Easter food and wine pairing – lamb and cigalus

This Easter weekend, we recommend these Easter recipes to prepare Cathar country lamb which will pair beautifully with our cuvée Cigalus Rouge 2017. Its aromas of candied fruits will enhance the flavour of the vegetables and its dynamic palate will envelop the meat in a warm embrace.

The Domaine de Cigalus was born from the desire to create a world apart in viticulture, in harmony with nature, and to that end is cultivated entirely using biodynamics. This estate benefits from a warm and sunny Mediterranean climate, allowing advanced ripening of all grape varieties.

The carbonic maceration winemaking method applied to the Syrah and Carignan allows for an aromatic explosion but above all a delicacy of tannins. These notes are found on the nose in the form of jammy dark fruits, liquorice, spices and also truffle.

It is preferable to let the wine breathe for a while or to decant it in order to allow a lovely aeration and an optimal tasting of this vintage.