Terra Autentica Rouge 2019, AOP Terrasses du Larzac

Terra Salvatja, AOP Terrasses du Larzac, 2019

Terra Libra Rouge 2018, AOP Terrasses du Larzac

Chateau Fonsalade, Saint Chinian 2019

Saint Saturnin, Vin d'une Nuit, Rouge 2021, AOP Languedoc Saint Saturnin.

Domaine du Meteore, Perseides 2020

Les Calades, IGP Pays d’Herault Mont Baudile, 2025

Chateau Haut Pougnan 2020, Cuvée Prestige, Bordeaux, AOC

Domaine du Météore, Le Météore, rosé, 2021 - AOP Faugeres Organic rosé

Les Calades, IGP Pays d’Herault Mont Baudile, 2025, Saint Saturnin, Rosé

Rosé d’une Nuit, Saint Saturnin, Rosé 2025, AOP Languedoc Saint Saturnin

Chateau Haut Pougnan, Entre-Deux-Mers, Bordeaux, 2024

Les Calades, IGP Pays d'Herault Mont Baudile, 2025, white.

Les Princes, Domaine Ménard-Gaborit, Sevre et Maine Sur Lie 2023

The Fine Wine Importers Mixed Case No. 2

The Fine Wine Importers case of Red

The Fine Wine Importers case of Red, White & Rosé

Pair of Vin d’Une Nuit, Red 2021 & Rosé 2025

The Fine Wine Importers Mixed Case No. 1

Les Calades, Red & White from Fonjoya in the Languedoc 2025

Pair of Bordeaux wines from Chateau Haut-Pougnan, Red & White

Les Calades Tripple Tipple 2025

Grilled Cheese Sandwich & Fries

Chicken & Fries

Remove the bottle from the refrigerator (if chilled) and stand at room temperature for 20–30 minutes. Open 20–30 minutes before serving; decant gently to aerate if the wine has been aged in bottle or shows sediment. Serve in large red-wine glasses at 16–18°C (60–65°F). One bottle serves about 4–5 (standard 150 ml pours).

Decanting and serving

Bring cheeses to room temperature: remove from refrigerator 30–60 minutes before serving so flavors and aromas open up.

Arrange the three cheeses on a wooden board with space between items so each cheese can be tasted separately.

Fan charcuterie slices near cheeses. Place cornichons, marinated olives, whole-grain mustard, and fig jam/quince paste in small bowls. Scatter toasted walnuts and toasted baguette slices around the board. Garnish with a few thyme sprigs and microgreens for color.

Label or indicate cheese types for guests and provide small knives for each cheese. Encourage pairing bites with sips of the Terra Autentica Rouge: the wine's structure and brambly fruit complement the cured meats, while the cheese variety highlights its savory, mineral elements.

In a large bowl combine the ground lamb, minced onion, minced garlic, chopped parsley, chopped thyme, smoked paprika, ground cumin, bread crumbs, beaten egg, salt, and black pepper. Mix gently with your hands or a spoon until just combined — avoid overworking to keep meatballs tender.

Prepare meatball mix

With slightly wet hands, form the mixture into 18–20 uniform meatballs about 1 to 1.25 inches (2.5–3 cm) in diameter. Place formed meatballs on a tray while heating the oil.

Form meatballs

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Working in batches if necessary, add meatballs and brown on all sides, about 6–8 minutes total per batch. Remove browned meatballs to a plate and reserve.

Brown meatballs

Reduce heat to medium. Add the remaining 1 tablespoon olive oil to the skillet. Add the tomato concassé/crushed tomatoes and let sizzle 1 minute, then pour in the 60 ml red wine to deglaze the pan, scraping up browned bits. Add the 120 ml stock and bring to a gentle simmer. Taste and adjust seasoning.

Make the sauce

Return the browned meatballs to the simmering sauce, cover partially, and cook gently for 12–15 minutes, turning once, until meatballs are cooked through (internal temperature ~70°C / 160°F) and sauce has slightly thickened.

