Moussaka
&
Ventoux AOC Red Wine

Are you looking for a generous, gourmet and richly flavoured dish? Let yourself be tempted by the voluptuous combination of moussaka and Ventoux red AOC. A successful gustatory experience!

MOUSSAKA RECIPE

PREPARATION: 20 MINS | COOKING: 30 MINS | SERVES: 6

Recette moussaka

INGREDIENTS

500g minced lamb meat
500g peeled tomatoes in their juice
2 round tomatoes
3 onions
80g grated Parmesan
2 garlic cloves
1 pinch of chilli powder
1 pinch of cinnamon
sprigs of sage
sprigs of rosemary
olive oil
salt and pepper

FOR THE BECHAMEL

500ml milk at room temperature
40g flour
30g butter
½ tsp grated nutmeg
salt and pepper

INSTRUCTIONS

Start by preparing the bechamel sauce. To do this, melt the butter in a saucepan over low heat.
Pour in the flour all at once and whisk for 5 minutes to make a roux (very light golden brown colour).
Gradually add the milk, stirring constantly. Season with salt, pepper and nutmeg.
Cook and whisk until the sauce thickens. Set aside.
Continue with the preparation of the tomato sauce. Pour the jar of peeled tomatoes into a casserole dish. Add 1 tablespoon of olive oil, the chilli and cinnamon and the herbs. Season with salt and pepper and simmer for 10 minutes on a low heat. Set aside.
Then cut the aubergines into slices about 1 cm thick. Use a kitchen brush to coat both sides with olive oil. Place them in a hot frying pan to grill while covering the pan.
Set aside on a plate.
In the same pan, heat 1 tbsp olive oil. Fry the onions and garlic, both chopped. Add the minced meat and brown for a few minutes. Add the prepared tomato sauce and simmer for 5 minutes.
Preheat the oven at 180°C. Cut the last tomato into slices.
Assemble the moussaka. Pour two ladles of the contents of the pan (tomato sauce and meat) into the bottom of a casserole dish, then cover with slices of aubergine and sprinkle with Parmesan cheese. Repeat the operation, alternating the layers. For the last layer of aubergines, complete with slices of tomato.
Cover with béchamel sauce and sprinkle with grated Parmesan.
Bake the moussaka for 20 minutes, until the top is golden brown. Serve hot.

CôTES-DU-RHÔNE

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quel vin moussaka, quel vin musaqqu’a

MOUSSAKA, A CONVIVIAL DISH FOR YOUR SUMMER EVENINGS

Often associated with Greek or Turkish cuisine, moussaka is a typical dish of the entire Balkan region. Enjoyed on a warm summer's evening, this convivial and tasty dish is ideal for sharing with family and friends. Moussaka takes its name from the word musaqqa'a, which translates as "fresh" in Arabic, as it is traditionally eaten cold.

What does the traditional dish consist of?

This generous dish is made up of various ingredients from Mediterranean cuisine. It alternates layers of melting aubergines and creamy tomato sauce with onions and minced lamb. The whole thing is spiced up with a hint of spice, then covered with a bechamel sauce. The grated cheese further enhances the gourmet aspect of this dish.

gros plan sur un verre de vin rouge

WHICH WINE TO PAIR WITH MOUSSAKA?

To create a good food and wine pairing with this richly flavoured dish, choose a wine with character. A well-structured wine with the strong flavour of the lamb, spices, garlic and parmesan should be used with this moussaka. Avoid a white wine, which is almost devoid of tannins, and which would fade in the face of the power of the lamb. A red wine, powerful but silky and not lacking in freshness, will be perfect to counterbalance the hearty and rich side of this dish. Choose a wine with a marked acidity to contrast with the fat of the cheese and the bechamel sauce of the dish. Choose a smooth wine with character and the spicy moussaka will melt in the mouth.

VENTOUX AOC, accord mets vin ventoux rouge

VENTOUX RED WINE: A GREAT BALANCE BETWEEN FRESHNESS AND POWER

To accompany this aubergine gratin with minced meat, our experts suggest a Ventoux red AOC. This supple and silky wine, with present but mellow tannins, will match the melting and candied texture of this dish. The red wines of the appellation are made from a variety of grapes, notably Syrah and Grenache, which are imbued with the character of the southern Rhône. Syrah brings structure to the wine and creates a good balance with the strong flavours of the lamb. Grenache, on the other hand, produces wines that are full-bodied, smooth and warm. The latter brings fleshy and heady aromas on the palate that are expressed with voluptuousness and roundness. The combination of these grape varieties creates an easy-drinking wine with more finesse than body.

TO ENHANCE THIS DISH:

QUINTESSENCE - CHÂTEAU PESQUIÉ

Château Pesquié's cuvée Quintessence is the perfect accompaniment to a generous dish like moussaka. Powerful and structured, this wine competes perfectly with the strong flavours of the lamb and the condiments of the dish. With its dark purple colour, this wine gives off delicious aromas of spices, extending the aromatic bouquet of the moussaka. The nose is dominated by notes of black fruit and garrigue. This wine also expresses scents of roasting and black olives. The wine has a full and generous structure, and is also distinguished by its freshness, which breaks up the rich side of the wine and gives a response to the melt-in-the-mouth texture of this dish.

Our tasting committee appreciated it for its exceptional concentration, a balance between freshness and power. The finesse is there with its enveloping, rich and generous mouth. With 80% Syrah, the wine is full-bodied and holds your attention with a symphony of spicy aromas! The quintessence of a terroir where the precision of the maturation underlines the freshness of the blend. A melting texture that literally melted the hearts of our experts who fell under its bewitching charm.

GRENACHE

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SYRAH

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CHÂTEAU PESQUIÉ, ONE OF THE JEWELS OF THE SOUTHERN RHÔNE VALLEY

In the heart of the Ventoux appellation, at the foot of the eponymous mountain, Château Pesquié is located in the south-east of the Rhône Valley. This estate has belonged to the Chaudière family for fifty years and for three generations. Today, Alexandre and Frédéric Chaudière are at the head of this family business. Certified organic, the vineyard is managed with rigour and precision according to the principles of biodynamics.

Since the beginning, Château Pesquié has produced wines of remarkable balance and great finesse. These wines perfectly express the freshness of the Ventoux's unique high altitude terroir while respecting the purity of the fruit and the saline flavours due to its geological richness. These elegant and fresh wines have enabled the estate to win numerous medals at various competitions such as the Mâcon competition and the VIF (Vignerons Indépendants de France). Thanks to the quality of its wines and its work, this wine estate is ranked among the leading estates of the Ventoux AOC and the Southern Rhône Valley. A passion and know-how that the current generation intends to maintain!