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Winter
Winter 2020-2021 sees so many of us still spending lots of time at home and few or no opportunities to dine out. So how better to treat ourselves than to get a great bottle of wine and cook up the perfect dish to go with it.
This season, I am sharing recipes that friends and fans of my wines have shared with me. I think they go perfectly with both Château George 7 and Prince. Bon appétit!
Agatha's Recipes
I first met Agatha at the Marathon du Médoc (the Bordeaux race via Médoc wine châteaux), when she was running in the team from the London wine club '67 Pall Mall'. Since then, I have been lucky enough to participate in the Sustainable Wine Forum which she co-founded and I have witnessed her love of food and wine as she cooks for pleasure and friends while hungrily delving into all aspects of wine - from winemaking to food pairing. Brazilian by birth, London is her home and she embodies a modern woman juggling life today - she is a real foodie with a thirst for wine knowledge while working full time and raising a family. Below are a couple of dishes she came up with along with her take on a British classic.
Thank you Agatha, for taking the time to experiment, note down and share your suggestions for delicious dishes to pair with Château George 7.
Agatha's Recipe
WILD MUSHROOM & CHESTNUT TAGLIATELLE
This vegetarian dish is for those easy evenings when good friends come by for a relaxed supper. And the sauce mixture is versatile - it makes a wonderful sauce for pasta as here or can also be used as a filling for ravioli. Refrigerate what you don't eat with pasta and you have a delicious mushroom pâté for lunch the next day.
Prep: 20 mins
Cook: 30 mins
Serves: 4
Accompany with Château George 7
Agatha's Recipe
ROAST BEEF & YORKSHIRE PUDDING
Roast beef is a classic for Sunday lunch and Agatha regularly makes this for family and friends (when they can visit) including a real gravy or 'jus' from scratch.
Roast beef has always been a favourite in my house too and especially the yorkshire puddings which are the traditional accompaniment and they are meant to go with beef, but my family always ask for them with any roast meat. Whenever I cook these for French friends, they just love them too!
Prep: 30 mins (during the cooking time)
Cook: 2 hours total depending on size of joint
Serves: 4+
Agatha's Recipe
VENISON CARPACCIO
This starter idea is super simple and delicious. It can be served any time of year but venison is mostly found in the Autumn and Winter months. It can be hard to find a starter salad that goes well with a wine with character, but the aged parmesan, the distinctive flavour of venison and peppery rocket go wonderfully with my fruity, concentrated merlot that has notes of spice.
Prep: 10 mins
Serves: 2
Accompany with Château George 7
Sally's Recipe Idea
VEGETABLE LASAGNE
There are plenty of recipes for a vegetable lasagne around, but the real beauty of cooking this dish is that you can adapt it to the vegetables you have to hand along with some store cupboard staples. The pasta and cheesey sauce layers are the same as traditional recipes so the main change is the bolognaise and here is one option for a swap made with aubergines and tomatoes.
Prep: 30 mins
Cooking time: 1h10 mins
Serves: 6
Accompany with Prince de George 7
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