-\u00e0-Vent<\/figcaption><\/figure>\n

My Wine Tasting Notes<\/h2>\n

2020 Ch\u00e1teau d\u2019Aqueria Tavel Ros\u00e9<\/a>, Rh\u00f4ne<\/strong>
\n14.5% abv | 45% Grenache, 20% Clairette, 15% Cinsault, 8% Mourv\u00e8dre, 6% Syrah, 4% Bourboulenec, 2% Picpoul | Ch\u00e2teau d\u2019Aqueria<\/a><\/p>\n

Deep pink in color with flavors of strawberries, watermelon, orange rind, red currant, spices, and minerals. The wine is medium to full-bodied with a round, smooth mouthfeel and fresh acidity. A well-structured and balanced ros\u00e9 with a lingering finish.<\/p>\n

2019 Ch\u00e2teau des Jacques Moulin-\u00e0-Vent<\/a>, Beaujolais<\/strong>
\n14% abv | 100% Gamay |\u00a0Ch\u00e2teau des Jacques<\/a><\/p>\n

Pale ruby in color with a hint of garnet. Full-bodied with welcoming acidity, plush tannins, and a round, smooth mouthfeel. Juicy ripe red and black fruit, notes of anise and violets. An easy-drinking wine with a moderate finish.<\/p>\n

\n

Springtime French Menu<\/h2>\n

This French spring-inspired menu captures the season\u2019s ingredients, pairing them with the Tavel Ros\u00e9 and Moulin-\u00e0-Vent Beaujolais. The ros\u00e9 offers refreshing acidity, fruit, and structure to the pairings. The Beaujolais pairs exceptionally well with the herb marinated lamb and the anise flavors of the fennel. The menu is a celebration of the season\u2019s food and wine.<\/p>\n

Roasted Carrots, Lemons, and Thyme with White Beans<\/h2>\n
\"On
Roasted carrots are a seasonal spring side dish to serve along side an herb marinated grilled leg of lamb.<\/figcaption><\/figure>\n

Serves 6<\/em><\/p>\n

\n
\n
\n

Ingredients<\/h3>\n
\n

For the Carrots<\/em><\/h4>\n
    \n
  • 1\u00bd<\/span>\u00a0lb.<\/span>\u00a0baby carrots, with the green tops<\/span><\/li>\n
  • 1<\/span>\u00a0organic lemon, thinly sliced with seeds removed<\/span><\/li>\n
  • 1-2<\/span>\u00a0tablespoons<\/span>\u00a0rose harissa<\/span><\/li>\n
  • 1\/4<\/span>\u00a0extra virgin olive oil<\/span><\/li>\n
  • 2<\/span>\u00a0teaspoons<\/span>\u00a0cumin seeds<\/span><\/li>\n
  • 2<\/span>\u00a0cloves<\/span>\u00a0garlic, smashed and finely chopped<\/span><\/li>\n
  • 2<\/span>\u00a0teaspoons<\/span>\u00a0honey<\/span><\/li>\n
  • 1<\/span>\u00a0cup<\/span>\u00a0Greek yogurt<\/span><\/li>\n
  • 1\/4<\/span>\u00a0cup<\/span>\u00a0buttermilk<\/span><\/li>\n<\/ul>\n<\/div>\n
    \n

    For the Beans<\/em><\/h4>\n
      \n
    • 2<\/span>\u00a0tablespoons<\/span>\u00a0extra virgin olive oil<\/span><\/li>\n
    • 1\/2<\/span>\u00a0medium<\/span>\u00a0white onion, chopped<\/span><\/li>\n
    • 1<\/span>\u00a0clove<\/span>\u00a0garlic, crushed<\/span><\/li>\n
    • 2<\/span>\u00a014 oz. cans<\/span>\u00a0low sodium cannellini beans, drained and rinsed<\/span><\/li>\n
    • 1\/4<\/span>\u00a0cup<\/span>\u00a0low sodium chicken broth<\/span><\/li>\n
    • kosher salt and freshly ground white pepper<\/span><\/li>\n
    • 3-4<\/span>\u00a0tablespoons<\/span>\u00a0extra virgin olive oil<\/span><\/li>\n
    • 2<\/span>\u00a0tablespoons<\/span>\u00a0freshly squeezed lemon juice<\/span><\/li>\n
    • 2+<\/span>\u00a0tablespoons<\/span>\u00a0thyme leaves divided + thyme sprigs for garnish<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n
      \n

