The rustic soul of the winegrowers from the heart of the Médoc
If you are looking for the perfect wine to accompany a meal for a true regional curiosity deeply rooted in peasant tradition, there is no way around Grenier Médocain. In the world of wine and food, this specialty is considered the epitome of honest craftsmanship, as it originally served as a hearty breakfast for vineyard workers during the harvest. Grenier Médocain is a carefully cleaned pork stomach seasoned with garlic, pepper and salt, which is rolled up and cooked in a strong broth. After cooling, it is served in wafer-thin slices. This specialty impresses with a firm texture and a distinctive spiciness that challenges the palate. It is a dish that requires no frills and instead calls for an accompaniment that is as straightforward and strong in character as the people of the Médoc. The challenge for the wine pairing lies in the intense spiciness and the collagen-rich mouthfeel, which calls for a wine with structure and a certain rustic elegance to harmoniously balance the spicy pepper notes and the hearty meatiness.
Ideal wine accompaniment: Listrac-Médoc AOC (Bordeaux, France)
Listrac-Médoc AOC (Bordeaux, France)
A Listrac-Médoc AOC is the ideal answer to Grenier Médocain, a spicy, cold meat specialty made from pork stomach. This appellation in the hinterland of the Médoc is known for its honest, often somewhat tart and structured red wines, which go perfectly with such a rustic specialty. On the nose, a Listrac often shows notes of black forest berries, undergrowth and a hint of licorice, which corresponds perfectly with the peppery spiciness of the Grenier. As the meat specialty is served cold and has a firm texture, the present but well-integrated tannins of a Listrac-Médoc are needed to provide grip on the palate. The wine has a natural earthiness that is not overpowered by excessive fruit sweetness, making it the ideal partner for the spicy depth of the pork stomach. It is a regional pairing that celebrates the common origin. The cooler characteristics of the Listrac terroir are reflected in a pleasant freshness that perfectly frames the collagen-rich meat. The lingering, slightly tart finish of the wine ensures that the spicy components of the food and the structure of the Cabernet Sauvignon merge into an authentic unity that encapsulates the down-to-earth heritage of the region.
Further wine recommendations for Grenier Médocain (spicy, cold meat specialty made from pork stomach)
Moulis-en-Médoc AOC (Bordeaux, France)
A Moulis-en-Médoc AOC offers a somewhat smoother, yet characterful accompaniment to Grenier Médocain. The wines from this neighbouring Listrac appellation often have more complex fruit and slightly softer tannins, which harmonize wonderfully with the cold texture of the meat speciality. With aromas of dark cherries, cedar wood and a fine mineral note, the wine provides an elegant framework for the garlic spice of the dish. The balanced structure of a Moulis ensures that the peppery spiciness of the Grenier is pleasantly softened, while at the same time the wine has enough body to stand up to the savory aromas. An excellent choice for connoisseurs who are looking for an accompaniment with a little more melting and depth, which respects the rustic character of the specialty and enhances it with French finesse without losing its down-to-earth character.
Haut-Médoc AOC (Bordeaux, France)
A Haut-Médoc AOC represents the classic, broad choice, which impresses with its solid Cabernet structure and reliable freshness. These wines often offer very good value for money and capture the spirit of the Médoc perfectly. The notes of blackcurrant and graphite are an excellent match for the purist preparation of Grenier Médocain. The wine’s present acidity ideally breaks up the collagen-rich mouthfeel of the pork stomach, making for a lively taste experience. It is an excellent choice for lovers of wines with a certain edginess, which confidently frame the spiciness of the meat specialty and provide an honest, clear finish that goes perfectly with a rustic snack platter with regional bread and cornichons.
Chiroubles AOC (Beaujolais, France)
A Chiroubles AOC made from the Gamay grape offers a surprising and highly refreshing alternative to the rather heavy Bordeaux wines. As one of the most elegant crus of Beaujolais, it impresses with its bright red fruit and almost floating lightness, which is particularly appealing when Grenier Médocain is served as a summer starter. The aromas of violets and wild strawberries provide a charming contrast to the peppery spiciness of the meat dish. As the wine has very gentle tannins, the texture of the pork stomach is not unnecessarily weighed down. The lively freshness of the Chirouble ensures that the palate is ideally cleansed after every spicy bite. An excellent choice for connoisseurs who prefer a play of contrasts and want to balance the rustic heaviness with fruity dynamism.
Rioja DOCa Crianza (Rioja, Spain)
A Rioja DOCa Crianza is a spicy alternative that shines with its fine roasted aromas and the maturity of the Tempranillo. The characteristic notes of red fruit and a hint of vanilla harmonize wonderfully with the hearty character of the Grenier Médocain. As a Rioja in the Crianza stage usually has good acidity and still grippy tannins, the wine nestles elegantly against the firm structure of the meat. The fine woody spice of the wine complements the garlic notes of the specialty in a very harmonious way. An excellent choice for lovers of wines with a certain warmth that bridge the gap between the cool Atlantic breeze of the Médoc and the sunny spice of Spain and are looking for an accompaniment with plenty of drinking flow.
Saint-Estèphe AOC (Bordeaux, France)
A Saint-Estèphe AOC offers a robust and masculine accompaniment that goes perfectly with the powerful spice of Grenier Médocain. The wines from this northernmost appellation of the Haut-Médoc are known for their powerful tannin structure and earthy minerality. With notes of dark berries, licorice and a subtle hint of iron, the wine stands up well to the hearty meatiness of the dish. Especially when the Grenier Médocain is very strongly peppery, the dense structure of a Saint-Estèphe effortlessly withstands this pressure. It is a pairing for connoisseurs looking for a dense, almost archaic accompaniment that perfectly frames the intensity of the meat specialty and impresses with an extremely long, spicy finish that underlines the quality craftsmanship of both products.
The recipe:
Grenier Médocain (spicy, cold meat specialty made from pork stomach)
Cooking utensils
- 1 Large saucepan
- 1 Kitchen twine
- 1 Sharp knife
- 1 Cutting board
- 1 Skimmer
Ingredients
- 1 fresh pork stomach thoroughly cleaned by the butcher
- 4 Garlic cloves finely chopped
- 2 tablespoon coarsely ground black pepper
- 1 teaspoon salt
- 1 Bay leaf
- 1 sprig of thyme
- 1 Carrot
- 1 Onion studded with a clove
- Boiling water
Preparation
PREPARATION:
- Rinse the pork stomach again thoroughly under cold water.
- Pat dry and spread out flat on the chopping board.
- Spread the chopped garlic evenly on the inside.
- Sprinkle the meat generously with salt and pepper.
- Gently massage the spices into the meat.
COOKING STEPS:
- Roll up the seasoned stomach very tightly.
- Tie the roll tightly with kitchen twine like a roll roast.
- Bring the water to the boil in a large pan.
- Add the carrot, chopped onion, bay leaf and thyme.
- Carefully place the stomach roll in the boiling stock.
- Reduce the heat and allow the grenier to simmer gently for approx. 3 hours.
- The meat should be soft but still firm to cut.
- Lift out with a slotted spoon and drain well.
DIRECTIONS:
- Leave the Grenier to cool completely (preferably overnight in the fridge).
- Carefully remove the kitchen twine.
- Cut into wafer-thin slices with a very sharp knife.
- Arrange the slices in a fan shape on a plate.
- Serve at room temperature to allow the aroma to develop.
- Sprinkle with a little coarse pepper.
- It is traditionally served with baguette and hearty gherkins.
SUPPLEMENTS:
- Fresh, crusty baguette
- Cornichons and small pearl onions
- A simple leaf salad with vinaigrette
