Help needed: Food for A Rhone Tasting

[Botafogo]

These wines are engineered to deal with the predominant motif in the local cuisines: FAT!

At a bare minimum some pate, some VERY marbled (NOT lean) smoked or roasted meats, some duck would be nice and some artisinal Lard (yes, I used the L word) would be a nice authentic touch. I cannot say the word SAUSAGE loud enough. On this fine base of fat add flavors from grilled, smoked or charred vegies, Pine Nuts and Mushrooms and don't forget some Rattatouille.

Yes, I am really suggesting you serve LARD to your friends (just like they do in top wineries in these and comparable Italian Zones). Just tell them it is Manteca, sounds more exotic, Roberto