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!
Bundaleer 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]
4 sliced lambs kidneys with white cores removed
Knob of unsalted butter
Large glug of Sauvignon Blanc
¼ tablespoon Dijon mustard
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!
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