Guide To Christmas Updated
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Page 12
Guide To Christmas Updated
28/11/2012
11:57
Quick Guides:
Issue 1 November 2012
In This Issue
Turkey! What size to Buy
10 - 12 LB
12 - 14 LB
14 - 16 LB
5 - 6 people
6 - 7 people
7- 8 people
Page 1
16 -18 LB
18 - 20 LB
20 - 22 LB
8-9 people
9-10 people
10-11 people
Festive Food
Remember
‘Better to be looking at some
than looking for some’!
Budget v Blowout Wines
Wines: Starter:
Budget:
Concha y Toro Frontera Chardonnay 2009 Chile
Benoit La Font Macon Lugny 2010 France
Lionel J Bruck Sauvignon Blanc 2011 France
Taranaki Peak Sauv. Blanc Marlborough 2011 NZ
Blowout: Lionel J Bruck Pouilly Fuisse 2009 France
Pouilly Fume Les Martiniers 2010 France
€6.99 (2 for €12)
€12.49 (2 for €22)
€7.60 (2 for €13)
€7.99
€20.49
€16.49
Online €5.49
Online €10.70
Online €6.10
Online €7.19
Online €18.69
Online €14.82
Main Turkey:
Budget:
Lionel J Bruck Pinot Noir 2010 France
Benoit La Font Pinot Noir 2010 France
Blowout: Lionel J Bruck Nuits St George 2003/4 France
Budget: Castillo de Aguaron Gran Reserva 2005 Spain
Marques de Concordia Reserva 2007 Spain
Blowout: Duette Cabernet Carmemere 2010 Chile
was
€7.60 (2 for €13)
Online €6.18
€12.49 (2 or €22)
Online €10.70
€36.49
Online €35.19
€7.99
Online €6.98
€10.99
Online €9.74
€19.99 now €12.99 Online €11.99
Main Ham/Spiced Beef:
Budget:
Blowout:
Budget:
Blowout:
Budget:
Lionel J Bruck Cote du Rhone Red 2010 France
Beatrice Chateauneuf de Pape 2010 France
Eagle Hawk Chardonnay 2011 Australia
Wolf Blas Presidents Selection Chardonnay 2010 Aus
Ch Du Grand Moueys
Templiers Cote du Bordeaux 2007 France
Blowout: Chateau La Caze Bellevue St. Emilion 2008 France
Magnum: Chateau La Grave 2011 Bordeaux France
€9.49
€18.99
€6.99
€12.99
Online €8.64
Online €16.89
Online €6.20
Online €11.14
€10.99
€16.99
€14.99
Online €9.35
Online €15.34
Online €14.29
€26.99
€16.99
€19.99
€39.95
Online €23.90
Online €15.49
Online €18.49
Online €38.45
Champagne: Budget: Mansard NV Champagne
Blowout: Bollinger NV Champagne
Bond Bollinger 007
€30.99
€49.95
€179.00
Online €29.47
Online €48.50
Online €169.00
Sparkling:
Riondo Prosecco Brut/Rose
Jean Louis Blanc de Blanc
€8.99
€9.99
Online €8.42
Online €8.50
Cava:
Marques de Monistrol Brut/Rose
€12.49
Online €11.99
Christmas Past & Present
New Year Bubbly
FESTIVE FARE
As the year winds down and the holiday season begins, we like to relax with friends and family with a
good meal and a nice glass of wine. The nights are long, the fire is lit, the conversation is flowing and
we start to relax.
We like to entertain at home and enjoy having guests over for a meal, we also love to throw a party!
Coming up to the Christmas holiday period we start our planning in early November. Some like to
organise Christmas with military precision, others prefer to leave it all to the very last minute.
Order Your Turkey and Ham? • Made the Christmas Pudding? • Bought the Wine?
