Michel Roux’s favourite recipes team up with some of Bordeaux’s best buys bORDEA bEST bU UX UNDER £ yS 20 BordeauxWinesUK BordeauxWinesUK www.bordeaux.com/uk Publication brought to you by The Bordeaux Wine Council BaCK page FRONT page MICHEL ROUX jr. Michel Roux Jr. is the Two Michelin-starred head chef at Le Gavroche restaurant. More recently he is known for his work with the BBC, as an expert judge on MasterChef the Professionals and presenting the TV series Food & Drink. The Bordeaux Wine Council represents 7,800 wine growers in Bordeaux. Most are small, family owned vineyards, hand crafting their wines with the benefit of generations of know-how. The result is a wine region rich in diversity and styles, producing food-friendly wines, the majority of which are affordable and ready to drink. In Bordeaux, food and wine go handin-hand. This is why we are delighted to have teamed up with Michel Roux Jr. who epitomises this philosophy. Our challenge to Michel was to create a collection of recipes that captured this food and wine culture. The result is an array of accessible yet delicious ideas for you to try at home, each dish matched with a suitable Bordeaux wine. We hope that you will enjoy preparing these recipes, uncorking one or two of our wine recommendations in this booklet and discovering for yourself why Good Food Would Choose Bordeaux. “Food and wine are an integral part of the French way of life. From a very young age children are introduced to wine with food. At first just a sip or a drop watered down on a special occasion. In fact, I remember my first taste of sweet wine at the age of 10, it was a Sauternes, true ambrosial deliciousness and intense taste sensation that has always stayed with me. For me wine is what makes great food memories; that moment in time when we know life is good. In my view, the one thing that makes French wines stand out is that they have a natural affiliation with food, and that’s where Bordeaux wines come into their own. The recipes I have chosen are tasty on their own, but even better with a glass of Bordeaux. Flavoursome and achievable they will impress for sure. This is the kind of food I cook at home, whether in London or in my house in France; it’s my idea of comfort food. I have travelled the length and breadth of France including all of the Bordeaux region. But probably the best way to get up close to the terroirs is to do as I have done and to run the Marathon du Médoc. A 42.2km loop starting from Pauillac, it might sound gruelling but the refreshments along the route are worth the effort as Bordelaise hospitality is legendary.” Watch Michel prepare a selection of these recipes on www.bordeaux.com/uk page 2 page 3 HOT PEARS WITH ROQUEFORT & WALNUTS GRILLED SARDINES WITH HAM, bASIL & TOMATO RELISH STARTER Pears, like apples, go well with lots of cheese because of their sweet and sour taste. This recipe could be eaten as a starter or a cheese course. Serves 2 Prep time 15 mins Cook time 5 mins Ingredients 2 ripe pears, Williams or Passe-Crassane 120g Roquefort cheese, crumbled into pieces 60g walnuts, roughly chopped 1 tbsp crème fraîche 1 tbsp port 1 spring onion, sliced Salt and pepper STARTER A little fish that packs a serious punch of flavour, this recipe takes sardines on toast to another level. The relish can be kept refrigerated for up to 5 days. Serves 6 Prep time 20 mins Cook time 12 mins Ingredients 36 sardine fillets 1 bunch of basil Pepper 9 thin slices of Parma ham sliced in half lengthways Tomato relish 8 large tomatoes 3 shallots, peeled and chopped 2 tbsp malt vinegar 1 tbsp of tomato paste 2 tbsp muscovado sugar Salt and pepper Pinch of chilli powder 1 tbsp each of mint, basil and coriander, roughly chopped 1. Place 3 basil leaves on a sardine fillet, season with pepper and place another fillet on top. 2. Wrap each pair of fillets in a slice of ham and hold together with a wooden cocktail stick. 3. Grill for 4 minutes each side and serve with the relish. 4. If you want to serve the sardines with toast, grill some slices of sourdough bread and rub with a little garlic. Top with some relish followed by the sardines. Tomato relish 1. Take the pears and cut in half lengthways. 2. Remove the seeds and core, then carefully scoop out some of the flesh without splitting the skin. This should leave you with 4 boats. 3. Roughly chop the pear flesh and add to the crumbled cheese with the walnuts. 4. Fold in the crème fraîche, port, spring onion and seasoning. 5. Fill the boats and bake for 5 minutes in an oven at 180C until brown. MY BORDEAUX WINE PICK: PR EMIÈRES CÔTES DE BORDEAUX For this dish I would recommend a Premières Côtes de Bordeaux. It’s Sauternes with delicio a much lighter style of us aromas and flavours sweet wine than of lemon sherbet. If you mouth when you drin haven’t yet experience k sweet wine with salt d the delight in your y Roquefort cheese I urg e you to give it a try. page 4 1. Blanch the tomatoes and remove the skin. De-seed them and chop roughly. 