Château Laures Blanc, 2006, Bordeaux, France Add/Read Comments
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Wine Tasting Note: Château Laures Blanc, 2006, Entre-Deux-Mers, Bordeaux, France
Available from Bordeaux-Undiscovered [more] for £6.75 (normally £9.64)
The Semillon really comes though on the nose giving a lovely herby touch to the lemon-citrus that dominates. Palate is nicely rich and full with a slight spritz and good acidity balancing it all out. A honeyed touch to the lemony complexity all melds together wonderfully.
Château Laures is a 70 hectare estate owned and run for many generations by the same family. They've pulled together a typical Bordeaux blend for this bottle - 60% Semillon, 30% Sauvignon Blanc and 10% Muscadelle. Alcohol 12.5%.
Scribblings Rating - 92/100 [4 out of 5]
While more than suitable for a wide range of foods - salads and fish particularly recommended - a match with a Marmade Tomato Tart worked superbly well. Based on a recipe in Rick Stein's French Odyssey this combines pesto, garlic, tomatoes and puff pastry into a lovely spring-type dish. I added a slice of ham and a little Mozarella to the topping just to make them a little more substantial.
£13.00 ]
- 500g puff pasty
- 450g large vine-ripened tomatoes such as Marmande
- 2 tablespoons pesto
- 1 small chpped garlic clove
- 2 tablspoons extra virgn olive oil
- 8 fresh basil leaves torn into small bits
- salt and pepper /ul> (Stein makes just one large tart with these ingredients; mine were smaller 'two or three bite sized' with the size of the pastry equal to a slice of the tomato.) Roll out the pasty into a 30cm disc. Place on a greased baking sheet, prick all over, and chill for 20 minutes.
Oven to 200C/G6. Bake pastry for 20 minutes then remove. Slice tomatoes thinly. Dot the pastry with pesto, top with tomatoes (and, if me a slice of ham and a little Mozarella) Drizzle with olive oil. Sprinkle with pepper and salt. Bake 5 minutes. Remove and add the basil. Bake for a further 5 minutes until (the cheese has melted) the pastry is crisp and golden.
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Comments
I encountered something today which you might be interested in. A simple white toast with smoked salmon topped with one thin section of caper. Might work with the Laures?
Written by: Douglas | April 29, 2008 8:24 PM