Case of Wine

Showing 1–12 of 24 results

  • Zoom Two Wine Friday March 5th Sorry, now all sold out

    Peter de Wet from Excelsior in South Africa will be with us tasting his Viognier and Merlot.

    Cape Malay chicken curry with yellow rice


    For the curry

    For the yellow rice


    • STEP 1

    Heat the oil in a large, wide pan. Add the onion and fry for 5 mins until softened, stirring every now and then. Stir in the garlic, ginger and cloves, and cook for 5 mins more, stirring frequently to stop it sticking. Add all the remaining spices and the fresh chilli, stir briefly, then tip in the tomatoes with 2 tins of water, plus the chutney and crumbled stock cube.

    • STEP 2

    Add the chicken thighs (we first dusted the thighs “skin on” with some salt, flour and paprika and fried them in a bit of oil to brown the skins), pushing them under the liquid, then cover the pan and leave to cook for 35 mins. Stir well, add the potatoes and cook uncovered for 15-20 mins (longer we found, keep testing!) more until they are tender. Stir in the coriander.

    • STEP 3

    About 10 mins before you want to serve, make the rice. Put the butter, rice, raisins, sugar and spices in a large pan with 550ml water and ½ tsp salt. Bring to the boil and, when the butter has melted, stir, cover and cook for 10 mins. Turn off the heat and leave undisturbed for 5 mins. Fluff up and serve with the curry.




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  • Zoom Two Wine Friday February 26th Sorry, now all sold out

    Diane and Mathieu from Ch. D’Or et de Gueules again. Tasting A Boire white and Les Cimels Red with Diane whilst Mathieu gets on with the Tarte à la tomate Provençale.

    Diane & Mathieu’s Tarte à la tomate provençale. 

     We tested a very nice recipe from the internet but the ingredients below are Mathieu’s version and he’ll demonstrate the method when we taste  on 26th Feb.


    1 pâte feuilletée (ready rolled puff pastry)

    3 grosses tomates rouges

    Herbes de Provence

    Moutarde de Dijon.

    1 œuf

    Basilic 🌿 si possible (fresh basil)

    Sel et poivre

    Huile d’olive

    Crème fraiche

    1 plat rond à tarte


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  • Zoom Two Wine Friday March 26th 7pm – Sorry, now all sold out

    David Simpson from Jeff Carrel down in Narbonne. Jeff speaks no English but David’s a fine sub! Tasting Organic Sauvignon Blanc and Domaine des Anges Reserve Red. We’re going to pair these with a Paul Bocuse Classic – Coq au Vin.

    Classic Coq au Vin

    • 1 Chicken
    • Flour as needed
    • Cognac 125 ml
    • Red Wine 500 ml
    • 1 Carrot
    • 1 large Onion
    • Parsley To taste
    • Bay leaf to taste
    • Sprig of Thyme to taste
    • Peeled garlic cloves to taste
    • Freshly ground black pepper
    • Butter


    • Cut the chicken into quarters and let it marinate with wine and the herbs for 24 hours.
    • Drain and dry the chicken, then brown off with some oil in a large casserole pot.
    • Once golden, add the cognac and let it flame.
    • Then mix in a bit of all plain flour, and turn off the heat.
    • Sauté the vegetables in a bit of butter or lard, put everything into the casserole pot and add the wine back in.
    • When warmed through, lower the flame and cook for 30-40 minutes, half-covered, turning the pieces over every so often.


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  • Zoom Two Wine Friday March 12th Sorry, now all sold out

    Neasa from Laurent Miquel again. Tasting wines are Solas Viognier which is perfect with French Onion Soup and the new Cote 136 Red. Sadly limited to 35.

    French onion soup



    • STEP 1

    Melt the butter with the olive oil in a large heavy-based pan. Add the onions and fry with the lid on for 10 mins until soft.

    • STEP 2

    Sprinkle in the sugar and cook for 20 mins more, stirring frequently, until caramelised. The onions should be really golden, full of flavour and soft when pinched between your fingers. Take care towards the end to ensure that they don’t burn.

    • STEP 3

    Add the garlic cloves for the final few minutes of the onions’ cooking time, then sprinkle in the plain flour and stir well.

    • STEP 4

    Increase the heat and keep stirring as you gradually add the wine, followed by the stock. Cover and simmer for 15-20 mins.

    • STEP 5

    To serve, turn on the grill, and toast the bread. Ladle the soup into heatproof bowls.

    • STEP 6

    Put a slice or two of toast on top of the bowls of soup, and pile on the gruyère. Grill until melted. Alternatively, you can cook the toasts under the grill, then add them to the soup to serve.


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  • Zoom Two Wine Friday February 19th Sorry, now all sold out

    We’re going to be joined by the man himself! Laurent Delaunay from Abbott & Delaunay. Tasting his Domaine de la Métairie “Village” Chardonnay and “Village” Pinot Noir. Sadly numbers are limited to 35 for this as that’s all the stock we have! We’re going to have a Salmon and pea pesto pasta dish with this.

    Salmon and pea pesto pasta

    This is a light plate of pasta to go with the subtlety of the wines. The recipe we followed is below but we found it a tad too subtle so we increased the peas and mixed in a dash of cream at the end. Don’t forget to season well.



