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Thanks to various happenings I didn't get a chance to write up last week's Wine Club pairing so this week is a mini double edition...
Last week we tried Percheron from our case - a Shiraz Mouvedre with a blend of 27% Shiraz, 70% Mouvedre, and 3% Viognier... Named after a breed of French draft horse, this is a big full-bodied red from South Africa. It's peppery and delicious, and we have since popped back to Wine Utopia to buy several more big fat horses...
This wine would work brilliantly with a plate of cheese and bread outside on a warm evening (we really should make the most of those when they happen!), but it would also work really well with a vegetable stew or a really good steak which is exactly what we made to go with it...
These Ex Dairy Rib Eyes came from Hoggett & Boar now based in Broughton (on holiday until the 15th, but if you contact Sean, he will deliver to the door - he's brilliant!). We seasoned ours with salt and brought them up to room temperature before cooking them on the highest heat on a gas barbecue. The secret (thanks Heston) is to turn them every 30 seconds to your preference before resting them on a wire rack and then giving them a generous coating of salt and pepper just before serving.
We served them with Bearnaise (from a jar - life's too short!), a simple green salad, triple-cooked chips and of course a big glass of Percheron each - a simple but slightly decadent lunch (we were celebrating being able to see my brother and sister in law for the first time in an age!)... I honestly think this red is a great price either as part of the Wine Club or at £8.95 a bottle at Wineutopia for this quality red!
This week's wine club pick is Le Sentier Dans Les Vignes Rouge 2019... The tasting notes included with our Wine Club case describe it as a blend of Grenache and Syrah offering spiced red and black fruit aromas. It's super smooth and also great value at £7.95 at Wine Utopia. They suggest pairing it with griddled lamb or tomato-based dishes so we decided to make both...
Lamb Burgers with Mint and a Greek Salad...
500g best minced lamb;
Half a small red onion finely chopped;
2 garlic cloves minced;
a handful of chopped fresh mint;
a pinch of oregano (I used 2 tbsp fresh chopped);
6 tbsp breadcrumbs (I used Panko);
1tsp smoked paprika;
Salt and Pepper;
1tbsp olive oil;
Tsastsiki (shop bought is 100% fine for this);
Either burger buns or toasted pitta bread...
Add the mince to a bowl together with the rest of the ingredients. Combine well, and form into 8 small burger shapes. Place on a baking tray, cover with cling film and allow to firm up for an hour or so in the fridge. Barbecue over medium heat for 4-5 minutes per side (you can pan fry too if it's raining!), just check they are cooked through with a meat thermometer if you have one... Toast your buns or your pita and finish the burger with a big dollop of tzatsiki before serving...
For the Greek salad:
1 block of good feta cubed;
1 small jar black kalamata olives;
1 small red onion finely sliced;
1 cucumber chopped into cubes (I don't bother removing the core)...
500g good tomatoes (at room temp - I hate them freezing cold)
a small handful of fresh mint finely chopped (you can leave this out if you don't like mint, but it won't taste so Greek).....
Put the feta, olives, onion, cucumber and tomatoes into a bowl, combine, then leave for fifteen minutes or so before adding the dressing, and lastly stir through the mint...
For the dressing:
50ml extra virgin olive oil;
3 tbsp Red Wine Vinegar;
1 Garlic clove minced;
1/2 tsp fresh oregano chopped;
1/4 tsp Dijon Mustard;
A big pinch of salt and pepper
Add all the ingredients to a jar (with a secure lid just in case!) and give it all a good shake. Pour over the salad and stir just before serving, top your glasses up and enjoy together reminiscing over Greek islands and vineyards you visited once upon a time...