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height="565"><tr> <TD valign="left"><font face="Arial"><font size=2> <h2>Recipes to Match our Wines and Food Pairing Ideas</h2> We developed a food and wine pairing lunch that is a firm favourite with guests at Chateau Haut Garrigue. In this section we give you a taste of the wine and food pairing lunch class and a selection of our favourite recipes to go with our wines. <p> <!-- Lockerz Share BEGIN --> <div class="a2a_kit a2a_default_style"> <a class="a2a_dd" href="http://www.addtoany.com/share_save">Share</a> <span class="a2a_divider"></span> <a class="a2a_button_facebook"></a> <a class="a2a_button_twitter"></a> <a class="a2a_button_email"></a> </div> <script type="text/javascript" src="http://static.addtoany.com/menu/page.js"></script> <!-- Lockerz Share END --> <a href="http://www.feelywines.com/ourwines.html" target="_blank"><IMG width="200" src="sauvblanctapass.jpg" hspace="10" height="280" border="0" alt="Haut Garrigue Sauvignon Blanc delicious with oysters or mussels" align="right"></A> Click the text to jump to the section: <BR> <li><A HREF="#ABB"><b>Wine & Food: EUREKA** pairings to try at home Part 1</b></A> <li><A HREF="#ABBB"><b>Wine & Food: EUREKA** pairings to try at home Part 2</b></A> <li><A HREF="#ABC"><b>Wine & Food: EUREKA** pairings to can try at home Part 3</b></A> <li><A HREF="#ABCC"><b>Wine & Food: EUREKA** pairings to try at home Part 4</b></A><P> <H3>Starters and sides</H3> <li><A HREF="#AB3"><b>Sauvignon Semillon 2010 with roasted goat cheese</b></A> <li><A HREF="#AB2"><b>La Source 06 or Saussignac with Fig and Blue Cheese Toasts</b></A> <li><A HREF="#AB1"><b>La Source 2008 white and Harvest Day Camembert baked in its box</b></A> <li><A HREF="#AB"><b>Saussignac 2009 & Rocket, Pear and Roquefort Salad</b></A> <H3>Risottos/ Pastas/ Light meals</H3> <li><A HREF="#AAAA"><b>La Source 2008 & our Dhal</b></A> <li><A HREF="#AAA"><b>Sauvignon Blanc Semillon 2009 & Laura's Vine Shareholder Day Quiche</b></A> <li><A HREF="#AA"><b>Sauvignon Blanc with Lemon, Pea and Mint Risotto</b></A> <li><A HREF="#A"><b>Sémillon Sauvignon 2006 with pasta, caramelised onions & cashel blue</b></A> <li><A HREF="#A1"><b>Merlot 2007 with Roasted Veggie Ratatouille</b></A> <li><A HREF="#A2"><b>Merlot 2007 with polenta, smoky bacon and cheese</b></A> <H3>Meats</H3> <li><A HREF="#B2"><b>La Source 2008 White with lamb baked in coconut milk</A></b> <li><A HREF="#B1"><b>Merlot and Duck breast with Cranberry, Apple and Potato Delice</A></b> <li><A HREF="#B"><b>Merlot 2006 with cinnamon duck breast strips in merlot reduction sauce</A></b> <li><A HREF="#B3"><b>La Source 2008 Red with Steak and Foie Gras in merlot reduction sauce with walnuts on the side</A></b> <H3>Fish</H3> <li><A HREF="#C"><b>Sauvignon Blanc 2008 with mussels and cream</A></b> <p> <H2>Haut Garrigue's Recipes</H2> <H3><A NAME="AB3">Sauvignon Semillon 2010 with roasted goat cheese on mushroom or on salad</A></H3><a href="http://www.feelywines.com/ourwines.html" target="_blank"><IMG width="200" src="grilledgoatcheese.jpg" hspace="10" height="150" border="0" alt="goat cheese and feely wines delicious" align="right"></A> Serve this deliciously quick starter with a bottle of Chateau Haut Garrigue Luminoscité: a blend of Sauvignon blanc and Semillon. <p> Less than 15 mins cook and prep time. <p> 2 large brown mushrooms per person. A roll of goat cheese preferably organic. <p> Remove the stems then place the mushrooms under the grill for a few minutes round side up. Then take them out and turn them over and place them back under the grill for a few minutes. In the meantime slice the goatcheese into rounds about 1 cm thick. Take the mushrooms out of the oven and pour the liquid that has formed in the centres out of each one (this makes great mushroom stock). Then place the goats cheese in the mushroom and put back into the grill until the goatcheese is just golden. Sprinkle with fresh herbs like finely chopped parsley if you have some: it will add a hint of colour. Serve with fresh bread or toast and Luminoscite.