Henry Laithwaite Au Chai Blanc Cotes de Castillon 2006
Top food matches: Mushroom risotto, Chargrilled steaks, Beef Wellington, Sunday roasts.
Try a claret with real class, direct from Bordeaux's great value Castillon region.
As Wine International wrote, "if it wasn't for the line dividing Castillon from Saint-Emilion, its wines would be twice the price. The hills are the same, the soil is the same, the exposure is the same". Happily, the price tag isn't!
This deliciously ripe, easy drinking red is case in point. Plenty of rich fruit, complexity and silky-smooth tannins - guaranteed to impress claret aficionados.
Velvety-smooth with bags of richly concentrated black fruit. Toasty vanilla flavours give way to deeper, more complex violet, plum and damson. Excellent on its own or with roast beef and hearty stews.
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Grape variety:
Merlot-based blend
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Country:
France
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Style:
Rich and Flavoursome
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Appellation:
Côtes de Castillon AOC
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Type:
Still Red Wine
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Alcohol:
14.0% -
Serving Temperature:
18.0
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Units:
10.5
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Drink By:
End of 2011
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Bottle size:
75CL
Henry Laithwaite
Like his Dad, Henry believes that a wine is made in the vineyard and so produces styles with as little human intervention as possible. Although he’d been dragged round wineries and vineyards for as long as he can remember, he didn’t become a winemaker until he was 17 but already has coveted Parker-points to his name.
Rice and Grain recipes
Butternut Squash and Barley Risotto
Barley risottos have become very menu du jour lately, but don’t let that put you off – the grain adds a deliciously nutty flavour to this dish.
Serves 4
Total time: 1¼ hours
Cooking time: 50–60 mins
Ingredients
1 tbsp butter
2 tbsp olive oil
1 large leek (white part only), chopped
2 garlic cloves, finely chopped
750g butternut squash, peeled, deseeded and diced
250ml dry white wine
250g pearl barley
900ml hot vegetable stock
100g baby spinach leaves
100g goat’s cheese, diced
- Heat the butter and oil in a deep saucepan over low heat. Cook the leek for 3 minutes, or until softened. Add the garlic and squash and cook for 2 minutes, stirring constantly. Add half the wine, cover and cook for 5 minutes, or until the squash is slightly softened.
- Add the barley to the pan and cook for 1–2 minutes, stirring constantly, until all the grains are coated. Add the remaining wine, bring to the boil, then reduce the heat and simmer until it has evaporated. Then add the stock, a ladleful at a time, allowing each spoonful to be absorbed before adding the next.
- Continue cooking for 30–40 minutes, stirring frequently, until the stock is absorbed and the barley is cooked but still firm to the bite; you might not need all the stock. Season to taste and stir in the spinach. When it is wilted, gently stir in the cheese and serve at once.
Variation
This can be made with rice instead of barley. Use 250g arborio or other risotto rice and 100ml wine; the other ingredients stay the same. Cook for about 12–15 minutes in Step 3.
Perfect partner
Venticello NV - Risottos are superb with crisp, zesty whites, such as this lovely Italian example.
Chicken and Prawn Paella
When all the ingredients are cooked together in one large pan, as in this classic Spanish recipe, none of the flavours are lost and the result is truly delicious.
Serves 4
Total time: 1 hour
Cooking time: 40 mins
Ingredients
2 tbsp olive oil
350g chicken breast fillets (preferably with skin), cut into bite-sized pieces
1 onion, chopped
100g chorizo, chopped
2 garlic cloves, finely chopped
200g long-grain rice
large pinch of saffron strands, soaked in a little hot water
400g canned chopped tomatoes
100g small green beans, halved
1 red pepper, deseeded and cut into strips
1 small red chilli, deseeded and finely chopped
500ml chicken stock
250g cooked peeled prawns
lemon wedges, to serve
- Heat the oil in a large, deep frying pan over medium heat. Cook the chicken, in batches if necessary, for 5 minutes, or until golden and cooked through. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper.
