September's Eat This, Drink That!
Although we hate to admit it, summer is quickly coming to an end. September is the month we say goodbye to shorts, flip flops, and ice-cold crisp summertime sippers and hello to scarves, pumpkin-spice everything and of course big reds… And nothing says “big reds” like wines from the world-famous region, Bordeaux! Red Bordeaux wines are a blend of different grape varieties including Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Malbec. Bordeaux offers a wide range of flavours from black currant and plums to earthy notes of gravel. This month, we’re serving up easy and delicious recipes to pair with this world-famous wine! Check out the fantastic and highly accoladed bottles and their tasty companions below!
Ruby color with great intensity. Expressive smell of matured black fruits. Supple tannins with a ripe fruit. Well-balanced and expressive wine with a long persistent finish.
A complex wine, the Grand Vin de Reignac Bordeaux Superieur 2011 scored 90 points from Robert Parkers Wine Advocate. Rich and full bodied this wine offers flavours of berries, leather and espresso and is the perfect accompaniment to thick beef stews or mushroom skewers.
Baron du Pin is an elegant Bordeaux Red Blend. The predominance of Merlot is reflected by aromas of red fruit, blackcurrant, strawberry and ripe berries with subtle spicy notes. The ripe and fruit forward style make this a great choice for those of you looking to explore old world wines, but who may more regularly drink new world originating wines.
"Great intensity of classic Bordeaux fruit on the nose, cassis, dark cherries and licorice. The rich round palate is bursting with fresh blackberry and blackcurrant, lovely silky tannins great length, all in perfect harmony. " - Decanter World Wine Awards 2016, 95 Points!
Crostini with Duck Breast and Red Onion Jam
Wine pairing: Chateau de Landiras Graves 2014
Red Onion Jam:
- 2 medium red onions, halved lengthwise and thinly sliced
- 2 tbsp unsalted butter
- ¼ cup sugar
- ¼ tsp kosher salt
- Freshly ground black pepper
- ¼ cup red wine
- 1 tbsp sherry vinegar
Crostini and Duck:
- 2 large duck breasts, fat on
- 1 tbsp vegetable oil
- Kosher salt to taste
- long, slender baguette
- Extra-virgin olive oil
In a large, covered pan over low heat, cook the onions, butter, sugar, salt and pepper to taste, stirring occasionally, until the onions are soft and slightly caramelized. Add the wine and vinegar and simmer uncovered, stirring occasionally, until thick. Cool to room temperature before using.
Using a very sharp knife, score the fat on each of the duck breasts and halve each breast lengthwise. Heat a large, heavy stainless steel pan over medium-high heat, adding the vegetable oil as soon as it is hot. Sprinkle each piece of duck generously with salt and gently place in the pan, fat side down. Sauté until the fat is golden brown, and then continue to sear each side of the meat, until the duck is medium to medium rare, about 7 to 9 minutes total. Remove from the pan and let it rest until it is no longer hot.
Heat the oven to 350° C. Cut the baguette on the diagonal into 1/4-inch slices and arrange them on a baking sheet. Brush the slices lightly with olive oil and bake until lightly browned about 10-15 minutes. To assemble, slice each piece of duck into 1/4-inch slices. Arrange a slice on top of each of the crostini and top with a small dab of the onion jam. Serve immediately and enjoy with a glass of Chateau de Landiras Graves.
Mediterranean warm lentil salad
Wine Pairing: Chateau Dumas Cenot Bordeaux Superieur 2014
- 250 g (1 1/4 cup) dried lentils
- 300 g (10.6 oz) cherry tomatoes
- 5 sprigs fresh thyme
- 3 tbsp balsamic vinegar
- sea salt
- 1 small red onion thinly sliced
- 4 tbsp red wine vinegar
- 3 tbsp extra virgin olive oil
- 1 clove garlic crushed
- freshly ground black pepper
- 2 tbsp finely chopped parsley
- 2 tbsp finely chopped fresh basil
- 2 tbsp finely chopped fresh thyme
- 100 g (3.5 oz) fresh mozzarella torn into chunks
Preheat the oven to 180°C. Line a small baking sheet with parchment paper.Rinse and cook the lentils according to package instructions.
