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caro@feelywines.com
Tel: +33(0)553 227271

Caroline & Seán Feely
Château Feely
24240 Saussignac France

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  • Recipes and Pairing ideas
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    Terroir Feely:
    Sentez, Vivez , Rêvez
    ~ Feel, Live, Dream

  • Recipes to Match our Wines and Food Pairing Ideas

    We developed a food and wine pairing lunch that is a firm favourite with guests at Chateau Feely. In this section we give you a taste of the wine and food pairing lunch class and a selection of our favourite recipes to go with our wines. If you have a favourite recipe for pairing with Feely wines that you are willing to share for this page please caro@feelywines.com
    . Mille fois merci.

    Feely Haut Garrigue Sauvignon Blanc delicious with oysters or mussels Click the text to jump to the section:
  • Wine & Food: EUREKA** pairings to try at home Part 1
  • Wine & Food: EUREKA** pairings to try at home Part 2
  • Wine & Food: EUREKA** pairings to can try at home Part 3
  • Wine & Food: EUREKA** pairings to try at home Part 4

    Gifts to make for Christmas and Christmas recipes

  • Feely Walnut Wine with Organic Chocolate Brownies
  • Feely Grace with Organic Candied Peel and Dark Chocolate
  • Saussignac with Christmas Pudding
  • Resonance merlot with Christmas Mince Pies
  • Orange Fig and Sage Chutney from Wendy Bentall

    Herbs Extravaganza

  • Feely Luminosité 2012 with parsley scrambled egg
  • Feely Resonance 2011 herby red matched with thyme encrusted goat cheese and tomato bruschetta
  • Feely Silex 2011 white with sage, apple and pork
  • Feely Grace with lamb and rosemary

    Starters and sides

  • Feely Luminosité white with roasted goat cheese
  • Feely La Source red or Saussignac with Fig and Blue Cheese Toasts
  • Feely Générosité white and Harvest Day Camembert baked in its box
  • Saussignac & Rocket, Pear and Roquefort Salad
  • Feely Résonance and Allison Fay Ebert's Chestnuts in Red Wine
  • Feely Sensualité and Allison Fay Ebert's Provolone Terrine
  • Feely Générosité and Nadia Graves' Butternut Soup

    Risottos/ Pastas/ Light meals

  • Feely Générosité dry white wine & our Dhal
  • Feely Luminosité dry white wine & Laura's Vine Shareholder Day Quiche
  • Feely Sincérité pure sauvignon Blanc with Lemon, Pea and Mint Risotto
  • Feely aged sémillon silex with pasta, caramelised onions & cashel blue
  • Merlot 2007 with Roasted Veggie Ratatouille
  • Merlot 2007 with polenta, smoky bacon and cheese

    Meats

  • Générosité White with lamb baked in coconut milk
  • Merlot and Duck breast with Cranberry, Apple and Potato Delice
  • Résonance Merlot 2006 with cinnamon duck breast strips in merlot reduction sauce
  • Feely La Source Red with Steak and Foie Gras in merlot reduction sauce with walnuts on the side

    Fish

  • Sauvignon Blanc with mussels and cream Feely Grace and organic brownies

    Chateau Feely's Recipes

    Fast & Easy Organic Brownies

    Prep time: 5 mins
    Cook time: about 25 mins

    Brownies- super easy and fast

    INGREDIENTS

  • ½ cup flour
  • 2/3 cup sugar
  • ½ cup salted butter, melted
  • 2 eggs
  • ½ cup cocoa powder

    Preheat oven to 170 ° C. Grease a 9 by 9 inches. Melt butter.

    Combine flour, sugar and cocoa powder. In another bowl, whisk together the melted butter (not hot) and eggs. Add the egg mixture into the flour mixture, stirring until combined.

    Bake the brownies for 20 to 30 minutes, or until a toothpick inserted in center comes out clean. Remove from oven and let cool for 5 minutes. Cut and serve.

