If you are looking for the perfect wine to match with your Christmas turkey then you might be surprised to learn that I am suggesting a Rosé this year! Chateau Lamothe Vincent Rosé 2009 (£7.00) to be precise. This is a Bordeaux Rosé and it is bursting with the flavours of redcurrants and cranberries – making it superb with turkey.
It’s produced by the Vincent family who have been making wine since 1873 and have consistently produced distinctive, award winning wines. The very name of the family has produced a few comments. The name of the patron saint of vine growers and wine makers is Saint Vincent!
The Vincent family are heirs to traditional knowledge and are constantly building upon it. Bernard Vincent is involved in the professional and cultural wine life of Bordeaux and both Christophe and Fabien Vincent hold professional wine growing qualifications.
The family motto is “the quest of expression” and their respect and love of the soil and its vines shines out in the wines they produce.
Château Lamothe Vincent Rosé is a fabulous dry, deep, dark pomegranate pink and is packed with flavours of ripe red currant, red gooseberries, raspberry, cranberry, crushed strawberry and citrus. It is silky smooth, well rounded, deep and has a lovely long finish.
If you’d like to try your hand at making your own cranberry sauce this Christmas I have a recipe for you to follow! Once you’ve tasted home made you’ll probably never want to buy a jar again.
300g of fresh cranberries
4 tangerines, juice and zest
120g white sugar
splash of port
Put the cranberries in a saucepan with the zest and juice of the tangerines and the sugar. Simmer until the sugar is dissolved and the cranberries have popped their skins. Add more sugar to taste if necessary. Add the port.
Château Lamothe Vincent Rosé also pairs very well with salmon and one of my favourite dishes to match it with is Tartare of Salmon – it’s light, cool and delicious. The wine brings out the flavours beautifully – give it a try!
Tartare of Salmon
200g fresh Salmon fillets, skinned and cut into small cubes
1 tomato, diced
1 onion, chopped
1 tbsp capers, chopped
1 tbsp chives, chopped
1 tbsp parsley, chopped
1 tbsp chervil, chopped
¼ cup black olives, stoned and chopped
1 tbsp ground coriander
2 tbsp olive oil
salt and pepper
Mix the salmon, tomato, onion, capers, chives, parsley, chervil and black olives in a bowl. Season to taste with salt and pepper, sprinkle over coriander and moisten with olive oil. Place into moulds and refrigerate. If you are not keen on raw fish then Smoked Salmon is just as good!