A powerful classic from the wild Camargue
The search for the right wine to go with food takes us today to the wild south of France, where tradition meets pure power. Wine and food come together in the Gardiane de Taureau, which is deeply rooted in the identity of the Camargue and calls for an accompaniment full of character. This traditional stew is traditionally made from the meat of the Camargue bull, which is characterized by its lean structure and an almost gamey, intense taste. The meat is marinated for many hours in strong red wine and then braised with olives, bacon and orange peel until it literally melts in the mouth. The dark, aromatic sauce has an impressive depth that tells of the salty sea breeze and the herbs of Provence. It is a dish that demands patience in the kitchen and rewards the connoisseur with an incomparable rustic elegance that transforms any autumn or winter evening into a feast.
Ideal wine pairing: Gigondas AOC (Rhône, France)
A Gigondas AOC is the ideal partner for this dish, as it has the necessary structure and spice to stand up to the intense aroma of the bull meat. The cuvée, which is mostly dominated by the Grenache grape, has a ripe fruitiness of dark cherries and blackberries that harmonizes wonderfully with the reduction of the braising sauce. The notes of garrigue herbs typical of the southern Rhône, such as thyme and rosemary, are particularly evident in the seasoning of the Gardiane and ensure a harmonious overall picture. The strong but well-integrated tannins of the wine structure the lean meat on the palate and support the hearty depth of the black olives. At the same time, the Syrah component, which is often present, provides a fine peppery note that underlines the rustic character of the dish without overpowering the fine nuances of the orange peel. It is an encounter at eye level, where wine and food bring the wild landscape of southern France to life in the glass and on the plate.
Further wine recommendations for this dish
Madiran AOC (France)
This wine from the south-west of France, which is dominated by the Tannat grape, is known for its monumental structure and deep dark color. When paired with a braised bull dish, Madiran proves to be a powerful companion that perfectly absorbs the hearty meat structure. The dense aromas of blackcurrant, tobacco and leather complement the dark sauce and earthy notes of the dish. As the meat of the bull is very lean, the wine’s prominent tannins help to create a full-bodied and complex mouthfeel. The rustic elegance of this wine harmonizes perfectly with the traditional method of preparation and ensures a long-lasting, spicy finish that reflects the intensity of the Camargue.
Priorato DOCa (Spain)
A red wine from Priorat brings the concentrated power of slate soils and old vines, making it an excellent partner for this braised dish. The mineral coolness of the wine forms a fascinating contrast to the warm, spicy sauce of the Gardiane de Taureau. With its aromas of ripe plums, liquorice and a fine smoky note, it underlines the depth of the meat flavor and the spiciness of the Provençal herbs. The wine’s high concentration ensures that it stands up well to the strong addition of black olives. On the palate, there is an impressive balance between power and freshness, which enhances the dish and gives it a modern, international touch without denying its traditional roots.
Mendoza Malbec (Argentina)
A powerful Malbec from the high altitudes of Mendoza offers a velvety and fruity alternative that harmonizes particularly well with the caramelized roasted aromas of the stew. The deep notes of violets, plums and dark chocolate subtly complement the fruity nuances of the orange peel used in the dish. The soft but present tannins caress the bull meat and ensure a very harmonious drinking experience. This wine brings a certain opulence that softens the hearty heaviness of the dish and ensures full-bodied enjoyment. The combination of South American fruit intensity and the French art of braising results in an exciting, intercontinental taste experience that impresses with its suppleness and depth and pampers the palate.
Barossa Valley Shiraz (Australia)
This powerful Shiraz from Australia is known for its intense spice and dense fruit, which perfectly match the concentrated aromas of a long braising process. The typical notes of eucalyptus, black pepper and ripe blackberries directly pick up on the herbal spiciness of Gardiane de Taureau. With its often higher alcohol content and ripe tannin structure, the wine provides a stable framework for the aromatic bull meat. The combination is particularly appealing, as the sweet fruit components of the Shiraz form a wonderful counterpoint to the saltiness of the olives and the acidity of the marinated wine. It is an opulent pairing that impresses with its strength and expressiveness and provides cozy warmth and maximum enjoyment, especially on cold days.
Douro DOC (Portugal)
A red wine from the Douro Valley, made from traditional dry port vines, brings a fascinating complexity and a firm structure. The aromas of dark forest fruits, cistus and a distinctive slate minerality perfectly match the wild character of the Camargue bull. This wine has a natural concentration that effortlessly keeps pace with the cooked sauce of the dish. Its lively acidity also ensures that the pairing remains lively despite the intensity of the meat. Portuguese craftsmanship delivers a wine that picks up on the earthy and maritime influences of Camargue cuisine and dresses them in an elegant garment. The result is a very precise taste that elevates the rusticity of Gardiane to a modern gastronomic dimension.
The recipe:
Gardiane de Taureau (bull stew)
Cooking utensils
- 1 Large casserole (ideally made of cast iron)
- 1 Large bowl for marinating
- 1 Knife and chopping board
- 1 Cooking spoon
- 1 Sieve
Ingredients
For the meat and the marinade
- 600 g Bull meat from the shoulder or leg, cut into 4 cm cubes
- 500 ml strong red wine z. e.g. from the Languedoc or Rhône region
- 1 Onion studded with 2 cloves
- 1 Carrot in slices
- 1 Celery stalk Roughly diced
- 2 Garlic cloves pressed on
- 1 Bouquet garni Thyme, rosemary, bay leaf
For braising
- 50 g streaky bacon in stripes
- 1 1 tbsp olive oil
- 1 tablespoon tomato paste
- 100 g Black olives with stone, Nyons or Kalamata variety
- 2 Strips of organic orange peel only the orange
- 1 teaspoon brown sugar
- Salt and freshly ground black pepper
Preparation
Marinate
- Place the meat in a bowl and pour over the red wine.
- Add the chopped onion, carrot, celery, garlic and bouquet garni.
- Cover and leave to marinate in the fridge for at least 12 hours.
Frying and searing
- Remove the meat from the marinade and pat dry well. Pour the marinade through a sieve and collect the liquid and the vegetables.
- Fry the bacon in olive oil in a cast-iron pan. Fry the meat in batches until it has colored all over.
- Add the vegetables from the marinade and fry briefly.
- Stir in the tomato purée and sugar, sauté briefly and deglaze with the marinating liquid.
Braise
- The meat should be almost completely covered with wine. If necessary, add a little beef stock.
- Add the orange peel and the bouquet garni again.
- Put the lid on and simmer gently over a very low heat for approx. 2.5 to 3 hours.
- Add the black olives 30 minutes before the end of the cooking time.
- Remove the bouquet garni and orange peel before serving. Season to taste with salt and pepper. The sauce should be creamy and dark.
Recommended side dishes
- Camargue rice (red rice from the region)
- Classic baguette to soak up the sauce
- Steamed seasonal vegetables such as green beans
