Asda’s Extra Special reds

Over the last few weeks, I’ve tried several of Asda’s impressive own label red wines. Here are three of my favourites:

Extra Special Old Vine Garnacha 2011, £6.68

A little muted to begin with, this red from Cariñena in Spain developed in the glass to provide a delicious wine with concentrated fruit flavours and a savoury finish. It was a fantastic match to mum’s homemade moussaka (recipe below).

Extra Special New Zealand Pinot Noir 2010, £10.18

With complex aromas for its age, this smooth red has delicate raspberry flavours and an acidic ‘bite’ to it – an excellent value Pinot Noir that will pair well with roast pork or duck dishes.

Extra Special Primitivo, £5

This oak-aged Italian bargain, with its spicy edge and dried fruit flavours was perfect with pitta bread crisps and an artichoke and butter bean dip (courtesy of Olive magazine), followed by sirloin steak – simply seasoned and pan fried with mushrooms and a dollop of crème fraiche (the steak that is, not the wine).

Moussaka

Ingredients – serves 4
500g minced lamb
1 large onion, finely chopped
3 cloves garlic, finely chopped
1/4tsp cinnamon
1/4tsp allspice
400g tin tomatoes
1/2tsp dried oregano
1 bayleaf
1tsp fresh thyme (or 1/2tsp dried)
150ml red wine (optional)
3 large aubergines, thinly sliced
Salt and black pepper
1 tbsp olive oil

For the topping:
60g butter
60g plain flour
900ml milk
60g parmesan/ strong cheddar, grated
2 egg yolks
1 egg
Grated nutmeg

Method
1. Dry fry the lamb with the chopped onion and garlic. Stir in the cinnamon, allspice, herbs, tomatoes, and wine (if using). Simmer for 45 minutes
2. Meanwhile, brush the aubergine slices with olive oil and grill until golden on each side
3. To make the sauce, melt the butter and add the flour to make a roux. Add the milk and heat, stirring all the time, until the sauce thickens. Season with salt and pepper, then add the cheese
4. Allow the sauce to cool and beat in the eggs
5. Layer up the moussaka in a lasagne dish – lamb, followed by aubergines, more lamb, and a final layer of aubergines. Pour over the sauce, sprinkle with cheese, and grate some nutmeg over the top
6. Bake for 45-60 minutes, until bubbling and golden. Allow to stand for 5 minutes before serving with a green salad and crusty bread

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1 Comment

Filed under Taste Test

One response to “Asda’s Extra Special reds

  1. Pingback: Small change, big flavour | GrapeChoice

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