Pinot Noir Rose
2007 A unique wine that bears no resemblance to what you may know of Pinot Noir. Instead think about the rosé you have always wanted but never found. The fruitiness is apparent, but the unexpected balance between the residual sugar and acidity results in a most wonderful wine that can be thoroughly enjoyed by itself, or with light salads combining flavours such as fig, mozzarella & rocket.
750ml - £9.00
500ml - £7.00
250ml - £4.00
500ml - £7.00
250ml - £4.00
Nick’s Confit of Artichoke Heart with Pinot Noir Rosé
(Serves 4 as a starter)
Artichokes are the least approachable of vegetables. They contain lots of inedible bits, but find the heart and you will have your reward. This savoury starter goes perfectly with our fruity pinot noir.
Now listen, here's how to fillet an artichoke.
For this recipe you will need 2 medium artichoke hearts. The heart is the 'plug' at the base of the artichoke above the stalk. All around it are petals (not nice) and deeper inside directly connected to the top of the heart are fluffy bits (even more not nice). Upend one on it’s stalk and take a good look. Please trim the stalk so that it is an inch long and cut off all the petals to halfway down the flower. Do this carefully because the artichoke is strong and your knives are most probably blunt.
Ease your knife down the sides of the artichoke trimming the green petals to their base where they are much paler in colour, then plunge your fingers into the centre of the artichoke and pull away the fluff and fine petals from the top of the heart. Now you have your prize you may commence the recipe, which will take about 30 mins to cook and prepare.
Ingredients:
2 Artichoke hearts from medium sized artichokes, sliced
2 cloves of garlic, peeled and roughly chopped
1 medium shallot, peeled and sliced
2 anchovy fillets (from oil, not marinated) roughly chopped
A squeeze of lemon juice
4 small tomatoes, cut in half
A handful of flat leaf parsley, roughly chopped
Salt, pepper and olive oil
Place all the ingredients in a small-lidded saucepan and pour in olive oil so that it almost comes to the top of the vegetables.
I know that it sounds like a grotesque amount of oil, but believe me it makes the recipe, and after all it is olive oil. And you don't exactly have to drink it! If there is any left over it is fantastic and flavoursome in dressings.
Simmer very gently for 25-30 mins until all the vegetables are soft and melting.
Enjoy with toasted hunks of ciabatta and generous slugs of pinot noir.