• 55. Press Room

A SAINT MONT red will go especially well with:

 locally cured charcuterie and cold cuts, Bayonne (cooked) ham
 thick rib steal grilled with rock salt
 preserves of fatted goose
 breast of fatted duck done with cherries or pepper
 pork chop from the Bigorre area and mashed potatoes topped off with crisped rashers of bacon
 a lamb tian (stew) with soft courgettes
 aged Pyrenees cheese or a characterful Roquefort
 bitter chocolate gâteau with a coulis (light orange sauce)

A SAINT MONT white will be a very good match for:

 seafood-based starters (pilgrim scallops)
 marinated sturgeon (carpaccio)
 tartar of sea bass and mango with hazelnut oil
 casseroled baby vegetables with ginger and coconut
 all fish, grilled or in a sauce
 chicken done in cream, or curried
 goat’s cheese, dry or fresh
 stewed pears in a vanilla syrup

A SAINT MONT rosé gives great enjoyment with:

 tapas with olives and chorizo
 cured charcuterie and meat pâtés
 salad with avocado, crab and grapefruit
 spicy Asian dishes
 fish with pink flesh
 grilled meats cuts, red or white
 best end of neck of lamb with melted onion ‘marmalade’
 tart with fresh red berry fruit