Place the cherry tomatoes on the baking sheet, arrange the thyme sprigs on top, drizzle with extra virgin olive oil, balsamic vinegar, and sprinkle with salt. Roast for 20-25 minutes, until the tomatoes are blistered and start to burst. Discard the thyme and allow the cherry tomatoes to cool slightly.
Meanwhile, place the sliced onion in a medium bowl, pour the vinegar, sprinkle with sea salt, stir and set aside for a few minutes to allow the onion to soften.
Put the cooked lentils in a large bowl, add the onion, drizzle the dressing, add the chopped herbs and stir to mix.
Place the roasted cherry tomatoes and torn mozzarella on top and serve, enjoy with friends and your well earned Chateau Dumas Cenot Bordeaux
Wine Pairing: Grand Vin de Reignac 2011
- 600 g scotch fillet steak (boneless ribeye)
- 2 tbsp vegetable oil, divided
- 1 large onion sliced
- 300 g mushrooms, sliced
- 3 tbsp butter
- 2 tbsp flour
- 2 cups beef broth
- 1 tbsp Dijon mustard
- ¾ cup sour cream
- Salt and pepper to taste
Use your fist (or rolling pin) to flatten the steaks to about 3/4cm thick. Slice into 5mm strips, discarding excess fat. Sprinkle with a pinch of salt and pepper.
Heat 1 tbsp oil in a large skillet over high heat. Scatter half the beef in the skillet, quickly spread it with tongs. Leave untouched for 30 seconds until browned. Turn beef quickly. Leave untouched for 30 seconds. Immediately remove onto a plate.
Add remaining 1 tbsp oil and repeat with remaining beef. Turn heat down to medium-high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms.
Cook mushrooms until golden. Add flour, cook, stirring, for 1 minute. Add half the broth while stirring. Once incorporated, add remaining broth.Stir, then add sour cream and mustard. Stir until incorporated.
Bring to simmer then reduce heat to medium-low. Once it thickens to the consistency of pouring cream add beef back in. Simmer for 1 minute, then remove from stove immediately. Serve over pasta or egg noodles, sprinkled with chives if desired.
Wine pairing: Baron du Pin Bordeaux Red Blend
For the Sauce:
- 4 tbsp mayo
- 2 tbsp lemon juice
- 1 1/2 tbsp stone ground mustard
- 2 tbsp fresh grated Parmesan
- 1 tsp minced garlic
- 1/2 tsp horseradish (or more if you like more)
For the Beef:
- 250 g good quality tenderloin beef
- steak seasoning or salt and pepper
- 2-3 tbsp capers
- shaved parmesan cheese
For the Crostini’s:
- 1 skinny and long loaf of bread, cut into ¾ inch thick slices
- 1/4 cup olive oil
- 2 tbsp garlic seasoning
- For the salad
- 2 cups of baby kale and arugula
- drizzle olive oil
Add all the sauce ingredients to a bowl and mix well. Cover and store in the fridge until you are ready to serve.
Heat your oven to 350°C. Slice your loaf of bread up. Mix the garlic seasoning with the oil and brush a little on both sides of the bread. Place on a baking tray and bake in the oven till they brown. About 5 - 8 mins. Flip them over and cook till they are browned on the other side as well.
Season your piece of beef well on all sides and wrap it in plastic wrap. Place the tenderloin in the freezer for 2 hours or so. You want it to be very firm, but not frozen all the way through so it doesn't fall apart when you slice it thin.
With a very sharp knife, slice the beef as thin as you can without wrecking the slice. Place your slices on a piece of plastic wrap or wax paper. Make sure to space out your slices at least an inch apart. Then put another piece of wrap or wax paper on top and use a rolling pin to lightly roll over and thin them out.
Serve the beef carpaccio on the crostini topped with the sauce and salad and accompanied by a glass of Baron du Pin