“What should I pair with this bottle of wine?” is a dilemma that we, as wine lovers, have on a regular basis. Today, Constance has cooked up a seasonal treat to go with L’Arbouse, le pic-saint-loup du Mas Bruguière.
It seems as though summer is never going to end, and no one is complaining in that regard. To prolong it even further and make the most of the seasonal fare, there’s nothing quite like a little gem from the Languedoc. We delved into our cellar and found L’Arbouse 2014 du Mas Bruguière. Let us show you what we ate with it!
Quail with wild mushroom casserole and a purée of winter squash.
Cooking time: 1h30
Ingredients for 6 people:
Quails and mushroom casserole
- 6 quails
- 1kg wild mushrooms (ceps)
- 3 onions
- 2 bay leaves
- 50cl chicken stock
- 2 finely chopped garlic cloves
- 4 tablespoons olive oil
Winter squash and potato purée
- 1 winter squash
- 1kg potatoes
- Salt, pepper
Quails and mushroom casserole
- In a casserole, warm the oil and brown the quails on all sides. Carefully take them out of the casserole.
- Chop the onion into fine roundels and place them in the casserole. Then add the garlic and bay leaves.
- When they onions have softened, add the mushrooms and stock.
- Cook for 15 minutes.
- Add the quails then cook on a low heat for around 1 hour. Add water if necessary.
Winter squash purée
- Peel the squash, remove the seeds and cut into large pieces.
- Peel the potatoes and cut into large pieces.
- Boil for 20 to 30 minutes.
- Mash the cooked squash and potatoes.
- Add salt and pepper.
And now, enjoy your meal! Why not make your own and share your food and wine pairing with us by tagging us on social media?!
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