Dessert:
Chateau Rayne Sauternes 2003
Paul Jaboulet Muscat Baumes de Venise 1/2 Btl. 2010
Croft Port LBV 2005
Fonsecca Quinta de Panascal Vintage Port 1998
Bubbly:
All prices are correct at time of print.
We hope to offer good advice on what to look for
when putting together your Christmas Wine List.
We will guide you through a range of wines, both
still and sparkling, as well as Champagne, Port,
Cognac and Whiskey. In fact everything you
need to help make this
Christmas memorable.
To view our
full range of
Christmas Hampers
& Gifts
log on to
www.finewines.ie
Guide To Christmas Updated
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Page 2
Festive Foods
Guide To Christmas Updated
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Page 11
Beers & Cocktails
Sensational Starters
Smoked Trout with Roasted Red Peppers
Smoked Salmon on Soda Bread
Ingredients:
If Wine is not your drink of choice this Christmas, why not try
these “New To The Market” options.
Ingredients:
• 1 loaf Irish Soda Bread
• 1 stick butter, softened
• 1 tablespoon chopped chives
• 8oz Smoked Irish Salmon, sliced
• Fresh dill, for garnish
•
3/4 teaspoon caraway seeds, crushed
Guinness Black Lager
•
1 1/2 tablespoons fresh lemon juice
•
1 teaspoon Dijon mustard
•
1 teaspoon finely chopped shallots
•
1 smoked trout (about 1/2 pound),
head, tail, skin, and bones discarded
Guinness Black Lager is a new black lager from Guinness, brewed with the
distinct ingredient of Guinness roasted barley. It gives you the refreshing
drinkability of a lager with the added flavour and character of Guinness.
Guinness Black lager is for those who are looking for more from their lager,
.more character, more taste, more soul.
Method:
Slice the soda bread into thin slices, about 1/4inch, and cut each slice into a rough 2-inch
square until you have 16 pieces. The remainder
of the bread makes great croutons for soup or
salad. Mix the butter and chives together and
spread a small amount onto each square.
Top with a small
fold of salmon
and garnish with
a sprig of
fresh dill.
•
a 7-ounce jar roasted red peppers, drained
and chopped or fresh roasted if you have the
time.
•
2 tablespoons chopped fresh parsley leaves
•
fourteen 1/4-inch-thick French bread slices
(about 2 ounces of 1 baguette), toasted and
rubbed with 1/2 garlic clove
Method:
In a bowl stir together caraway seeds, lemon
juice, mustard, and shallots and add trout,
mashing with a fork until finely flaked. Gently
stir in roasted peppers and parsley and season
with salt and pepper. Top toasts with trout
mixture.
The Perfect Traditional Roast Turkey
(Cooking Time : Allow 3 hours approx)
Ingredients:
•
•
7 kg turkey, oven ready
2 tablesp. softened butter
•
•
Salt, black pepper and a little flour
8 slices streaky bacon
Stuffing: While some family recipes are handed down from generation to generation we have gone for a
more simple, traditional recipe.
You will need:
•
•
•
•
•
•
450g breadcrumbs
6 tablesp. fresh parsley finely chopped
2 tablesp. fresh thyme finely chopped
1 medium onion, finely chopped
Salt and black pepper
100g - 150g butter, softened
Method:
Place the breadcrumbs, parsley, thyme and onion
in a bowl and mix thoroughly. Season with your
salt and pepper finally adding in the butter to bind
all your ingredients together.
Stella Artois Cidre
Stella Artois Cidre is a premium crafted Belgian Cider made with hand-picked
apples, fermented to 4.5% ABV for a distinctive, crisp and refreshing taste.
This luscious cider, with full flavours of red apple and peachy, apricot hints,
complimented in the background with a subtle flavour of spicy oranges and an
almond flowery character. This gives it a clean, refreshing, crisp and sweet sour
taste, with a woody pleasing finish.
