A terrific nose of pure blueberry and blackberry fruits. A well balanced, rich wine with lush fruit flavours of boysenberry and blackberry along with vibrant acidity. Stays pure and focused with suave toast, mineral and spice notes on the fruit-filled finish.
Excellent with lamb chops or risotto.
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
Steak with chimichurri sauce
small bunch parsley, roughly chopped
½ tsp oregano, fresh or dried
2 garlic clove
1 shallot, chopped
½ tsp chilli flakes
2½ tbsp olive oil
juice ½ lemon
2 tsp red wine vinegar
2 x 125g rib-eye or sirloin steaks
fries and salad, to serve
1. To make the chimichurri, blitz the parsley, oregano, garlic, shallot and chilli flakes in a food processor or chop very finely by hand. Add 2 tbsp of the olive oil, the lemon juice, vinegar and some seasoning, and pulse to combine everything to a saucy consistency..
2. Rub the remaining oil and a little seasoning into the steaks. Heat a griddle or frying pan and cook the steaks for 2-3 mins on each side or until done to your liking. Rest for a few mins, then spoon over the sauce and serve with fries and salad.Recipe from http://www.bbcgoodfood.com/node/97170/bbcgf_pdf
How to get this item
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