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Victoria Park Shiraz Viognier 75cl

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Quick Overview

The classic Rhone blend of Shiraz and Viognier, made in Australia!

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£7.95

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Details

The classic Rhone blend of Shiraz and Viognier.

Bright crimson in colour, the palate is true to variety with a generous sweet fruit core and flavours reminiscent of plums and blackberry. A subtle floral lift from the Viognier lingers through the long succulent finish. A perfect match with spicy duck or veal.

The grapes for this premium wine have been sourced from sustainably managed vineyards within South Australia.

Additional Information

BrandVictoria Park
Size75cl
CountryAustralia
RegionSouth Australia
Grape VarietiesShiraz/Syrah, Viognier
Vintage2016
ABV14%
OrganicNo
VeganYes
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  • Medium-Bodied and Textured Red Wines

    Medium-Bodied and Textured Red Wines

    In the middle of the gamut from light to bold, medium-bodied reds are some of the best food pairing wines. Classic examples of this style include varieties like Sangiovese and Merlot. You’ll find there is quite a bit of variation in these varieties because of regional differences in growing and winemaking. For instance, a Merlot from a hillside estate on Spring Mountain in Napa Valley will have high tannin and blackberry flavours whereas a Merlot from a large valley vineyard in Lombardy, Italy will exhibit subtle tannins and soft cherry flavours.

     

    Serving Temperature

    Room Temperature (63-69 °F / 17-21 °C)

    Food Pairing

    Lasagna, Pizza with Red Sauce, Spiced and Roasted Meats, Hearty Vegetable Soups, Hamburgers, Roasted Vegetables, Strong flavored spices like Cinnamon, Fennel, Anise, Cumin, Rosemary, Chili Pepper, Allspice

    Rack of Lamb with potatoes dauphinoise

    INGREDIENTS

    1 x 7-bone rack of lamb
    250ml/9fl oz red wine
    A few sprigs each of rosemary and thyme
    3 bay leaves
    6 garlic cloves, unpeeled
    150g/5oz butter
    1 white onion, finely sliced
    4 anchovy fillets (optional)
    A couple of thyme sprigs, leaves picked
    200ml/7fl oz double cream
    75ml/2.5fl oz milk
    1kg/2lb floury potatoes, peeled and finely sliced


    Preparation method

    1.Preheat the oven to 200C/400F/gas 6. Make the potatoes first. In a large pan, melt the butter and add the onion, anchovies and thyme. Cook over a low heat for about 10 minutes, until the onions are completely soft.

    2.Add the cream and the milk, bring to the boil, then run it down to a simmer and cook to reduce and thicken the cream. Add a little pepper, and a pinch of salt if it needs it. Stir in the potatoes and make sure they're completely covered in the cream. Transfer to a baking dish, cover with a layer of parchment paper and a layer of tin foil and place in the oven for 40 minutes, removing the coverings and returning to the oven for the final 10 minutes to colour the top.

    3.As soon as the potatoes go in, start on the lamb. In an ovenproof frying pan, heat a splash of oil over a high heat. Season the lamb, then sear it on all sides until golden. Pour off excess fat, then pour in the red wine, herbs and garlic and bring to the boil.

    4.Take off the heat, then place in the oven alongside the potatoes for 20–30 minutes, depending on how you like your lamb cooked. I prefer mine pretty pink, so I usually go for just 20 minutes. If I get my timings right, I usually take the lamb out of the oven at the same time that I take the coverings off the potatoes so that it has some time to rest while the potatoes finish off.

    5.Slice the lamb into chops. Spoon over the sauce and serve with the deliciously decadent potatoes.

    Recipe from http://www.telegraph.co.uk/foodanddrink/9959598/Rack-of-lamb-with-potatoes-dauphinoise-recipe.html Image from https://www.yeovalley.co.uk/recipes/rack-of-lamb-with-dauphinoise-potatoes-and-salsaverde

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