Page 9 - Tesco Wine Club Magazine - March

Great Bordeaux food and wine matches
from Jilly Goolden
Dry White Bordeaux – Goats cheese either fresh or grilled, grilled new season asparagus, classic prawn cocktail, smoked salmon, devilled whitebait, grilled Dover sole or fish and chips.
Red Bordeaux (e.g. Bordeaux or Bordeaux Supérieur Appellation Contôlée) – Welsh rarebit, Cumberland sausage with mash and onion gravy, toad in the hole with onion gravy, shepherds pie.
Premium Red Bordeaux with Merlot dominant (e.g. St-Émilion, Pomerol) – Roast leg or rack of lamb with redcurrant and red
wine gravy, braised lamb shank with root vegetables, wild mushroom risotto.
Premium Red Bordeaux with Cabernet Sauvignon dominant
(e.g. Médoc, Pauillac) – Roast rib of British beef, chargrilled rib-eye steak, steak and kidney pie or pudding, mature cheddar cheese. Sweet White Bordeaux (e.g. Sauternes) – Roquefort cheese, rich chicken liver pate, crème brulee, fresh strawberries and cream.
Chateau de Lussac Saint-Emilion, 2002,
France, 13%
“This was my favourite red.
I thought it went beautifully with the lamb because it’s soft and easy drinking.”
Tesco Sauternes, 2005, France, 13.5%
“This sweet wine went really well with the Roquefort and it was also delicious with the pancakes.” Robert Smith
£12.25 37.5cl bottle price
Case of 6: £69.82
Quote ref: 056525970
Thanks to everyone who took part and to the Bordeaux Wine Council who sponsored the evening and represents over 10,000 wine producers in Bordeaux.
www.bordeaux.com
Lisa Barnett
£13.98 75cl bottle price Case of 6: £79.68
Quote ref: 057865488
BUY 6 IN-STORE, GET 5% OFF
BUY 6 IN-STORE, GET 5% OFF
Tesco Wine Club Magazine March 2010 9