Grenache & Tartare

In Spain’s Catalan region, Franck Massard organically cultivates a 100% Garnacha Tinta cuvée, better known as “El Mago” Grenache Noir. Today at Chez Bacchus, chef Yves Kosatic proposes a tartar of red tuna, avocado cream and yuzu. To accompany this dish, Vincent Debergé suggests a fresh, refreshing red wine with a clean, accessible and even seductive attack. Straightforward, melt-in-the-mouth tannins ensure a long finish, while the generous notes of lightly spiced red stone fruits, such as Séchuan pepper and Itxasou black cherry, maintain a fine balance.