<p> A simple and lovely alternative to this is goat cheese on salad. Prepare a small green salad with homemade vinaigrette on each plate. Slice half centimetre rounds of baguette. Place a round of goat cheese on each and grill the little goat crostinis then place one or two on each plate of green salad. <p> To order your Luminoscite online</b> click <a href="irelandwine.html"><b>IRELAND ORDERS</b></a>; <a href="ukwine.html"><b>UK ORDERS</b></a> or <a href="francewine.html"><b>FRANCE ORDERS</b></a>. <p> <H3><A NAME="AB1">La Source 2008 white and Harvest Day Camembert baked in its box</A></H3> Serve this fabulously quick and classic French starter with a bottle of La Source 2008 white. We had a French couple from Normandy for a wine discovery day and they were so impressed they bought a case of La Source 08 white to share this perfect match for their local cheese with friends. <p> Less than half an hour cook and prep time. One standard round serves 4. <p> 1 round of camembert in its box (remove the papers inside and put the cheese back into the wood box). A few thyme leaves sprinkled and garlic rubbed on top (optional). We use Rustique but any will wood-boxed camembert will work. <p> Heat oven to 220°C. Bake camembert for 20 mins. Serve with toast and Chateau Haut Garrigue La Source white.<p> <a href="http://www.feelywines.com/ourwines.html" target="_blank"><IMG width="200" src="feelywhiteandcheese.jpg" hspace="10" height="150" border="0" alt="feely wines and cheese delicious" align="right"></A> <p> Why does this go so well with the La Source White? The creamy aspect of the cheese is perfect with barrel aged white and the smillon apple and pear fruit are reinforced. To order your La Source online</b> click <a href="irelandwine.html"><b>IRELAND ORDERS</b></a>; <a href="ukwine.html"><b>UK ORDERS</b></a> or <a href="francewine.html"><b>FRANCE ORDERS</b></a>. <p> <H3><A NAME="AB">Fresh Sauvignon Blanc Semillon 2009 & Rocket, Pear and Roquefort Salad</A></H3> About 5 minutes with everything to hand. <p> Ingredients: Pears, rocket, roquefort (for 6 people - about 3 pears, a punnet of rocket and 150g of roquefort) <p> 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. <p> <H3><A NAME="AB2">La Source 2006 Red and Fig & Blue Cheese Toasts</A></H3> About 15 minutes. Serves 4-6. Ingredients: Figs (see options below), Bread  about one bagette sliced into rounds about half inch thick, Blue Cheese  about half a cup, Parsley to garnish <p> Preheat oven to 220°C Grill. Place bread slices on oven tray and grill till just golden brown. Turn slices over and place/spread figs on the bread. Crumble cheese on top. Grill until hot and melted. <P> Options: Fresh figs cut in half are great by themselves. Dried figs are good when cut in half and simmered in red wine with some spices such as either/both cinnamon, star anise, and a bay leaf. Fig jam also works well. Gluten Free option works wonderfully with fresh figs and cheese just grilled by themselves. <p> To Serve: Sprinkle on the parsley. This works well with a red wine with notes of spice and fig like our La Source 2006 or Merlot 2006 or with a dessert wine like our Saussignac. <P> <H3><A NAME="AAAA">La Source 2008 white wine with Dhal</A></H3> 5 mins preparation then 20 mins of cooking. <p> Ingredients: 250g red Lentils, 400g can coconut milk, tumeric, Salt and Pepper, Dash of Oil, 50g Butter, 2 Large Onions, chopped fine, 4 Garlic cloves, crushed, 5cm piece ginger grated finely, 1 Tbsp each ground cumin, cardamom pods, 1 tsp each cilli powder and black pepper, <P> Place the lentils, coconut milk & tumeric in a pot and bring to the boil then simmer for 20 mins. In the meantime heat the butter in a casserole dish then add onions, garlic, ginger, almonds and spices (always stirring) till fragrant, about 4-5 mins.Mix into the cooked lentils.Season to taste and service with basmati and a tomato salad. <P> Our 2008 La Source white wine which has a hint of ginger and sweet spice goes beautifully with this dish. <P>To order your La Source online</b> click <a href="irelandwine.html"><b>IRELAND ORDERS</b></a>; <a href="ukwine.html"><b>UK ORDERS</b></a> or <a href="francewine.html"><b>FRANCE ORDERS</b></a> <p> <H3><A NAME="AAA">Fresh Sauvignon Blanc Semillon 2009 with Laura's Vine Shareholder Day Quiche</A></H3> About 1 hour with everything to hand. Makes 6 portions. Adapted by Laura Bolt from Darina Allen s Ballymaloe Cookery Course Book. <p> 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 <p> <a href="http://www.feelywines.com/ourwines.html" target="_blank"><IMG width="200" src="quiche vshare.jpg" hspace="10" height="150" border="0" alt="Delectible quiche with fresh white wine" align="right"></a> - Preheat the oven to 180deg C<br> - Line the flan dish with the pastry and chill for a half hour.