Calvet Reserve Des Remparts Saint Emillion

Product Description

Calvet Company was founded by Jean-Marie Calvet in Rhône river valley in 1818. By 1823 Calvet branch business had appeared in Bordeaux downtown and some time after such branches were opened in every major wine-producing region of France. The company kept developing and in 1870 Jean-Marie’s son Octave Calvet approved the construction of Calvet Castle in Médoc. That is a really magnificent building with Louis XVI style façade and 16,000 square metres of wine cellars. Later on the castle was extended three times as the company was growing. In 1886 Argentine branch was opened and three years after Jean Calve, one of Octave’s sons, settled down in Burgundy. That choice was by no means arbitrary for Calve in such a way pointed out that the company had always been specializing in the wines from the best vineyards of France. At the beginning of XX century Jean Calvet was the first to suggest marking every Calvet bottle with a nameplate (like the one you can see on Réserve des Princes). This guarantees the wine quality and makes it recognizable all over the world. Thus, in 1920 an eagle had been chosen as the symbol of Calvet and the colour of red wine as the corporate colour. In 1997 under the leadership of Jack Drounau Calvet once again became an independent wine market player and ten years later, in 2007, the company was once more consumed by both financially and technically more powerful Les Grands Chais de France group. Calvet has its own Codex which guarantees production of high quality items only. The Codex contains 40 rules which are strictly adhered. Calvet wine production is also strictly regulated. Blending and aging is only carried out in the area where the company is located. The wine ages in French oak barrels for no less than 6 months. Usually the process takes about a year and is followed by several months of maturation in bottles. While blending and aging the wine is sampled 7 to 11 times.

Deep ruby purple colour, almost opaque; cassis, vanilla and mint aromas; full bodied with dried black cherry flavours and oak spice; fine tannins on the finish.

Grower: Les Grand Chais de France
Grape Variety: Merlot / Cabernet Sauvignon
Style: Complex and Robust
Country: France
Appellation: St-Emillion
Vintage: 2015/16
Closure: CORK
Alcohol: 14% ABV
Bottle Size: 75cl

French-Trimmed Rack of Lamb

Cooking Time: 01 hrs 50 mins (approx.)
Number of Servings: 6

INGREDIENTS

2 x French-trimmed 8-bone racks of lamb
Olive oil
2 tablespoons dijon mustard
1 cup (70g) breadcrumbs
1 garlic clove, roughly chopped
50g mixed fresh herbs (such as thyme, flat-leaf parsley or rosemary), leaves picked, finely chopped
Finely grated zest of 1 lemon
Wilted seasonal greens, to serve

Dauphinoise potatoes

A knob of unsalted butter, plus extra to grease
1 large red onion, thinly sliced
2-3 thyme sprigs, leaves picked
300ml milk
300ml double cream
Whole nutmeg, to grate
2 bay leaves
1.2kg potatoes
2 garlic cloves, thinly sliced
200g baby spinach
150g Comte cheese, grated

1. Preheat the oven to 180°C. Start by making the potatoes. Melt the butter in a medium frypan over a low heat, then add the onion and thyme and cook, stirring occasionally, for 15 minutes or until sweet and soft.
2. Meanwhile, gently heat the milk and cream in a large saucepan over medium heat, seasoning with salt, pepper, a good grating of nutmeg and the bay leaves. Slice the potatoes by hand or on a mandoline to 3mm thick, dropping them into the milk as you go. It's important not to soak the potatoes in water beforehand as you need the starch to thicken the cream. Cook the potatoes for 5–10 minutes until just softened, then discard the bay leaves.
3. When the onions are soft, add the garlic and cook for 2 minutes or until golden, then gently stir them into the potato mixture, along with the spinach and a handful of the grated cheese.
4. Butter an ovenproof dish, then carefully tip in the potatoes, arranging the top layer neatly. Sprinkle over remaining cheese, then bake for 45 minutes or until golden. Increase the oven to 220°C.
5. Season the lamb racks well with salt and pepper and drizzle with olive oil. Heat a large frypan over high heat and, in batches if necessary, add the lamb and brown well on all sides for 6 minutes. Transfer to a plate and cool slightly.
6. Using the back of a spoon, spread the mustard evenly over the seared fat. In a bowl, mix together the breadcrumbs, garlic, herbs and lemon zest with a little oil, then pat onto the mustard so the crumbs stick. Transfer the racks to a baking tray and roast for 15–20 minutes for medium-rare, or a little longer if you prefer. Allow the lamb to rest for 5–10 minutes before carving into chops, then serve with the potatoes and greens.