Wine of the Day: Calvet Grande Reserve Bordeaux Superieur

Calvet Grande Reserve Bordeaux Superieur
Grower: Calvet
Grape Variety: Merlot / Cabernet Sauvignon
Style: Soft and Spicy
Country: France
Appellation: Bordeaux AOP
Vintage: 2017/18
Closure: Cork
Alcohol: 13% ABV
Bottle Size: 75cl
About Producer and Process:

Calvet Company was founded by Jean-Marie Calvet in Rhône River Valley in 1818. By 1823 Calvet branch business had appeared in Bordeaux downtown and some time after such branches were opened in every major wine-producing region of France. The company kept developing and in 1870 Jean-Marie’s son Octave Calvet approved the construction of Calvet Castle in Médoc. That is a really magnificent building with Louis XVI style façade and 16,000 square meters of wine cellars. Later on the castle was extended three times as the company was growing. In 1886 Argentine branch was opened and three years after Jean Calvet, one of Octave’s sons, settled down in Burgundy. That choice was by no means arbitrary for Calvet in such a way pointed out that the company had always been specializing in the wines from the best vineyards of France. At the beginning of XX century Jean Calvet was the first to suggest marking every Calvet bottle with a nameplate (like the one you can see on Réserve des Princes). This guarantees the wine quality and makes it recognizable all over the world. Thus, in 1920 an eagle had been chosen as the symbol of Calvet and the colour of red wine as the corporate colour. In 1997 under the leadership of Jack Drounau Calvet once again became an independent wine market player and ten years later, in 2007, the company was once more consumed by both financially and technically more powerful Les Grands Chais de France group. Calvet has its own Codex which guarantees production of high-quality items only. The Codex contains 40 rules which are strictly adhered. Calvet wine production is also strictly regulated. Blending and aging is only carried out in the area where the company is located. The wine ages in French oak barrels for no less than 6 months. Usually the process takes about a year and is followed by several months of maturation in bottles. While blending and aging the wine is sampled 7 to 11 times.

Tasting Notes:

Red in color with purple hues. The bouquet is powerful and complex, with scents of red & Black fruits and spices. The palate is pleasant and structured, with flavors of cherry and vanilla. The finish is long and pleasant.
Pairs Well with Red Meats, Cheeses and Antipasta.

Recipe Idea:

Lamb stew with Herbes de Provence
Cooking time: 01 hrs 05 mins (approx.)
Number of servings: 4


2 pounds lamb fillet, shoulder or leg, trimmed of fat and cut into 1-inch cubes
1 tablespoon Essence, recipe follows
2 tablespoons olive oil
1/2 cup chopped yellow onions
1/2 cup diced peeled sweet potatoes
1/2 cup chopped carrots
1 tablespoon minced garlic
1/2 cup peeled, seeded, and shopped Italian plum tomatoes (1 or 2 tomatoes)
1 tablespoon herbes de Provence, recipe follows
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup dry red wine
3 cups lamb stock, or beef stock, or canned, low-sodium beef broth
French or Italian bread, accompaniment
Herbes de Provence:
1/4 cup dried thyme
1/4 cup dried marjoram
1/4 cup dried savory
2 tablespoons dried oregano
1 tablespoon dried rosemary
1 teaspoon dried lavender blossoms
Emeril’s Essence:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon ground black pepper
1 tablespoon onion powder
1 tablespoon cayenne
1 tablespoon dried oregano
1 tablespoon dried thyme

1. Season the meat with the Essence and use your hands to coat the meat thoroughly. In a large Dutch oven or saute pan, heat the oil over medium-high heat. Add the seasoned lamb and cook, stirring, until browned, about 5 minutes. Remove with a slotted spoon to a plate, and set aside.

2. To the fat in the pan, add the onions, potatoes, and carrots, and cook, stirring, for 3 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, herbs, salt, pepper, and red wine, and bring to a boil. Cook until reduced by half, about 3 minutes, stirring to deglaze the pan. Add the lamb and stock to the pan and return to a boil. Reduce the heat to medium-low and simmer until the lamb is tender, about 30 to 35 minutes.
3. Remove from the heat and adjust the seasoning, to taste. Ladle into soup bowls and serve with hot, crusty French or Italian bread.

The Calvet Grande Reserve Bordeaux Superieur is available at Cuenca Shop
We can also source the lamb and most of the spices.

CuencaShop (King’sSmokehouse) 8-66 Coronel Talbot, Parque San Sebastian

098 402 6399

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