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Vins de l

Wines from Orléans and Gien

The wines of Orléans are the fruit of vines rooted in plateaux situated on either side of the Loire River. Today these wines enjoy a strong reputation, thanks to the passion and commitment of our winegrowers.
Fresh and thirst-quenching, these Pinot Noirs and grey Pinot Meuniers boast a beautiful, deep pink colour and a palate of gooseberry and blackcurrant flavours which provide a perfect accompaniment to game from Sologne or some local cured meats. 

Upriver, the vineyard of the hillside of Gien extends down to the banks of the Loire River, right down to the southern border of the department and the banks of the river in the Nievre. Light and fruity, these wines (recently classified AOC) go beautifully with a locally-produced goat's cheese or a tasty Jargeau andouille, bringing out the best of the flavours. 

 
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RECIPE from RICHARD DZIEDZIC
of LE RELAIS DE LA POSTE
10, Mail Ouest 45300 PITHIVIERS
Tél : (33)2 38 30 40 30- Fax : (33)2 38 30 47 79

PORK TERRINE WITH SHALLOTS


(to be prepared the day before)
Preparation time : 25 minutes
Marinade : 12 hours
Cooking time : 30 minutes

Ingredients (serves 8) :
- 500 g boneless chine of pork
- 500 g boneless pork belly
- 1 bunch of mixed herbs
- 1 large bunch of chives
- 1 bottle of red Orléans wine
- 15 shallots
- 1 egg
- salt and pepper


Recommended wine :
 Red Giennois
Red Orleanais


The Recipe :
Cut the meat into pieces 3-4cm thick and place together in a terrine dish.
Add the herbs and chives (coarsely chopped). Add a little salt and pepper and cover with the red wine.

Leave to marinade in the fridge overnight.
The next day, drain the meat and finely mince it. Keep the minced meat to one side in a mixing bowl.

Sieve the marinade and keep it to one side.

Peel and finely chop the shallots, then add to the minced meat. Thoroughly mix together.

Add a beaten egg and then pour in a glass of the marinade (25-30cl) little by little. Add salt and pepper, mix again and then add this mixture to the terrine dish. Once you have evened it out, add several spoonfuls of hot marinade (heated until boiling).
Place the lid on top of the dish and cook the terrine in the oven at 200° for about 30 minutes.
Next, turn off the oven and leave the door ajar. Leave the terrine to completely cool down in the oven.
Place in the fridge and serve the next day with some small onions and pickled gherkins.

BON APPETIT

 

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