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



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