Stars for December
Unaffordable luxury - unaffordable in the "you can't afford to miss it" kind of style!
This month we've put together a selection of six wines unashamedly match with their perfect food partner (or the likes.....) all inspired by the latest visitor to the lab that is our kitchen Valentine Warner's What to eat Now.
A mixed dozen for £120 or click on each wine to see any further case deals.
Two Whites:
► Loimer Kamptal Riesling, Austria '07 – Get the oysters out and start celebrating like you mean it.
► St Veran, Les Chailloux, Domaine Deux Roches, Burgundy '06 - This is good Chardonnay at its versatile best. Stick with the Riesling for the lighter more delicate fishy things but any weight and this is your man. We're workshopping a winter barbequed pork when the clouds part and I'm guessing this will be the baby (if you can't drink proper wine that is).
Four Reds:
► Cotes-du-Rhone, Domaine St Cosme, Gigondas, France '07 – I think this will be the red partner for the pork above. There is a wonderful earthy character in this wine which stands well out in the sea that is Cotes-du-Rhone and if you are playing with rabbit or wood pigeon you could do worse.
► La Vendimia, Palacios Remondo, Rioja ’07 – Next dish after the pork barbeque on the list of Valentine Warner's dishes that need dissecting in a controlled environment is his Lamb Birria. A Mexican lamb stew. La Vendimia is made for lamb and I've been waiting all my life for someone to invent Mexican food that lives up to my expectations - no pressure then. The wines crunchy youth will work a treat with the spice and any other spicy dish you might want to throw at it.
► Heinrich, Red, Neusiedlersee, Austria '06 – A luxuriously polished wine, at once earthy and velvety if that doesn't conjure up images of ... well best leave it there. This I'd try with a classic rack of lamb or for a twist perhaps Val's wild mushroom lasagne? The wine is delicate enough to enhance rather than overpower the delicacy that is often overlooked in an pasta dish.
► Mercurey, Vieilles, Vignes, Francois Raquillet, Burgundy '04 – This is great stuff, wants beef and I'm heading to the venison pie, most of the game and just sitting back to read the rest of the book with this old favourite.
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This month we've put together a selection of six wines unashamedly match with their perfect food partner (or the likes.....) all inspired by the latest visitor to the lab that is our kitchen Valentine Warner's What to eat Now.
A mixed dozen for £120 or click on each wine to see any further case deals.
Two Whites:
► Loimer Kamptal Riesling, Austria '07 – Get the oysters out and start celebrating like you mean it.
► St Veran, Les Chailloux, Domaine Deux Roches, Burgundy '06 - This is good Chardonnay at its versatile best. Stick with the Riesling for the lighter more delicate fishy things but any weight and this is your man. We're workshopping a winter barbequed pork when the clouds part and I'm guessing this will be the baby (if you can't drink proper wine that is).
Four Reds:
► Cotes-du-Rhone, Domaine St Cosme, Gigondas, France '07 – I think this will be the red partner for the pork above. There is a wonderful earthy character in this wine which stands well out in the sea that is Cotes-du-Rhone and if you are playing with rabbit or wood pigeon you could do worse.
► La Vendimia, Palacios Remondo, Rioja ’07 – Next dish after the pork barbeque on the list of Valentine Warner's dishes that need dissecting in a controlled environment is his Lamb Birria. A Mexican lamb stew. La Vendimia is made for lamb and I've been waiting all my life for someone to invent Mexican food that lives up to my expectations - no pressure then. The wines crunchy youth will work a treat with the spice and any other spicy dish you might want to throw at it.
► Heinrich, Red, Neusiedlersee, Austria '06 – A luxuriously polished wine, at once earthy and velvety if that doesn't conjure up images of ... well best leave it there. This I'd try with a classic rack of lamb or for a twist perhaps Val's wild mushroom lasagne? The wine is delicate enough to enhance rather than overpower the delicacy that is often overlooked in an pasta dish.
► Mercurey, Vieilles, Vignes, Francois Raquillet, Burgundy '04 – This is great stuff, wants beef and I'm heading to the venison pie, most of the game and just sitting back to read the rest of the book with this old favourite.
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