2. Put the shallots and garlic in a pan with the vinegar and 2 tablespoons of water. Simmer until almost dry, then add the tomato paste and sugar. 3. Continue to cook and stir for 3-4 minutes. Add the tomato flesh, season to taste with salt, pepper and chilli powder and simmer for 10-12 minutes until cooked. 4. When cool, fold in the roughly chopped herbs. C K: BORDEAUX BLANplic MY BORDEAUX WINEterPIC ated freshness and om unc or a tea time treat, the s, ser ve this dish as a star i, gooseberry and peache Whether you choose to p, lively flavours of kiw aux Blanc with its cris rde Bo a of ty bili ice. cha e cho approa would be a perfect win page 5 DUCK CONFIT NORMANDy-STyLE ROAST MACKEREL STARTER MAIN Mackerel is an oily fish that is enhanced by the spice of the mustard and the sweet and sour apple. Duck confit is incredibly easy to make and so versatile when homemade and served on a bed of garlicky potatoes. It cannot fail to impress. Serves 4 Prep time 20 mins Cook time 12 mins Serves 8 Prep time 1½ hrs Cook time 2 hrs Ingredients 4 mackerel, about 300g each 2 tbsp Dijon mustard 2 tbsp vegetable oil Salt and pepper 4 apples, Russet or Cox 2 shallots, peeled and sliced 6 white button mushrooms, washed and sliced 1 tbsp butter 250ml dry cider 125ml crème fraîche Ingredients 8 duck legs 500g good quality coarse sea salt 1.5kg duck fat 6 sage leaves 1 sprig of thyme 1. Ask your fishmonger to gut and remove the heads of the mackerel for you. 2. Slash across the flesh on both sides 4 times and brush each fish with the mustard. 3. Preheat the oven to 220C. On top of the stove, heat a non-stick fish pan or roasting tray big enough for the fish. Add the oil and when it’s smoking hot, gently place the fish in the pan. 4. Lightly season and cook for a couple of minutes. Turn when nicely browned and cook for a couple of minutes more. 5. Place in the hot oven for a further 4 minutes. 6. Cut the apples into wedges, then ‘turn’ or give them a spherical shape. Keep the trimmings. 7. When the fish is cooked, remove from the pan and set aside in a warm place. 8. Return the pan to the top of the stove and sweat the shallots, apple trimmings and mushrooms with a knob of fresh butter for 2-3 minutes. Stir well, pour on the cider and reduce by half. 9. Add the crème fraîche and again reduce by half. Check the seasoning, then press the sauce through a fine sieve. 10. Pan fry the apple wedges in the remaining butter until golden and cooked. 11. Serve with the mackerel and a drizzle of the sauce. E PICK: GRAVES with plenty of citrus fruit. MY BORDEAUX WncINand Sèmillon are crisp, dry , the Sauvignon Bla always aged in oak wines blended from s appellation, almost Dr y white Bordeaux white from the Grave a cent fish perfectly! nd fi me gni om ma s rec thi uld I wo urs of With roast mackerel e the wonderful flavo anc bal l wil e win s thi toasty, smoky notes of page 6 1. Liberally sprinkle the salt over the duck legs and refrigerate for 90 minutes. Then brush off the salt with a cloth and discard. 4. Leave to cool in the fat and then refrigerate. The confit will keep for several weeks. 3. Bring to a very gentle simmer, cover with greaseproof paper and cook for 2 hours or until tender. The slower and longer the cooking time, the better the duck will be. 6. Turn the legs over and put in preheated oven at 180C to finish warming through for 10-15 minutes. 2. Warm the duck fat in a pan over low heat. Add the duck legs and the thyme and sage. 5. When you want to eat the confit, gently lift the legs out of the fat and place skin-side down in a non-stick pan. Cook over medium heat until crispy and golden. 7. Serve with sauté potatoes. MY BORDEAUX WINE PICK: SA INT-ÉMILLION Duck confit will require your time and commit ment, but the rewards like the Saint-Émilion for your taste buds are wine I would drink wit plentiful, ver y much h it. Made predomina of style and sophistica tely with Merlot, these tion, a direct result of wines are the epitome the time and commitme nt dedicated by the Bo rdeaux wine producers. page 7 CHEESE & HAM PIE bOILED LEG OF MUTTON WITH ANCHOvy & PARSLEy SAUCE MAIN MAIN A long lost yet timeless classic, perfect alternative to a Sunday roast. If anchovies are not for you then it works just as well without but I find the little pungent saltiness works well with the robust flavour of the mutton. Choose a good quality puﬀ pastry made with butter, this is a luxurious feast that is great served warm but equally great cold. Perfect for a hamper. Serves 4-6 Prep time 20 mins Cook time 2 hrs Ingredients 1 leg of mutton, about 2kg 2 sticks of celery 2 onions, peeled and cut into quarters 2 bay leaves 1 tbsp allspice berries A handful of parsley stalks Salt Sauce 4 tbsp lamb fat 2 onions peeled and chopped 1 heaped tbsp plain flour 300ml lamb stock 250ml single cream Ground white pepper 1 bunch of parsley, coarsely chopped 20 good quality anchovies in oil, rinsed and coarsely chopped Juice of 2 lemons Serves 6-8 Prep time 45 mins Cook time 45 mins 1. Cover the leg of mutton with water and bring to the boil. Béchamel sauce 25g butter 25g flour 150ml milk 50ml double cream Salt, pepper and nutmeg 2. Skim, then add the prepared vegetables, bay leaves, spice, parsley and seasoning. 