      Instructions<\/h3>\n
      \n
        \n
      1. \n
        Preheat the oven to 400\u00b0 F. Cut of the green tops of the carrots leaving about one inch of green stems. Line a roasting pan with parchment paper that just fits the carrots in a single layer. Add the lemon slices randomly over the carrots. In a small bowl mix together the olive oil, cumin seeds, garlic, honey, and lemon juice. Drizzle the mixture over the carrots and toss to evenly coat the carrots. Roast for 30-35 minutes or until tender, turning the half way through the roasting time.<\/div>\n<\/li>\n
      2. \n
        For the beans. In a medium saucepan add the olive oil and saut\u00e9 the onions over low heat to just soften them without adding any color. Add the garlic, beans, broth, salt, and pepper. Increase heat to medium and cook for about two minutes. Stir in the olive oil, lemon juice, and 1 tablespoons of thyme leaves. Taste and adjust seasoning if needed.<\/div>\n<\/li>\n
      3. \n
        In a medium bowl, mix together the yogurt, olive oil, buttermilk, salt and pepper.<\/div>\n<\/li>\n
      4. \n
        On a serving platter, put the beans and top with the roasted carrots and lemon slices. Drizzle or dollop some of the yogurt over the beans and carrots (serve the rest of the yogurt on the side), scatter the remaining tablespoon of thyme leaves and garnish with a few thyme sprigs.<\/div>\n<\/li>\n<\/ol>\n
        \n

        Fennel Gratin<\/h2>\n
        \n

        Serves 6<\/em><\/p>\n

        \"On
        Fennel gratin is the perfect side dish to serve with grilled leg of lamb, sausages, or a roasted chicken<\/figcaption><\/figure>\n
        \n
        \n
        \n

        Ingredients<\/h3>\n
        \n
          \n
        • 4<\/span>\u00a0medium<\/span>\u00a0fennel bulbs, about 2\u00bd lbs.<\/span><\/li>\n
        • kosher salt and pepper<\/span><\/li>\n
        • 3+<\/span>\u00a0tablespoons<\/span>\u00a0extra virgin olive oil<\/span><\/li>\n
        • 1\/2<\/span>\u00a0teaspoon<\/span>\u00a0fennel seeds, crushed<\/span><\/li>\n
        • 3<\/span>\u00a0cloves<\/span>\u00a0garlic, smashed and minced with a little salt<\/span><\/li>\n
        • 1<\/span>\u00a0teaspoon<\/span>\u00a0rosemary leaves, chopped<\/span><\/li>\n
        • 1<\/span>\u00a0small<\/span>\u00a0rosemary sprig, leaves removed<\/span><\/li>\n
        • 1\/2<\/span>\u00a0teaspoon\u00a0<\/span>Aleppo pepper, crushed<\/span><\/li>\n
        • 8<\/span>\u00a0oz.<\/span>\u00a0Gruy\u00e8re cheese, shredded<\/span><\/li>\n
        • 1\/4<\/span>\u00a0cup<\/span>\u00a0Panko bread crumbs<\/span><\/li>\n
        • 1\/2<\/span>\u00a0cup<\/span>\u00a0Parmesan, grated<\/span><\/li>\n
        • 2<\/span>\u00a0tablespoons<\/span>\u00a0Italian parsley, chopped<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n
          \n

          Instructions<\/h3>\n
          \n
            \n
          1. \n
            Preheat the oven to 375\u00b0 F<\/div>\n<\/li>\n
          2. \n
            Remove the tough outer layer of the fennel bulbs. Cut the fennel crosswise into 1\/2″ slices.<\/div>\n<\/li>\n
          3. \n
            Bring a large pot of water to a boil. Add salt and fennel slices and boil for 2 minutes. Drain the fennel and put it into a bowl of ice water to stop the cooking. Drain the fennel again and pat it completely dry.<\/div>\n<\/li>\n
          4. \n
            Lightly oil a baking dish and layer the fennel to a depth of 1\u00bd inches.<\/div>\n<\/li>\n
          5. \n
            In a small bowl combine the 3 tablespoons of olive oil, fennel seeds, garlic, rosemary, and Aleppo pepper. Drizzle 2 tablespoons of the mixture over the fennel and then sprinkle the whole rosemary leaves over the fennel. Sprinkle the shredded Gruy\u00e8re over the fennel followed by the Panko bread crumbs. Drizzle the remaining oil mixture over the top, followed by the grated Parmesan.<\/div>\n<\/li>\n
          6. \n
            Bake the fennel uncovered for 25 minutes or until golden brown. Garnish with parsley.<\/div>\n<\/li>\n<\/ol>\n
            \n
            \n

            Herb Marinated Grilled Boneless Leg of Lamb<\/h2>\n
            \n
            \"On
            A leg of lamb is my top choice for a spring or Easter feast.<\/figcaption><\/figure>\n

            Serves 10<\/em><\/p>\n

            \n
            \n
            \n

            Ingredients<\/h3>\n
            \n
              \n
            • 3<\/span>\u00a0lbs.<\/span>\u00a0boneless leg of lamb, butterflied and trimmed of excess fat<\/span><\/li>\n
            • 1\/2<\/span>\u00a0cup<\/span>\u00a0mixed fresh herbs; I used Italian parsley, mint, rosemary, and thyme, chopped<\/span><\/li>\n
            • 4<\/span>\u00a0medium<\/span>\u00a0garlic cloves, smashed and minced<\/span><\/li>\n
            • 1<\/span>\u00a0lemon, zested<\/span><\/li>\n
            • kosher salt & pepper<\/span><\/li>\n
            • 2<\/span>\u00a0oz.<\/span>\u00a0extra virgin olive oil<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n
              \n

