Classic Grapes Collection
Take a tasting tour around the world's favourite grapes - now only £4.17 a bottle.
Your wines
Don Cayetano Sauvignon Blanc 2008
Top food matches: Aperitif, Salade Nicoise, Seafood.
"Chilean Sauvignon Blanc is very hard to beat" (Wall Street Journal) and here's a fantastic example!
"Chile's natural advantages are awesome ... it's an ideal vine climate." (The Times)
With its high-altitude vineyards, endless hours of sunshine and abundant irrigation from crystal Andes snowmelt, Chile gives wines with astonishing fruit concentration - and the new vintage Don Cayetano Sauvignon is no exception!
Positively crackling with lemongrass and tropical, kiwi fruit flavours. Mouthwatering citrus and cut grass give a fantastic, clean finish.
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Grape variety:
Sauvignon Blanc
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Country:
Chile
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Style:
Dry and Rounded
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Appellation:
Valle Central
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Type:
Still White Wine
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Alcohol:
12.5% -
Serving Temperature:
10.0
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Units:
9.375
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Drink By:
End of 2010
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Bottle size:
75CL
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Tasting advice
This white makes a lovely apéritif. Try too with grilled white fish, salads, or seafood dishes such as panfried tiger prawns with chilli dip.
See which mixed cases this wine is found in:
Aperitif recipes
Seared Beef on Root Vegetable Rosti
The tender seared beef, sweet juicy mango and horseradish dressing make this a refreshing salad. Crisp rounds of golden rosti make this starter even more special.
Serves 6
Total time: 45 mins, plus cooling Cooking time: 25–30 mins
Ingredients
450g potatoes, peeled and halved
2 carrots, halved lengthways
250g parsnips, cut into chunks
250g courgettes, grated
4 spring onions, finely chopped
2 tbsp flour
1 egg, lightly beaten
3 tbsp vegetable oil, plus extra for greasing and frying
2 sirloin steaks
1 tbsp red wine vinegar
½–1 tsp horseradish sauce
6 handfuls watercress, plus extra to garnish
1 red onion, thinly sliced
1 mango, thickly sliced
- To make the rosti, parboil the potatoes with the carrots and parsnips for 10 minutes. Drain and leave to cool, then coarsely grate into a mixing bowl. Combine with the grated courgettes, spring onions, flour and egg. Season well.
- Preheat the oven to 140ºC/Gas 1. Divide the rosti mixture into 6 even portions and roll into balls, then flatten with your hands until they are about 1.5cm thick. Lightly oil a frying pan and fry for 6–8 minutes, or until crisp and golden, turning once and flattening with a fish slice as they cook. Transfer to a baking sheet and keep warm in the oven.
- Meanwhile, preheat a griddle or heavy frying pan. Brush the steaks with oil and season. Cook for 3–4 minutes each side for medium-rare, or until done to your liking.
- Leave the steaks to rest while you make the dressing by whisking together the oil, vinegar and horseradish sauce. Arrange the watercress on plates and scatter with the red onion and mango. Drizzle with the dressing.
- Remove the rosti from the oven and thickly slice the steaks. Top each salad with a warm rosti and divide the steak strips among the plates. Serve at once.
Variation
For a more peppery dressing, replace the horseradish sauce with wasabi, the pale green Japanese condiment. This can be quite fiery, so add ¼ tsp first and then increase the quantity to taste, if desired.
Perfect partner
Château Moulin de Pillardot 2007 - This impressive plum-and-vanilla-flavoured red is more than a match for these unusual and tempting little beef rostis.
Parma Ham and Tapenade Crostini
Golden garlic toasts, topped with twists of Parma ham and rustic tapenade, make a colourful Italian-style canapé. This recipe is so quick and easy that you'll have plenty of time to enjoy your party.
Makes 12
Total time: 10 mins
Cooking time: 5 mins
Ingredients
3 Parma ham slices
12 thin baguette slices
1 garlic clove, halved
ready-made black or green tapenade and extra virgin olive oil, to serve
chopped fresh basil, to garnish
- Preheat the grill to high. Meanwhile, cut the Parma ham slices in half widthways, then across, to make 12 strips.
