Fresh Sauvignon Blanc Semillon 2009 & Rocket, Pear and Roquefort Salad

Ingredients: Pears, rocket, roquefort (for 6 people - about 3 pears, a punnet of rocket and 150g of roquefort)

Chop pears, toss with rocket and blue cheese (a fine Irish blue like Cashel or Bellingham will work beautifully too) and drizzle with extra virgin olive oil and a squeeze of lemon juice; season with a little salt and freshly ground black pepper. I ring the changes with walnut oil and walnuts in this salad or with balsamic and honey in the dressing for a change.

Fresh Sauvignon Blanc Semillon 2009 with Laura's Vine Shareholder Day Quiche

Ingredients: Shortcrust pastry to line a 7inch tin (chilled); 125g rindless streaky bacon cut into lardons (small bits); 1 tbsp olive oil; half onion finely chopped; 2 large free-range organic eggs, plus an extra yolk; 300ml double cream; a handful of fresh parsley and half as much chives; 50g emmental cheese freshly grated; salt and freshly ground black pepper

- Preheat the oven to 180deg C
- Line the flan dish with the pastry and chill for a half hour.
- Prick, cover with greaseproof paper and baking beans and bake blind for 25mins
- Remove beans and paper, brush lightly with beaten egg to seal and return to oven for 2 mins
- Fry bacon on a med to high heat. Remove bacon then cook onions in bacon fat at low heat. Cover and sweat for 10-15 mins. Set aside to cool.
- Whisk eggs, add cream and finely chopped herbs, cheese, cooled bacon and onions. Season.
- Pour the filling into the tart shell and return to over for 30-40 mins or until centre is just set and top is golden brown.
Serve at room temperature with a green salad and a bottle of Chateau Haut Garrigue Sémillon Sauvignon Blanc.

Sauvignon Blanc with Lemon, Pea and Mint Risotto

1 onion, 1 clove of garlic, 2 cups of risotto rice half cup of sauv blanc, 4 cups organic vegetable stock, 2 cups frozen peas (pour a little boiling water over to defrost then drain before adding) 1 tablespoon of lemon juice grated rind of an organic lemon or lime finely chopped mint

Pan fry the onion and garlic in olive oil on low turning a few times until cooked add the risotto rice and keep cooking until translucent. Add the half cup of wine. Cook down, then gradually add your stock, cooking and stirring all the time. At the end add the peas, two tablespoons of lemon juice and 2 teaspoons of rind. Serve and sprinkle with finely chopped mint.

Why does this work with the sauvignon blanc? The acidity and citrus fruit of the sauv blanc are perfect with this dish. This will also work with the semillon sauvignon blend. To order online click IRELAND ORDERS; UK ORDERS or FRANCE ORDERS.

Sémillon Sauvignon 2006 with pasta, caramelised onions and cashel blue cheese

4 small red onions, 2 tsps golden sugar, 2 tbsps balsamic vinegar, 400g penne or other short pasta, 200g creamy blue cheese like cashel blue, crumbled,

Pan fry the red onions on low turning a few times until cooked then sprinkle with the sugar and the balsamic and turn up the heat and keep cooking until sticky and caramelised. Meanwhile cook the pasta according to instructions. Drain then toss with the blue cheese and caramelised onions. Serve with a green salad on the side (rocket can work well).

Why does this work with the sémillon sauvignon blanc 2006? The aging semillon offers an off-dry wine with a hint of exotic fruit that matches perfectly with this dish. To order your semillon sauvignon online click IRELAND ORDERS; UK ORDERS or FRANCE ORDERS.

Merlot 2006 with Cinnamon Duck breast Strips in Merlot reduction sauce

cinnamon, nutmeg, a little flour, half a duck breast per person, merlot, dark fruit jam

Ideally buy your duck breast pre-cut in strips ('aiguillettes' in France) but if not cut them (about half a breast per person) into strips. Roll in a mix of flour, cinnamon, nutmeg, salt and black pepper. Pan fry in olive oil. Remove then deglaze the hot pan with a cup of merlot 2006 (pour in then boil on high stirring all the time) - add a tablespoon of plum, cherry or blackberry jam to this sauce. Season to taste. Serve with mashed potato and green beans or an alternative in season vegetable.

Why does this go so well with the Merlot 06? The spice and the black fruit are reinforced.To order your merlot online click IRELAND ORDERS; UK ORDERS or FRANCE ORDERS.

Sauvignon blanc 2008 with Mussels and Cream

2 cloves garlic crushed, 2 shallots chopped, 1 large cup sauv blanc 2008, 1kg of mussels in shells well-washed and beards removed, 1 large cup of cream, optional: tarragon

Fry onion and garlic then add wine and mussels. Steam mussels for 3 to 4 minutes (as soon as most are open take them off the heat and discard unopened ones). Add the cream (and tarragon or parsley) and stir all together then serve in large bowls with brown bread.

Why does this go so well with the sauvignon blanc? The acidity and citrus flavours perfectly match seafood like mussels and white fish plus the weight of this wine is a good match with cream - it's dry but its not light. To order your sauvignon online click IRELAND ORDERS; UK ORDERS or FRANCE ORDERS.

Wine & Food Pairing Part 1

What you need:

Step 1: Try the goats cheese with the two wines then the creamy camembert with both wines. The Sauvignon Semillon no barrel will be far superior with the goat cheese and the barrel aged with the creamy camembert. EUREKA: in general white wines go better with most cheeses than red; especially Sauvignon with goat cheese and barrel aged white with creamy cheese.

Step 2: Try the smoked trout with both wines then put cream with the trout and try them again. the barrel aged wine will be far superior with the trout with cream. EUREKA: Barrel aged white will go with creamy seafood (or creamy chicken).

To get your hands on the ingredients you need: a 6 pack of 3 of each of these whites which you can order at IRELAND ORDERS. If you are in another EU country contact us and we will give you a price for shipping to your door. Sheridans in Dublin and Galway have both cheeses if your local shop doesn't. The smoked trout or salmon & sour cream can be sourced at your local shop.

Wine & Food Pairing Part 2

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