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Monthly Archives: November 2014

  • Cosy Up - The Perfect Wines for a Winter Casserole

    By Angela Mount

    It’s that time of year again, when the frost has begun to set in, and it’s dark by the time you’ve walked outside of the office, so with this winter chill here to stay, it’s time our cooking styles start to change too.  So, it’s out with chilly, leafy salads and in with bowls of warming, comforting stews, and it’s no different with wines.  Those crisp, zippy whites that we loved so much through the summer don’t work quite so well now – it’s time for some warming wine love – wines with a bit more body and texture, which work well with the food we’re eating right now.

    Wines For Stew

    Winter casseroles come in all styles and flavours – I’ve picked a few of my favourites which cover just about every base, and matched them with some great wines for winter.

    First up is that absolute classic, beef stew. However you cook it, be it with mushrooms, red wine, Guinness, or root vegetables, you need a hearty, full-bodied red.  Beef and Malbec is a well-known classic, so look no further than Tomero Malbec 2012 – this dark, brooding yet velvety red from Argentina hits the spot with its bold, rich, warming flavours, with hints of spice and bitter chocolate.

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  • Alan's Wine Of The Week | Les Mougeottes Chardonnay

    Les Mougeottes Chardonnay IGP Pays d'Oc 2013

    Lightly tropical fruity aromas marry with soft buttery notes. Dry and rounded on the palate with texture, richness and finesse that gives this wine charm and completeness.

    Regular Price: £9.95 Special Price £8.95

  • Wines In The Press | Morgenster

    View our selection of Morgenster wines here 

    Press | Morgenster

  • Alan's Wine Of The Week | Ser Lapo Chianti

    Castello di Fonterutoli, Ser Lapo Chianti Classico Riserva DOCG 2011

    Just about jumps out of the glass at you, with scented aromas of morello cherry, coffee bean and sweet spice. The palate is very supple, with bags of black berry fruits, fine yet noticable tannins that give a silky texture, and a lovely freshness. This is just getting going and it will drink well over the next 4-5 years.

    Enjoy this with roast lamb, full flavoured pasta dishes, or maybe just in a big glass!

    £17.75  £15.95

  • Canapés & Fizz

    Top pick for bubbly | Taittinger Comtes de Champagne was  £130 now £99

    It’s always about this time of year that I start planning ahead for the weeks leading up to Christmas and New Year.  Calendars get booked up quickly, work dos begin to fill up the weekends and before you know it you’re nursing a fuzzy head with the faint ringing of Auld Lang Syne in your ears.   My favourite thing to do in this build up to the festive season is put a big dinner on at the weekend, with everyone squeezing round the table preparing for a Christmassy feast, but this year I wanted to do something a little different, so I started looking at a canapé and fizz alternative.

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  • Alan's Wine Of The Week | Silky Smooth Saint Emilion

    Silky smooth, yet textured; swirl the glass and you’ll get the classic aromas of black fruits, and hints of cedar wood. It’s full of elegant, enticing flavours of ripe plums, bruised blackberries , with a hint of herbs. No harsh tannins, just smoothness. If you want a classic red for Christmas, I’d buy this now. Otherwise, just buy it to enjoy with the traditional Sunday roast – it’s a real winner. (Angela Mount, Bath Magazine)

    Château Bertinat Lartigue, Saint Emilion  £15.75 £13.86 + 10% off 12+ bottles

  • Tried & Tested | Cooking For the Masses

    Sausage, Sweet Potato & Bean Casserole

    It doesn’t take long for Christmas to get a little crazy, so it’s always good to squeeze in a bit of downtime where you can, and the winter weather (which we are more than a little bit into now) creates the best reason to huddle together in a big group and enjoy some hearty food and wine that’ll warm you up from the inside out.  This week was my chance to cook up a classic casserole and bring back that homely feeling of wrapping your hands around a bowl of steaming food.

    Wine recommendation: La Chapelle d'Escurac Medoc 2011 £14.50 £12.54

    Sausage Casserole

    The best thing about meals like this is that they are ideal if you’re cooking for large numbers, and if not, you’ve got dinner for the week sorted.  My sausage and bean casserole recipe is about enough for 8 portions (I wanted enough for the group AND some leftovers for the week too) but it’s a rough guide so you can multiply or divide ingredients depending on numbers.

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  • Bordeaux Tasting Dinner | Allium Brasserie

    Another sell out Great Western Wine tasting dinner was held at the Allium Brasserie last week, and a very enjoyable one at that.  Head chef Chris Staines created a bespoke menu to compliment a range of six wines from Bordeaux, and as a newcomer to tasting dinners myself, I found this was a great way to gain a little more of an understanding about Bordeaux and it's varying wine producing regions.

    Bodeaux Dinner

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  • Alan's Wine Of The Week | Cave des St Desirat Syrah, Ardeche, France

    Cave des St Desirat Syrah, Ardeche, France

    “A bit of a bargain this, if you like Syrah in the northern Rhône's Crozes-Hermitage style as much as we do. It's medium bodied with clean-lined red fruit and the cracked pepper, liquorice and bay leaf character of Syrah from the Rhône's granitic soils. Not complex, but pure and expressive.” The Wine Gang

    £8.25  £7.26

    +10% off 12 btl’s

  • Tried & Tested | Maple Mustard Pulled Pork

    Wine of the night | Bogle Petite Sirah California 2012

    This recipe is definitely one to try for bonfire night, but needs preparing the day before, so planning ahead is necessary.  A great meal for a fun family dinner too, or a low key evening with a group of friends in the middle of winter with a nice glass of red to make you feel a little festive.  So, get your sparklers ready, gloves and hats on, and while this pulled pork feast is cooking away in the oven you can go and enjoy the fireworks!

    When I gave this recipe a go on Sunday, I tried a Petite Sirah from the Bogle Winery in California.  The richness of the wine complimented the pork dish, and with the subtle black pepper and herb flavours, it blended perfectly with the seasoning of the meat, adding a touch of spice that seemed to fit quite nicely with bonfire night.

    You can give the recipe a go too - remember to coat and season the meat tonight if you want it ready in time to treat yourself tomorrow evening.

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