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Red wine season is officially started ! Make the most of it by grilling a strip Steak, garnish it with a delicious Rosemary Butter and enjoying them with a big, bold Cabernet Sauvignon. The hearty tannins can handle the intense flavour that comes from grilling and the fresh rosemary flavors will be delightfully enhanced by the herbaceous style of Cabernet.
Today we want to suggest you to try one of our NEW ENTRY … be sure this is a real bargain !
Robert Parker the wine advocate rate this particular wine with an incredible 90/100 score.
Clos des Fous, Cachapoal Chile, 'Grillos Cantores' 2012 at £13.20
Beautiful ruby red colour, with a characteristic nose of red fruits and black cherries. Hints of spice, black pepper and green tea develop in the glass. On the palate, the wine is silky, generous and broad, with soft tannins. Its excellent acidity is supported by subtle minerality and an elegant finish.
Try it with
STRIP STEAK WITH ROSEMARY BUTTER
Ingredients
1/2 cup butter, softened
1 tablespoon fresh rosemary
2 teaspoons grated lemon rind, divided
Salt and pepper to taste
1 tablespoon dried Italian seasoning
1 1/2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon pepper
1/2 teaspoon salt
4 beef strip steaks (1/2 inch thick)
Preparation
1. Stir together butter, rosemary, 1 tsp. grated lemon rind, and salt and pepper to taste. Cover and chill until ready to serve.
2. Combine Italian seasoning and next 4 ingredients in a small bowl. Stir in remaining 1 tsp. lemon rind. Rub mixture over steaks. Cover and chill 1 hour.
3. Grill steaks, covered with grill lid, over medium-high heat (350° to 400°) 3 to 4 minutes on each side or to desired degree of doneness. Serve with butter.
Enjoy it !
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Most people find the combination of acidic wines with fat or oily foods to be very satisfying. The pairing provide a pleasant sensation of the acidic wine 'cutting through' the richness of the food and cleansing the palate.
This is actually one of the easiest and succesful pairing. Today we suggest you to pair one of our favorite Sauvignon Blanc with a truly easy and exquisite Garlic and Dijon baked Salmon.
Errazuriz Aconcagua Costa Single Vineyard Sauvignon Blanc 2014 at £11.95
Of a lovely pale yellow colour, with greenish reflections, the Aconcagua Costa single vineyard Sauvignon Blanc is elegant and austere. Citric aromas of grapefruit and lime laced with notes of passion fruit and subtle hints of herbs and a leafiness are predominant on the nose. This very big wine feels dry and edgy on the palate, with great acidity and a light mineral flavour that gives it nerve and freshness.
GARLIC AND DIJON BAKED SALMON
INGREDIENTS
1.5 lbs salmon fillets (this was wild sockeye)
2 Tbsp fresh parsley, chopped
2 large or 3 small garlic cloves, pressed
1/2 Tbsp Dijon mustard (we used grey poupon)
1/2 tsp salt (we love sea salt)
1/8 tsp black pepper, freshly ground
2 Tbsp light olive oil (not extra virgin, use oil with a higher smoke point)
2 Tbsp of fresh lemon juice
Lemon slices
METHOD
Preheat oven to 450˚F. Line rimmed baking sheet with foil.
In a small bowl, mix together: 2 Tbsp parsley, 2-3 pressed cloves garlic, 1/2 Tbsp Dijon, 1/2 tsp salt, 1/8 tsp pepper, 2 Tbsp olive oil and 2 Tbsp lemon juice.
Slice salmon into even portions: 4 generous slices of salmon. Lay them onto prepared baking dish, skin-side-down.
Generously brush top and sides of salmon with sauce and top with fresh lemon slices.
Bake at 450°F for 12-15 min or until just cooked through and flaky.
Enjoy it !
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A popular Portuguese saying states there are more codfish recipes than days in a year.
There are many ways to cook bacalhau but one of the best is undoubtely this PASTÉIS DE BACALHAU.
Golden and crispy on the outside but smooth on the inside … a delicious way to start your meal !
This would pair perfectly with a simple and lightly flavoured white wine characterized by a good acidity. Even better if the wine is from Portugal ! Infact, regional dishes are likely to be best suited to wines from the same region.
That's why we suggest you this wine with confidence …
Altano Douro white blend, 2015 at £10.95
This is a blend of Malvasia Fina, Viosinho, Rabigato, Códega de Larinho & Moscatel Galego.
With a bright straw hue, Altano White has delicious aromas of citrus and tropical fruits, such as lychee and passion fruit. Lovely mineral notes and a clean refreshing finish.
Try it with ….
PASTÉIS DE BACALHAU
INGREDIENTS
2 cups milk
4 potatoes, chopped
1 onion, finely chopped
4 garlic cloves, minced
1 pound salted cod (If you can’t find this locally, you can always buy some easily here on Amazon)
1 tablespoon parsley, finely chopped
1 tablespoon cilantro, finely chopped
2 eggs
Salt and pepper to taste
1 cup vegetable oil, for frying
2 lemons sliced thinly
1/2 cup black olives for garnish
METHOD
Soak the dried cod in cold water for a day, changing the water 3-4 times.
Drain the cod, rinse, and put it in a large pot. Add the milk and enough water to cover an inch.
Simmer gently over medium-low heat for 20 to 25 minutes, until the cod is tender.
Drain and rinse the cod well, removing any little bits of skin and bone.
While the cod is cooking, pour 1-inch of water in a large pot.
Add the potatoes and simmer on medium heat for 20 to 25 minutes until very tender.
Drain the potatoes, peel off the skins, and mash them well with a potato masher.