- Lightly toast the bread on both sides. Rub one side of each toast with a cut side of the garlic clove. Top with tapenade and add a twist of ham. Drizzle with oil and add a grinding of black pepper. Sprinkle with basil and serve at once.
Top tip
Try to find a thin baguette to make these crostini. If you can only find larger loaves, cut the slices in half for mini toasts.
Perfect partner
Prospector's Riesling Viognier 2008 - A well-chilled glass of this mouth-tingling and refreshing wine is the perfect thing for relaxed gatherings in the garden, particularly when teamed with these tasty aperitifs.
Scandinavian Gravadlax
Pickled fresh salmon Scandinavian-style served on thin slices of dark rye makes a lovely recipe for a party. Arrange on a large serving platter with a jug of sauce so your guests can help themselves.
Makes 20–24
Total time: 30 mins, plus 1–3 days chilling
Cooking time: none
Ingredients
75g granulated sugar
4 tbsp sea salt
2 tsp crushed black peppercorns
6 tbsp chopped fresh dill
2.25kg fresh whole salmon, boned and filleted
3 tbsp French or German mustard
2 tbsp caster sugar
1 tbsp white wine vinegar
1 egg yolk
150ml sunflower or mild olive oil
20–24 thin slices of dark rye bread, to serve
dill sprigs and lemon segments, to garnish
- First, make the pickling mixture: put the granulated sugar, sea salt, crushed peppercorns and 2 tbsp chopped dill into a small bowl and stir to combine.
- Place one salmon fillet skin side down on a board, spread the pickling mixture over the surface and top with a second fillet, skin side up. Wrap in a double thickness of foil and arrange in a large dish. Weigh down with heavy cans and chill in the fridge for 1–3 days, turning each day.
- Unwrap the fish, remove from the pickling liquid and pat dry on kitchen paper. Separate the fillets. Slice each fillet thinly on the slant, cutting the flesh away from the skin; each slice should have a bit of the dill coating.
- For the sauce, whisk together the mustard, sugar, vinegar and egg yolk. Gradually whisk in the oil, a little at a time, until it has the consistency of mayonnaise. Season and stir in the rest of the chopped dill. Transfer to a jug or serving bowl.
- Top each slice of bread with salmon. Garnish with dill sprigs and lemon segments and serve with the sauce.
Top tip
Freezing the bread for about 4 hours will make it easier to cut into neat slices.
Perfect partner
Bollinger Special Cuvée NV - Dill-coated salmon and this impressive Champagne are an iconic combination.
Classic Angels and Devils on Horseback
Bacon-wrapped oysters, and prunes filled with mango chutney, then wrapped in bacon, make a winning combination and a great pre-dinner nibble. The prunes are delicious on rounds of buttered toast.
Makes 36
Total time: 30 mins, plus overnight marinating
Cooking time: 6 mins
Ingredients
18 ready-to-eat pitted prunes
brandy, for marinating
18 oysters, removed from their shells
9 rashers smoked streaky bacon, cut in half
9 rashers unsmoked streaky bacon, cut in half
3 tbsp mango chutney
- For the devils, put the prunes in a bowl, cover with brandy and leave to marinate overnight.
- When you are ready to cook, preheat the grill to hot. For the angels, season each oyster with white pepper and wrap in half a rasher of smoked bacon. Repeat to make 18. Secure with wooden cocktail sticks or thread onto small skewers.
- Drain the prunes, then make a slit in the side of each one. Fill with ½ tsp mango chutney, then wrap in half a rasher of unsmoked bacon. Repeat to make 18 and secure as before.
- Grill the angels and devils for about 3 minutes on each side, or until the bacon is crisp, keeping an eye on them to make sure the sticks or skewers don't burn. Serve piping hot.
Top tip
To prepare or 'shuck' oysters, hold firmly in a cloth in one hand, hinged end towards you. Insert a knife where the two shells meet and prise open with a twisting action. Slide the blade along the inside shell to sever the muscle holding the shells together. Cut the muscle attachment to the lower shell. This is best done just before serving but, if it sounds a little daunting, ask your fishmonger to shuck them for you!
Perfect partner
Château de Bligny Grande Réserve NV - A glass of this and a few angels and devils on horseback are a match made in heaven.
