Buy Château Saint Hilaire Médoc Cru Bourgeois at ’t Bockje Bathmen

75 cl · 13.5% · Red

€ 19,99

Château Saint Hilaire Médoc Cru Bourgeois
This bottle

Château Saint Hilaire Médoc Cru Bourgeois

Recommendation for this bottle

At the table with Château Saint Hilaire Médoc Cru Bourgeois

Rode wijn · Frankrijk · cabernet franc, cabernet sauvignon, merlot · 13,5%

Why this works together

Gekozen op de kleur (rode wijn), het smaakprofiel uit onze webshop (robuust & intens), de druif (cabernet sauvignon), het land van herkomst (Frankrijk), het alcoholpercentage (13,5%) en de tonen van kaneel en noten in de omschrijving. Cabernet sauvignon heeft stevige tannine en vraagt om rood vlees of gerijpte kaas.

Serve at 16 to 18 °C.

What is needed

For 4 people

Rack of lamb with rosemary and garlicMain courseRack of lamb with rosemary and garlic

Ingredients

  • 2 lamsracks van acht ribben
  • 4 cloves of garlic
  • 4 sprigs of rosemary
  • 3 tablespoons of olive oil
  • 800 grams of baby potatoes
  • 400 grams green beans

Method

  1. Preheat the oven to 200 °C.
  2. Mix the olive oil with pressed garlic and chopped rosemary and rub the racks of lamb with it, together with salt and pepper.
  3. Schroei de racks rondom aan in een hete pan en gaar ze 12 tot 15 minuten in de oven tot ze rosé zijn.
  4. Fry the baby potatoes in oil for 20 minutes until golden brown and cooked through, and boil the green beans for 6 to 8 minutes until al dente.
  5. Laat het vlees 5 minuten rusten en snijd het tussen de botjes door in koteletjes.
Parmigiano ReggianoWith the cheeseParmigiano Reggiano

Ingredients

  • 160 grams of Parmigiano Reggiano

Method

  1. Take the cheese out of the fridge about an hour before serving; that brings out the flavour best.
  2. Only cut or break the cheese just before serving.
Roasted walnutsBeforehand or with drinksRoasted walnuts

Ingredients

  • 150 grams walnuts
  • 1 tablespoon honey
  • sea salt

Method

  1. Preheat the oven to 170 °C.
  2. Mix the walnuts with the honey and spread them out on a baking tray lined with baking paper.
  3. Roast for 8 to 10 minutes until fragrant and lightly coloured, stirring halfway.
  4. Sprinkle immediately with sea salt and leave to cool until crisp.

To serve one glass per person

  • 1 bottle of Château Saint Hilaire Médoc Cru Bourgeois

The quantities are a guide for home cooking; salt, pepper and oil for frying are not always listed.

All recommendationsA recommendation with every wine

Foto’s: Lamsrack met rozemarijn en knoflook: Dennis Wong, CC BY 2.0 · Parmigiano Reggiano: Amin, CC BY-SA 4.0 · Geroosterde walnoten: tacowitte, CC BY 2.0

Same flavour profile

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Wij verkopen geen alcohol aan personen onder de 18 jaar. NIX18.