Simmer meatballs

If desired, swirl in 1 tsp honey or a small drizzle of balsamic glaze to add a glossy finish and balance acidity. Taste and adjust salt/pepper. Garnish with chopped parsley or thyme leaves. Keep warm until serving.

Finish

Transfer meatballs to a shallow serving dish or small cast-iron skillet. Scatter microgreens or baby arugula and toasted walnuts around the dish. Provide toothpicks or small forks. Place alongside the cheese board and pour the Terra Autentica Rouge for tasting. The meatballs' aromatic spices, lamb richness, and wine-reduced sauce complement the wine's structured tannins and Mediterranean herbal notes.

Serve

Before serving, add a few sprigs of fresh thyme across the cheese board and meatball dish for aroma. Squeeze the lemon wedge lightly over toasted bread if desired. Ensure small plates and napkins are available so guests can sample cheeses, charcuterie, and warm meatballs alongside the Terra Autentica Rouge.

Terra Autentica Rouge 2019 bottle

Mature sheep's milk cheese (Pecorino or similar)

Soft washed-rind cheese (small wheel, e.g., Reblochon or equivalent)

Aged cow's cheese (Comté or Gruyère), cut into shards

Cured charcuterie (sliced), mix (saucisson, prosciutto, chorizo)

Cornichons or small pickles

Marinated olives (mixed)

Whole-grain mustard

Fig jam or quince paste

Toasted baguette slices or rustic bread

Walnuts, lightly toasted

Ground lamb (lean to medium fat)

Yellow onion, finely minced

Garlic cloves, minced

Fresh parsley, finely chopped

Fresh thyme leaves, chopped

Smoked paprika

Ground cumin

Bread crumbs

Egg, beaten

Salt

Black pepper, freshly ground

Extra-virgin olive oil

Tomato concassé or crushed tomatoes

Red wine (for sauce, preferably same wine)

Chicken or vegetable stock

Honey or balsamic glaze (optional, to finish)

Fresh thyme sprigs

Microgreens or baby arugula

Lemon wedge (for bread)

Inspect the bottle for cork integrity and sediment. Terra Salvatja 2019 is a mature Languedoc red; expect some sediment after several years in bottle.

Check and prepare

Serve at 16–18°C (61–64°F). If the wine is cooler from storage (12–14°C), allow it to warm for 20–30 minutes at room temperature. If too warm, chill gently for 10–15 minutes in an ice bath (do not over-chill).

Best serving temperature

Decanting is recommended for this 2019 Terrasses du Larzac to aerate and separate sediment. Stand the bottle upright for 2–4 hours prior to opening if you expect sediment. Open the bottle carefully, then slowly pour into a decanter in a single stream. Stop pouring when you see the first traces of sediment approaching the neck (use a candle or small light under the bottle neck if needed). If you don't have a decanter, pour gently into glasses and leave the bottle upright so sediment remains at the bottom.

Decanting

Use large-bowled red wine glasses to allow aromas to concentrate. One large glass per guest ensures adequate surface area for aeration in the glass.

Glass selection

Pour 1/3 to 1/2 glass (90–150 ml) for tasting and initial evaluation. This gives room to swirl and smell. After tasting and once the wine has opened (20–45 minutes after decanting), fill to about 2/3 of the glass for drinking.

Pouring

Terra Salvatja (Terrasses du Larzac) typically shows ripe dark fruit, garrigue, spice and firm tannins. Complement with: - A charcuterie board: cured meats and pâté to match savory and fatty components. - Aged sheep or goat cheeses: their tang and fat balance the wine’s acidity and tannin. - Grilled rosemary lamb chops: herbs and char work with the wine’s savory notes. - Hearty vegetable or mushroom stew: earthy flavors highlight the wine’s complexity. Offer crusty bread to cleanse the palate.

Pairing suggestions

Swirl the wine gently in the glass and inhale to identify primary aromas (black fruit, herbs, spice). Take a small sip, move it around the mouth to assess acidity, tannin, body, and finish.

Initial tasting

This wine will open noticeably over 30–90 minutes. If hosting, pour small initial tastes and re-evaluate after 30 minutes to note development. If the wine seems closed, allow additional aeration in the decanter or glass.

