Posted by: inspectorgrape | 27 November 2008

Episode 14 – The Rhone Valley

Inspector Grape’s unquenchable thirst for soft and juicy wine takes him to the Rhone Valley to see if the blending of two grape varieties, Syrah and Grenache will live up to the description.

(Reading this in your Blog Reader and don’t see a video below? Then Click here!) Reading this on our website and don’t see the video? Then Click here!)


Classic Cote du Rhone

Classic Cote du Rhone

Classic Cote du Rhone, 2007, Waitrose £3.99
This young Rhone wine was made from two grape varieties called Syrah and Grenache. Although it is still very young (2007) it shows superb notes of red fruit, berries and spice. Let’s be honest here, it’s only
£3.99 so its not going to blow your mind when you taste it but if you are just looking for a drinkable red wine or you want to make Mulled wine for Xmas, this is perfect! No Stars

Cotes du Ventoux

Cotes du Ventoux

La Rectorie, Cotes du Ventoux, 2007, Waitrose £4.99
This wine comes from the South Eastern Fringes of the Southern Rhone Valley where it is a little cooler so there should be more freshness in the wine. This was ripe and juice and before I even tasted it, it whiffed past my nose and made my mouth water. Perfect with a steak or Lamb cutlets. One Star

Chat en Oef

Chat en Oef

Chat-en-Oeuf, 2007, Waitrose, £4.99
Translated as “Cat on egg” this wine showed a remarkable robust fruitiness with a lovely soft juicy finish. It reminded me of plums and black pepper and it was delicious with my minted lamb cutlets and crushed thyme potatoes. Two Stars

Inspector Grape’s Minted lamb cutlets and crushed potatoes – serves 2

Lamb

Lamb

4 lamb cutlets
fresh parsley and fresh mint
salt & pepper
10 new potatoes
2 tsp fresh thyme
black pepper
100ml olive oil

Season the cutlets with salt & pepper, seal in a hot pan with a little olive oil, remove from pan and rest. Finely chop the parsley and mint and press firmly onto the cutlets and bake in a hot (180C) oven for 20 min

Boil the new potatoes in salted water till soft, drain water and in the same pot, add thyme, pepper and olive oil and crush lightly with a wooden spoon, but take care not too mash it.

Serve quickly while still hot together with the lamb, it is simply just delicious!

Next week’s shopping list:
Muscat de Beaumes de Venise, 2007, Waitrose, £5.55
Lustau Moscatel de Chipiona, Jerez, Spain, 2007, Waitrose, £4.49
Tabali Encantado Late Harvest Muscat, Chile, Waitrose, £5.99


Leave a response

Your response:

Categories