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The Food and Travel Drinks Club
Errazuriz Wild Ferment Pinot Noir

Errazuriz Wild Ferment Pinot Noir

Price: £12.49
Region: Chile
Location: Casablanca valley
Vintage: 2008

A refreshing fruit forward yet complex and elegant Chilean Pinot Noir made from grapes grown in the Casablanca Valley, just 20 miles from the Pacific Ocean. Floral violet notes mingle with strawberry and raspberry aromas on the nose, while subtle hints of the typical Pinot earthiness and toast are also evident from the 9 months of oak aging in Burgundian style French oak barrels. The forest fruit flavours follow through onto the silky generous palate, most notably wild strawberries and red cherries, while the gentle tannins and lively acidity make for a wine that slips down just effortlessly. A fantastic match for mushroom based dishes, duck, chicken dishes and some of the more deeply flavoured Japanese sauces such as Teriyaki.

More wines from this retailer

Recipe matches

A few delicious dishes to compliment your drink.

Teriyaki salmon

Teriyaki salmon

Ingredients

  • 4 salmon fillets, each 250g
  • 25ml sake (rice wine)
  • 75ml teriyaki sauce

Method

Heat a pan until hot and pour in a little vegetable oil to seal the pan. Place the salmon in the pan and cook one side, then turn over. When the salmon is just cooked, pour in some sake and heat briefly, covered. This has the effect of steaming and makes the texture of the fish soft. Uncover and cook to reduce the sake a little, pour the teriyaki sauce over the salmon and cook gently for another couple of minutes before serving.

Duck breast with morels and Marsala sauce

Duck breast with morels and Marsala sauce

Ingredients

  • 20g dried morel mushrooms
  • 2 star anise
  • 4 duck breasts
  • 1 small red onion, peeled and finely chopped
  • 150ml dry Marsala
  • 4tbsp double cream

Method

Soak the morels in 100ml boiling water for half an hour. Drain and squeeze dry, reserving the water.

Crush the star anise in a spice grinder or mortar, and rub into the duck skin and season with salt and freshly ground black pepper. Cover with cling film and leave to marinate for half an hour.

Heat a heavy-based frying pan and, once it is hot, add the duck breasts skin-side-down. Cook over a medium heat for 5 minutes, or until the skin is brown and crisp. Pour off any excess oil, turn the duck over and cook the other side for 5 minutes. Add the red onion as the second side cooks, stirring it around in the duck fat. Once the duck is cooked through, add the morels and Marsala to the pan and gently bubble everything together for 5 minutes. Pour over the double cream and shake the pan to blend it into the sauce. Season well.

Lift the duck out of the sauce and either serve it whole or slice the breasts thinly on the diagonal. Serve with some sauce spooned over.

French beans in wild garlic pesto with warm roasted beetroot and walnut salad

French beans in wild garlic pesto with warm roasted beetroot and walnut salad

Ingredients

  • 2 big handfuls wild garlic leaves
  • 60g macadamia nuts
  • 2 cloves garlic, crushed
  • juice and zest of ½ lemon
  • 4-5tbsp extra virgin olive oil
  • 450g French beans, topped but not tailed
  • 200g rocket
  • 100g walnut pieces, toasted

For the beetroot

  • 4 medium beetroots, washed and trimmed
  • 2tbsp extra virgin olive oil

For the dressing

  • 90ml extra virgin olive oil
  • 30ml raspberry vinegar
  • ½tsp caster sugar

Method

Combine all the ingredients for the dressing in a screw top jar and shake until combined. Season to taste with salt and sugar.

Preheat the oven to 200°C/400°F/Gas 6. Put the beetroot into a small roasting dish, drizzle over the oil and roast for 1½ hours, until soft. When cool enough to handle, peel and cut into chunks. Toss with the dressing and set aside.

For the pesto, whizz all the ingredients in a food processor to give a lightly textured, glossy paste. Season to taste.

Bring a large pan of salted water to the boil and blanch the beans for 30 seconds. Drain immediately and toss with the pesto.

Divide the rocket between four plates and top with the beetroot. Scatter over the walnuts, arrange the beans over the top and serve.

This article was published on 1st February 2012 so certain details may not be up to date.