<br> - Prick, cover with greaseproof paper and baking beans and bake blind for 25mins<br> - Remove beans and paper, brush lightly with beaten egg to seal and return to oven for 2 mins<br> - 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.<br> - Whisk eggs, add cream and finely chopped herbs, cheese, cooled bacon and onions. Season.<br> - 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.<br> Serve at room temperature with a green salad and a bottle of Chateau Haut Garrigue Sémillon Sauvignon Blanc.<br> <H3><A NAME="AA">Sauvignon Blanc with Lemon, Pea and Mint Risotto</A></H3> This risotto is a firm favourite for casual vegan-friendly suppers with friends at Chateau Haut Garrigue organic vineyard in Saussignac, an hour east of Bordeaux in France. Sean doesn't like cheesy risottos having had one portion too much once... so this is the ideal antidote for him: fabulously creamy despite no dairy. Rich in flavour but light. It provides a magical risotto for diary intolerant vegetarians and vegans but is delicious no matter what your dietary preference. Our daughters, Sophia and Ellie, love it too. At seven and five years respectively they are the ultimate gourmets thanks to the three course french lunch in school everyday (at under four they could already tell the difference between brie and camembert). This recipe is perfect matched with Chateau Haut Garrigue's own organically grown sauvignon blanc or sauvignon blanc/semillon blend.<p> 25 mins with everything to hand. Suitable for vegans. <p> 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 <p> <a href="http://www.feelywines.com/ourwines.html" target="_blank"><IMG width="200" src="risotto.jpg" hspace="10" height="150" border="0" alt="Haut Garrigue Sauvignon Blanc delicious with lemon risotto" align="right"></A> 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. <p> 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</b> click <a href="irelandwine.html"><b>IRELAND ORDERS</b></a>; <a href="ukwine.html"><b>UK ORDERS</b></a> or <a href="francewine.html"><b>FRANCE ORDERS</b></a>. <p> <H3><A NAME="A2">Merlot 2007 with bacon & sage polenta</A></H3> 30 mins with everything to hand. <p> We love polenta. It is a fantastic base for starters and for anyone gluten free its a winner. Preferably with all or mostly organic / homegrown ingredients. It tastes better and its better for you. <p> 250g of 1 minute cook polenta, chicken or vegetable stock cube, several sprigs of sage, 5 cloves of garlic, 6 strips bacon. For a richer version you can add corn and cream. Serve with a tomato salad. An alternative is to use rosemary, garlic and chilli for the sage, garlic and bacon. <p> Chop your sage and garlic. Fry the bacon then add the chopped sage and garlic and fry for a minute or two. Follow the instructions on your polenta packet using the stock cube in the water for the polenta. Once cooked, add the bacon mix and - if using; the corn and cream - then pour onto a baking tray. Bake for half an hour at 200 deg C. Serve with tomato and cucumber salad. <p> The smokiness of the bacon makes this a very fine match for our merlot 2007. To order yoursonline</b> click <a href="irelandwine.html"><b>IRELAND ORDERS</b></a>; <a href="ukwine.html"><b>UK ORDERS</b></a> or <a href="francewine.html"><b>FRANCE ORDERS</b></a>. <H3><A NAME="A1">Merlot 2007 with pasta and roasted veg ratatouille</A></H3> Cooking: 1.5hrs Prep: 30 mins with everything to hand. <p> Preferably with all or mostly organic / homegrown ingredients. It tastes better and its better for you. <p> onions, red peppers, courgettes, aubergine, olive oil (enough for how