Henry’s Wine of the Moment- Albourne Estate Bacchus 2014

August 12, 2015

 

We have been working with co owner, Alison Nightingale since her first vintage, 2013. We are striking up a positive relationship, and look forward to promoting these wines in the future.

There has been a serious investment in this vineyard and winery, which allows this to be an estate wine, everything is done in house.

The wines are tastefully packaged, in a modern style, not always seen on English wines. I think this transposes into the wines. Three still wines are produced, my wine of the moment is the Bacchus 2014, which has just been awarded awarded best UK wine of the year, 2015. It is very aromatic, perfumed, piercing fruit on the palate, with a lovely fresh balanced feel. It is not too far removed from a quality Sauvignon Blanc in style.

Drink on it’s own, or maybe try with a fresh goats cheese salad, with a citrus based dressing, healthy wine!

If you want to try this out - here is a tasty goat's cheese salad recipe from our friends at Fourth & Church 

Broad bean, goat cheese and mint salad

Ingredients

  • 200g shelled fresh or frozen
  • 50g bag pea shoots or rocket
  • 50g toasted hazelnuts
  • 1 bunch mint (approx 25g), finely chopped
  • 75g soft fresh goats cheese
  • Juice and zest of 1/2 lemon
  • 500g of small young courgettes
  • 1 tbsp of orange juice
  • 1 tbsp of grapefruit juice
  • 8 tbsp extra virgin olive oil
  • A few nasturtium flowers (optional)
  • salt & pepper

Method

  1. Slice the courgettes very thinly on the bias and mix with the lemon juice, zest, 2 tbsp of the olive oil and season with salt and pepper. Leave to marinate for a least 1 hour and up to overnight.
  2. Cook the fresh broad beans in a pan of salted boiling water for 3 minutes, then drain and rinse under cold water. Put aside to cool. If using frozen defrost in cold water
  3. To prepare the dressing, whisk together the remaining olive oil, grapefruit and orange juice. Season to taste.
  4. To finish the salad, combine the broad beans and drained marinated courgettes with the chopped mint, pea shoots and dressing. Serve on a flat serving dish with the goats cheese crumbled on top, sprinkle with the toasted hazelnuts and garnish with the nasturtiums if using. Serve with a crusty country bread



Leave a comment

Comments will be approved before showing up.


Also in Butler's News

Learn about the red and white wines of Burgundy in our essential Butler's Wine Guide
Butler's Wine Guide: Burgundy

February 22, 2021

Get to know Burgundy better with our Butlers wine guides, written by our team member Dan.

Continue Reading

WE'RE THE UK'S BEST INDEPENDENT WINE RETAILER!
WE'RE THE UK'S BEST INDEPENDENT WINE RETAILER!

February 14, 2021

Continue Reading

A selection of orange wines and skin-contact wines available from Butler's Wine Cellar in Brighton
The skinny on orange wines

February 09, 2021

Of all the winemaking developments in the last couple of decades, the re-emergence of skin-contact wines may well be the most important. ‘Orange wines’ is the term most people have settled on, now that the style has found its niche and is edging towards the mainstream. If you haven’t yet come over to the orange side, here’s what you’re missing out on.

Continue Reading