    300 g rigatoni pasta

    300 g peas

    50 g pine nuts, toasted

    small bunch basil, leaves picked, stalks reserved

    finely grated zest and juice 1 lemon

    2 garlic cloves, crushed

    4 salmon fillets



    1. Bring a large pan of salted water to boil and cook pasta according to pack instructions until al dente. Drain, reserving 100ml of cooking water.
    2. Meanwhile, in a medium pan of gently simmering water, cook peas for 3min. Using a slotted spoon, lift a spoonful of peas into a bowl to reserve for garnish. Lift remaining peas
      into a food processor (reserve water pan). To the food processor, add the pine nuts,
      basil stalks, lemon zest and juice, garlic, most of the basil leaves and some seasoning. Whiz until combined but retaining texture. Set aside.
    3. Next, add salmon to reserved pan and poach over low heat for 5min. Lift out with a slotted spoon and set aside for 2min until cool enough to handle. Peel off and discard skin (if present) and flake fish.
    4. Return drained pasta to empty pasta pan and fold through pea pesto, flaked salmon, reserved peas and pasta water. Check seasoning. Divide among four warm bowls,  scatter over remaining basil and serve.


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  • Zoom Two Wine Friday March 19th Sorry, now all sold out

    Federica Abbona from La Fusina in Italy will taste Barolo and Dolcetto with us – a pair of reds. Recipe Beef braised in Barolo! We’re going to see if Mushrooms in Barolo also works!

    Here is Federica’s mother’s recipe;


    Beef 1 kg

    Barolo (1 bottle) 750 ml

    Rosemary 1 sprig

    Bay leaf 2 leaves

    Cloves 3

    Black peppercorns 4

    Cinnamon sticks 1

    1 clove garlic

    Carrots (about 2 medium) 160 g

    Celery (about 2 medium stalks) 100 g

    Onions (about 1 large) 180 g

    Butter 15 g

    Extra virgin olive oil 50 g

    Salt to taste



    Start by making an aromatic bag for the cloves, peppercorns and cinnamon. Clean the celery, carrot and onion, peel and cut into 2-3cm thick chunks, then peel and crush the garlic clove.

    In a large bowl put the meat, the vegetables, the herbs and spices. Then add the wine until the meat is completely covered. Cover with cling film and leave to marinate in the refrigerator for at least 8-12 hours.

    After that time, take the meat out and place it on the chopping board, dry it with kitchen paper. In a pan, melt the butter in the oil over a medium heat.

    When hot, add the meat and sear it all over.

    Once seared transfer the meat and its stock to a large pot, heat for a moment over medium heat and add the vegetables, and season with salt.

    Bring to a boil and then cover with the lid, lower the heat and let it simmer for 1 hour.

    After this time, stir and, only if needed, can you add a little more marinating liquid.

    Continue cooking for another hour. Once the braised meat is cooked, remove it from the pot and set aside on a plate, covering with the lid.

    Then remove the herbs and spices, before blending the vegetables with the stock with a hand blender.

    In the meantime, slice the meat and arrange in a serving dish; cover the slices with the sauce.

    Your braised beef in Barolo is ready, enjoy your meal!

    In Italy they would very likely serve this with polenta, we’re going for a potato and celeriac mash with spinach.


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  • Six Bottle Gift Case

    A whole case might be more than you want for yourself, or more than you want to spend as a gift for someone else, so how about six bottles for £59?
    A pair of wines giving someone a nicely stocked wine rack.  Three bottles each Red and White

    You’ll come back for more!


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  • O&C three bottle taster pack

    Includes one bottle each

    1. Copower Jade Winery Viognier 2017, Ningxia  (dry white)
    2. Treaty Port Estate, ‘The Philosopher’ Syrah blend 2016, Shandong (dry red)
    3. Xige Estate Jade Dove Single Vineyard Cabernet Sauvignon 2017, Ningxia (dry red)

    Price includes P&P


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  • Shandong Peninsular Estate Mixed Case from Treaty Port Vineyards

    We now have six wines from Chris Ruffle’s Shandong Peninsula Estate in China. Try a bottle each in this mixed case and save £6 on the individual bottle price.

    One bottle each;

    The Inspector General – Classy red, next door to Ch Lafite’s own China Vineyard

    The Prince – Gold Medal Red

    The Manchu Bride – Muscat

    The Lady of Fashion – Bronze Medal White

    The Debutane – Rose; excellent for matching with a Chinese feast

    The Philosopher – Gently oaked Syrah as selected by Brooke’s Dining Club

    bottlesize750 ml


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  • Six Bottle Rioja Gift Case

    A whole case might be more than you want for yourself, or more than you want to spend as a gift for someone else, so how about six bottles of Rioja?
    Three each of Daniel Puros’s Crianza Rioja and Florentino Martinez’s White Rioja.

    A real treat!



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  • The £115 Quick Mix Case

    Here’s a case of twelve bottles, half red, half white. A no-brainer for a quick decision. The mix will change depending on stock availability in these strange times, but rest assured; they’ll be lovely! The current mix is three bottles each of our best-selling reds from Laurent Miquel and Excelsior, Laffitte’s “Ducks on Tandem” label Sauvignon Blanc and Excelsior’s yummy Viognier. Enjoy them!



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  • Regular Case

    A mixed case of wines from around the world delivered every three months for a year. We’ll never run dry again, guaranteed!

    Free bottle of Marc Chauvet Champagne with your first case then a free bottle of something interesting with every subsequent case.

    Call Mark on 01544 267 314 to agree your budget and frequency and he’ll set it up.


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Showing 1–12 of 24 results