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  • Writer's pictureCulinary Cam

A Simple Poulet Rôti with the 2023 Les Foulards Rouges Octobre Rouge #Winophiles

Updated: May 15

This month - in our combined wine writers group - Martin of ENOFYLZ Wine Blog invited us to explore the wines of Languedoc. You can read his invitation. I was able to get my hands on two natural wines from Languedoc and already shared Soupe à l'Oignon Gratinée + Déferlante Orangée 2023.



Here are the other explorations from the group...


In the Glass


I walked into a local specialty grocery store and found a bottle of Les Foulards Rouges Octobre Rouge 2023. I also picked up a bottle of Deferlante Orange Les Vignes D'olivier 2023 and shared that pairing: Soupe à l'Oignon Gratinée + Déferlante Orangée 2023. Both wines are from Martin's chosen region and just what I needed for this #Winophiles event.


The Les Foulards Rouges Octobre Rouge 2023 is a young, natural wine made with Syrah and Garnacha Tinta in the Languedoc-Roussillon region. In 2002, childhood friends Jean-François Nicq and Bijan Mohamadi bought a winery in the Eastern Pyrenees and they named it Les Foulards Rouges to honor author Fréderic Fajardie They are committed to using organic methods and minimal intervention.

The Les Foulards Rouges Octobre grapes are destemmed and undergo a 10-day cold carbonic maceration. It, then, ferments with wild yeasts in stainless steel tanks for six weeks before aging.


This wine abounds with aromas of red fruits with layers of violets and spice. On the palate the wine is fruity with a bright acidity and lingering finish.

On the Plate


I knew that its savory notes would pair well with protein, but wanted a lighter meat than beef or pork. So paired it with a French-style roasted chicken. This is on my table at least once a week because it's so easy...and I usually get three meals from it. I vary the stuffing and flavors based on what I have on-hand.



Ingredients

  • 4 pound whole chicken, with giblets and neck removed from cavity

  • one or two lemons, halved

  • two or three mandarins, halved

  • one onion, halved or one head of garlic, halved

  • one or two (more) heads of garlic, halved

  • small bunch of herbs

  • two or three carrots, sliced to the width of your roasting pan

  • three to four stalks celery, sliced to the width of your roasting pan

  • 1/4 cup unsalted butter, softened

  • 2 to 3 Tablespoons Herbes de Provençe

  • 3 Tablespoons olive oil

  • 1/4 cup wine

  • freshly ground salt

  • freshly ground pepper

  • 2 to 3 Tablespoons freshly chopped herbs

  • Also needed: 100% cotton twine; roasting pan or Dutch oven


Procedure

Preheat oven to 425 degrees Fahrenheit. Place sliced carrots and celery in the bottom of your roasting pan or Dutch oven to create a "rack" of sorts.


Stuff the chicken cavity with halved citrus and onion or garlic. Wedge the bunch of herbs inside, then truss the chicken with 100% cotton twine and place it on top of the carrot-celery rack.


Rub the chicken with the softened butter. Sprinkle with salt, pepper, and Herbes de Provençe. Nestle the halves of the garlic around the chicken. Drizzle the olive oil and wine over the chicken.


Place the chicken, uncovered, in the oven and roast for 30 minutes. Baste the chicken and return it to the oven for another 30 minutes. Baste one more time and roast it for another 20 to 30 minutes until the skin is crisped and golden brown.


Let the roasted chicken rest for 10 to 15 minutes before carving. Serve with a crisp green salad.


That's a wrap on my offering for the Languedoc #Winophiles event. The combined wine writers will return in June with a #WinePW match of junk food and wine. Stay tuned!

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3 Comments


vinotravels
May 16

Nothing like a home cooked roasted chicken. I love the name of this wine too, Octobre. Italian inspired?

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Martin Redmond
Martin Redmond
May 16

Oh your chicken looks damned delicious and based on your description of wine, I bet it paired well.

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Camilla M. Mann
Camilla M. Mann
May 16
Replying to

It surely did! Thanks for hosting.

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