TASTING NOTES :
The red wine Pinot Noir from our Tradition range reveals a delicate and elegant nose, highlighting subtle fruit aromas. Its fine tannins and good structure on the palate make it a wine worth savoring with patience. Over time, it will develop its full complexity and finesse, offering an exceptional tasting experience.
FOOD PAIRING :
Domaine Barichet invites you to enrich your gastronomic experience by harmoniously pairing our “St-Hubert” wine with a braised wild boar roast in Pinot Noir, a delectable alliance of flavors that will tantalize your taste buds.
Recipe for Accompanying Dish
RECIPE FOR BRAISED WILD BOAR ROAST WITH PINOT NOIR
Ingredients :
– 1.5 kg wild boar roast
– Salt and pepper, to taste
– 2 tablespoons olive oil
– 2 onions, chopped
– 2 carrots, sliced
– 3 cloves garlic, minced
– 2 celery stalks, diced
– 2 cups (500 ml) Pinot Noir wine
– 2 cups (500 ml) chicken broth
– 2 bay leaves
– 2 sprigs thyme
– 1 tablespoon flour (optional, to thicken the sauce)
Instructions :
1. Preheat the oven to 160°C (320°F).
2. Season the wild boar roast with salt and pepper on both sides.
3. In a large ovenproof pot, heat the olive oil over medium-high heat. Brown the wild boar roast on all sides.
4. Remove the roast from the pot and set aside. Add the onions, carrots, garlic, and celery to the pot. Sauté until tender.
5. Return the roast to the pot. Pour in the Pinot Noir and chicken broth. Add the bay leaves and thyme.
6. Cover the pot and place it in the preheated oven. Cook for about 2 to 2.5 hours, turning the roast halfway through, until the meat is tender.
7. If you wish to thicken the sauce, remove the roast from the pot and sprinkle the flour into the sauce, stirring well. Return the roast to the pot and continue cooking for 15-20 minutes.
8. Remove the pot from the oven. Discard the bay leaves and thyme sprigs.
9. Slice the wild boar roast and serve with the sauce and braised vegetables. Accompany the dish with roasted potatoes, celery root puree, or polenta. Enjoy!
