Thursday, 1 November 2012

Great Bordeaux Cook-off


By Aaron Rice, Lead Account Manager


My fellow Account Manager, Adam Simpson and I made an unintentionally epic journey (thanks British rail) to the famous Westminster Kingsway Catering College last night to take part in the Great Bordeaux Cook-off. Five teams from all sectors of the wine trade competed to cook the best dish of the evening and, thanks to a combination good luck and ideas pinched from various episodes of Masterchef, we made it through to the finals!

Our winning dish was a starter of Pan-fried Mackerel Fillet, Mackerel Tartare, Sauce Gribiche, Pancetta Crisp and Buttered Samphire, which we matched with a White Bordeaux from Graves region. The citric freshness of the wine, coupled with a touch of richness on the palate matched beautifully with the creamy texture of the Gribiche and the rich butteriness of the mackerel and samphire. The point of this competition is to emphasise how perfectly the wines of Bordeaux match with food, and I'd recommend the following wine as the perfect match for this dish.


Owned by the Cazes family and made by the Lynch Bages winemaking team, this Chateau is producing cracking wines that punch well above their price. The property is situated in St Morillon, in the southern part of Graves. It was purchased by the Cazes family in 1988 and has undergone an extensive restoration programme. The resulting wines perfectly illustratethe finesse and complexity of the Graves region.

This is an extremely elegant blend of Sauvignon Blanc and Semillon. Highly aromatic with a bouquet of lemon, grapefruit, pineapple and mango with a delicate hint of white flowers. Lees stirring has given a rich buttery texture and a complex savoury finish. 2011 proved to be an exceptional year for dry whites and this one is not only delicious but also terrific value.

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