Allow the wine to evolve

Recork using the original cork or a wine stopper and refrigerate upright. For reds, bring back to serving temperature before re-serving. Consume within 3–5 days for best quality; some well-made bottles can last longer refrigerated.

Storing unfinished bottle

Provide filtered water and plain bread on the table to cleanse palates between tastings. If doing a comparative tasting, include a spittoon to avoid palate fatigue.

Palate care and tasting environment

Terra Salvatja, AOP Terrasses du Larzac, 2019 (bottle)

Serving temperature

Decanter (optional)

Large red wine glasses

Charcuterie board (cured meats, pâté)

Aged sheep or goat cheese

Grilled rosemary lamb chops (optional pairing)

Hearty vegetable or mushroom stew (optional pairing)

Crusty bread

Filtered water (for palate cleansing)

Small spittoon or bucket (for tasting)

Place the Terra Libra Rouge 2018 in the refrigerator for 30–45 minutes before serving if it has been stored at cellar temperature (15–18°C). Aim for a serving temperature of 16–18°C. If the bottle is cooler than 14°C, let it sit at room temperature for 15–20 minutes before opening.

Chill to serving temperature

Carefully cut and remove the capsule and use a waiter’s corkscrew to remove the cork. Inspect the cork for signs of leakage or mustiness. Smell the cork briefly—there should be a clean, wine-like aroma, not moldy or damp cardboard.

Open and inspect

Pour the wine slowly into a decanter until about three-quarters full. Let the wine breathe for 30–60 minutes to allow the aromas to open and any light sediment to remain in the bottle. If you have limited time, swirl gently in the decanter for 1–2 minutes then let sit for 15 minutes.

Decant (recommended)

Use a large Bordeaux-style glass to concentrate the wine’s aromas. Pour 120–150 ml per person to allow room for swirling and nosing. Serve the remainder in the decanter to maintain aeration.

Choose glassware and pour

Offer filtered water and plain crackers or slices of neutral bread so tasters can reset their palate between samples and between pairing items.

Provide palate cleansers

Tilt the glass against a white background and observe the color and rim: Terra Libra Rouge 2018 typically shows a deep ruby to garnet core with a slightly brick-tinged rim indicating some age and maturity.

Visual examination

Swirl the glass gently to release volatile aromatics. Bring the glass to your nose and take short, then deeper sniffs. Expect notes of ripe black fruit (blackberry, black cherry), garrigue herbs (thyme, rosemary), pepper, leather and hints of toasted oak or spice from barrel ageing.

Swirl and evaluate aromatics

Take a moderate sip, move the wine across the palate and breathe slightly to aerate the sample in your mouth. Evaluate acidity, tannin grip, body, alcohol warmth and balance. Terra Libra Rouge 2018 typically offers medium-full body, firm but integrated tannins, balanced acidity and a long savory finish with mineral and herbal notes.

Taste and assess structure

Begin with the lighter pairing (mushroom and thyme tart), then move to roasted lamb, followed by cheese, tapenade and finish with small squares of dark chocolate. Take small sips of water and neutral crackers between pairings to clear the palate. Note how the wine’s fruit, tannin and herbal character interact—cheese and lamb will soften tannins and emphasize savory notes; chocolate will highlight bitter dark-cocoa aspects.

Pairing sequence

Season the lamb with salt, pepper, garlic and rosemary. Roast at 160°C for 3–3.5 hours until fork-tender, then rest 20 minutes and thinly slice. Keep warm and present on a carving board for guests to help themselves.

Roasted lamb shoulder (serve-ready)

Sauté mixed mushrooms in butter and olive oil with chopped shallot, thyme and salt until golden. Place in a pre-baked shortcrust shell, top with a light egg-cream custard (1 egg + 60 ml cream), bake at 180°C for 20–25 minutes until set. Cut into small squares for tasting.

Mushroom and thyme tart (quick finish)

Bring the sheep’s milk cheese to room temperature 30–60 minutes before serving to maximize flavor. Serve small squares of 70% dark chocolate at the end of the tasting to pair with the wine’s darker fruit and bitter-cocoa undertones.

