Cabernet and lamb are usually a match made in heaven. Our 2014 Cab Franc is young and sweet fruited, quite robust for a CF. Being a more medium-bodied red, it can cope with the combined richness of beetroot and the sweetness of pumpkin, with those fine but youthful tannins counterbalanced by the crunch of hazelnuts and the chewiness of underdone lamb. Hope you agree it balances out and works...
Serve with Bloodwood 2014 Cabernet Franc * New
(In fact any of our family of Cabernet reds would suit this dish: e.g. Cab Franc, Merlot, Malbec, as well as Cabernet Sauvignon and Maurice).
Published in: Mains
Peppered steak never goes out of fashion.
Serve with Bloodwood 2012 Pinot Noir or 2014 Cabernet Franc * both new releases.
Yes, our Pinot at this early stage has some tannins, which can easily handle the pepperiness of this dish.
Published in: Mains
Quite a few mouthfuls of delish "CH's" in here, and to top this dish off it's best served with another "CH", Bloodwood's 2013 Chardonnay.
Much of the preparation can be done beforehand, something of a necessity with this course.
The Chermoula can be made up to two days beforehand, but the Chapatis have to be made hot on the spot.
Published in: Mains
Delish served with Bloodwood's new 2013 Pinot Noir.
Published in: Mains