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Bundaleer ShirazIt was all the rage a couple of years ago for sparkling red wines to be served with Christmas dinner; no idea if you were allowed to drink them at any other time mind!
The delightful Joanne of Henley Fine Wines popped over the other week, brandishing, as his her want, a couple of bottles of wine – one of which was a sparkling red. The NV Bundaleer Shiraz is one of the prize offering that her small company imports direct.

I really wanted to do this wine justice with its food accompaniment and scoured another new addition – Rick Stein’s French Odyssey – for something that would benefit from the bubbles and the red fruit flavours. Step forward Sautéed Lambs Kidneys on Toasted Brioche with Sauvignon Blanc, Mustard and Tarragon!
Champagne/Sparkling WineBundaleer Sparkling Shiraz, NV, Southern Flinders Ranges, South Australia

Available from Henley Fine Wines for £8.50 More on: Adegga / Snooth
While there is a touch of sweetness it just makes this blackberry flavoured wonder all the more drinkable. Nicely balanced with plenty of classy fizz and good balance. Medium bodied. Alcohol 13.5%.
Scribblings Rating – 92/100 [4 out of 5]

Sautéed Lambs Kidneys on Toasted Brioche with Sauvignon Blanc, Mustard and Tarragon.
Adapted from Rick Stein’s French Odyssey [Amazon.co.uk £13]
For one
4 sliced lambs kidneys with white cores removed
Knob of unsalted butter
Large glug of Sauvignon Blanc
¼ tablespoon Dijon mustard
Fresh tarragon
Double cream
2 thick slices of brioche toasted
Melt some butter and fry the kidneys over a high heat for about 2 minutes on each side until lightly browned but still pink in the middle. Remove and keep warm. De-glaze the pan with the wine and reduce. Add the mustard, any free-run juices from the kidneys, chopped tarragon and cream and boil until a nice sauce consistency is reached. Season.
Top the brioche with the kidneys and spoon over the sauce. Garnish with tarragon.
The dish is very rich – all that glorious cream I guess – with the wines bubbles cutting through, leaving the palate refreshed (and hankering for more!). The sweetness of the brioche and the wine matched nicely; I was enjoying the combination so much I failed to notice the tannins. In fact I failed to notice much else until the bottle ran dry!

6 Comments »

  1. Alex says:

    This sounds absolutely stunning and the ideal (celebratory, I suppose) breakfast combination!

  2. simon says:

    MMMMMMMMMMmmmmmmmmmmm sounds absolutly stunning.
    I am new to this ‘Blogging’ and have been suprised and pleased to read the articles talked about on this site. The passion for wine etc is fab!! Great work, keep it up.

  3. zowoco says:

    I love a good strong shiraz, nothing better for a good day’s blogging! I am usually busy blogging on internet marketing but what is life if you can’t take a break now and then to read a blog on your fave subject?
    Love your posts, will bookmark your site, keep up the excellent work, cheers, zowoco xxx

  4. Andrew says:

    Thanks for popping by zowoco…

  5. Hi Andrew
    I find Sparkling Shiraz quite horrible on its own or with most food.
    But with a spicy mutton curry the Sparkling Shiraz’s bubbles and the residual sugar provide a perfect match.
    I don’t do any Sparkling reds at the moment but I’m looking for some.
    Warren Edwardes
    Wine for Spice
    http://wines.wineforspice.com

  6. zowoco says:

    Do you know, I have never drunk a sparkling red! Seems a bit of an incongruent concept to me…rose yes, white, obviousy, love sparkling chardonnay…mmm! But red?
    Well, there’s no harm in trying, I guess! Heck I should start a blog on wines myself y’know, it’s my one big passion in life (well aside from love passion and romance, y’know!)…
    I do like a Newcy Brown too, tho’!!
    I’m off to Sussex next week from Wales, UK: lots of tasty vineyards there, and only a hop over the channel to Francais, I’ll be in heaven! :)

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