3. Turn down to a very gentle simmer, and cook for about 2 hours or until tender. Leave to cool in the stock for 2 hours. It will still be just the right temperature for eating. 4. Carve the lamb at the table and serve with the sauce. Sauce 1. Skim off and strain some of the fat on the top of the lamb cooking pot. Use 4 tablespoons of this tasty fat to sweat the onions until tender. 2. Add the flour and stir in well. Over a high heat, gradually pour in 300ml of the lamb stock from the mutton and mix well to avoid any lumps. 3. Add the cream and simmer for 5 minutes. 4. Just before serving the lamb, season the sauce with a generous amount of white pepper and add the parsley, chopped anchovies and lemon juice. K: MÉDOC sen a MY BORDEAUX WINE PIC This is why I have cho owned Pauillac lamb. ticular the ren Sauvignon mous with lamb, in par de with the Cabernet Médoc wines are synony dish. Predominately ma this y pan om e. to acc spic doc Mé and its ust fru rob , k ied dar full bod sting with rich grape, this wine is bur page 8 Ingredients 375g puff pastry 1 egg, beaten 50g mature cheddar, grated 150g Gruyère or similar, grated 700g good quality cooked ham, sliced thin 1. First, make the béchamel by melting the butter in a saucepan until if foams. Mix in the flour and gently cook over a low heat for 4-5 minutes, not allowing it to colour. With the pan still on the heat, slowly whisk in the milk and cream, then increase the heat and bring to the boil. 2. Keep mixing well to avoid lumps and burning – the sauce should be quite thick. Season lightly with salt but quite generously with pepper and nutmeg. 3. Pour into a container and cover with a buttered paper to avoid a crust forming. Set the béchamel aside to cool down completely. 4. On a lightly floured surface, roll out half of the pastry to a rough circle, about 24cm wide. Roll out another circle about 26cm wide. Cover this one and keep it cold. 5. Preheat the oven to 200C. Place the first pastry circle on a baking tray, brush the edges with beaten egg and put a spoonful of béchamel in the centre of the circle. Spread this over the pastry with a pallet knife or the back of the spoon to within 3-4cm of the edges. 6. Sprinkle over a little cheese, followed by some ham Repeat these layers until all the ham, cheese and béchamel have been used up. 7. Cover the filling with the other sheet of pastry and press down firmly around the edges to seal. Trim the edges neatly, brush with beaten egg and score the top with the point of a knife to decorate. 8. Make a little hole in the centre of the top of the pie to let out the steam. 9. Bake at 200C for 30 minutes, then turn the oven down to 180C and cook for another 15 minutes. 10. Leave the pie to cool for at least 30 minutes before cutting into slices. MY BORDEAUX WINE PICK: BO RDEAUX / BORDEAUX SUPÉRIE UR An everyday wine for an everyday dish, the sim plicity of this delicious by the uncomplicated, family favourite can onl crowd pleasing qualitie y be improved s of Bordeaux rouge. Eas y drinking, full of fruit, balanced to compleme yet perfectly nt rather than overpower food. page 9 RICE PUDDING WITH bANANA & SPICE bAKED APPLES WITH FRUIT MINCE DESSERT DESSERT This recipe for me is all about childhood food memories, the rum gives it an adult kick and the banana crisps an extravagance well worth the eﬀort. Baked apple is the simplest of desserts, but the addition of spice and dry fruits make this a dessert for a special occasion. Serve with a generous spoon of clotted cream or a good quality bought in ice cream. Serves 6 Prep time 10 mins Cook time 60 mins Serves 6 Prep time 25 mins Cook time 25 mins Ingredients 1 litre milk 75g caster sugar 1 vanilla pod, split 2 cloves 2 sticks cinnamon 3 cardamom pods ½tsp ground nutmeg 200g pudding rice 4 bananas, peeled and cut into wedges 1 tbsp butter 1 tbsp light muscovado sugar 2 tbsp dark rum 1 200ml can of sweetened condensed milk Ingredients Fruit mince 100g suet 120g light brown muscovado sugar 3 cooking apples peeled, cored and grated 80g sultanas 60g seedless raisins 100g dried prunes, stoned and chopped Finely grated zest and juice of 1 orange 100g walnuts, almond and pistachios chopped (total weight) 1 tsp ground cinnamon ½ tsp mixed spice 2 tbsp brandy or dark rum Baked apples 6 sweet dessert apples 100g unsalted butter Icing sugar, sifted Juice of 1 lemon 4 tbsp brandy or dark rum Banana crisps 1 under-ripe banana Icing sugar for dusting 1. Bring the milk to the boil with the caster sugar, split vanilla pod, cloves, cinnamon, cardamom and a little nutmeg. 