El Huique Cabernet Sauvignon Colchagua Valley 2008

El Huique Cabernet Sauvignon Colchagua Valley 2008 14% £5.99

Sorry, just out of stock, but new shipment arriving in next ten days. On the back of the phenominal success of el Huique's oak-aged Reserva reds, I've been seduced also by the purity and depth of fruit of their unoaked reds as well. Here's the Cabernet  Sauvignon; deep, concentrated colour and all the cassis fruit that goes with it. A great example of El Huique's ability to produce characterful wines at great prices.
Drink now to end 2010
El Huique Chilean Chardonnay Colchagua Valley 2008

El Huique Chilean Chardonnay Colchagua Valley 2008 14% £5.99

Recommended in The Sunday Express March 2009. “A delicious, lightly-oaked Chardonnay, this is full bodied with ripe, tropical-fruit flavours. A wine that punches above it's weight”. We are the first to ship the wonderful wines from El Huique (pronounced "Weekeh") into the UK. Chill it right down and this is superb! Bursting with tropical fruit and hints of minerality, this Chardonnay is an almost perfect balance of new world fruit and French terroir. You know you are drinking something with character, but it's not too demanding.
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St George's Mushrooms à la Bordelaise

Supper snack for four people. A great fusion of English Mushrooms with a French flavour.

The St George's Mushroom definitely ranks amongst the finest wild mushrooms, with a firm texture, appealing mealy smell and distinctive flavour, reminiscent of soil and wood smoke. In France it is known as le vrai mouserron, "the true mushroom". St. George's Mushroom typically fruits by St.George's Day on 23rd April, and is therefore a spring to summer species. If you don't fancy foraging for them yourself, the closest alternative available commercially would be Chestnut Mushrooms.
  • 1kg mushrooms, washed and thoroughly dried.
  • 3 or 4 tbs olive oil
  • 4 spring onions finely chopped
  • 2 cloves of garlic finely chopped
  • 1 tbs chopped flatleaf parsley
  • Juice of half a lemon
  • Knob of butter
  • Salt & pepper
  • Heat the oil in the largest frying pan you have (or Wok)
  • Fry the whole mushrooms until tender and taking a bit of colour.
  • Add the chopped spring onions and garlic and continue frying for another minute or two.
  • Add the lemon juice, butter, salt & pepper to taste. Continue frying until the butter has melted and all is mixed in.
  • Garnish with the parsley and serve on thick buttered toast.
  • Wash down with a bottle of El Huique Chardonnay
El Huique Chilean Carmenere Reserva 2004 14.5%

El Huique Chilean Carmenere Reserva 2004 14.5% £6.99

Recommended in BBC Olive magazine; 'keynote spiciness of the Carmenere grape alongside dark plum fruit'. We are the first to ship the wonderful wines from El Huique (pronounced "Weekeh") into the UK. This particularly lovely Carmenere has been aged for 6 months in french oak barrels and displays smooth, velvety tannins and rich spicy fruit.
El Huique Cabernet Sauvignon Marchigüe Estate 2004 15%

El Huique Cabernet Sauvignon Marchigüe Estate 2004 15% £8.99

Fondly known as our "stonking red". Big success at out Christmas Tasting.The best and oldest vineyard in the El Huique estate produces this concentrated Cabernet Sauvignon. It is silky smooth with a delicious grapey/fleshy texture in the mouth, so silky you can't belive it's a whopping 15% alcohol. Then on the finish you feel the glowing warm of the alcohol. Eat with steak and kidney pudding! And keep it going with the cheese afterwards. Drink now to end 2011
El Huique Patio Portio Dessert Wine 50cls

El Huique Patio Portio Dessert Wine 50cls £8.99

When you decide to do something a bit different, you might as well do it a lot different, and that’s just what Miguel Garcia Huidobro, owner of El Huique has done. He planted the internal patio area (bit bigger than my patio!) of the Estate with Cabernet Franc which is not exactly common in Chile. Then hand-picked late in the season to ensure fullest maturity. Half-fermented to retain natural grape sugars, fortified to 18% alcohol, and barrel aged for two years. The result is the aptly named Patio Portio an after dinner Chilean “Port” with sweet cherry, chocolate, tobacco and vanilla aromas. Drink now to 2015