Cheese and chocolate serving

Terra Libra Rouge 2018, AOP Terrasses du Larzac bottle

Decanter (or large wine glass for aeration)

Wine glasses (Bordeaux-style recommended)

Neutral crackers or plain bread (for tasting)

Roasted lamb shoulder, thinly sliced

Mushroom and thyme tart (savory)

Aged sheep's milk cheese (e.g., Ossau-Iraty), sliced

Charred red pepper and olive tapenade

Dark chocolate (70% cacao), small squares

Remove the bottle of Chateau Fonsalade Saint Chinian 2019 from the refrigerator or cellar. Aim for a serving temperature of about 16–18°C (60–65°F). If the wine is cooler than that, let it sit at room temperature for 20–30 minutes; if it is too warm, chill in the refrigerator for 20 minutes. Stand the bottle upright for 10–15 minutes before opening to let any sediment settle (if present).

Chill and open

For fuller aromatics and softer tannins, decant the bottle 30–60 minutes before serving. Pour slowly into a decanter; stop if you see sediment approaching the neck. If you prefer more primary fruit and freshness, serve directly from the bottle.

Decanting (optional)

Remove the Manchego/Comté and Brie/Camembert from the refrigerator about 30–45 minutes before serving so they warm to room temperature. This releases aromas and improves texture.

Bring cheeses to temperature

Slice the semi-firm cheese into 5–7 mm wedges or thin slices. Cut the soft-ripened cheese into wedges or place whole on the board with a cheese knife. Arrange cheeses on a serving board with space between varieties so guests can cut without mixing flavors.

Slice and arrange cheeses

Fan the sliced saucisson/salami and prosciutto on the board in separate areas. Fold prosciutto slices into loose ribbons for easy picking. Place small piles rather than one large stack to keep the board tidy.

Prepare charcuterie

If using a baguette or country loaf, slice on a diagonal into 1–1.5 cm thick slices. Lightly toast slices if desired (3–4 minutes at 180°C / 350°F) to add texture. Arrange slices and crackers on the board.

Prepare bread and crackers

Place the cornichons in a small dish. Spoon the sweet or grainy mustard into a small ramekin and the fig jam or quince paste onto the board; if using quince paste, cut into thin slices or small cubes for easy serving.

Plate pickles, mustard and jam

If you like, lightly brush or drizzle a teaspoon of extra-virgin olive oil over a few bread slices immediately before serving to highlight flavors.

Optional bread drizzle

Wash grapes and remove stems; place in a small cluster or scatter on the board. If using pears, core and slice thinly just before serving to avoid browning; toss slices briefly in a few drops of lemon juice if you need to hold them longer. Scatter toasted walnuts or Marcona almonds in a small pile or bowl on the board.

Prepare fruit and nuts

Arrange cheeses, charcuterie, bread, crackers, fruit, nuts, cornichons, mustard, and jam on a wooden board or platter. Use small bowls for loose items (cornichons, mustard) to keep things tidy. Fill any gaps with grapes or sprigs of rosemary/thyme for visual appeal.

Assemble the board

Place the opened (or decanted) Chateau Fonsalade Saint Chinian 2019 next to the board with an appropriate glass for each guest. Suggest pairing Manchego or Comté bites with the fuller-bodied, savory elements of the wine and softer Brie with fruit and jam. Encourage guests to try combinations: cheese + fig jam + walnut with a sip of wine, or a slice of saucisson with bread and a cornichon for contrast.

Final serving notes

Chateau Fonsalade, Saint Chinian 2019 (red wine)

Aged Manchego or Comté (semi-firm cheese)

Soft-ripened cheese (Brie or Camembert)

Cured sausage (sliced saucisson or salami)

Prosciutto (thinly sliced)

Rustic baguette or country loaf

Water crackers or crispbreads

Cornichons

Sweet or grainy mustard

Fig jam or quince paste (membrillo)

Green grapes or sliced pears

Toasted walnuts or Marcona almonds

Fresh rosemary sprigs or thyme

Extra-virgin olive oil (for drizzling bread, optional)

Place the bottle in the refrigerator or wine cooler for 30–45 minutes before serving, or use an ice bucket with equal parts ice and water for 8–12 minutes. Target serving temperature is 14–16°C (57–61°F); check with a thermometer if available.