5. Serve the pudding in bowls with the banana on top. 6. Decorate with banana crisps. 2. Sprinkle in the rice and stir. Simmer for 40 minutes, stirring occasionally to avoid sticking. Banana crisps 3. Pan fry the bananas with the butter and sugar. When lightly caramelised but still firm, pour in the rum and take off the heat. 2. Put the slices on a non-stick baking mat, dust with icing sugar and dry out in a low oven, 110C, until brown and crisp. 3. Cover and leave to stand for at least 20 minutes. 4. Fold the condensed milk into the rice. 1. Peel an under-ripe banana and slice it as thinly as possible lengthways. 3. These crisps can be kept in an airtight container for a couple of days. E PICK: SAUTERNES of spice, for that extra level of MY BORDEAUX WINfec t tly balanced with a hin ch, yet per rdeaux pick. it, sweet with butterscot would be my perfect Bo Rich with tropical fru rich rice pudding, this this h wit ed tch Ma e. indulgenc page 10 1. Mix all the fruit mince ingredients together. 2. Add spices to taste, for example you may like more cinnamon or even a little ground ginger. 3. Store in jars or an airtight container in the fridge for at least a week. It can, however, be kept for months. 4. Peel and core the apples. 5. Fill with the fruit mince, packing it tightly: there will be plenty, so pile it up to cover the top of the apples, and press down firmly. 6. Place the apples in a roasting tray with a knob of butter on each. 7. Sprinkle liberally with icing sugar, and bake at 200C for 20 to 25 minutes, basting often with the cooking juices. 8. Remove from the oven and leave to rest for 15 minutes. Place the apples on warm plates. 9. Place the roasting tray on the stove-top over high heat. Add the lemon juice and brandy or rum and boil, whisking constantly, to make the caramel sauce strain through a sieve when syrupy. 10. Pour a little syrup around the apples. 11. Serve with muscovado ice cream. MY BORDEAUX WINE PICK: BORDEAUX ROSÉ I’ve selected a Bordeaux Ros é for this dish as I feel the eleg ant, fruity complexity of the with the fruit and spice of this wine paired dessert will complement each other perfectly. page 11 Earlier this year, The Bordeaux Wine Council invited a panel from the Association of Wine Educators to select some Bordeaux wines, readily available in the UK priced £6-£20, which they considered representative of good value and outstanding quality. As highly qualified wine professionals, and judges for competitions such as the International Wine Challenge, they are well placed to know the wine styles that appeal to the enthusiastic wine drinker. Here is a list of their recommendations. Château gillet 2011 SUPERMARKETS Appellation: Bordeaux 60% Merlot, 30% Cabernet Sauvignon, 10% Cabernet Franc ASDA Le pré du Moine 2012 Appellation: Bordeaux 50% Merlot, 50% Cabernet Sauvignon £6.97 Young, fresh, easy wine, perfect for picnics. Roc-Montalon 2011 £7.25 Appellation: Bordeaux Supérieur Bordeaux Blend Herbal notes with fresh red berries on palate. Fresh pepper, soft tannins. Great with cold cuts. Château Saint-germain 2011 Appellation: Bordeaux Supérieur 50% Merlot, 30% Cabernet Sauvignon, 15% Cabernet Franc, 5% Petit Verdot £8.26 Appellation: Bordeaux 85% Merlot, 15% Cabernet Sauvignon £8.50 Aromatic, floral aromas, raspberries and redcurrants. Lighter style with soft tannins for drinking now. Great with duck with berry sauce. SWEET WINES Appellation: Sauternes 80% Sémillon, 10% Sauvignon Blanc, 10% Muscadelle £9.00** Château gressina 2011 Appellation: Blaye Côtes de Bordeaux 95% Merlot, 5% Cabernet Sauvignon Crunchy red berry fruit, lighter in style. Hints of pepper, would go with grilled fish in a tomato sauce. £7.99 Lovely concentrated gooseberry, fresh apple notes, more weight on palate. Best with cheese or fish. RED WINES Appellation: Bordeaux 60% Merlot, 40% Cabernet Sauvignon £9.99 Appellation: Bordeaux Supérieur 90% Merlot 10% Cabernet Franc Traditional claret with overtones of violets, lovely! Christian Moueix Saint-Émilion 2009 Appellation: Saint-Émilion 85% Merlot, 15% Cabernet Franc £13.99 Ripe concentrated palate of black plums, smoke with gamey notes and hint of spice. Serve with pork fillet. £14.99 Appellation: Haut-Médoc 50% Merlot, 40% Cabernet Sauvignon, 8% Cabernet Franc, 2% Petit Verdot