- Add the onion, chorizo and garlic to the pan and cook, stirring occasionally, for 2–3 minutes, or until the chorizo begins to crisp. Add the rice and cook, stirring, for 2 minutes, then add the saffron and its soaking liquid, the tomatoes, green beans, red pepper, chilli and stock. Bring to the boil, then reduce the heat to low, cover and cook for 15 minutes, or until all the liquid has been absorbed and the rice is tender.
- Return the chicken to the pan, add the prawns and heat through, stirring. Serve hot, with the lemon wedges as a garnish.
Variations
Make this into a mixed seafood paella by substituting 600g mixed cooked mussels, prawns and squid rings for the chicken, chorizo and prawns. Add to the pan in Step 3 and allow to heat through. Or add defrosted frozen green peas instead of the beans, adding them in Step 3 and allowing them to heat through.
Perfect partner
Hunter’s Sauvignon Blanc 2008 - A very tasty wine to match with a flavoursome paella.
Tabbouleh
We're convinced that once you’ve tried our version of this light Lebanese salad, you’ll make it again and again. Bulgur wheat is the main ingredient, but parsley should be the predominant flavour.
Serves 4
Total time: 20 mins
Cooking time: none
Ingredients
250g fine bulgar wheat
3 large tomatoes
2 shallots, very finely chopped
1 large bunch fresh parsley
1 bunch fresh mint leaves
grated zest of ½ lemon
freshly squeezed juice of 1 lemon
100ml extra virgin olive oil
- Put the bulgar wheat in a sieve and hold it under cold running water until the water runs clear, then drain and place in a bowl. Cut the tomatoes into small dice and add to the bowl along with the shallots.
- Chop the parsley and mint with a sharp knife – using a food processor will not give you the right texture. Add to the bowl with the lemon zest and juice, olive oil and salt and pepper to taste and mix well.
Serving suggestion
The authentic way to serve this is to provide lots of crisp lettuce leaves, such as cos, for diners to use to scoop up small amounts of salad.
Perfect partner
Palazzo Simoncelli 2007 - This wine and tabbouleh are great to enjoy with friends. They taste even better on a summery day.
Nasi Goreng
This is the Indonesian version of Chinese special fried rice. It’s packed full of crunch and interesting flavours and is a meal in itself.
Serves 4–6
Total time: 35 mins
Cooking time: 15 mins
Ingredients
1 onion, chopped
1 red chilli, deseeded and chopped
1 tsp shrimp paste
2 garlic cloves
2 tsp tomato ketchup
2 tsp kecap manis
4 tbsp groundnut oil
2 eggs
650g cold cooked long-grain rice
125g beansprouts
450g cooked peeled prawns
5 spring onions, thickly sliced
20ml light soy sauce
4 tbsp chopped fresh coriander
sweet chilli sauce, to serve
- Place the onion, chilli, shrimp paste, garlic, tomato ketchup, kecap manis and 1 tbsp oil in a blender or food processor and blend to a purée. Set aside.
- Beat the eggs and season lightly with salt and pepper. Brush the base of a small non-stick frying pan with oil, then add half the egg mixture and swirl to cover the base of the pan. Cook over medium heat until set, then flip over and quickly cook the other side. Repeat with the remaining egg mixture to make 2 omelettes. Stack them on top of each other and roll up together, then slice them thinly. Set aside.
- Heat the remaining oil in a wok over high heat. Add the onion purée and cook for 1–2 minutes, stirring. Add the rice and stir-fry quickly for a further 1–2 minutes. Add the beansprouts, prawns, spring onions, soy sauce and coriander, stirring until heated through. Garnish with the omelette strips and serve hot, with sweet chilli sauce.
Top tip
Shrimp paste (blachan) and kecap manis (like a sweet dark soy sauce) are available from Asian shops and some supermarkets.
