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Another old favourite of ours has made a come-back. This one is a bit of a marmite wine in that you will either love it or hate it!
Pertuisane Viellies Vignes Grenache 2005 - Buy it here!
From the Côtes Catalanes close to the Pyranees comes this beautiful Grenache. The vines used to create this powerful red are ancient, the youngest being over 60 years old. Huge, bold black fruit flavours and rich with minerality, this intense wine will taste amazing paired with slow-cooked beef.
Come and give it a try! It packs a real punch.
Also don't forget that we have our 10% off voucher available at the moment. At the checkout use the code: GCC10OFF to benefit from this dicsount.
Cheers!
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Something new for us to show you today. We have been getting in a tonne of new wines and all of them have ended up being absolutely beautiful in every conceivable way. Let's have a look at two of them...
Castello Monaci, Maru Negroamaro 2015 @ £9.95
Garnet-red colour; intense bouquet with notes of Mediterranean scrub and eucalyptus; full and satisfying flavour even if slightly bitter, round, and of excellent structure.
Castello Monaci, Acante Fiano 2016 @ £10.95
A tenuous straw yellow colour. The nose shows ample aromas of ripe exotic fruit and honey; a fresh, lively and balanced flavour with notes of fresh fruit and a slightly creamy finale.
These new Italians will fit in to our selection perfectly as they are of amazing quality. Come and give them a go!
Cheers!
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It's finally Saturday and we can all relax. This gives us the perfect opportunity to show off one of our brand new Italian wines. This one is similar to a Pinot Grigio but with its twist...
Gatto Pierfrancesco Grignolino D'Asti 2014 @ £16.95
In the glass it is pale red color which over time tends to orange, up bouquet, intense and ethereal with notes of rose and cherry on the background of pepper, pleasant to the taste, with elegant tannins and a dry and slightly bitter aftertaste.
This one is available on our website here:
http://www.grandcruco.com/wine/italy/gatto-pierfrancesco,-grignolino-dasti-2015-detail
With a 10% discount using code: GCC10OFF at the checkout. This offer is only running until the 5th of June so don't miss your chance!
Cheers!
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Yesterday we had a gigantic influx of wines! Some are old wines coming back to make an appearance but we also have a tonne of brand new ones to show you over the coming days. Today we thought we would begin with our new Burgundian wines...
Louis Jadot Beaujolais-Villages 2015 @ £10.95
A juicy berry-flavoured wine from Louis Jadot, one of the best of the larger producers in Burgundy. A definite step up from standard Beaujolais, with greater intensity and structure but still maintaining the attractive fruit. This extra intensity makes the wine a good partner to quite highly flavoured dishes.
Louis Jadot, Macon-Villages 2015 @ £12.95
An extremely well made and balanced Chardonnay showing the lovely ripe fruit of the region that gives a balanced wine with a soft, gentle creamy mouthfeel with crisp apple characters all balanced by just enough fresh acidity.
Both of these absolute beauties made by the amazing Louis Jadot are available to taste so come and have a try! Cheers!
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Sparkling bottles are back in town! These glittery beauties make a real show at parties or as gifts!
We have a few available in store but if you would like something in particular to be given this coating then just let us know. In a few days we can turn any bottle into one of these eye-catching gems. It's only £5/bt £8/mag for your own choice or £3/bt £5/mag for ready made bottles.
Cheers!
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We have always had our gorgeous Fleur de Clinet 2010 in the shop and we think we will continue to stock it for a good long time due to the amazing quality Chateau Clinet imparts upon all of their wines. But now we have another one from them!
RONAN BY CLINET 2012 @ £12.95 EACH
Year on year, the attention to detail given to this mini Clinet draws closer to the Grand Vin. The wine is rich, round, open and expressive. Loaded with black a red fruit with a beautiful texture. Delicious on its own would be a fantastic accompaniment to roast lamb or grilled red meats.
And what better to go with a lovely merlot than a nice piece of lamb? We thought some lamb shanks would go beautifully.
LAMB SHANKS IN RED WINE SAUCE
INGREDIENTS
4 lamb shanks, around 1 lb / 500g each (Note 1)
2 tsp salt, separated
Pepper
2 - 3 tbsp olive oil, separated
1 cup onion, finely diced (brown, yellow or white)
1 cup carrot, finely diced (optional) (Note 2)
1 cup celery, finely diced (optional) (Note 2)
3 garlic cloves, minced
2½ cups red wine, full bodied (good value wine, not expensive! Note 3)
28 oz / 800g can crushed tomatoes
2 tbsp tomato paste
2 cups chicken stock (or water)
5 sprigs of thyme (preferably tied together), or 2 tsp dried thyme
2 dried bay leaves or 4 fresh
Sauce
½ to 1½ cups hot water
1. Preheat the oven to 350F/180C.
2. Pat the lamb shanks dry and sprinkle with 1 tsp of salt and black pepper.
3. Heat 2 tbsp of olive oil in a heavy based pot (dutch oven is ideal) over high heat.
4. Sear the lamb shanks in 2 batches until brown all over, about 5 minutes.
5. Remove lamb onto a plate and drain excess fat (if any) from the pot.
6. Turn the heat down to medium low. Heat remaining 1 tbsp of olive oil in the same pot. Add the onion, carrot, celery and garlic. Sauté for 10 minutes until the onion is translucent.
7. Add the red wine and turn up the heat to medium high. Bring it to a simmer, scraping the bottom of the pan to mix all the brown bits into the wine. Simmer for 3 minutes to evaporate the alcohol a bit (Note 4).
8. Add the remaining ingredients (including remaining 1 tsp salt and pepper) and stir to combine.
9. Place the lamb shanks into the pot, squeezing them in to fit so they are mostly submerged. (Note 1)
10. Bring back up to simmer, cover, then transfer to the oven for 2 hours (see notes for slow cooker).
11. Turn the lamb shanks, cover, then return to the oven for another 30 minutes (so 2½ hours in total). The lamb should be very tender, the exposed surface above the liquid should be browned and the sauce should be reduced down to about ¼ of the original amount.
12. Carefully transfer the lamb to a plate and pick out the thyme sprigs and bay leaves.
13. Skim excess fat off the surface of sauce. Use a stick blender to puree the sauce to make it smooth and thick. Use hot water to adjust the thickness and intensity of the sauce. (Note 5) Adjust salt and pepper to taste.
14. Serve the lamb shanks on mashed potato or cauliflower puree with plenty of sauce!
Cheers!