Deep-fried Mozzarella Risotto Balls
Creamy mozzarella wrapped in basil and enclosed in risotto makes an indulgent appetizer or canapé. A fresh, tangy tomato salsa is an excellent contrasting accompaniment.
Makes 12 (serves 4 as a starter)
Total time: 1 hour, plus cooling and chilling
Cooking time: 40 mins
Ingredients
2 tbsp olive oil
1 small onion, finely chopped
1 garlic clove, crushed
140g arborio rice
80ml dry white wine
400ml boiling vegetable or chicken stock
25g grated Parmesan cheese
2 tbsp chopped basil
85g mozzarella, cut into 12 cubes
12 large basil leaves
vegetable oil, for deep-frying
ready-made tomato salsa, to serve (optional)
- Heat the olive oil in a large saucepan. Fry the onion and garlic for 5 minutes, or until soft but not browned. Stir in the rice and gently cook for 2 minutes, stirring. Add the wine and simmer, stirring, until it has been absorbed.
- Pour in the stock and simmer, stirring often, for 20 minutes, or until thick and creamy and the rice is tender. Stir in the Parmesan and chopped basil. Season well and spread on a large platter, then leave in a cool place until cold.
- Divide the risotto into 12 portions. Wrap each mozzarella cube in a basil leaf and enclose in a portion of risotto, roll into balls. Chill for at least 30 minutes to firm up.
- In a large saucepan or deep-fat fryer, heat the oil for deep-frying to 190ºC/375ºF (or until a cube of bread turns brown in 50 seconds). Fry the risotto balls, in batches, for 3 minutes, or until crisp and golden. Drain on kitchen paper and serve hot, with the salsa, if wished.
Top tip
For a large buffet, increase the quantities and prepare to the end of Step 3 up to a day in advance. Quickly fry once your guests have arrived.
Perfect partner
Domdechant Werner Hochheimer Riesling 2007 - These moreish snacks and this full-flavoured and zippy Riesling will ensure your party goes off with a bang.
Salmon and Prawn Purses
These pretty parcels of seafood with a creamy sauce can be prepared up to 24 hours ahead. Just cover with a damp tea towel, chill in the fridge and bake at the last minute. For a really special occasion, try scallops instead of prawns.
Serves 8
Total time: 35–40 mins
Cooking time: 15–20 mins
Ingredients
oil, for greasing
500g tail end of salmon, boned, skinned and cut into bite-sized pieces
250g cooked peeled prawns
1½ tsp chopped fresh dill
juice of 1 lemon
250g filo pastry, defrosted if frozen
60g butter, melted
100ml dry white wine
300ml double cream
lemon slices and dill sprigs, to garnish
- Preheat the oven to 190ºC/Gas 5 and grease a baking sheet. In a large bowl, combine the salmon, prawns and ½ tsp dill. Sprinkle with the lemon juice and season to taste. Set aside.
- Cut the filo into 16cm x 18cm squares. Keeping the filo you are not working with covered with a damp tea towel, brush 2 squares with melted butter. Spoon an eighth of the salmon and prawn mix in the centre of one buttered square. Fold 2 sides of filo over the filling to make a rectangle. Fold one open end over the filling and the other underneath.
- Place the parcel on the second buttered square and draw up the edges with your fingertips. Pinch together at the neck to seal. Repeat to make 8 purses.
- Arrange the filo purses on the baking sheet, lightly brush with the remaining melted butter and bake for 15–20 minutes, or until crisp and golden.
- Meanwhile, make the sauce: pour the wine into a saucepan and boil rapidly until it is reduced to about 3 tbsp. Stir in the cream, then simmer until it has a light coating consistency. Remove from the heat and add the chopped dill. Season to taste.
- Arrange the purses on warmed plates and surround with the sauce. Garnish with lemon slices and dill sprigs and serve hot.
Top tip
Although convenient to use, frozen prawns have less flavour than fresh ones. If you have time, purchase fresh cooked prawns from your local supermarket or fishmonger and peel them yourself.
Perfect partner
Le Lys Petillant de Muscat 2008 - Would Le Lys Petillant de Muscat 2008 please step up? It's the perfect wine to escort these pretty parcels.
