Food magazine Delicious gave away, as with many other magazines, a 2009 calender with a recent issue. Each month displays a recipe, tuned to the season. What fun, thought I, to challenge my food and wine tasting ‘skills’ in recreating the recipe each month and selecting a wine to accompany. Here then is a wine, a Bordeaux red to accompany January’s Baked Venison Sausages with Lentils (recipe on SpittoonExtra). Review0.3 Wine Tasting Note: Le Roc du du Chateau Pellebouc, 2006, Bordeaux, France
Stockist: Bordeaux Undiscovered Price: £8.75 [More on Adegga / Snooth]
Smooth, rounded, nicely textured. A blend of Merlot (90%) ‘for its roundness and balance’ plus a little Cabernet Sauvignon (10%) ‘to add to the body’. Deeply coloured with flavours of red fruits plus hints of spice. None of that tart, hollow, dusty-dryness you can find in cheaper Bordeaux reds – this has good fruit, a firm structure and lends itself nicely to the food in question; very nicely in fact.
Andrew BarrowScribblings Rating – 88/100 [3.5 out of 5]
Le Roc du Château Pellebouc comes from the Entre deux Mers, just a few miles away from the Saint Emilion appellation. Château Pellebouc is owned by Pascale and Baudouin Thienpont – members of the famous wine making family who own Le Pin and manage several other top flight châteaux.