Perfect partner
The Loose Goose Unwooded Chardonnay - Give this fresh Chardonnay a go – you're sure to be a new convert, particularly if you try it with something lightly spicy like this nasi goreng recipe.
Mexican Chilli Chicken and Rice
Tender chicken in a spicy tomato and kidney bean sauce, garnished with coriander sprigs and accompanied by saffron-flavoured rice, makes a colourful and warming supper.
Serves 4
Total time: 1 hour, plus marinating
Cooking time: 45 mins
Ingredients
4 skinless, boneless chicken breasts, cut into thin strips
4 tbsp olive oil
4 red chillies, deseeded and sliced
1 red pepper, deseeded and sliced
1 green pepper, deseeded and sliced
1 red onion, sliced
1 tbsp flour
400g canned red kidney beans, rinsed and drained
1 tbsp tomato purée
120ml dry white wine
400g canned chopped tomatoes
1 small onion, chopped
225g long-grain rice
large pinch of saffron strands, soaked in a little hot water
pinch of cayenne pepper
500ml chicken stock
chopped coriander, to garnish
- Toss the chicken strips with 1 tbsp oil and half the chillies and leave to marinate in a cool place for 1 hour, or up to 8 hours in the fridge.
- Heat 1 tbsp oil in a large shallow saucepan and cook the red and green pepper, red onion and most of the remaining chillies until soft. Stir in the flour. Add the kidney beans, tomato purée and wine and simmer for 3 minutes, then add the tomatoes and continue to simmer while you cook the chicken, adding a little water if the sauce gets too thick.
- Heat 1 tbsp oil in a large frying pan and fry the chicken strips, in batches if necessary, for 3–4 minutes, until golden brown on all sides. Add to the chilli sauce, cover the pan and continue to simmer for 15–20 minutes.
- Meanwhile, cook the rice. In a saucepan, heat the remaining oil and fry the chopped onion and remaining chilli for 3 minutes. Stir in the rice until all the grains are coated, then add the saffron and its soaking liquid, the cayenne and the stock. Bring to the boil, then cover, reduce the heat and simmer for 10–15 minutes, or until tender.
- To serve, spoon the rice onto plates and top with the chilli chicken. Garnish with coriander.
Serving suggestion
Accompany this with guacamole and refried beans for a real Mexican-style feast.
Perfect partner
Maskalzoni Valpolicella Classico 2008 - Both the recipe and wine are made for sharing. They’re a great match as they are both packed with warm flavours and mouthwatering spices.
Kipper Kedgeree
Traditionally made with smoked haddock, kedgeree was adapted from an Indian lentil and rice dish by the Victorians, who served it for breakfast.
Serves 4
Total time: 40 mins
Cooking time: 25 mins
Ingredients
3 kipper fillets
450ml boiling water
40g butter
1 onion, chopped
1 tsp Madras curry powder
225g basmati rice
100ml single cream
juice of ½ lemon
4 hard-boiled eggs, roughly chopped
cayenne pepper
chopped parsley, to garnish
- Place the kippers in a bowl and cover with the boiling water, then leave to stand for 5 minutes. Drain the kippers and coarsely flake into a bowl, discarding the skin, head and bones; reserve the soaking liquid.
- Heat the butter in a saucepan and fry the onion for 5 minutes, or until softened. Add the curry powder and cook for 1 minute, stirring constantly, then add the rice and stir until all the grains are coated. Cook for 1 minute, then strain the reserved soaking liquid into the pan. Bring to simmering point, cover and cook over low heat for 10–15 minutes, or until the rice has absorbed the liquid and is tender.
- Stir in the cream, lemon juice, flaked kippers, eggs, cayenne and salt and pepper to taste. Heat through, stirring gently to combine, and serve at once, garnished with the parsley.
Top tip
Kippers are smoked herrings. Use undyed, oak-smoked kippers for this if you can find them.
Perfect partner
Poggio Di Mezzane 2008 - Ripe-flavoured wine to complement the distinctive flavours of kedgeree.