Mulled Wine
One bottle of red wine. One peeled and sliced orange (keep peel to add zest to
taste into cooking pot), 1/4 cup of brandy, 8-10 cloves,1/3 cup honey or sugar,
3 cinnamon sticks, 2 tsp allspice. To make the perfect cup of mulled wine,
combine all ingredients in either a large pot or a slow cooker. Gently warm the
ingredients on low to medium heat (avoid boiling), for 20-25 minutes. Stir
occasionally to make sure that the honey or sugar has completely dissolved.
When the wine is steaming and the ingredients have been well blended it is
ready to serve. Decorate with Cinnamon Sticks
Hot Irish Whiskey
1 measure of Bushmills Irish Whiskey
2 teaspoons of brown sugar
2 slices of freshly cut lemon
6 cloves & boiling water.
Pour whiskey and sugar into a strong heatproof glass.
Embed 3 cloves into each lemon slice and place in glass.
Add the boiling water and stir until the sugar has
dissolved.
"Santa’s Sizzler"
Warm one bottle of Smirnoff Vodka over a low heat,
do not boil. Let simmer, add half jar of honey,
2 cinnamon sticks,
2 shaved nutmegs and
handful of cloves.
Let steep over low heat
for 10/15 mins,
strain and serve warm
in short glass
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Guide To Christmas Updated
Sparkling Wines
Prosecco
This Italian sparkling wine is the most well know in Ireland at the moment. 10 years ago
no-one had even heard of Prosecco, today it is much desired. Prosecco used to be both the name
of the grape and the wine but in 2009 the wine laws of the region were changed and the grape
is now known as Glera. Prosecco has lovely pear fruit flavours and is perfect for parties and
celebrations.
Riondo Prosecco Brut
Riondo Prosecco Rose
Traditional Sparkling Burgundy
Jean Louis Blanc de Blanc France
€8.99
€8.99
€9.99
Online €8.42
Online €8.42
Online €8.50
28/11/2012
11:57
What to do with the stuffing
Great Gravy:
(after you have hidden it from little pickers)
Loosen the skin at the neck end of your turkey
with your hands, or the back of a big spoon, if
you are squimish. Pack the stuffing in, pushing
it up between the flesh and the skin, but not too
tightly because it will expand during cooking.
Alternatively some people like to place the
stuffing in foil and place inside the turkey cavity.
Tuck the neck flap under the birds back and
secure with a cocktail stick. Any remaining
stuffing can be cooked in a covered baking dish
or wrapped in foil, with the turkey. Weigh the
turkey and calculate the cooking time. Allow 3040 minutes per kg. (Allow 20-30 mins per kg for
turkeys weighing over 8kg). Place the turkey
breast side up in an oiled roasting tin.
If you are one of these super organised people I
am sure you will want to go the hole nine yards
and make your stock, if like me, it’s a last dash
use a good chicken stock (knorr stock is great) A
well flavoured stock is important, so if you can, a
day ahead, place the giblets, some onion slices
and a bay leaf in a saucepan. Cover with water,
and let simmer gently for 1-2 hours. Then strain
and season with salt & pepper.
To cook the turkey
Set the oven at Gas Mark 7, 220°C (450°F).
Cava
The Spanish sparkling wine industry were forced to drop the term “champagne” in favour of a
newly created appellation called Cava (which actually means Cellar in Spanish). Most Cava is
produced in Catalonia in Northern Spain. The grapes used are Macabeo, Xarel-lo and
Parrellada. Cava is another sparkling wine that goes very well with food, especially fish, so why
not match it with your starter of Wild Irish Smoked Salmon or Trout.
Marques de Monistrol Brut
Marques de Monistrol Rose
€12.49
€12.49
Online €11.99
Online €11.99
Page 3
Mix your butter, salt and pepper and rub all over
the turkey, then lay the bacon slices on the breast,
overlapping each other. Cover the bacon with a
piece of buttered grease proof paper. This will
keep the bacon in place. Wrap the turkey in foil
or place in a covered dish and roast in the oven.
