I don't normally drink red wine, but the Carignan is such a drinkable full bodied red bursting with ripe beries — perfect for pairing with a
rich stew like the
classic Boeuf Bourguignon... which brings me to my recipe.
Cooking apples are good stuffed with a filling such as dried fruits or mincemeat, dusted with sugar, dotted with butter and baked in the oven; chopped for an apple pie or crumble; thinly sliced for a
classic French tarte tatin; thickly sliced and pan-fried in butter and sugar and served with ice cream;
stewed to make an apple sauce for game or
rich meat like pork; grated and added to muesli.