              Instructions<\/h3>\n
              \n
                \n
              1. \n
                In a 9″ X 12″ rectangular glass baking dish, combine the chopped herbs, garlic, lemon zest, olive oil, salt and pepper. Add the butterflied leg of lamb, turning and coating the lamb. Cover the dish with plastic wrap and refrigerate for 8 to 24 hours.<\/div>\n<\/li>\n
              2. \n
                Bring the lamb to room temperature for at least 30 minutes and up to one hour before grilling.<\/div>\n<\/li>\n
              3. \n
                Prepare the grill with a hot side and a cool side. When the grill is ready sear the fat side of the lamb for 6 minutes and then flip the lamb and sear the other side for an additional 6 minutes. Move the lamb to the cool side of the grill and insert a digital grilling thermometer into the lamb. Open the bottom vents and cover the grill. Cook for about 15-20 minutes or until the thermometer registers 125-130\u00b0 for medium rare.<\/div>\n<\/li>\n
              4. \n
                Transfer for the lamb to a cutting board and tent with foil. Allow to rest for 10-15 minutes before slicing and serving.<\/div>\n<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

                I love springtime; it is the season of renewal. Our senses are awakened and energized with fresh produce at the market: asparagus, beets, carrots, peas, herbs, lettuces, leeks, fennel, strawberries, and so much more. I\u2019ve created a spring French menu inspired by my local farmer\u2019s market paired with a Tavel Ros\u00e9 from the southern Rh\u00f4ne<\/p>\n","protected":false},"author":65,"featured_media":15428,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[53,4],"tags":[301,91,318,317],"class_list":{"0":"post-15419","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-fresh-pressed","8":"category-wine-and-food","9":"tag-french-wine","10":"tag-rose","11":"tag-springtime","12":"tag-wines-for-spring"},"yoast_head":"\nPair This Springtime French Menu with Tavel and Cru Beaujolais - Wine 365<\/title>\n<meta name=\"description\" content=\"Enjoy a spring French menu inspired by seasonal produce paired with Tavel Ros\u00e9 from southern Rh\u00f4ne and a Cru Beaujolais from Moulin-\u00e0-Vent.\" \/>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pair This Springtime French Menu with Tavel and Cru Beaujolais - Wine 365\" \/>\n<meta property=\"og:description\" content=\"Enjoy a spring French menu inspired by seasonal produce paired with Tavel Ros\u00e9 from southern Rh\u00f4ne and a Cru Beaujolais from Moulin-\u00e0-Vent.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wine365.com\/stage\/french-menu-spring\/\" \/>\n<meta property=\"og:site_name\" content=\"Wine 365\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/Wine-365-111586947189226\/\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/AlwaysRavenous\/\" \/>\n<meta property=\"article:published_time\" content=\"2022-05-03T18:08:46+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-08-05T14:17:12+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/wine365.com\/stage\/wp-content\/uploads\/2022\/04\/Jane-5.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1170\" \/>\n\t<meta property=\"og:image:height\" content=\"780\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Jane Niemeyer\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@wine365blog\" \/>\n<meta name=\"twitter:site\" content=\"@wine365blog\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Jane Niemeyer\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"7 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/wine365.com\/stage\/french-menu-spring\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/wine365.com\/stage\/french-menu-spring\/\"},\"author\":{\"name\":\"Jane Niemeyer\",\"@id\":\"https:\/\/wine365.com\/stage\/#\/schema\/person\/dbcfa44061351380dc1e3220b3e991d8\"},\"headline\":\"Pair This Springtime French Menu with Tavel and Cru Beaujolais\",\"datePublished\":\"2022-05-03T18:08:46+00:00\",\"dateModified\":\"2022-08-05T14:17:12+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/wine365.com\/stage\/french-menu-spring\/\"},\"wordCount\":1220,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/wine365.com\/stage\/#organization\"},\"image\":{\"@id\":\"https:\/\/wine365.com\/stage\/french-menu-spring\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/wine365.com\/stage\/wp-content\/uploads\/2022\/04\/Jane-5.jpg\",\"keywords\":[\"French Wine\",\"ros\u00e9\",\"Springtime\",\"Wines for Spring\"],\"articleSection\":[\"Fresh Pressed\",\"Wine and Food\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/wine365.com\/stage\/french-menu-spring\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/wine365.com\/stage\/french-menu-spring\/\",\"url\":\"https:\/\/wine365.com\/stage\/french-menu-spring\/\",\"name\":\"Pair This Springtime French Menu with Tavel and Cru Beaujolais - 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