After the first 30 minutes, reduce the heat to Gas
Mark 3 (170°C or 325°F). Baste a couple of
times during roasting. For the last half hour,
remove the foil or lid of the roasting dish.
To check if the turkey is cooked, pierce the
thickest part of the leg, the juices should run
clear.
When the turkey is cooked remove from the oven
and transfer to a large plate. Keep the cooking
juices in the tin to make your gravy. Cover the
turkey loosely with foil and allow to rest for half
an hour in a warm place until you are ready to
serve it.
After removing the turkey from the roasting tin,
pour off the fat and leave behind the juices. Over
a medium heat, stir in a tablespoon of flour.
Blend well. Add a dash of red wine. Continue to
cook. Stir in your stock and simmer for 2-3
minutes.
A tablespoon of redcurrant jelly, or balsamic
vinegar will also add to the flavour. I am a fan of
Ballymaloe Cranberry Sauce and always make
sure I have some on hand for Christmas, well we
have cooked everything else from scratch, so this
is just a little cheat.
The Dreaded Sprouts:
Love them or hate them, we have to have them, even
if only at Christmas, you can go the super
traditional route and boil them in a pot of salted
water for 6 to 9 mins after which they are ready to
serve or you can add some interesting flavours to
help up date them, so for the brave…read on.
•
1 kg Brussels sprouts, trimmed (no need to cut
a cross in the base, even if grannie always did, it’s
just a myth that it helps in cooking)
•
1 tablesp olive oil
•
2 shallots, finely chopped
•
1 garlic clove, finely chopped
•
1 red chilli, deseeded and thinly chopped
•
Squeeze of lemon juice
•
Salt and fresh-ground black pepper
Method:
Trim the sprouts and place in a saucepan of boiling
salted water. Reduce to a simmer and cook for 5-8
minutes depending on the size of the sprouts. While
they are cooking heat the oil in a pan and sauté the
shallots, garlic and chilli for a couple of minutes
over a medium heat. They should be soft and not
coloured. When the sprouts are cooked drain them
well, then stir through the shallots, garlic and chilli
mixture along with a squeeze of lemon juice and salt
and black pepper to taste.
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Guide To Christmas Updated
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Page 9
The Other Main Contender : Honey Glazed Ham:
•
•
•
•
•
•
•
•
•
•
•
1 whole ham (Size depends on how many you want to feed on the day and how many ham sambos
you can eat the next day.)
1-2 carrots, chopped
1-2 sticks of celery, chopped
1 onion, halved
1 tablesp. peppercorns
1 bay leaf
2 teasp. mustard
3 tablesp. clear honey
Rind of 1 orange, coarsely grated
1 tablesp. brown sugar
20 – 30 Cloves (Optional)
Method:
Place the ham, vegetables, peppercorns and bay leaf in a large saucepan. Cover with cold water.
Place a lid on the pan, bring to the boil then reduce the heat and simmer for approx. three hours.
When the ham is cooked the skin will peel off easily. Remove the joint from the saucepan and place on a
roasting tin. Using a sharp knife remove all the skin and score the fat in a cris cross pattern . Make a paste of
the Mustard, Honey, orange rind and sugar and Spread it generously over the ham, this is where you would
place the cloves dotted at the cross point of your pattern, if you are using them. Put the ham back in the oven
at Gas Mark 6, 200C (400F) for about 30 minutes until golden brown.
Unrivalled Roasties:
Method:
The most important thing to remember for
perfect potatoes is not to roast them too long in
advance as they lose their crunch if you keep
them waiting. Start by par-boiling the peeled
potatoes for approx. 10/15 minutes, depending
on size. Drain well and set aside.
Set oven to Gas Mark 6, 200°C (400°F). Heat
some oil or fat from the turkey on the baking
tray. Place the potatoes on the hot tray. Sprinkle
with salt and roast for 30-40 minutes.