Ripe dense black fruit, hint of nutmeg, cloves, dried herbs. Wine meant to age and have with Christmas roast. L’ilot de Haut-Bergeron 2010 WHITE WINES Appellation: Bordeaux 100% Sauvignon Blanc £8.49 Appellation: Sauternes 80% Sémillon, 12% Sauvignon Blanc, 8% Muscadelle £9.99* A citrusy, thick cut marmalade aroma with barley sugar sweetness. Try with blue cheese, particularly Roquefort. MORRISONS A very easy drinking, juicy red berry fruity wine with soft tannins. Perfect for BBQ’s. Calvet Limited Release Sauvignon Blanc 2012 Appellation: Bordeaux 100% Sauvignon Blanc ROSÉ WINES £6.99 Appellation: Bordeaux Rosé 100% Cabernet Franc Nose of strawberries, redcurrants. Dry and crisp with flavours of fresh raspberries, red plums. Great with spicy chicken or as an aperitif. RED WINES Calvet Limited Release Merlot 2012 £6.99 Appellation: Bordeaux 100% Merlot Lovely purple colour, fresh blackcurrant, herbal notes. Great with pork dishes. Château Laubès 2011 £7.99 Appellation: Bordeaux 68% Merlot, 32% Cabernet Sauvignon Ripe black plums with hints of vanilla. Juicy fruit, palate with hint of nutmeg. Serve with beef. Cuvée Briot 2011 £8.99 Appellation: Bordeaux 70% Merlot, 30% Cabernet Sauvignon Raspberry fruit flavours, easy drinking. Monday night pasta and tomato dish. Château Moulin de pillardot 2011 Appellation: Bordeaux Supérieur 75% Merlot, 20% Cabernet Sauvignon, 5% Cabernet Franc Mouton Cadet 2011 £9.99 £10.49 Appellation: Bordeaux 65% Merlot, 20% Cabernet Sauvignon, 15% Cabernet Franc Delicious dark fruit, ripe and soft tannins. Break the mould - try with chocolate pud! prestige de Calvet Rouge 2011 £10.99 Classic Bordeaux, cassis fruit with vanilla oaky aromas. Great with duck in cherry sauce. £6.99 Aromatic notes, dried herbs, cigar box, concentrated blackcurrants. Serve with lamb roast. Sichel premières Côtes de Bordeaux n/v £5.99 Delicate, poached pear flavours. A medium sweet wine, gorgeous as an aperitif or with fruit desserts. Appellation: Sauternes 85% Sémillon, 14% Sauvignon Blanc, 1% Muscadelle £10.19* Appellation: Bordeaux 100% Sauvignon Blanc Appellation: Bordeaux 70% Sémillon, 30% Sauvignon Blanc £6.99 £6.99 Lovely aromas. Palate filled with peaches. Best with goat's cheese. ROSÉ WINES Taste The Difference Bordeaux Rosé 2012 £7.99 Appellation: Bordeaux Rosé 70% Merlot, 30% Cabernet Sauvignon £6.99 Appellation: Bordeaux 80% Merlot, 20% Cabernet Sauvignon Appellation: Lussac-Saint-Émilion 70% Merlot, 30% Cabernet Franc £11.99 £14.99 Very classy, young oaky wine. Buy now and be rewarded in years to come. SWEET WINES £8.99 £8.99 Fresh red plums, cranberries, lively palate, soft and easy drinking. Good with grilled chicken. Château Valrose 2006 £19.99 Appellation: Saint-Estèphe 50% Merlot, 25% Cabernet Sauvignon, 25% Cabernet Franc Earthy and minerally with a spicy refreshing lift. SWEET WINES premières Côtes de Bordeaux n/v £6.29 Appellation: Premières Côtes de Bordeaux Bordeaux Blend Lemon sherbet aromas and flavours, lightly sweet. A must with lemon meringue pie or cheese cake. Tesco Finest Sauternes 2009 £13.99* Appellation: Sauternes 70% Sémillon, 25% Sauvignon Blanc, 5% Muscadelle Aromas of orange peel and candied lemons, on the palate marmalade and burnt sugar with ginger finish. Good with blue cheese like Roquefort. WAITROSE WHITE WINES Calvet Limited Release Sauvignon Blanc 2012 Appellation: Bordeaux 100% Sauvignon Blanc £6.99 Fresh, crisp in mouth. Best with English asparagus. Taste The Difference Sauternes 2010 £12.99* Appellation: Sauternes 65% Sémillon, 35% Sauvignon Blanc Perfumed orange blossom notes, ripe peaches. Dried apricots on the palate. Delectable, great with apricot tart. Dourthe La grande Cuvée Sauvignon Blanc 2012 £8.99 Appellation: Bordeaux 100% Sauvignon Blanc Fresh, crisp and fruity with a peppery finish. Great with spiced pork. RED WINES TESCO WHITE WINES £11.99 RED WINES £7.99 Appellation: Médoc 65% Cabernet Sauvignon, 35% Merlot Good structure, sweet fruit, herby, carefully oaked. Steak tartare or grilled lamb chops. Classic Bordeaux, cassis fruit with vanilla oaky aromas. Great with duck in cherry sauce. Appellation: Côtes de Bordeaux 85% Merlot, 15% Cabernet Sauvignon Roc de Lussac 2010 Château Le Barrail 2010 Bright fresh raspberries, cranberries, easy drinking. Enjoy with pasta in a cheese and tomato sauce. prestige de Calvet Rouge 2011 Vibrant fruit, sour red cherries, raspberries, hint of black pepper, would suit cheese and charcuterie. Appellation: Bordeaux 70% Sémillon, 30% Sauvignon Blanc Lovely aromas. Palate filled with peaches. Best with goat's cheese. RED WINES Appellation: Bordeaux Supérieur 70% Merlot, 19% Cabernet Franc, 11% Cabernet Sauvignon Appellation: Saint-Émilion 80% Merlot, 15% Cabernet Franc, 5% Cabernet Sauvignon prestige de Calvet Blanc 