Buy La Crema Monterey Pinot Noir at ’t Bockje Bathmen

70 cl · 13.5% · Red

€ 28,95

La Crema Monterey Pinot Noir
This bottle

La Crema Monterey Pinot Noir

Recommendation for this bottle

At the table with La Crema Monerey Pinot Noir

Red wine · United States · pinot noir · 13.5%

Why this works together

Gekozen op de kleur (rode wijn), het smaakprofiel uit onze webshop (robuust & intens), de druif (pinot noir), het land van herkomst (Verenigde Staten), het alcoholpercentage (13,5%) en de tonen van pruim en kers in de omschrijving. Pinot noir heeft weinig tannine en veel geur; daarom staat hij goed naast gevogelte, eend en paddenstoelen.

Serve at 16 to 18 °C.

What is needed

For 4 people

Venison steak with forest fruit sauceMain courseVenison steak with forest fruit sauce

Ingredients

  • 4 venison steaks of 150 grams
  • 200 grams forest fruits
  • 100 millilitres red wine
  • 100 millilitres game stock
  • 30 grams butter
  • 1 kilo potatoes
  • 400 grams Brussels sprouts

Method

  1. Take the steaks out of the fridge half an hour before cooking and season them with salt and pepper.
  2. Peel the potatoes and boil them in salted water for about 20 minutes until tender.
  3. Trim the Brussels sprouts and boil them for 6 to 8 minutes until just tender.
  4. Fry the steaks in hot butter for 2 to 3 minutes per side and leave them to rest, covered, for 5 minutes.
  5. Deglaze the pan with the red wine and game stock, add the forest fruits and reduce to a glossy sauce.
  6. Slice the meat on the diagonal and serve with the sauce, the potatoes and the Brussels sprouts.
With the cheeseMature cheddar

Ingredients

  • 160 grams mature cheddar

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 La Crema Monerey Pinot Noir

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: Hertenbiefstuk met bosvruchtensaus: Flyinace2000, CC BY-SA 2.0 · Geroosterde walnoten: tacowitte, CC BY 2.0

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