Lamb and beef are the traditional accompaniments to great Châteauneuf-du-Pape, and we would not argue with traditional wisdom with this wine. However, if ever there were just a single wine for all occasions, it would have to be Grand Tinel’s Cuvée Alexis Establet Châteauneuf-du-Pape. Indeed, the finest cuts of red meat make great partners with this reserve classic, but one should not overlook the virtue of sprucing up an ordinary meal with an “extra ordinary” wine like the 2006 Cuvée Establet, either. Consequently, some of our favorite offerings with the Cuvée Establet include braised lamb shank and beef tenderloin. For the beef tenderloin, we suggest cooking it medium-rare and serving it with thickly sliced portabella mushrooms in a red wine, shallot, and Herbes de Provence reduction. On a simpler note, old-fashioned country style lentil or split pea soup, served with crusty French bread and a spoonful of shaved hard cheese, makes for a splendid mid week banquet in the company of this excellent Châteauneuf-du-Pape, too, as does a salad of roasted red peppers, sautéed portabella mushrooms, roasted eggplant, tomato, caramelized onions, and a healthy crumbling of feta or other full-flavored cheese. Serve this healthy Mediterranean classic over a bed of complex greens or freshly baked focaccia, with a dollop of pesto mayonnaise or tapenade, and both the food and the wine will shine. Roast duckling or quail, venison, and most bean, sausage, and tomato-based dishes provide fine complements, too. Bon appétit!