2012 Floral, apple blossom notes, nice balance between sour red cherries and sweet strawberries. Great for a picnic. Château David 2011 Taste The Difference Saint-Émilion 2011 £9.99 Appellation: Pessac-Léognan 62% Merlot, 33% Cabernet Sauvignon, 3% Cabernet Franc, 2% Petit Verdot Fresh, crisp in mouth. Best with English asparagus. prestige de Calvet Blanc 2012 Rich and solid meaty wine, chocolatey. Cherry flavours. Enjoy with a rich casserole. La Terrasse de La garde 2010 WHITE WINES Calvet Limited Release Sauvignon Blanc 2012 £9.99 Appellation: Bordeaux Supérieur 85% Merlot, 15% Cabernet Sauvignon prestige de Calvet Rouge 2011 £11.99 Appellation: Bordeaux 80% Merlot, 20% Cabernet Sauvignon Classic Bordeaux, cassis fruit with vanilla oaky aromas. Great with duck in cherry sauce. esprit de pavie 2008 £15.99 Appellation: Bordeaux 70% Merlot, 20% Cabernet Franc, 10% Cabernet Sauvignon Smoky, savoury, big structured wine. Try with steak and kidney pie. Waitrose Reserve Claret 2011 £5.99 Calvet Limited Release Merlot 2012 £7.49 Calvet Reserve Cabernet Sauvignon Merlot 2011 £8.99 Appellation: Bordeaux 100% Merlot Cherry and raspberry fruitiness with spicy oaky flavours. Great with lamb shanks. Appellation: Bordeaux 100% Merlot Lovely purple colour, fresh blackcurrant, herbal notes. Lighter style, great with pork dishes. Appellation: Bordeaux 80% Merlot, 20% Cabernet Sauvignon/ Cabernet Franc Well structured, earthy and flavoursome. Perfect with the Sunday roast. Château Valfontaine 2011 Appellation: Bordeaux 65% Merlot, 20% Cabernet Sauvignon, 15% Cabernet Franc £8.99 Feminine, juicy and light with a wide appeal. Château Segonzac 2010 Appellation: Blaye Côtes de Bordeaux 60% Merlot, 20% Cabernet Sauvignon, 20% Malbec £9.99 Medium style wine with red fruit, smokiness. Lifted acidity to match with fattier meats. Fresh, crisp in mouth. Best with English asparagus. page 12 £9.49 Sour cherry tang, toasty, balanced. Cassoulet would be a great match. SAINSbURy’S La patrie 2011 Appellation: Bordeaux Supérieur 60% Merlot, 20% Cabernet Sauvignon, 20% Cabernet Franc Château La Tulipe de la garde 2010 SWEET WINES Château Saint-amand 2007 Roc des Chevaliers 2010 Nicely perfumed and elegant with redcurrant flavours. Match with turkey or guinea fowl. Intense and honeyed wine, peach and apricot flavours. Perfect with pastries and fruit desserts. Calvet Limited Release Cabernet Franc 2012 Appellation: Bordeaux 80% Merlot, 20% Cabernet Sauvignon WHITE WINES £6.49 £10.99 A youthful and fresh wine with some minty overtones. Lamb with mint sauce written all over it. SWEET WINES MARKS & SPENCER Bordeaux Sauvignon Blanc 2011 £7.99 Earthy aromas mixed with blackfruit, hint of spice. Great with roast lamb. Château Saint paul 2010 Zesty orange freshness, delicious sweetness. Lifted acidity, balanced. Mauregard 2011 Appellation: Bordeaux 71% Cabernet Sauvignon, 26% Merlot, 3% Malbec Château de Saÿe 2010 Sour cherries, redcurrants, juicy notes with smooth structure. Great with Lancashire hot pot. La Fleur Baron 2012 Classic Claret 2011 Appellation: Bordeaux 70% Sémillon, 30% Sauvignon Blanc £18.99 Appellation: Médoc 50% Merlot, 45% Cabernet Sauvignon, 5% Cabernet Franc Appellation: Premières Côtes de Bordeaux 70% Sémillon, 20% Sauvignon Blanc, 10% Muscadelle Lovely aromas. Palate filled with peaches. Best with goat's cheese. Well balanced with a delicious core of blackcurrant fruit. RED WINES Sauternes ginestet 2009 £6.99 prestige de Calvet Blanc 2012 Château la Cardonne 2003 page 13 Baron des Tours 2011£10.99 Appellation: Médoc 50% Merlot, 40% Cabernet Sauvignon, 10% Cabernet Franc Lots of ripe black fruit on nose and palate, earthy and smoky with soft texture. Perfect with venison. Esprit de Puisseguin 2011£10.99 Appellation: Puisseguin-Saint-Émilion 70% Merlot, 20% Cabernet Franc, 10% Cabernet Sauvignon Crunchy redcurrants, flavour of sour cherries, pepper, dried herbs, hints of sweet spice. Serve with spiced beef casserole. Château du Gazin 2010£11.49 Appellation: Canon-Fronsac 85% Merlot, 5% Cabernet Sauvignon, 5% Cabernet Franc, 5% Malbec Solid. Well structured with no hard edges. Sweet fruit and a lingering oaky balance. Waitrose Saint-Émilion 2010£13.79 Appellation: Saint-Émilion 88% Merlot, 6% Cabernet Franc, 6% Cabernet Sauvignon Ripe plum jam, smoke, spice on palate. Tomato and sage, serve with veal cutlet. Château Moulin La Bergère 2010£13.99 Château Grivière 2006£11.99 Appellation: Médoc 60% Merlot, 40% Cabernet Sauvignon Cedar aromas with smoke, cloves and flavours of ripe damsons and nutmegs. Good with beef stew. Château Caronne Ste-Gemme 2007£13.99 Appellation: Haut-Médoc 65% Cabernet Sauvignon, 30% Merlot, 5% Petit Verdot Aromas of black plum. Flavours of mocha, leather and cloves. Long finish. Serve with roast