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12 January 2018

How to enjoy your post-holiday detox with Bordeaux wines!

We love the holidays. They’re full of families and feasting, huge roasts and the resulting gravies, heaping plates of pasta, freshly baked breads, cakes, and pies—it’s all delicious and wonderful, but the aftermath can leave you feeling a bit bloated and dreaming (even momentarily) of leafy greens. Don’t worry, though: the beginning of a new year is a great time to be good to your body and we’re here to tell you that even detox food can be delicious…especially if you allow yourselves a glass of Bordeaux wine on the side!

First we’ll introduce you to a vegan curry that won’t have you missing any meat (or dairy for that matter). Chop cauliflower and potatoes into similarly sized chunks. Cook very briefly in boiling salted water, then immediately drain and set aside. Heat oil in a pan, then add onions, garlic, and ginger and sauté until the onions are translucent. Add the “3 Cs”—cumin, coriander and cardamom—hot chilies, salt and pepper, and stir until fragrant. Finally, add chopped tomatoes and drained chickpeas and stir. Pair with a dry white wine from Entre-Deux-Mers. Nervous and balanced with citrus, white flowers, and tropical fruit, these simultaneously sweet and dry wines can stand up to even a well-spiced curry.

Next we encourage you to try a Middle Eastern-inspired entrée that we find deeply satisfying. Preheat your oven to 375 degrees, halve eggplants and scoop out center (don’t discard). Drizzle the remaining eggplant with olive oil and bake cut side down for 15-20 minutes or until browned but not burnt. Cook couscous. Heat olive oil in a large pan and add onion, then garlic about two minutes later, then the chopped, scooped-out eggplant, tomatoes, and chickpeas. Finally, add the cooked couscous to your pan and mix thoroughly. Heap a generous helping of the mixture into each scooped eggplant, top with tahini sauce and chopped parsley, and don’t forget to pour yourself a delicious glass of red wine from the Bordeaux appellation. These reds are supple, fruity, and not too robust: the perfect companion for the vegetal richness and mild bitterness of baked eggplant and tahini.

Finally, for quick and deliciously healthy snack, start by preheating your oven to 350 degrees. Cook two cups of quinoa and combine in a large bowl with eggs, carrots, spinach, shallots, garlic, and a pinch of salt, pepper, and flour (you can also add cheese if you like). Combine the mixture and roll into small balls. Bake for 15-20 minutes or until golden. These tasty and visually pleasing quinoa balls go surprisingly well with a Bordeaux rosé. Light and decadent with a lovely roundness, the rosés of Bordeaux tend to exhibit remarkable freshness and intense aromas of berries and grapefruit: a great match for the crunchy, almost nutty quinoa.

Whatever healthy dishes you’re cooking up this post-holiday season, we hope you enjoy them with Bordeaux wines!

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