Maison Du Grand Pré Coteaux Bourguignons 2018
- Medium bodied
There are many who believe that you need to spend big to find quality in Burgundy. And then there are wines like this that give the two-finger salute to the rules and the pecking order. This beauty is definitely punching above its weight, with bright berry fruit and cherry slice aromas lying on a bed of carob. It’s bright and bouncy. Playful and fresh. Nervy and delicious. And it’s so versatile with dinner. Enjoy with a provincial inspired roast chicken with lemon, rosemary, garlic and black pepper. Step it up with a roll of roast pork. Or with your favourite Thai noodles. You can’t go wrong!
“A fun little number from Burgundy. This bottle of goodness is a blend of gamay, the grape of Beaujolais and a smidge of pinot noir. It's fruity, silky and god damn delicious. Don’t be surprised when you open the bottle that it quickly disappears (I learnt this the hard way!)”
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
- Gamay & Pinot Noir
- Serving Temp.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Traditional roast lamb
- 2kg leg of lamb, fat trimmed
- 1/4 cup olive oil
- 1 tablespoon chopped fresh rosemary leaves
- 2 garlic cloves, crushed
- 1.5kg chat potatoes
- Basic gravy (makes 2 to 2 1/2 cups):
- 2 cups beef stock
- 3/4 cup red wine
- 2 1/2 tablespoons plain flour
- Preheat oven to 200°C/180°C fan-forced. Lightly grease roasting pan. Place lamb in pan. Combine oil, rosemary and garlic in a bowl. Rub half the oil mixture over lamb. Season with salt and pepper. Roast for 15 minutes.
- Reduce oven temperature to 180°C/160°C fan-forced. Roast lamb, basting with remaining oil mixture every 20 minutes, for 1 hour 15 minutes for medium or until cooked to your liking. Add potatoes to pan for last 40 minutes, turning halfway through cooking.
- Remove lamb from oven. Cover loosely with foil. Stand for 10 minutes. Carve. Serve with potatoes.
- Basic Gravy: Transfer meat (and any vegetables) to a plate to rest. Combine stock and wine in a jug. Skim fat from roasting pan, leaving 1 1/2 tablespoons pan juices and fat in pan. Place pan over high heat. Add flour. Cook, stirring with a wooden spoon, for 1 to 2 minutes or until mixture bubbles and becomes golden. Add juices from resting meat. Slowly add stock mixture to pan, stirring constantly. Cook, scraping pan, for 8 to 10 minutes or until thickened.