Château du Moulin-à-Vent Les Terrasses 2015
- Medium bodied
“So Beaujolais is French and it’s bordered by greatness. To the north it has Burgundy and to the east it has the river that runs through the Rhône Valley. Beaujolais produces gamay, which isn’t massively known or grown in Australia, but it’s similar to pinot noir and has really nice violet on the nose, with a bit of spice as well. On the palate it has these beautiful tannins – full stop tannins, as they’re known. So it’d be quite similar to maybe a cool climate pinot noir, and if you like Kiwi pinot then I’d say give this is a go.” – Zahn, Mofo Wine Broker
“Beaujolais from this cru specifically is known to age for ten years and come out the other side being rather pinot-esque, but it’s also drinkable. It’s good quality wine and it has been made the same way for years and years, so they must be doing something right. I’d drink this on Boxing Day, with a leftover ham and cranberry sandwich. That would be amazing. I want to do it now.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Gamay
- Serving Temp.
Château Du Moulin-à-Vent
With vineyards dating back to 1732, and named after the region's eponymous windmill (aka 'moulin-à-vent'), this chateau has history to balance the modern touch and ambitions of the Parinets, owners since 2009. Jean-Jacques Parinet's vision is to to make wine that will be compares with the great Pinots of the Cote d’Or. He seems to have the grit to do it judging by recent wines, and also has the advantage of holding the largest vineyard area in the appellation, so watch this space. Gamay on.
Oh Beaujolais, how we love you! Known for growing the delicious Gamay grape, this French wine region is located just north of Lyon. While administratively considered part of the Burgundy wine region and the climate here is close to the Rhône - the wine is unique unto itself.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Steak with quick sauce bordelaise and boulangere potatoes
- 2 tbs olive oil
- 2 tsp chopped thyme leaves
- 2 garlic cloves, chopped
- 4 x 200g rib-eye steaks (on the bone)
- 2 cups (500ml) red wine (preferably Bordeaux)
- Bouquet garni (a few thyme and parsley sprigs and bay leaves, tied with string)
- 2 eschalots, finely chopped
- 2 cups (500ml) beef consomme or demi-glaze (see note)
- 1 tbs red wine vinegar
- 20g unsalted butter
- Watercress or salad leaves, to serve
- Boulangere potatoes:
- 100ml each duck fat (see note) & dry white wine
- 2 small onions, thinly sliced
- 2 tbs thyme leaves
- 8 desiree potatoes, peeled, cut into
- 3-4mm slices (a mandoline is ideal)
- About 300ml chicken stock, heated
- For the potatoes, preheat the oven to 180°C and grease a 2-litre baking dish.
- Heat the duck fat in a large frypan over medium-low heat. Add onion and thyme and cook, stirring, for 8 minutes or until soft. Add the white wine and simmer for 2-3 minutes until almost evaporated, then add the potato and stir to coat.
- Layer the potato mixture in a baking dish, overlapping in a circular pattern. Pour over enough stock to submerge the potatoes. Cover surface closely with baking paper cut to fit, then cover pan with foil. Bake for 20 minutes, then remove the foil and paper and bake for a further 30 minutes or until stock is absorbed and potato is golden.
- Meanwhile, combine olive oil, chopped thyme and garlic in a small bowl, then season. Brush steaks with the marinade and set aside while you make the sauce.
- Place wine, bouquet garni and eschalots in a pan over medium-high heat. Bring to a simmer, then cook, stirring occasionally, for 3-4 minutes until reduced by half. Add the consomme, then cook for a further 15-20 minutes until reduced by half again. Strain through a sieve, then keep warm.
- Meanwhile, preheat a chargrill pan or frypan over high heat.
- In 2 batches if necessary, grill the steaks for 3 minutes each side for medium-rare or until cooked to your liking. Loosely cover the steaks with foil and rest for 3 minutes.
- Stir the red wine vinegar into the sauce, then whisk in the butter to give it a nice glossy finish.
- Divide steaks among serving plates, drizzle with sauce, then serve with the boulangere potatoes and salad leaves.