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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
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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
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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
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to acc
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doc
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and
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ust
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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.