•
500ml/ 2 cups double or whipping cream,
softly whipped
• Handful, toasted, flaked almonds
Method:
The trifle can be made in one large glass dish or into
individual glasses
• Line the bottom of the dish or glasses with the
cake slices.
• Slice the strawberries if fresh and reserve a few
for decoration (if using frozen, leave whole as
they can be quite messy) then layer the remain
ing evenly over the cake. Press lightly with a
fork to release the juices. Sprinkle with the sherry.
• Spoon over the custard, again in a thick layer.
•
Finish with a thick layer of
whipped cream either spooned
over and pulled into peaks
with the back of a fork
for snow effect or piped
using a piping bag.
•
Decorate with strawberry
slices and a few toasted,
flaked, almonds.
DESSERT
This version is a quick sherry trifle and is made using
ready-made custard. Jelly may not always be used but
no Trifle is complete without custard.
Ingredients:
• 300g/10oz Madeira or sponge cake, halved and
cut into thick slices
• 300g/10 oz fresh strawberries, frozen are fine
but make sure you defrost thoroughly
• 6 tbsp sweet sherry
• 500ml/ 2 cups thick ready made custard.
The theme here is wine with bubbles, the ultimate symbol of celebration! For hundreds of
years this sparkling wine from France has played an important part in commemorating the
biggest moments in our lives, birthdays, graduations, weddings, christenings and of course,
Christmas and the New Year!
Champagne is usually made from a blend of three grapes;
Chardonnay, a white grape; Pinot Noir and Pinot Meunier, both red grapes.
Budget: Mansard NV Champagne
Blowout: Bollinger NV Champagne
€30.99
€49.95
Online €29.47
Online €48.50
For those of you who are left shaken and stirred by Bollinger, we have the perfect limited
edition gift.
Blowout: 007 Bond Bollinger
€179.00
Grand Annee 2002 (limited stock)
Online €169.00
Fun Facts:
a.
A champagne can have as many as 49 million bubbles. Because of the distinctive bubbles
in champagne, it is also affectionately known as "Bubbly".
b.
A champagne bottle bears a pressure that is equivalent to the tyre pressure of a double
decker bus.
c.
The cork of the champagne bottle can pop at a velocity of 40 miles per hour and it can
even reach to a speed of 100 miles per hour.
d.
At a festival in Italy, the world's largest champagne glass was unveiled. The glass stands at
7 feet tall and can hold about 22 bottles of champagne.
e.
A biography of Marilyn Monroe states that the famous actress once took a bath in
champagne, up to 350 bottles were used to fill the tub.
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Guide To Christmas Updated
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Page 5
Budget V Blowout Wines
THE ESSENTIAL FEAST AND WHAT TO DRINK WITH IT
Christmas is the time of year when most of us indulge ourselves with good food and great wines with even
more enthusiasm than usual.
Most of Santa’s reindeer have male-sounding names, such as Blitzen,
Comet, and Cupid. However, male reindeers shed their antlers around
Christmas, so the reindeer pulling Santa’s sleigh are not male, but
female, ah! a woman’s work is never done.
According to the Guinness world records, the tallest Christmas tree ever cut was a 221-foot Douglas fir
that was displayed in 1950 at the Northgate Shopping Center in Seattle, Washington
According to data analyzed from Facebook posts, two weeks before Christmas is one of the two most
popular times for couples to break up. However, Christmas Day is the least favourite day for breakups.
According to the United Nations Children’s Fund (UNICEF), there are 2,106 million children under
age 18 in the world. If there are on average 2.5 children per household, Santa would have to make 842
million stops on Christmas Eve, travelling 221 million miles. To reach all 842 million stops, Santa would
need to travel between houses in 2/10,000 second, which means he would need to accelerate 12.19
million miles (20.5 billion meters) per second on each stop. The force of this acceleration would reduce
Santa to “chunky salsa.
