FOUR SHIRES v FOOD & WINE wines complement TO
SH JONES OF BANBURY RECOMMENDS THESE DELICIOUS WINES TO COMPLEMENT OUR MENU OF THE MONTH...
STARTER:
Gascogne, France: Producteurs Plaimont (Vin de Pays des Cotes de Gascogne) Colombard 2009. This wine hails from the excellent and forward-thinking Producteurs Plaimont Cooperative in Gascogny, which was founded in 1979. They use only indigenous varieties and are responsible for some of the region’s best wines. This particular wine is crisp, fresh, aromatic and light-bodied with subtle citrus notes and is an ideal match for this starter. £6.99 for 75cl bottle.
MAIN:
Waipara Valley, Canterbury, New Zealand: Pegasus Bay Pinot Noir 2008. A New World Pinot Noir will go well with both the steak and the Bearnaise sauce and this example is from the prestigious family-run Pegasus Bay Winery, which is rated as one of New Zealands’s top five producers. The wine is big and complex with red fruit and savoury aromas and flavours and fits the bill perfectly. £23.99 for 75cl bottle.
DESSERT:
Dordogne, France: Chateau Septy Monbazillac 2007. This full-bodied, rich, sweet white wine from South West France is delicious with cream-based desserts. It is made from Sauvignon, Semillon and Muscadelle grapes which are affected by botrytis (“noble rot”), making the grape juice highly concentrated and sweet. £10.99 for 75cl.
SH JONES, BANBURY 01295 251179
menu month OF THE
Grilled Tenderstem and Peach Salad with Goats’ Cheese
TO START...
BROAD BEAN & LEMON-DRESSED AUBERGINE WITH PINE NUTS
Serves 4 as a starter. Preparation time: 10 minutes Cooking time: 10 minutes
YOU’LL NEED:
200g Brocolli, stems cut in half 3 ripe peaches, stone removed and cut in quarters 1 tbsp olive oil 100g baby spinach leaves 150g goats cheese log (we used Kidderton Ash), cut into 1cm slices Small bunch fresh basil, leaves picked and torn Freshly ground black pepper and sea salt
For the dressing:
4 tbsp extra virgin olive oil 2 tbsp good quality balsamic vinegar
To serve: Crusty ciabatta, cut into slices
54 FOUR SHIRES v MARCH 2012 WHAT TO DO:
Pre heat a griddle pan until smoking hot - this will take about 10 minutes.
In a medium bowl, toss the brocolli and peach quarters in the olive oil and season with a little freshly ground black pepper and sea salt.
Cook the brocolli and peaches on the hot griddle for about 5 minutes, turning a few times, until they are just tender and marked with griddle-lines.
Arrange the spinach leaves on a serving platter, top with the cooked brocolli and peaches and add the goats cheese slices.
Sprinkle with the torn basil leaves and dress with a drizzle of extra virgin olive oil and balsamic vinegar. Serve immediately with plenty of crusty ciabatta to soak up the delicious juices.
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