Thursday, 29 December 2011

Mulled Wine Jelly

I came across a lovely recipe which will refresh tired taste buds after the Christmas dishes we have been enjoying over the past few days.

1 pint water
110g sugar
1 cinnamon stick
rind of 1 lemon
rind of 1 orange
1 Earl Grey teabag
285ml fruity red wine
juice of 1 orange
4 leaves of gelatine (pre-soaked in cold water for 10 minutes)

Place the water, sugar, cinnamon stick and the lemon and orange rinds in a saucepan and heat gently. Keep stirring till the sugar has dissolved and then boil for a couple of minutes. Remove from the heat and add the Earl Grey teabag. Leave to soak for a couple of minutes and then remove. Stir in the red wine, the orange juice and the soaked gelatine leaves. Leave to cool.

When cooled, remove the lemon and orange rinds and the cinnamon stick, and pour the cold liquid into six glasses. Leave in a cool place to set. This makes a super dessert but if you'd like to try this with a sweet dessert white like Sauternes it makes a delicious accompaniment to cold cuts of turkey or roast beef!


Tuesday, 27 December 2011

A Year of Food and Wine – Trends in 2011

It's traditional at this time of year to look back at what has gone before and reflect, so I thought I would highlight some of the miles we have travelled in the world of wine and food over 2011.

I hate to say it but chocolate comes out on top! Chocolate Wine that is. Apart from the wines I mentioned you came up with some other intriguing suggestions: Chocovine, Vino de Mocca from Kirigin Cellars, Deco Chocolate Port and Pindar's Cabernet Port. Recipe ideas were chocolate sauce made with port and drizzling chocolate wine over desserts such as ice creams.

2011 must be a year for those with a sweet tooth as the second most popular topic was the mint liqueur Crème de Menthe! I recommended using it in a cocktail, although I do prefer mine chilled and on the rocks, however this is another drink that can be poured over desserts or used as a glaze for chocolate brownies.

Asparagus and wine have been labelled as uncomfortable bedfellows when it comes to food and wine pairing and my blog on the ideal partner for asparagus – the sparkling wine Comte de Laube - proved to be very popular.

It was good to see the little appellation of Saint Mont in south west France attracting some attention. This is a very, very old vineyard which is being revitalised by a dynamic – and determined - set of wine makers. The forward thinking co-operative Producteurs Plaimont was founded in 1979 by André Dubosc, who set up the Conservatory of Saint Mont wines and saved many grapes from extinction.

Saint Mont now holds a unique collection in France (around 116 different grape varieties) and this botanical heritage is now attracting attention from researchers, scientists and vintners alike. Much of Dubosc's work has focused on the vineyard of René Pédebernade, which, according to the French wine critic Michel Bettane, contains the oldest vines in France. Some of the vines are believed to be 300 years old, giving new meaning to the term Vieilles Vignes (old vines).

The most popular food and wine pairing recipes were:

Marjoram, the Herb of Grace – Recipes for Barbeques and Good Wine, paired with the white wine Sancet from the Côtes de Gascogne appellation.

Saffron, a Recipe and M de Malle. M de Malle being a gorgeous white from the AOC Graves.

The Changing of the Seasons, Jasmine, Beef Stew and Chateau Peynaud. Peynaud is a cracking Bordeaux Superieur that has proved so popular that Nick has sold out! If you are looking for a wine to pair with this recipe Nick recommends that you try Chateau Roc de Levraut which is another little gem.

I hope you have enjoyed Ladies With Bottle throughout 2011 as much I have enjoyed writing it. Thank you for all your support!

Nick and I wish you all a very Happy Christmas!

Tuesday, 13 December 2011

Christmas Feast Case £49.99

Our Christmas Feast Case is packed with goodies for your Christmas dishes and is a special price of £49.99!
I am recommending Rosé wine as the perfect match for Turkey as I don't believe that red or white wines match it well . . . but a fruity Rosé does! Packed full of flavours of ripe red currants and cranberries Rosé is ideal.

What's more it won't make you sleepy – the combination of red wine and turkey are often blamed for the post meal “turkey nap” after Christmas dinner. A few years back researchers found the sleep hormone Melatonin in red grapes.
Melatonin is made from Tryptophan, which is also found in Turkeys! No wonder you feel like a snooze!