The tradition of ‘Hunting the Wran’ or the ‘Wren’ is to some degree alive in Ireland at Christmas. Once
a common event throughout Ireland, it now takes place in certain towns and villages on St. Stephen’s Day,
the day after Christmas Day. People dress up in old clothes and paint their faces, wear straw hats and
travel from door to door singing, dancing and playing music.The Wren Boys would sing this traditional
song at each house:The Wran, the wran - the king of all Birds - on St. Stephen’s Day - it was caught in
the furze, - up with the kettle - and down with the pan - give me a penny - to bury the wran.
The Wren Boys (and Girls, dressed as men or course) march through the streets dressed in traditional
attire (usually something made from straw) to the beat of drums and they stop off in bars along the way
to play traditional music. Money is still collected but this is given to charity and of course a wren is not
killed anymore but some Wren Boys march with a fake bird.
In 1999, residents of the state of Maine in America built the world's biggest ever snowman. He stood at
113ft tall
THE largest Christmas cracker - 45.72m long and 3.04m in diameter - was pulled in Australia in 1991
•
1 in 10 – The number of the presents received that will be broken
by the New Year
•
7 in 10 – The number of dogs that get Christmas gifts from their owners
•
33 – The average amount spent per person on last-minute purchases
•
25 – The percentage time spent in queues when Christmas shopping
•
5340 – Average number of times Visa Cards are used
every minute during Christmas time
Lets first answer the most commonly asked question, “What goes with Turkey”? Well if you want my
opinion, turkey is a dry old bird and it doesn't matter if your culinary talents match those of Derry Clarke
and Rachael Allen combined, or if, like me you are completely reliant on the good old turkey bag; you
need something that is light and juicy with red fruit flavours to spice it up. What do we put on our
plate to accompany the turkey? Cranberry sauce usually, so what is the wine alternative?
The first grape that springs to mind is Pinot Noir, with its red cherries, acidity and gripping tannins it is
the ideal match for your roast bird. From the fine wines of Burgundy (which is the home of Pinot Noir)
to the juicy new world Pinot's from New Zealand, Oregon or Chile, the choice is yours. Whether you
are pushing the boat out or opting for a value version; Pinot Noir can express itself in a gamut of flavours
that will have you reaching for your dictionary. Truffle, chocolate, raspberry and cherry are all
descriptors you would expect from this sublime grape. Although often pale in colour Pinot Noir,
especially from Burgundy can be quite full bodied and capable of adding a new dimension to your
celebratory meal.
Budget:
Lionel J Bruck Pinot Noir 2010 France
Benoit La Font Pinot Noir 2010 France
€7.60 (2 for €13)
€12.49 (2 or €22)
Online €6.18
Online €10.70
Blowout:
Lionel J Bruck Nuits St George 2003/4 France
€36.49.
Online €35.19
The other possibility is a nicely aged red wine from Spain. The Spanish believe in selling their wines when
they are ready to drink (as against the French whose philosophy is to let the customer do the ageing). A
Crianza or Reserva wine from anywhere in Spain with their soft and silky style and beautiful spicy tones,
are also a good match for Christmas dinner.
Guide To Christmas Updated
28/11/2012
11:57
Page 6
Budget:
Castillo de Aguaron Gran Reserva 2005 Spain
Marques de Concordia Reserva 2007 Spain
Blowout:
Duette Cabernet Carmenere 2010 Chile was €19.99
€7.99
€10.99
now €12.99
Guide To Christmas Updated
Online €6.98
Online €9.74
Online €11.99
At Christmas, many people have family over and will require greater volumes, this is where a magnum
comes into its own. The wine in the magnum will have aged even quicker because the bottle size is
larger, thus guaranteeing even more softness and the two bottle size is perfect for a larger than normal
guest list.