pheasant and fat chips. NICOLAS/SPIRITED WINES WHITE WINES Les Charmes De Magnol 2010£12.65 Appellation: Bordeaux 80% Sauvignon Blanc, 20% Sémillon Delicate nose, palate of pink grapefruit, green apple. Fresh acidity, great with smoked cheese and shell fish. RED WINES Château Puycarpin 2009£11.45 Appellation: Saint-Georges Saint-Émilion 85% Merlot, 15% Cabernet Franc Appellation: Bordeaux Supérieur 66% Merlot, 15% Cabernet Sauvignon, 15% Cabernet Franc, 4% Malbec Aromatic minty notes, plum jam with hint of vanilla and smoke. Good with roasted root vegetables. Robust, firm, very blackcurranty wine. Try with venison. SWEET WINES Château De Laussac 2009£14.68 Waitrose Sauternes in partnership with Château Suduiraut 2007£16.29* Appellation: Sauternes 98% Sémillon, 2% Sauvignon Blanc Palate of melons, marmalade and orange sherbet. Fresh acidity balancing sweetness and spice. Long finish, great with foie gras. OFF-LICENCES majestic wine WHITE WINES Dourthe Réserve Sauvignon Blanc 2012£7.99 Appellation: Bordeaux 100% Sauvignon Blanc Floral, elegant aromas, firm acidity. Best with starters and creamy sauces. RED WINES Château Méaume 2009£9.99 Appellation: Bordeaux Supérieur 80% Merlot, 10% Cabernet Franc, 10% Cabernet Sauvignon Fruity, easy drinking, enjoyable. Pizza and pasta are both perfect partners. Vieux Remparts 2010£10.99 Appellation: Lussac-Saint-Émilion 80% Merlot, 20% Cabernet Franc Cherry fruit with a hint of spice. Juicy with soft tannins. Enjoyable with tomato based dishes. Appellation: Cadillac Côtes de Bordeaux 62% Merlot, 35% Cabernet Franc, 3% Cabernet Sauvignon Nose of ripe fruits. Hint of spice. Rich palate, plummy with pepper, dried herbs, complex. Serve with roast lamb. oddbins RED WINES ONLINE RETAILERS averys WHITE WINES Château Les Moutins 2011£8.99 Appellation: Bordeaux 90% Sauvignon Blanc, 10% Sémillon Herbaceous and fresh with a silky texture. Pessac-Léognan Blanc de Domaine de Chevalier 2010£16.99 Appellation: Pessac-Léognan 60% Sauvignon Blanc, 40% Sémillon Lightly scented, delicate with an edge, would suit shellfish particularly well. RED WINES Château La Croix Moniduc 2009£8.99 Appellation: Bordeaux 70% Merlot, 15% Cabernet Sauvignon, 15% Cabernet Franc Opulent, spicy fruit with a peppery kick on the finish - pepper steak would work beautifully. Château Les Ancres 2010£8.99 Appellation: Bordeaux 68% Merlot, 30% Cabernet Sauvignon, 2% Cabernet Franc Solid dark fruit aromas with a plum flavour. Lovely with pork and prunes. Château Pey de Faure 2010£8.99 Appellation: Bordeaux 60% Merlot, 35% Cabernet Franc, 5% Cabernet Sauvignon Fleshy, red fruits. Very appealing. Château La Rose Gadis 2010£8.99 Appellation: Bordeaux 90% Merlot, 5% Cabernet Franc, 5% Cabernet Sauvignon Rich, intense black fruit aromas. Averys Côtes de Castillon 2006£10.99 Appellation: Côtes de Castillon 90% Merlot, 10% Cabernet Franc Fully mature rounded with a good structure. Great match for strong hard cheeses. Appellation: Montagne-Saint-Émilion 80% Merlot, 15% Cabernet Franc, 5% Cabernet Sauvignon Clarendelle 2005£14.99 Gamey nose with tobacco, blackcurrant palate. Smooth silky texture, good with chicken with red wine sauce. Appellation: Bordeaux 82% Merlot, 13% Cabernet Sauvignon, 5% Cabernet Franc Fully mature, earthy, savoury notes. Delicious to drink now with a mixed grill. Achille 2008£15.99 Appellation: Montagne-Saint-Émilion 50% Merlot, 50% Cabernet Franc A classy wine of beautiful plum and prune flavours. Good development of oakiness. Pork and prunes are an ideal match. laithwaites WHITE WINES Laithwaites Sauvignon Blanc 2011£8.99 Appellation: Bordeaux 100% Sauvignon Blanc Zingy, rhubarb zest and mineral aromas. Good freshness. Le Coin Sauvignon Gris 2012£10.49 Appellation: Bordeaux 100% Sauvignon Gris Lively, gooseberry, kiwi, grassy flavours. Lovely! Le C du Chai Cuvée Noble 2011£13.99 Appellation: Bordeaux 100% Sémillon Smoky note, apple with nutmeg on nose. Cream and butter on palate, good with smoked fish or chicken. RED WINES Château Fontcaille Bellevue 2009£9.49 Château Jaumard 2009£8.50 Château Moulin du Terrier 2008£8.99 Appellation: Bordeaux Supérieur 90% Merlot, 5% Cabernet Sauvignon, 5% Cabernet Franc Spicy brambly fruit, nice hint of oak. A balanced wine to go with anything with a fruity sauce. Fully mature, quite complex. Try with rosemary and lamb. Château Touginas 2010£9.99 Château Teyssier 2008£11.25 Château La Marzelle 2011£9.99 Plummy, slightly oaky wine with a fresh balance. Everyday wine for weekend dishes such as cottage pie. Herbal note with blackcurrant, cloves, floral hint, firm tannins, great with the Sunday roast. Appellation: Bordeaux 67% Merlot, 18% Cabernet Sauvignon, 15% Cabernet Franc Appellation: Puisseguin-Saint-Émilion 72% Merlot, 28% Cabernet Sauvignon and Cabernet