A plump, bold wine, which exhibits all the rich fruit you expect from a truly great Merlot. Depth is contributed by notes of dark chocolate and mocha, and fine-grained tannins intimate good ageing potential.
Château La Patache is a superb Pomerol with a good 10 year drinking window ahead of it and at under £25, this is a magnificent find. It is a serious, high quality wine from Bordeaux’s most exclusive – and expensive appellation. Decanter has recently awarded the 2012 vintage a gold medal and their trophy for the best right bank claret.
Peter Kwok, the owner of the estate, is a man enamoured by the right bank being the owner of Château Tour Saint Christophe and Château Haut Brisson too. This very small 3 hectare vineyard (with 1 hectare facing Château Clinet) produces a great wine with 70% merlot and 30% Cabernet Franc. Château La Patache is barrel fermented, followed by malolactic fermentation. This modern and unusual technique in Bordeaux is used in order to preserve the texture of the merlot, its purity and intense fruit.
A really impressive wine to serve alongside Beef Wellington.
Full-Bodied and Rich Red Wines
Full-bodied wines typically have more tannin, higher alcohol, and dark fruit flavours such as blackcurrant. Since these wines have so much pigment, they are higher in anthocyanin which has shown positive benefits to cardiovascular health. As far as flavour, these wines are the biggest on the spectrum and thus, pair with equally bold flavoured food.
Room Temperature (63-69 °F / 17-21 °C)
Barbecue, Mexican Foods, Smoked Meats, Red Meat & Steaks, Savory Mushroom Dishes, Black Pepper
Roast beef & carrots with easy gravy
1 tsp plain flour
1 tsp mustard powder
950g beef top rump joint
1 onion, cut into 8 wedges
500g carrots, halved lengthways
For the gravy
1 tbsp plain flour
250ml beef stock
1. Heat oven to 240C/220C fan/gas 9. Mix the flour and mustard powder with some seasoning, then rub all over the beef. Put the onion and carrots into a roasting tin and sit the beef on top, then cook for 20 mins.
2. Reduce oven to 190C/170C fan/gas 5 and continue to cook the beef for 30 mins if you like it rare, 40 mins for medium and 1 hr for well done.
3. Remove the beef and carrots from the oven, place onto warm plates or platters and cover with foil to keep warm. Let the beef rest for 30 mins while you turn up the oven to cook your Yorkshire puds and finish the potatoes.
4. For the gravy, put the tin with all the meat juices and onions back onto the hob. Stir in the flour, scraping all the stuck bits off the bottom of the tin. Cook for 30 secs, then slowly stir in the stock, little by little. Bubble to a nice gravy, season, then serve with the beef, carved into slices, carrots and all the other trimmings.
Recipe from http://www.bbcgoodfood.com/recipes/1580653/roast-beef-and-carrots-with-easy-gravy
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