Magnum: Chateau La Grave 2011 Bordeaux France
€14.99
28/11/2012
11:57
Page 7
For the lovers of meat the choice is usually Ham or Spiced Beef. Ham is the traditional partner for the
Christmas turkey, a long standing relationship surviving through the ages. The old adage of “if it ain’t
broke, don’t fix it” certainly applies here. Although it's hard to go wrong when pairing wine with ham,
the following wines balance out the sweetness of the ham, the sauces and side dishes that often
accompany it.
Budget:
Wolf Blass Eagle Hawk Chardonnay 2011 Aus.
€6.99
Blowout:
Wolf Blass Presidents Selection Chardonnay 2010 Aus. €12.99
Online €6.20
Online €11.14
Online €14.29
As a starter we usually like fish. Smoked Salmon sales rocket at this time of year. However as an
alternative what about Smoked Trout served with roasted red peppers, dill and a little horseradish, sound
good? Well actually it is and the wine to match it with is a Chardonnay. Chardonnay is the white grape
which produces one of the world’s best known dry white wines. Flavours range from crisp green apple in
cool climate to fruit salad from warmer regions. For your Budget buy try Chile or if you are feeling like
a splurge a good quality Pouilly Fuisse from Burgundy. If you have won the Lotto go for a top quality
Mersault.
The very nature of “Spiced Beef ” gives a hint that you may need to consider a structured red, as it has
to stand up to the heavily spiced meat. With this in mind I would suggest that you look at the following
mix of old world reds, my personal favourite, Chateau La Caze Bellevue.
Budget:
Lionel J Bruck Cote du Rhone Red 2010 France
€9.49
Online €8.64
Blowout:
Beatrice Chateauneuf de Pape 2010 France
€18.99
Online €16.89
Budget:
Ch Du Grand Moueys 2007 France
Templiers Cote du Bordeaux
€10.99
Online €9.35
If however, Salmon is your thing then you need an acidic grape to go with it. What do we usually serve
with Salmon? A slice of lemon, if you go for an acidic grape variety like Sauvignon Blanc the acidity
naturally present in the grape will cut through the flabbiness of the fish and compliment the dish. What
about Chablis? This is Chardonnay as we don’t expect, grown on the chalk soils around the village of
Chablis, it is unoaked and is a dry crisp steely wine with oodles of class. Who needs lemon when you
have a crisp glass of Chablis with all its lemon/citrus character showing through, if you’re in the mood to
splurge go for the Premier or even Grand Cru version.
Chateau La Caze Bellevue St. Emilion 2008 France
€16.99
Online €15.34
€26.99
Online €23.90
Budget:
€7.60 (2 for €13) Online €6.10
Lionel J Bruck Sauvignon Blanc 2011 France
Taranaki Peak Sauvignon Blanc Marlborough 2011 NZ €7.99
Online €7.19
Blowout:
Pouilly Fume Les Martiniers 2010 France
€16.49
Online €14.82
Paul Jaboulet Muscat Beaumes de Venise 1/2 Btl. 2010 €16.99
Online €15.49
Croft Port LBV 2005
€19.99
Online €18.49
Fonseca Quinta de Panascal Vintage Port 1998
€39.95
Online €38.45
Budget:
Concha y Toro Frontera Chardonnay 2009 Chile
Benoit La Font Macon Lugny 2010 France
Blowout:
Lionel J Bruck Pouilly Fuisse 2009 France
Beatrice Chablis 1er Cru
&
Beatrice Chateauneuf du Pape
€16.99
Buy both for only
€29.95
Saving you
€11.03
€23.99
€6.99 (2 for €12) Online €5.49
€12.49 (2 for €22) Online €10.70
€20.49
Online €18.69
Christmas
Day
Treat
Have yourself a sweet little christmas, whether it is Christmas Pud with all it’s rich spirit soaked fruit,
sherry trifle, cheese cake or cheese board, choose from the following selection of wines to go perfectly with
your dessert.
Chateau Rayne Sauternes 2003
Bon Appetite!