Cart 0
Moncharm | Les Demoiselles De Larrivet Haut Brion 2011

Moncharm | Les Demoiselles De Larrivet Haut Brion 2011


The Label: Château Larrivet Haut-Brion's second wine. In Moncharm's opinion, Les Demoiselles needs less ageing than the “grand vin” and is made from grapes specially selected to produce round and fruity wines, a classic style from the Pessac-Leognan region.
The wine is aged in French oak in air-conditioned cellars for 14 months.
Tasting: A dense, dark, ruby-red colour. Floral aromas on the nose, violet and rose petals, with ripe berries hints and sweet spice and toffee notes.
The palate is round and well balanced by silky tannins, with no harshness or bitterness. The finish is elegant with jammy compote red berry fruit and sweet spice notes.
Colour: red
Style: dry
Closure: cork
Serving Temperature: 18°C
Alcohol: 13.5%
Country: France
Les Demoiselles De Larrivet Haut Brion 2011
Demoiselles de L’Arrivet Haut Brion 2011
Pan-fried plums and parsnips
3 parsnips
30g butter
2 tbsp olive oil
8 firm plums, halved and stoned
2 sprigs of thyme
A large handful of watercress leaves
Peel, trim and cut the parsnips into cubes the same size as the plum halves. Blanch the parsnips by plunging them in boiling salted water for a few minutes until tender. Drain and set aside.
Melt the butter and oil in a large frying pan. When they start to bubble, add the plums. Cook for about 5 minutes until they start to soften. Add the blanched parsnips and the thyme. Just before serving, add the watercress and heat through.
Roast pork cutlets with black pudding and ragoût of white beans and apple
1 tbsp olive oil
4 x 160g/5½oz pork cutlets
salt and freshly ground black pepper
vegetable oil, for deep frying
130g black pudding, cut into four pieces, skin removed
110g flour
2 eggs, beaten
100g breadcrumbs
For the ragout
3 tbsp butter
4 apples, peeled and cut into cubes
400g canned white beans, rinsed and drained
400ml chicken stock
75g fresh parsley, chopped
75ml cider vinegar salt and ground black pepper
Preheat the oven to 170C/Gas 3.Heat a large frying pan until hot and add the olive oil. Season the pork cutlets on both sides with salt and freshly ground black pepper and place in the frying pan. Cook, turning once, until golden-brown on both sides, then transfer to the oven to roast for 6-8 minutes. Heat another frying pan for the black pudding meat, then dredge in flour. Dip the floured black pudding into the beaten egg, then dip into in the breadcrumbs to completely coat. Cook the black pudding for about 5minutes, or until golden-brown. Carefully remove with a slotted spoon and drain onto kitchen paper. For the ragout, melt one tablespoon of the butter in a pan over a low heat. Add the apple cubes and gently cook for 2-3 minutes avoiding any colouring of the fruit. Add the white beans and the chicken stock and bring to the boil. Cook to reduce the liquid volume by half, then add the remaining two tablespoons of butter. Add the parsley and cider vinegar and season, to taste, with salt and ground black pepper.
Rosemary Braised Lamb Shanks
6 lamb shanks
2 tbsp olive oil Salt and pepper
2 onions, chopped
3 large carrots, cut in rounds
10 cloves of garlic, minced
1 bottle of red wine
1 can whole peeled tomatoes with juice
300gr condensed chicken broth
300gr beef broth
5 teaspoons fresh rosemary, chopped
teaspoons fresh thyme, chopped
Sprinkle shanks with salt and pepper. Heat oil in heavy large pot over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
Add onions, carrots and garlic to pot and stir until golden/brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours.
Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.
Beef Tenderloin with Roasted Shallots
3/4 pound shallots, halved lengthwise and peeled
1 ½ tbsp olive oil Salt and pepper
3 cups beef broth ¾ cup port wine
1 ½ teaspoons tomato paste
1 kg beef tenderloin roast, trimmed
1 teaspoon dried thyme
3 slices bacon, diced
3 tbsp butter
1 tbsp flour
4 sprigs watercress, for garnish
Preheat oven to 190C. In 9 inch pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes.
In a large saucepan, combine beef broth and port. Bring to a boil. Cook over high heat until the volume is reduced by half, about 30 minutes. Whisk in tomato paste. Set aside.
Pat beef dry; sprinkle with thyme, salt and pepper. In a large roasting pan, set over medium heat on the stove top, saute bacon until golden. Using a slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium high heat, about 7 minutes.
Transfer pan to oven. Roast beef until meat thermometer inserted into center registers 50C for medium rare, about 25 minutes. Transfer beef to platter. Tent loosely with foil.
Spoon fat off top of pan drippings in roasting pan. Place pan over high heat on stove top. Add broth mixture, and bring to boil; stir to scrape up any browned bits. Transfer to a medium saucepan, and bring to simmer. Mix 1 1/2 tablespoon butter and flour in small bowl to form smooth paste; whisk into broth mixture, and simmer until sauce thickens. Whisk in remaining butter. Stir in roasted shallots and reserved bacon. Season with salt and pepper.
Cut beef into 1/2 inch thick slices. Spoon some sauce over, and garnish with watercress.
Sticky sausages with potato sweet corn salad
2 red onions, cut into wedges
8 pork sausages
1 tbsp olive oil
750g baby new potatoes
2 tbsp mayonnaise
2 tbsp natural yogurt
3 spring onions, finely sliced
200gr sweet corn, drained
3 tbsp tomato chutney
Heat oven to 190C. Toss the onion and sausages with the oil in a shallow roasting tin. Bake for 25 mins, shaking the tin once for even browning. Meanwhile, boil potatoes for 12-15 mins until tender, then run under cold water and drain. Mix the mayo, yogurt, spring onions and sweet corn. Thickly slice potatoes and stir through, then season.
Turn up oven to 220C. Add chutney to the sausages and onions. Cook for 5 mins more, until sausages are cooked and sticky.
Serve with potato salad.
Grapes: 70% Merlot , 30% Cabernet sauvignon

More from this collection