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Winemaker In-Store Tastings: Dr Edge & Blood Moon + Pete’s Long Lunch Recipe

by Annandale Cellars

HANDPICKED: TAPARAS COTES DU RHONE

This week I've selected a favourite Côtes du Rhône that punches well above its weight. Red and black fruits intertwine with an underlying layer of spice. Beautifully medium-bodied - not too heavy that it can't be drunk by itself, not too light that it can't handle a piece of meat. This is a go-to suggestion when someone asks for a "nice red between $30-$40". Perfect for these freezing winter nights. If you picked up the Bondar Junto last week, this makes for an interesting French counterpart. Stock up on these now!


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SET THE TABLE

Pete's Long Lunch Recipe

Some of the best afternoons are the slow ones.

A long table. A few good friends. Something rich that's been braising away all morning, and a bottle or three to see the afternoon through.

After a week in the cold depths of a Sydney winter, this is exactly the sort of Sunday I reach for. A hearty, warming lunch that soothes and restores, shared slowly with mates while the light fades and nobody's in any rush to leave. For a meal like this I want a red with real substance, structured enough to stand up to slow-braised beef but generous and savoury enough that you'll happily keep pouring.

Red Wine Braised Beef Cheeks
with Paris Mash and Butter Braised Carrots
Serves 4

Ingredients:
· 4 beef cheeks, trimmed
· 2 tbsp olive oil
· 1 onion, diced
· 1 carrot, diced
· 2 celery stalks, diced
· 4 cloves garlic, crushed
· 2 tbsp tomato paste
· 2 cups red wine
· 2 cups beef stock
· 2 bay leaves and a few sprigs of thyme
· 1kg potatoes, peeled, for the mash
· 150g butter and ½ cup warm milk, for the mash
· 2 bunches Dutch carrots and 50g butter, for the carrots
· Sea salt and cracked pepper

Method:
Brown the beef cheeks in olive oil, then set aside. Soften the onion, carrot and celery, stir in the garlic and tomato paste, then pour in the wine and reduce by half. Return the cheeks with the stock and herbs, cover and braise low and slow for around 3 hours until meltingly tender. For the mash, boil the potatoes until soft, pass through a ricer and beat through the butter and warm milk until silky. Gently braise the carrots in butter with a splash of water until glazed and tender. Serve the cheeks over the mash with the carrots and plenty of sauce spooned over.

Pair it with:

My pick is a structured, savoury Syrah, ideally something from the Northern Rhône or a cooler Australian site. Its firm tannin and bright acidity cut clean through the rich braise and the buttery mash, while the peppery, savoury dark fruit plays beautifully with the slow cooked rich beef. If the lunch stretches on, a Nebbiolo or a warming Rhône blend would carry you through just as happily.

A Wine for Every Occasion.


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MONTHLY BUNDLE

Shop our monthly bundle this August and discover a selection of winter reds – varied in weights.

$230 valued at $285

Garden of Earthly Delights Sangiovese 2023
Fabien Duveau Les Menais Saumur Champigny Rouge 2022
Home Hill Landslide Pinot Noir 2024
Pianogrillo Deracine Nero d'Avola 2024
Spinifex Bete Noir Shiraz 2022
Saltfleet Grenache Shiraz Mataro 2024

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TASTINGS: BLOOD MOON & DR. EDGE

Blood Moon

Friday 7th

5:30pm - 7pm

Come down to the shop after work this Friday and taste through the excellent wines by Blood Moon with the maker himself!

 

Dr. Edge

Saturday 8th

3pm - 6pm

Join us this Saturday and taste these amazing wines with the man himself, everyone's favourite Dr. Edge!

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