Franc Château La Claverie 2010£11.50 Appellation: Francs Côtes de Bordeaux 85% Merlot, 10% Cabernet Franc, 5% Cabernet Sauvignon Ripe fruit, liquorice and savoury notes. Château Croix du Trale 2010£12.25 Appellation: Haut-Médoc 50% Cabernet Sauvignon, 50% Merlot Nose of spice with ripe blackcurrants and plums. Firm structure, needs to age, serve with charred grilled steak. page 14 Appellation: Bordeaux 50% Cabernet Sauvignon, 30% Merlot, 20% Cabernet Franc Appellation: Bordeaux 80% Merlot, 15% Cabernet Sauvigon, 5% Petit Verdot Château Canesse 2009£9.99 Appellation: Côtes de Bourg Bordeaux Blend Classic, smoky, plummy flavours to go with traditional roasts. Château Lenormand 2010£9.99 Appellation: Premières Côtes de Bordeaux 70% Cabernet Sauvignon, 30% Merlot Le Grand Chai Montagne-Saint-Émilion 2010£13.99 Dark berries, plums, blackcurrants, smoky and spicy in mouth. Perfect with grilled steak. Appellation: Bordeaux 80% Merlot, 20% Cabernet Sauvignon Smoky nose with hints of mushroom. Palate of sour cherries and redcurrants. Good with meaty grilled fish. Vieux Château Guibeau 2009£13.99 Appellation: Puisseguin-Saint-Émilion 75% Merlot, 20% Cabernet Sauvignon, 5% Cabernet Franc Fresh herbs, crisp acidity, ripe cranberries and raspberries. Perfect for beef and mushroom pie. Le Grand Chai Pauillac 2009£17.99 Appellation: Pauillac 75% Cabernet Sauvignon, 25% Merlot Classic, baked fruit, sweet fruit, long and complex finish. Pair with steak pie with caramalised cabbage. THE WINE SOCIETY WHITE WINES Ripe red plums, hints of nutmeg, creamy with firm tannins. Serve with veal and mushrooms. Château de Panigon 2009£9.95 Appellation: Médoc 50% Merlot, 45% Cabernet Sauvignon, 5% Petit Verdot Intense, concentrated and fleshy with savoury flavours and developing complexity. Why not have a French Friday and enjoy with duck confit. Château Pey la Tour Reserve 2009£10.50 Appellation: Bordeaux Supérieur 90% Merlot, 8% Cabernet Sauvignon, 2% Petit Verdot Big wine with lots of body, very ripe black damsons, plums with a subtle smoke. Serve with slow cooked beef cheek. Château Dutruch Grand Poujeaux 2006£14.95 Appellation: Moulis-en-Médoc 51% Cabernet Sauvignon, 48% Merlot, 1% Petit Verdot Mature, lively herby perfumed nose. Well integrated oak tannins, great with rabbit and prune casserole. Grassy, white asparagus. Refreshing! To be enjoyed any time! Appellation: Listrac-Médoc 44% Merlot, 44% Cabernet Sauvignon, 10% Cabernet Franc, 2% Petit Verdot Appellation: Bordeaux 55% Sauvignon Blanc, 35% Sémillon, 10% Muscadelle Clos Floridène 2008£14.95 Appellation: Graves 57% Sauvignon Blanc, 41% Sémillon, 2% Muscadelle Toasty, smokey with lively freshness. Great with smoked chicken, creamy sauces and risotto. Château Lamothe-Bouscaut 2011£16.00 Château Fourcas Dupré 2005£16.00 Cedary, tobacco nose, dense, black damsons. Needs game like roast partridge. Madame de Château Pitray 2008£18.50 Appellation: Castillon Côtes de Bordeaux 50% Merlot, 50% Cabernet Franc Bright sour red cherries. Fresh crisp palate, easy to drink, great with goose or duck with plum sauce. Appellation: Pessac-Léognan 55% Sémillon, 45% Sauvignon Blanc SWEET WINES Ripe fruit, lifted aromas. Zesty flavours in the mouth. Excellent with meaty fish dishes. The Society’s Exhibition Sauternes 2010£9.95* ROSÉ WINES Château Bel Air Perponcher, Réserve 2012£8.50 Appellation: Bordeaux Rosé 85% Cabernet Sauvignon, 15% Merlot Aromas of cranberries, red cherries, crisp clean palate with ripe red strawberries and good finish. Great with charcuterie and starters. RED WINES Château Fougère la Noble 2009£6.95 A taste of damsons and plums. Serve with spring lamb. Ripe blackcurrant fruit aromas and flavours, perfectly balanced. Appellation: Bordeaux 70% Merlot, 30% Cabernet Franc Le Grand Chai Médoc 2010£11.99 Christian Moueix Bordeaux 2009£7.95 Hint of spicy oak, combined with blackcurrants, damson fruits. Good with hard cheese. Garnet colour, ripe blackcurrant, fresh, savoury notes. Serve with chicken and tomato sauce. Appellation: Médoc 100% Cabernet Sauvignon Appellation: Castillon Côtes de Bordeaux 70% Merlot, 30% Cabernet Franc Château Bel Air Perponcher, Réserve 2012£8.50 Château Le Coin 2011£9.99 Appellation: Bordeaux 85% Merlot, 15% Cabernet Franc Château de Pitray 2010£8.50 Appellation: Bordeaux 80% Merlot, 20% Cabernet Franc Oodles of dark fruit on the nose with a nice earthy quality on the palate. Think BBQ. page 15 Appellation: Sauternes 88% Sémillon, 12% Sauvignon Blanc Lemony, pear, some tropical fruit and pineapple freshness. Butterscotch balance. Perfect as an aperitif or with a dessert such as tarte tatin. *37.5cl bottle **50cl bottle Prices and availability correct at time of going to press, November 2013.
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