The time has come for Inspector Grape to introduce his hand selected award winning wines! This is exclusively available to podcast viewers!
Skilpadvlei Sauvignon Blanc
Skilpadvlei Sauvignon Blanc £5
This is a delicious Sauvignon Blanc with all the characteristics of a true Sauvignon. It is fresh, crisp and have a lovely citrussy, grassy and gooseberry finish.
I think the quality of this wine was exceptional and if this was a French wine or from NZ it will be over £10. It is a delicious aperitif wine or will be excellent with fish or white meat. I am very proud of it and am very confident about the quality of this wine!
Skilpadvlei Cabernet/Merlot £6
Skilpadvlei Cabernet / Merlot
This is a huge powerful knock-out wine, but then again you knew it was always going to be BIG before you even opened the bottle because its a Cab/Merlot. We have been chasing you around Beaujolais and the Rhone Valley for the past 3 weeks with soft and juicy light wines so its about time we slap you back to reality with a stunningly powerful aggressive wine.
Its so big I had to pull my top lip down with both hands. The beauty about the whole thing is that it is a 2005 so its beginning to show some age, its not a teenager that still needs to prove something, its a well matured impressive wine that will continue to age gracefully for the next 20 years, yes I said 20 years!
Buy a few cases now and forget about it, its ready to drink but will even be more amazing in a few years time. This is steak wine, big rump or sirloin steak with onion rings and mushroom.
Duck Breast & Red Cabbage
4 Large Duck Breasts
Salt & Pepper
Olive Oil
1 medium size red cabbage
salt & pepper
1 large onion
2 bay leaves
1 green apple
2 cups red wine or port
1 cinnamon stick
2 cups chicken stock
3 cloves
3 pepper corns
3 table spoons of vinegar
3 big spoons of butter or duck fat
sugar to taste
Salt and pepper the duck breasts well and make 2 or 3 cuts with a sharp knife over the skin till you can see the meat.
Heat a saucepan till really hot and place the breasts skin side down into the pan. You will see the fat frying out of the breasts but do not turn it around till the skin is nice and golden brown, turn on the meat side for only 3 min and place in a hot oven (180C) for only 15 min. If you don’t like duck served pink then leave it in for longer, about 25 min.
Remember to let the breasts rest on the side for about 6 min before you serve it, it will otherwise be tough.
Slice the red cabbage into thin slices, chop the onion. and slice the green apple into wedges. Fry the onion in the butter or duck fat (buy from Waitrose) till transparent, but do not brown the onion.
Add the cabbage, apple, bay leaves, cinnamon, cloves, pepper corns, chicken stock, red wine or port and leave to cook over a low heat for about 1 hour. Stir every now and then and when the cabbage is soft and almost sticky, add a little sugar, salt, pepper and more vinegar if needed. If the cabbage boils dry during the 1 hour cooking time, just add more red wine or port, never add water.
Don’t forget that you can cook a whole red cabbage and keep the cooked cabbage in the fridge for up to 2 weeks or even freeze it. Also remember to start the cabbage early because the duck will only take 20 min to cook.
I simply just love this combination and love duck and red cabbage. Enjoy!!
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