01. Introduction
,Produced in the heart of the Côtes de Provence, Manon is the result of a careful selection of the very best plots in the appellation. Its emblem is the olive tree as a reference to the terroir of our Rosé wines nestled between the sea and the land and set in the midst of Mediterranean landscapes.
Created in 1996 by a master Italian glass designer, Manon
is featured as an original slender feminine silhouette. This
unique bottle has seen its design modernised over
the years and confers both identity and character to this Côtes de Provence wine.
Manon is also a tribute to a famous and popular name for
girls in the French Provence region. This vintage is after
the image of the name, free spirited yet true to its terroir of origin : The Provence.
Here vineyards spread out over 200 kilometres, growing on two main geological zones : the first is composed of limestone in the western and northern part of the appellation ; the second covers the eastern part facing the Mediterranean Sea with a crystalline soil. The Provence region features soil that is poor and well drained. With no excess humidity the grapes develop concentrated flavours reaping the benefits of an ideal orientation facing the sun.
 copie.jpg)
Our Manon wine is produced from grapes that grow on the best plots of the Côtes de Provence region. Blending and aging is entrusted to our teams of enthusiastic specialists who are keen to express the typicity and authenticity of the terroir. This expert task is orchestrated by our in-house oenologist Pierre Vieillescazes.
Manon remains faithful to the flavors of the South, both Provencal and Mediterranean flavors. Our rosé will perfectly accompany any type of dish with any type of dish, from aperitif to refined and gastronomic dishes. Discover some recommendations for pairing with their recipe.
01. Ceviche
02. Rack of Lamb
03. Ratatouille
04. Stuffed courgettes
05. Strawberry tiramisu
06. Pan seared apricots
×
1kg white flesh fish fillet
15cl lemon juice
15cl lime juice
200g de tomatoes
½ red onion
3 leaves of fresh corlander
Salt
01.
Chop the fish into dices.
02.
Remove the pips from the tomatoes.
Chop the red onion into fine dices.
03.
Place in a metallic dish preferably (to preserve the more subtle flavours), marinate the fish in the lemon and lime juice.
04.
Cover with Clingfilm and remove excess air. Place in the fridge for 20 min.
×
2 racks of lamb (ask your butcher
to give you racks with 6 prime ribs)
2 tablespoons of parsley
2 tablespoons of bread crumbs
2 sprigs of thyme
1 tablespoon of fleur de sel salt
1 tablespoon crushed pepper
6 cloves of garlic (with husk)
2 tablespoons olive oil
Salt, ground pepper
01.
Preheat your oven to 210' C.
Grease a baking pan.
02.
Chop the parsley, crumble the thyme and mix in with bread crumbs, fleur de sel salt, crushed pepper and olive oil.
Use the mixture to coat the 2 racks of lamb and place in the baking tray.
Add in the garlic cloves.
03.
Place the racks of lamb in the preheated oven.
Bake for 20 min for medium rare or 25 to 30 minutes for medium or medium well.
04.
Once the lamb is ready and baked, remove the dish from the oven and set aside for approximately ten minutes.
05.
Serve hot with green beans, mashed potatoes, basmati rice, fresh pasta, the choice is yours!
×
4 onions
5 cloves of garlic
2 aubergines
5 courgettes
6 tomatoes
01.
Peel off the tomato skins (optional).
02.
Cut the vegetables into large dices, approximately 2 x 2 cm.
03.
Warm the olive oil in a large pot and introduce the onions and garlic (rem ove the germ).
04.
Add the aubergines and cook for 10 minutes.
Add the courgettes and the pepper and cook for a further 5 minutes.
05.
Then finish with the tomatoes.
Cover the pot and boil for 30 minutes, then remove the lid and leave to reduce for at least one jour, stir from time to time.
Add sait and pepper to suit your preference.
×
800g courgettes
100g mushrooms
600g ground beef and/or chopped pork
and/or chopped pork
2 onions
1 clove of garlic
1 tablespoon of olive oil
Breadcrumbs
4 knobs of butter
Sel, poivre et herbe de Provence
01.
Preheat the oven to 175" C.
ln a frying pan put some olive oil, and chopped onion and garlic.
02.
Brown the ingredient.
Add in the meat and a few minutes later throw in the chopped mushrooms.
03.
ln the meantime, eut the courgette in half and remove the flesh.
Chop the flesh into small pieces.
Place this in the frying pan with the other ingredients.
04.
Add sait, pepper and Provence herbs.
Leave to simmer for a few minutes.
05.
Place the hol lowed courgette in a rectangular dish.
Put some sait, pepper and Provence herbs in the bottom of the courgette and fill the latter with the previously prepared mixture.
06.
To finish, sprinkle the stuffed courgettes with breadcrumbs and a few knobs of butter.
Place in the oven and cook for 45 minutes.
×
500g strawberries
4 eggs
250g mascarpone cream
200g sugar
20cl fluid crème fraîche
3 tablespoons of water
1 packet of "biscuits à la cuillère" or "biscuits de Reims"
01.
Put the egg yolks and 100 g sugar in a large bowl.
Whip up the mixture until it whitens and doubles in volume.
Whip up the cream to make a Chantilly.
02.
Whip the mascarpone cream lightly.
Add the mascarpone to the egg yolks, mix thoroughly then introduce the whipped creann progressively.
03.
Prepare the strawbeny coulis.
Rernove the stems from the strawberries. Mix 200 g of strawberries with 50 g sugar and 3 tablespoons of water.
Soak the "biscuits cuillère" in the coulis and place in a dish.
04.
Crush 200 g of strawberries using a fork with a little sugar and cover the biscuits with this purée.
05.
Add a layer of mascarpone then another layer of soaked biscuits, strawbeny purée, and mascarpone.
06.
Decorate the dessert with strawbeny slices and a few leaves of mint.
×
8 ripe apricots
20g butter
Sugar
01.
Warm the butter with the sugar in a frying pan at medium heat.
02.
Fry the apricots skin side down for 3 minutes.
03.
Flip them flesh side down and cook for a further one minutes.
04.
Serve 8 pieces per person.
Manon wine is available at all major French wine stores in 37.5cl, 75cl et 150cl.
Manon is present in 18 pays, for more informations, please contact us.
contact@manon.fr
+33 (0)4 90 73 01 10
340, rue du Remoulaire
13300 Salon-de-Provence
France