Frugal and fancy

Sancerre Feuille de Vigne 2010, available for £54 for a case of 6 (or £48 with the code WS3W7P) from is such great value for money, we decided to crack open a bottle alongside a quick and cheap goat’s cheese salad.

Such a wine might usually deserve a special romantic setting, but this delicious Sauvignon Blanc from the Loire Valley – usually £16 a bottle – is perfect as a midweek treat with a simple supper.

Dry and lean with a refreshing minerality, delicate citrus fruit flavours, and subtle aromas of gooseberry, this white didn’t overwhelm the flavours in the salad like some other Sauvignon Blancs might.

Warm goat’s cheese salad

Ingredients (serves 4)
150g crumbly goat’s cheese
2 large red peppers
1 large red onion, thinly sliced
50g pine nuts
Mixed bag Italian leaves
Cherry tomatoes
1 tbsp olive oil, plus extra
1 tbsp red wine vinegar
1 tsp Dijon mustard
Salt and black pepper

1. Preheat the oven to 200°c (or 180°c for a fan oven)
2. Rub the peppers with olive oil and cook in the oven for 20 minutes
3. Remove the peppers from the oven and put them into a plastic bag to sweat for 10 minutes
4. Meanwhile, heat 1 tbsp oil in a large pan and cook the onion until soft
5. Add the pine nuts to the pan and cook for a further minute
6. Turn the heat up and deglaze the bottom of the pan with the red wine vinegar, then stir in the mustard
7. Taking care not to burn your fingers, remove the seeds and skin from the peppers and slice into strips
8. Divide the leaves, cherry tomatoes, pepper strips and onion mixture between four plates
9. Season well and crumble over the goats cheese


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Filed under Matching Wine with Food, Taste Test

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