Inspect the bottle: if the wine shows age sediment or you want to open aromatic complexity, decant for 20–40 minutes. For a young 2021 red, brief decanting (15–30 minutes) can soften tannins and open aromas. Use a decanter or pour slowly into a glass and let it breathe.

Decant if needed

Use Bordeaux-style glasses (400–500 ml). Rinse each glass with a little water and wipe dry to remove dust. Pour about 120–150 ml (1/3 glass) per serving to allow swirling and aroma concentration.

Select and prepare glassware

Pour the wine gently into each glass, avoiding splashing. Present the bottle label to guests if appropriate. Encourage one minute of gentle swirling to release aromas, then inhale to appreciate the bouquet before tasting.

Pour and present

Note the wine’s color, nose, and palate: Saint Saturnin Vin d'une Nuit Rouge 2021 typically shows Mediterranean red fruit, spice and Provençal garrigue character with moderate tannins. If the wine seems tight, allow additional 10–20 minutes of breathing. If too warm, chill briefly in an ice bucket for 3–5 minutes.

Tasting notes & adjustments

Bring cheeses to room temperature 30–60 minutes before serving so flavors and textures are at their best. Arrange on a board with cheeses separated by type.

Slice the baguette or country bread just before serving to maintain crispness. Offer slices alongside cheeses and charcuterie.

Arrange charcuterie in overlapping slices or small piles near the cheeses. Add quince paste or figs in small portions to provide sweet contrast to savory elements.

Scatter toasted walnuts on the board and offer freshly ground black pepper as an optional accent over the soft cheese or figs.

Serve the wine with the board: recommend pairing the Saint Saturnin 2021 with the aged hard cheese and charcuterie for balance, and with soft cheese or quince paste for a softer, fruit-driven contrast.

Provide water in small glasses for palate cleansing between sips and tastings.

If the bottle is not finished, re-cork with its original cork (inserted stopper-side-in) or a wine stopper and refrigerate upright. Consume within 3–5 days for best quality. Allow to come back to serving temperature before drinking.

Store leftover opened cheeses according to type: soft cheeses in a sealed container, aged cheeses wrapped in wax or cheese paper in the refrigerator for up to 7 days.

Terra Autentica Rouge 2019, Aop Terrasses Du Larzac

Terra Salvatja, Aop Terrasses Du Larzac, 2019

Terra Libra Rouge 2018, Aop Terrasses Du Larzac

Chateau Fonsalade, Saint Chinian 2019

Saint Saturnin, Vin D'une Nuit, Rouge 2021, Aop Languedoc Saint Saturnin.

Domaine Du Meteore, Perseides 2020

Les Calades, Igp Pays D’herault Mont Baudile, 2025

Chateau Haut Pougnan 2020, Cuvée Prestige, Bordeaux, Aoc

Domaine Du Météore, Le Météore, Rosé, 2021 - Aop Faugeres Organic Rosé

Les Calades, Igp Pays D’herault Mont Baudile, 2025, Saint Saturnin, Rosé

Rosé D’une Nuit, Saint Saturnin, Rosé 2025, Aop Languedoc Saint Saturnin

Chateau Haut Pougnan, Entre-deux-mers, Bordeaux, 2024

Les Calades, Igp Pays D'herault Mont Baudile, 2025, White.

Les Princes, Domaine Ménard-gaborit, Sevre Et Maine Sur Lie 2023

The Fine Wine Importers Mixed Case No. 2

The Fine Wine Importers Case Of Red

The Fine Wine Importers Case Of Red, White & Rosé

Pair Of Vin D’une Nuit, Red 2021 & Rosé 2025

The Fine Wine Importers Mixed Case No. 1

Les Calades, Red & White From Fonjoya In The Languedoc 2025

Pair Of Bordeaux Wines From Chateau Haut-pougnan, Red & White

Les Calades Tripple Tipple 2025

Grilled Cheese Sandwich & Fries

Chicken & Fries