The Christmas Feast Case contains:

2 x Chateau Roques de Mauriac 2007
Great with a roasted Honey Baked Ham for Christmas Eve. Mouth wateringly, crisp flavours of redcurrant, raspberry, strawberry, pomegranate and cranberry.

2 x Chateau Lamothe Vincent 2009
Perfect with Roasted Turkey for Christmas Day. Bursting with the flavours of ripe red currant, red gooseberries, raspberry, crushed strawberry, cranberries and citrus.

2 x Montagnac Syrah
Ideal for a Cold Meat Supper on Boxing Day. Powerfully flavoured and full bodied with aromas of chocolate, violets, truffles, leather, coffee and black pepper.

6 x Brissonet Rouge
Perfect for Mulled Wine. An aromatic red bursting with ripe flavours of ripe cherries, violets, dark chocolate and blackberries. I'll pop an easy recipe for Mulled Wine in each case!

Merry Christmas!

Thursday, 1 December 2011

Add a Little Christmas Cheer with our New 6 Bottle Christmas Case!

Add a little Christmas Cheer this festive season with our new 6 Bottle Christmas Case for £63.60!  We have chosen a great selection of wines to suit your celebrations and the case includes superb clarets, an award winning rosé, our most popular white wines and a super sparkler recommended by critic Joanna Simon.  These wines have been selected with good food in mind and are the perfect accompaniment for your  Christmas dishes – and make great Christmas presents too!

Chateau Teyssier 2007 – Lovely with venison or pigeon and pairs well with pâté, roast beef and lamb and strong cheeses.

Chateau Teyssier is a modern Saint Emilion made by Jonathan Maltus (producer of the super-cuvée  Le Dôme, amongst others and by the oenologist to First Growth Chateau Cheval Blanc, Gilles Pauquet).  Teyssier has flavours of rich, dark fruits such as black cherry, blackberries and mulberries with a hint of vanilla, violets, oak and cedar. This is a well balanced, elegant wine full of supple tannins and opulence that has been aged in oak for 12 months.

Stephen Spurrier from Decanter described this wine as “Dark red, clean and fresh fruit, fragrant and well-contained, good length and savoury balance, nice sense of place”.

Chateau Roc de Levraut Bordeaux Superieur 2009
– Great with pheasant, partridge, guinea fowl, goose, duck and roast pork.

Château Roc de Levraut is regularly an award winning wine and is velvety smooth with well integrated tannins and has flavours of blackcurrant, vanilla, liquorice, redcurrant and cherry.

Chateau Lamothe Vincent Rosé 2009 -  Terrific with turkey, chicken, roast pork, salmon, roast ham and cold cuts.
Chateau Lamothe Vincent Rosé is a multi award winning wine made by the Vincent family who have been making wines since 1873.  This wine is a fabulous dry, deep, dark pomegranate pink and is bursting with the flavours of ripe red currant, red gooseberries, raspberry, crushed strawberry and citrus. It is silky smooth, well rounded, deep and has a lovely long finish.
Chateau Laures 2009 – Super with turkey, chicken, guinea fowl, pork, goats cheese, prawns, lobster, salmon pâté and melon.  Good as an aperitif!

Chateau Laures has been well reviewed by the wine press and is a classy little gem.  This wine is a brilliant gold in colour with the aromas of mangoes and pineapples and and intense fruit and honey in the mouth. It’s elegant but expressive and rich on the palate with a good snap to the acidity.

Chateau Les Eymeries Blanc 2008 – Very good with oysters, scallops, smoked trout and smoked salmon, chicken, turkey and soft cheeses.

Chateau Les Eymeries is a superb find and has proved to be immensely popular.  This wine is very well made indeed and has minerally aromas with hints of honey which lead to both tartness and richness in the mouth. It is well structured, crisp, fruity and mouth wateringly fresh with flavours of sweet melon, pineapple, pink grapefruit and lemon.
Cremant d’Alsace Joseph Pfister – Perfect Bubbly for Christmas!   Light and fresh on the palate and an ideal wine for accompanying the entire meal, from the aperitif to the dessert.

Cremant d’Alsace Joseph Pfister is a lovely pale yellow colour with a dense, very fine mousse lasting to the very last sip in the glass. It has very creamy deep fruits on the nose with definite hints of apricots, lime blossom and plums.