A lovely sunny Saturday has lightened the mood after a cold burst so we thought we would make it even better with our lovely Chilean Pinot Noir.
In the last few years, Errazuriz has been recognized as perhaps the single top quality producer of Chilean wines. Its wines were either the top-rated or shared the top rating in the last major Chilean reviews from the Wine Spectator, the Wine Advocate, and Tanzer.
ERRAZURIZ WILD FERMENT PINOT NOIR 2014 @ £14.95 EACH
A vibrant ruby red with bright violet nuances when the light hits it, the nose of the Wild Ferment Pinot Noir pours red fruit flavours of cherries, raspberries, and exotic fruits, along with notes of dill and tobacco against a floral backdrop. The palate backs up the red fruit flavours with light notes of toast and nuts such as hazelnuts to the mix.
And if you haven't thought about what to have to eat over the weekend, well why not make yourself a rich Coq au Vin to pair with our big Pinot Noir?
Coq Au vin
1½ tbsp olive oil
3 rashers (100g) dry-cured, smoked back bacon, fat trimmed, chopped
12 small shallot, peeled
2 free-range chicken leg (460g), skin removed
4 free-range chicken thigh with bone and skin (650g), skin removed
2 free-range, skinless, boneless chicken breast (280g)
3 garlic clove, finely chopped
3 tbsp brandy or Cognac
600ml red wine
150ml good-quality chicken stock
2 tsp tomato purée
3 thyme sprigs, 2 rosemary sprigs and 2 bay leaves, to make a bouquet garnish
small handful chopped flat-leaf parsley, to garnish
For the mushrooms
1½ tbsp olive oil
250g chestnut mushroom, halved if large
For the thickener
2 tbsp plain flour
1½ tsp olive oil
1 tsp softened butter
1. Heat 1 tbsp of the oil in a large, heavy-based saucepan or flameproof dish. Tip in the bacon and fry until crisp. Remove and drain on kitchen paper. Add the shallots to the pan and fry, stirring or shaking the pan often, for 5-8 mins until well browned all over. Remove and set aside with the bacon.
2. Pat the chicken pieces dry with kitchen paper. Pour the remaining oil into the pan, then fry half the chicken pieces, turning regularly, for 5-8 mins until well browned. Remove, then repeat with the remaining chicken. Remove and set aside.
3. Scatter in the garlic and fry briefly, then, with the heat medium-high, pour in the brandy or Cognac, stirring the bottom of the pan to deglaze. The alcohol should sizzle and start to evaporate so there is not much left.
4. Return the chicken legs and thighs to the pan along with any juices, then pour in a little of the wine, stirring the bottom of the pan again. Stir in the rest of the wine, the stock and tomato purée, drop in the bouquet garni, season with pepper and a pinch of salt, then return the bacon and shallots to the pan. Cover, lower the heat to a gentle simmer, add the chicken breasts and cook for 50 mins-1hr.
5. Just before ready to serve, heat the oil for the mushrooms in a large non-stick frying pan. Add the mushrooms and fry over a high heat for a few mins until golden. Remove and keep warm.
6. Lift the chicken, shallots and bacon from the pan and transfer to a warmed serving dish. Remove the bouquet garni. To make the thickener, mix the flour, olive oil and butter in a small bowl using the back of a teaspoon. Bring the wine mixture to a gentle boil, then gradually drop in small pieces of the thickener, whisking each piece in using a wire whisk. Simmer for 1-2 mins. Scatter the mushrooms over the chicken, then pour over the wine sauce. Garnish with chopped parsley.