many you are catering for) <p> 1 tsps golden sugar, 400g can/s of chopped tomatoes, garlic, thyme. <p> Start by chopping your veg and roasting them at 195degC slowly for about 1hr 20. Once they are in the oven start your tomato sauce: first oil with garlic then tomatoes with thyme and gently simmer like you would an italian pasta tomato sauce - about 40 mins - adding salt, pepper and the tsp of sugar near the end. Add roasted veg to the tomato and serve with tagliatelle and perhaps a sprinkling of cheese. We had parmesan. <p> The smokiness of roasting the ratatouille rather than pot cooking it makes this a very fine match for our merlot 2007. To order yoursonline</b> click <a href="irelandwine.html"><b>IRELAND ORDERS</b></a>; <a href="ukwine.html"><b>UK ORDERS</b></a> or <a href="francewine.html"><b>FRANCE ORDERS</b></a>. <p> <H3><A NAME="B2">La Source 2008 white wine with lamb baked in coconut milk</A></H3> Serves 6. 30 mins preparation then 1 hour of baking. <p> Ingredients: 1.5kgs diced lamb, Flour (cornflour for Gluten Free people), Salt and Pepper, Dash of Oil, 50g Butter, 2 Large Onions, chopped fine, 4 Garlic cloves, crushed, 5cm piece ginger grated finely, 200g ground almonds or smashed almond flakes, 1 Tbsp each ground cumin, cardamom pods, 1 tsp each cilli powder and black pepper, 2 x 400g can coconut milk, pint of lamb or chicken stock <P> Preheat oven to 180°C. Coat lamb in flour containing the salt and pepper. In a flameproof casserole dish (or in a frying pan for this part) brown the meat in the oil and set aside. Heat butter in the same casserole dish add onions, saute for about 10 mins till soft. Add garlic, ginger, almonds and spices (always stirring) till fragrant, about 4-5 mins. Put meat back into the pan then add liquids and bring to the boil. Season to taste. Cook in the oven for an hour. <P> Our 2008 La Source white wine which has a hint of ginger and sweet spice went beautifully with this dish. <H3><A NAME="B">Merlot 2006 with Cinnamon Duck breast Strips in Merlot reduction sauce</A></H3> <a href="http://www.feelywines.com/ourwines.html" target="_blank"><IMG width="200" src="merlottapass.jpg" hspace="10" height="270" border="0" alt="Haut Garrigue Merlot: wonderful with duck or beef" align="right"></A> 20 mins if your strips are ready cut. <p> cinnamon, nutmeg, a little flour, half a duck breast per person, merlot, dark fruit jam <p> 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. <p> Why does this go so well with the Merlot 06? The spice and the black fruit are reinforced.To order your merlot online</b> click <a href="irelandwine.html"><b>IRELAND ORDERS</b></a>; <a href="ukwine.html"><b>UK ORDERS</b></a> or <a href="francewine.html"><b>FRANCE ORDERS</b></a>. <p> <H3><A NAME="B1">Merlot and Duck breast with Cranberry, Apple and Potato Delice</A></H3> Serves 4. Around 40 mins total prep and cook time.<p> Ingredients: 2 large duck breast, 2 cups of Chateau Haut Garrigue Merlot 2006, ½ cup dried cranberries, pinch of cinnamon, slosh of olive oil, 7 medium sized potatoes diced into small bits (about 1 cm cubes), ½ cup walnuts toasted and chopped, 1 tbsp chopped parsley, 1 tbsp chopped sage, 2 cups apple, peeled and diced, Salt and Pepper, knob of butter<p> <a href="http://www.feelywines.com/ourwines.html" target="_blank"><IMG width="200" src="duckcranberry.jpg" hspace="10" height="150" border="0" alt="Haut Garrigue Merlot: wonderful with duck" align="right"></A> Preheat oven to 220°C. Place red wine, cranberries and cinnamon in saucepan and heat slowly till it simmers for 2 mins then turn off and let sit for about 20 minutes. Heat oven tray with dash of oil in hot oven. Place diced potatoes onto baking tray and roast in oven. When potatoes are ready, place on hot tray and cook till golden and crispy. It should be time to drain the cranberries. Return wine to a simmer and reduce till there is only about ½ cup left. Toast walnuts in a saucepan (remember to keep moving them around while toasting) and remove. Fry apples in butter, sauté until JUST soft. Add together the cranberries, potato, walnut, apple, herbs, salt and pepper. <p> For the breasts cook skin side down on a high