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Château la Moutète Grande Réserve Rouge
Ruby in colour. A powerful, voluptuous bouquet, dominated by raspberry and blackcurrent, filled out with spicy notes of nutmeg and cinnamon. Rich in taste with a well-developed bouquet and a lingering aromatic after-taste.
Our Normal RRP: £15.49
Product Description
Seduced by this forgotten Château ideally situated at the foot of the calcareous ridge of Cuers, on the border of the terroir of the “Figue de Solliès”, the Duffort family decided to bring this superb wine estate back to life. 1988 was the first vintage at the Château by its new owners, the Duffort family, well-known Bandol vignerons. It has been managed since 2004 by Olivier Duffort. The family worked with passion and enthusiasm on their new venture, modernising both vineyards and winery. After a complete renovation of the property, the result is 36 hectares (89 acres) of vineyards classified as ‘Côtes de Provence’ on some of the best terroir in the region and 8 hectares (19 acres) of ‘Vin de Pays’. The winemaking is traditional with minimal treatments and dedicated to the production of fine Provence wines.
Dense ‘fruits of the forest’ perfumes followed by herbs of the garrigue, very smooth with rich, savoury and almost wild herby flavours alongside those of ripe red fruits and spicy oak. Powerful and structured but the tannins are well-integrated, a true taste of Provence!
Grower: Château la Moutète
Grape Variety: Cabernet Sauvignon / Mourvèdre / Carignan
Style: Rich and Fruity
Country: France
Appellation: Côtes de Provence
Vintage: 2009/10
Closure: CORK
Alcohol: 15% ABV
Bottle Size: 75cl
Crisp Spiced Chicken
Cooking Time: 00 hrs 30 mins (approx.)
Number of Servings: 6
INGREDIENTS
2 plum tomatoes, diced
1/2 cup crumbled feta cheese (3 ounces)
2 tablespoons extra-virgin olive oil
1 jalapeño, seeded and minced
2 tablespoons chopped flat-leaf parsley
1/2 cup tahini paste
1/2 cup water
2 tablespoons fresh lemon juice
1 garlic clove, smashed
Salt and freshly ground pepper
1/2 cup all-purpose flour, for dusting
2 large eggs, beaten
One 6-ounce package falafel mix
2 pounds thin chicken cutlets
Vegetable oil, for frying
1. Preheat the oven to 225°. In a medium bowl, toss the tomatoes with the feta, olive oil, jalapeño and parsley. In a mini food processor, puree the tahini with the water, lemon juice and garlic until smooth. 2. Season with salt and pepper. Transfer the sauce to a small bowl.
Put the flour, beaten eggs and falafel mix in 3 shallow bowls. Season the chicken with salt and pepper; dust with flour. Dip the chicken in the egg, then coat in the falafel mix.
3. In a large nonstick skillet, heat 1/4 inch of oil until shimmering. Working in batches, fry the chicken over moderately high heat, turning once, until crisp, 6 minutes. Drain on paper towels. Transfer to an ovenproof platter; keep warm in the oven. Serve the chicken with the salad and sauce.
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