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Spring Recipe

Spring Recipe

Spring is officially here and it couldn’t be more evident than with Easter this Sunday. If you are looking for some inspiration for a dish we have an easy, light and delicious side dish thanks to Food & Wine magazine. This dish can even be prepared a day before to make Sunday a breeze. This week’s wines are also great options for Easter meals or any great Spring day. Enjoy!

Steamed Leeks with Mustard-Shallot Vinaigrette
Ingredients :
2 large leeks, cut into 2-by-1/2-inch strips
1 small shallot, minced
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 teaspoon balsamic vinegar
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 tablespoon chopped parsley

How to Make This Recipe
1 - In a saucepan fitted with a steamer basket, bring 1 inch of water to a boil. Add the leeks, cover and steam until just tender, about 5 minutes. Drain the leeks, pat dry and refrigerate until chilled, 10 minutes.

2 - Meanwhile, in a small bowl, combine the shallot with the mustard and the red wine and balsamic vinegars. Whisk in the olive oil and season with salt and black pepper.
3 - Mound the steamed leeks on plates. Drizzle them with the vinaigrette, sprinkle with the parsley and serve.


Château La Martinette – Caviar 2013 – Côtes de Provence
France – Provence – Cotes de Provence – White
86 Points
On the palate it’s a quite lush and broad texture. It’s rather a style which is combining ripe fruit, the oak is rather integrated on the palate we still get some of those toasted notes. There’s a hint of zesty bitterness, I mean like bitter citrus not bitter in a negative way but something that gives structure to the wine.”

Kloster Eberbach – Dömane Assmannshausen 2013
Germany – Höllenberg – Trocken – Großes Gewächs VDP – Spätburgunder - Red
90 Points
The palate has a good grip, it still appears much younger on the palate than on the nose. So sour red berries like cranberry, red cherry with that mild spiciness. There is a slight hint of oak in the background, but quite discreetly so. Good level of freshness.”

Domaine La Garelle – Réserve 2009
France – Rhone Valley – Luberon - Red
89 Points
Nice and juicy sweet fruit with an underlying spiciness; appears like a rich and ripe style from a warm year, but I think this has nice balance without any hints of over ripeness, just that juicy sweet fruit; and really multi-layered, I think the components have integrated well.”

Champagne Cuperly – Grande Réserve NV
France – Champagne – Grand Cru Brut - Rosé
90 Points  
“Well balanced. I think there is a certain presence of oak, for sure. I get much more of that notion of dark skin grapes, much more of that Pinot style. Attractive fruit there, red berries, fine spices. Really bold and intense in terms of flavour. Good length.”

Hevron Heights – Special Reserve 2009
Israel – Judean Hills – Kosher – Red
89 Points
It certainly feels like a hot climate here, the fruit is towards the dark cherry, dark plum; however it’s balanced here, because we have a well-integrated acidity. It feels like the wine has a few years of evolution as well so the tannins have really dissolved into the wine; I get some of those finely powdery cocoa powder notes.”

Vignerons de Buxy – Millebuis Les Chaniots 2013
France – Burgundy – Montagny – 1er Cru - White
88 Points
“Nice palate. Bone dry, classically bone dry, with well-integrated acidity, ripe acidity there. Still the fruit keeps within that discreet frame; fresh green apple, citrus. The oak appears a bit more on the palate, giving off some slightly roasted notes, some nutty notes.”

Amalia Cascina in Langa – Le Coste de Monforte 2010
Italy – Montforte – Barolo – Red
93 Points
“Good grip on the palate, quite full. Appearing slightly younger on the palate than on the nose. Still however, with good harmony, good evolution. There is still a tannic presence, but rather grainy tannin. Nice level of freshness, backed up by that sweet fruit, those dried cherries. A lot of dark chocolate flavours.”