heat for about 6 mins or till golden then turn and cook for another 3 (remember to keep draining the fat away and use that for roasting potatoes another day  a delicacy). <p> To serve: place the potato cranberry apple mix on the plate, add sliced duck breast then spoon over the reduced sauce of red wine. Enjoy with a fine glass of Bordeaux style red wine (the one you used to cook with) - our 2006 Merlot is ideal. <p> To order your merlot online</b> click <a href="irelandwine.html"><b>IRELAND ORDERS</b></a>; <a href="ukwine.html"><b>UK ORDERS</b></a> or <a href="francewine.html"><b>FRANCE ORDERS</b></a>. <p> <H3><A NAME="B3">Steak with foie gras served with La Source reduction sauce and walnuts</A></H3> <a href="http://www.feelywines.com/ourwines.html" target="_blank"><IMG width="200" src="steakfoiegras.jpg" hspace="10" height="150" border="0" alt="Haut Garrigue La Source: wonderful with steak" align="right"></A> Serves 4. Around 40 mins total prep and cook time.<p> Ingredients: 2 pieces of steak (the best you can afford), 1 cup of Chateau Haut Garrigue La Source 2008, slosh of olive oil, ½ cup walnuts toasted and chopped, Salt and Pepper, small can of foie gras<p> <p> Cook the steak on a high heat for a few minutes each side keeping it rare. Remove then deglaze the hot pan with a cup of La Source red 2008 (pour in then boil on high stirring all the time). Season to taste. Serve with a side of red beans and spinach or an alternative in season vegetable. <p> To serve: place the steaks on the plate with a thin slice of foie gras on each piece and a spoon of red beans and spinach then sprinkle the walnuts over the steak. Enjoy with a fine glass of Bordeaux style red wine (the one you used to cook with) - our 2008 La Source is ideal. <p> To order your la source online</b> click <a href="irelandwine.html"><b>IRELAND ORDERS</b></a>; <a href="ukwine.html"><b>UK ORDERS</b></a> or <a href="francewine.html"><b>FRANCE ORDERS</b></a>. <p> <H3><A NAME="C">Sauvignon blanc 2008 with Mussels and Cream</A></H3> 15 mins with everything to hand and mussels cleaned. <p> 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<p> 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.<p> 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</b> click <a href="irelandwine.html"><b>IRELAND ORDERS</b></a>; <a href="ukwine.html"><b>UK ORDERS</b></a> or <a href="francewine.html"><b>FRANCE ORDERS</b></a>. <p> <H3><A NAME="ABB">Wine & Food Pairing Part 1</A></H3> What difference does barrel aging make to pairing your white wine? <p> <a href="http://www.feelywines.com/ourwines.html" target="_blank"><IMG width="200" src="pairingfoods.jpg" hspace="10" height="280" border="0" alt="Pairing Wine & Food" align="right"></A> What you need: <p> <li>Chateau Haut Garrigue Sauvignon Blanc Semillion vintage 2009 <li>Chateau Haut Garrigue La Source Barrel Aged White Wine vintage 2008 <li>Smoked salmon or trout <li>Creme fraiche or sour cream <li>A roll of white Goats Cheese (ideally AOC Ste Maure de Touraine from Loire Valley) <li>A creamy camembert (we use le Rustique) <P> 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. <P> 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). <P> To get your hands on the ingredients you need: a 6 pack of 3 of each of these whites which you can order at <a href="irelandwine.html"><B>IRELAND ORDERS</b></a>. 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. <P> <H3><A NAME="ABBB">Wine & Food Pairing Part 2</A></H3> When it comes to pairing red wine are they all the same? <p> <a href="http://www.feelywines.com/ourwines.html" target="_blank"><IMG width="200" src="ducklasource.jpg" hspace="10" height="280" border="0" alt="Pairing duck with La Source Red" align="right"> </A> What you need (remember to decant our red wines at least an hour before to give them time to open up): <p> <li>Chateau Haut Garrigue La Source vintage 2007 <li>Chateau Haut Garrigue Merlot vintage 2006 and 2007 <li>Cheeses: a goat cheese and a camembert style cheese <li>Duck pan fried: half rare and half well cooked (you can try a similar experiment with fillet of beef) <li>Organic black chocolate <P> <P> Step 1: Try the 3 wines with