Location: Lujan de Cuyo, Mendoza Province
A striking 100% Malbec. The grapes, grown at high altitude were hand-picked, before being aged for 8 months in French oak barrels and then allowed to rest for 9 months in bottle to give the deepest ruby-red wine. Powerful and vibrant. Pure and rich. The sweet, tangy tannins come as the sip settles into a long, driven finish.
More wines from this retailer
A few delicious dishes to compliment your drink.
Fillet beef pan-fried with soy sauce and garlic butter
- 400g Aberdeen Angus beef fillet (preferably well hung)
- 1½tbsp vegetable oil
- ½tbsp of Japanese soy sauce
- 1tsp of garlic butter
For the garlic butter
- 250g butter
- 2 cloves garlic, grated
- 2tbsp chopped fresh parsley
To make the garlic butter soften the butter at room temperature, add the grated garlic and chopped parsley and mix together. Keep it in the fridge until needed. This is useful for making quick garlic bread as well.
Slice the fillet into 2cm slices, and bring back to room temperature before cooking. Put a frying pan over a high heat, add some oil and brown both sides of the fillet. While still in the pan, cut the fillet into cubes and sear all sides. Add the soy sauce and garlic butter, quickly stir fry and serve.
Ham hock, pearled spelt and roots potage
This keeps in the fridge in a large bowl for up to 4 days and improves for it. It sets to a firm jelly, so scoop out what you need – making sure you get an even share of all the solid bits in the bottom of the bowl – to boil for a few minutes for a quick lunch. There is no need to add salt as the ham has been brined and is sufficiently salty. You’ll need to begin this recipe a day ahead.
- 1 x 1kg small ham hock (ask the butcher to trim it to the weight)
- 1 large onion, quartered
- 2 carrots, halved
- 3tbsp rapeseed oil, plus extra for serving
- 2 large banana shallots, diced to about 1cm
- 500g swede, peeled and diced to about 1cm
- 2 parsnips, peeled and diced to about 1cm
- ½ celeriac, peeled and diced to about 1cm
- 4 celery stems, sliced into 1cm pieces
- 100g pearled spelt
- 300ml fresh apple juice
- handful of celery leaves
Put the ham hock in a large pan and cover with cold water by about 2cm. Add the onion and carrot (don’t add salt). Bring to the boil and turn down to a gentle simmer for about 2-2½ hours until the meat is cooked and falling off the bone. Leave ham to cool and chill overnight. Skim the fat from the cooking liquid and reheat in a large pan. When the ham is cool enough to handle, remove all the meat from the bone in chunky pieces and set aside (discard the rest). Drain the carrots and onions from the liquid through a sieve (reserve vegetables). Keep about one-third of the cooking liquid and pour it into a liquidiser with the vegetables and whizz to a purée.
Heat the oil in a large wok and add the shallot, swede, parsnip, celeriac and celery. Stir-fry until the vegetables just begin to show the odd speck of golden brown. Add the purée to the pan along with the spelt and apple juice and bring to the boil. Cook at a simmer for about 20 minutes until just tender. Add the reserved meat and a handful of chopped celery leaves, heat on low for 5 minutes, then serve with a sprinkle of black pepper and a little extra oil drizzled over the top.
Lamb fillet with harissa, and rocket and pear salad
- 150ml yoghurt
- 150ml sour cream
- 10g harissa paste
- 6 lamb fillets, trimmed
- olive oil
- 250g rocket leaves
- 3 ripe pears
- lemon juice, for drizzling
- 50g Stilton, optional
Mix the yoghurt with the sour cream and harissa and set aside. Season the lamb fillets well and drizzle with olive oil, then barbecue for about three minutes on each side. Allow to rest while you prepare the salad. Place the rocket in a large serving bowl. Slice the pears into wedges and add to the rocket, then drizzle with olive oil and lemon juice. Crumble the Stilton over, if using. Cut each lamb fillet on an angle into three pieces, then put on a plate. Place a dollop of the sour cream mix on top of the lamb and serve with the salad.
This article was published on 1st February 2012 so certain details may not be up to date.