In a bowl, add the cod to the potatoes, along with the onion, garlic, parsley, cilantro, and eggs.
Beat the mixture firmly with a spoon until it is a smooth and even consistency. Season with salt and pepper to taste.
Shape the cod mixture into medium sized cylinder shaped pieces.
Pour the oil in a deep heavy skillet or pot and place it on high heat.
Add the pieces one by one, turning them over until they are golden brown.
Once done remove the pieces and place them on a plate with paper towels to dry.
Serve while hot with the sliced lemons for extra flavor.
Enjoy it !!
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In recent years New Zealand's earliest Pinot Noir vines have come of age, and are now producing some first-class wines. Marlborough Pinot Noirs are lighter and fruitier than those from Otago and Martinborough. What makes New Zealand Pinot Noir unique from the other Pinot is stronger spice and gamey-meaty aromas along with loads of fruit.
Esk Valley, Marlborough Pinot Noir, 2013 at £14.45
Medium ruby-purple in color, the 2013 Pinot Noir shows a good intensity of crushed cranberry and red cherry aromas with underlying damp soil and dried thyme notes. Medium-bodied with plenty of juicy red berry flavors to fill the palate plus a solid backbone of finely grained tannins and lively acidity, finishing long and earthy.
The supple richness of New Zealand Pinot Noir complements a range of savoury dishes. Try it alongside game birds such as quail, turkey, and duck; with a fillet of salmon; or equally with pork, veal, lamb or venison.
Today we suggest you to try with a truly tantalizing appetizer idea.
PARMA HAM, GOAT CHEESE AND FIGS CROSTINI
INGIDIENTS :
1 fresh baguette
1/8 cup olive oil
sea salt or kosher salt
4 ounces goat cheese, plain, at room temperature
6 tablespoons fig jam or fresh figs
3 slices prosciutto, each cut in half
6 fresh basil leaves
METHOD :
Preheat oven to 190 C.
Slice six 1/2-inch slices of bread from the baguette. I slice mine slightly on the diagonal. Place on a baking sheet and brush generously with the olive oil. Sprinkle a little salt on each slice. Bake for about 10 minutes, or until crisp and slightly golden. Watch that they do not burn. Remove from oven and cool slightly.
Spread some goat cheese on each crostini. Spread about a tablespoon of fig jam or place your fresh sliced figs on top of the goat cheese. Fold the half slices of prosciutto and place on top of each crostini. Lay a fresh basil leaf on each and serve.
Enjoy it !!
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Summer doesn't really want to end this year … to celebrate this fine day, here at Grand cru we're about to open our selection for the week.
Nicolas Potel Rully Blanc 2010 at £11.95
A brilliant light yellow colour. A blend of mineral flinty aromas and very ripe fruit aromas gives a nice fresh bouquet. Very pleasant on the palate, sophisticated and round.
Cloudy Bay, Marlborough Sauvignon Blanc 2015 at £19.95 NEW ENTRY !
This wine is a must for all the Sauvignon Blanc aficionado. Nose of fresh lemon, white grapefruit and lime blossoms with hints of sage and wild thyme. Medium bodied, dry, crisp with plenty of citrusy zing in the mouth, the finish is long and steely.
Puech-Haut, Saint-Drézéry 2015 at £13.95
This light to medium-bodied rosé is dry, vibrant and exhibits a delicate light pink color along with fresh notes of strawberries, kirsch and minerals.
Esk Valley, Marlborough Pinot Noir 2013 at £14.45
A gorgeous and rather typical example of Marlborough Pinot Noir, it exhibits flavours of red fruits, plum and cherry with a subtle oak influence whilst retaining a gorgeous red colour. Although a powerful and full bodied wine, it has an elegance and acidity which leads to one of the best examples of a Pinot Noir you will find anywhere.
G. D. Vajra Dolcetto D'Alba 2014 at £14.95
Aromas and flavours of violets, red fruits and berries, marasca cherries and hay. Smooth and open on the palate, it is balanced with refined tannins and lightened by a fresh acidity.
They're all to be discounted by the 10% ! What are you waiting for !? Come and get your treat here at Grand Cru
Cheers !
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Chardonnay wine pairs with food better than almost any other white wine. Why? It’s not a wine of extremes. It’s not heavy in acid or tannins but it has more structure than most other white wines.
Pairing Chardonnay with chicken is probably the classic combination. There are a few things to avoid when pairing Chardonnay with chicken, though. Make sure to avoid acidic or sweet sauces over the chicken, and you’ll be fine.
This simple chicken and broccoli casserole is a perfect compliment.
INGREDIENTS
1 (3 pound) rotisserie chicken
10 ounces frozen chopped broccoli, thawed
4 cups whole milk
4 ounces cream cheese, cut into pieces
Kosher salt
Freshly ground black pepper
1 1/2 cups shredded yellow cheddar cheese
METHOD
Preheat the oven to 375°F. Shred the chicken, reserving the bones.
In a medium heavy pot, bring the chicken bones and milk to a simmer, then simmer 30 minutes. Discard the bones, then stir the broccoli and cream cheese into the milk and simmer, whisking, until the cream cheese is melted, about 3 minutes. Stir in the shredded chicken and transfer to a 3-quart baking dish. Scatter the cheddar cheese over the casserole and bake until the filling is bubbling and the cheddar cheese is melted, about 20 minutes.
Pair it with our …
Nicolas Potel, Bourgogne Chardonnay, 2011 at £9.95
La crema Chardonnay, Monterey Valley, California, 2013 at £17.95
Cheers !!
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