the difference pieces of duck. EUREKA: the La Source goes better with the rare duck and the Merlot 2007 goes better with the well cooked duck. <P> The general rule of thumb is a high tannin wine with rare and low tannin wine with well done. So even how to cook the meat makes a difference to the wine you pair it with. If you like well cooked meat then our merlot 2007, the least tannic of our wines will suit you best. <P> Step 2: Try the 3 wines with the difference cheeses. Do you think they work as well as the white wines we tried in part 1? While I sometimes love red wine with cheese in general white wines work better with cheese. <P> Step 3: Try the 3 wines with the black chocolate. The Merlot 2006 with its black fruit and dense mocha finish is the best match. This wine works with plain black chocolate or a bitter black chocolate dessert but don't try to put it with a sweet light milk chocolate mousse as it will fail because it is not sweet. <a href="http://www.feelywines.com/ourwines.html" target="_blank"><IMG width="200" src="merlotchoc.jpg" hspace="10" height="280" border="0" alt="Pairing chocolate with Merlot 2006" align="right"></A> <P> To get your hands on the ingredients you need: our 6 or 12 pack Taster (includes a gift of a slab of our favourite organic black chocolate) includes all of these wines and can be ordered at <a href="irelandwine.html"><B>IRELAND ORDERS</b></a>. The foods can be sourced at your local grocer. If you are in another EU country contact us and we will give you a price for shipping to your door. <P> <H3><A NAME="ABC">Wine & Food Pairing Part 3</A></H3> When pairing chicken should I stick to one style of wine?<p> <li>Chateau Haut Garrigue Sauvignon Blanc Semillon 2009 <li>Chateau Haut Garrigue La Source white 2008 <li>Chicken with grilled goats cheese and sun dried tomato <li>A creamy spicy chicken or vegetarian dish (eg Korma) <P> Step 1: Try the 2 wines with the difference dishes. The La Source white goes better with spicy creamy chicken whereas the chicken with goats cheese is better with the sauv blanc blend. If you had a coq au vin cooked in red wine you would pair the dish with the same red wine as you used for cooking it. <p> Rule of thumb: when pairing wine with food the sauce is more important that the core ingredient (in this case chicken). <P> To get your hands on the ingredients you need: our Taster pack includes all of these wines and can be ordered at <a href="irelandwine.html"><B>IRELAND ORDERS</b></a>. The foods can be sourced at your local grocer. If you are in another EU country contact us and we will give you a price for shipping to your door. <P> <H3><A NAME="ABCC">Wine & Food Pairing Part 4: dinner party menu featuring our white wines</A></H3> A few WOW dinner party matches that are very simple and effective. To bring a touch of glamour to a dinner party nothing beats a luxurious golden dessert wine. Our 2009 is perfectly balanced packed with flavour but not too sweet.<p> <li>Aperitifs with Terroir Feely Sauvignon blanc or Haut Garrigue Sparkling Methode Traditionelle: olives, crisps & other simple snacks served when guests arrive <li>Starter: Chateau Haut Garrigue Saussignac Premier Or 2009 with Blue Cheese starter: toasts or rocket, pear and roquefort salad (guaranteed to get you a few WOWs) <li>Main: Chateau Haut Garrigue La Source white 2008 with chicken on the BBQ topped with chevre goat cheese or a korma curry (vegetarian or chicken) <li>Cheese course: with La Source white and Saussignac <li>Dessert: Vanilla ice cream and saussignac drizzled over it served with saussignac for the gourmands & lemon sorbet with sauvignon blanc for the less sweet toothed. Serve the dessert with a garnish of mint or strawberries to bring a bit of colour. <P> To get your hands on the ingredients you need: our Taster pack includes all of these wines and can be ordered at <a href="irelandwine.html"><B>IRELAND ORDERS</b></a>. The foods can be sourced at your local grocer. If you are in another EU country contact us and we will give you a price for shipping to your door. <P> Part 5 to follow in our next newsletter. 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