    Easy delicious gift: homemade organic candied peel

    Sauvignon Blanc with mussels and cream Feely Grace and organic candied peel Each time I eat an organic orange or skin one for the girls I pop the skins into the freezer ready to be used for this candied peel.

    Chop your organic orange peels into small chunks- boil for about 15 mins in clear water - if you want less bitter peels then boil again for about 15 mins (I like the bitter orange effect so I only do it once).

    Drain the peel and place an equivalent amount of water and sugar into a pan (estimate enough to just cover your peels) and bring to the boil, add the peels and do a gentle rolling boil for about 45 mins. Drain. Catch the drained syrup and use as marmelade. Roll the well drained peel in sugar and dry at a low temperature (about 100deg) for a half an hour in the oven before placing in jars.

    Can be frozen again to be used as needed but lasts fairly well (i eat it so fast the longest I have tested it is 2 weeks but I am sure it would last much longer). Ideal served with chunks of organic dark chocolate and a glass of Grace red wine or an aged Feely dessert wine.

    Easy homemade Christmas Pudding recipe

    This Christmas pudding is a glorious feast handed down in our family for many generations back through Caro's maternal Grandmother to the Alstons; a family tree that goes back to Robert the Bruce of Scotland.

    Like all our recipes we recommend that all ingredients are organic.

  • 500g brown bread crumbs
  • 500g raisons
  • 500g sultanas
  • 250g currants
  • 250g candied peel (recipe above)
  • 500g sugar
  • 500g butter
  • 4 eggs
  • A cup of brandy or cognac (you decide how big!)
  • A little nutmeg

    Beat sugar and butter, add eggs, beat all other elements into this mix. Add a little water if the mix is too stiff. Pour into pudding basins two thirds up, tie a cloth over each and steam for three hours depending on the size. To make a single large pudding that can steam on the stovetop in a pot I recommend halving the recipe. This quantity is enough for a large family Christmas and New Year with leftovers. If you cant get any of the fruits requested just swap in something else dried figs, dried cherries... whatever you can get locally.

    Easy homemade Christmas Mince Meat recipe

    Also handed down in Caro's family for many generations. Gigi used to make most of the treats for our family Christmases. Her flaky pastry is the ideal crust for these but for a simple shortcrust (much easier) use the ratio of 1 butter to 2 flour (and a spot of iced water).

    Like all our recipes we recommend that all ingredients are organic.

  • 500g raisons
  • 500g currants
  • 250g sultanas
  • 250g candied peel (recipe above)
  • 500g castor sugar
  • 250g butter
  • 500g chopped apple
  • Juice of 2 lemons
  • A cup of brandy or cognac (you decide how big!)
  • A little nutmeg and a tiny dash of cinnamon Mince all the fruit together either in a processor or rough chopped by hand. Cream butter and sugar then add all the other ingredients and mix well. Put into sterilised jars and seal. I usually put a sloosh of cognac onto the top before sealing.

    Orange Fig and Sage Chutney

    With thanks to Wendy Bentall the creator and provider of this yummy recipe.
  • 10 small oranges
  • 350gsoft soaked figs (2 packets) or use fresh figs
  • 1 large handful of sage (green has a stronger flavour) stalks removed.
  • 1lb granulated or Demerara sugar
  • 1” of fresh ginger
  • 2 cloves of garlic
  • 8 tabs of vinegar
  • pinch of salt
  • 1 tablespoon of lemon juice (can use bottled)
  • 1 tablespoon of lumpy mustard (whole grain)

    Using a large pan, put all the ingredients in as follows:
    Grate the rind of 5 of the oranges. Take the zest off and finely chop off two of the oranges. Peel them all removing the white stuff, the central pith and the pips. In batches put in the chopper the orange, sage, figs garlic and the ginger. Add all the ingredients to the pan and if it looks a bit dry add some water. Bring to the boil and stir frequently, cook for about 10 minutes making sure that the orange rind and sage are cooked.When everything looks well boiled down remove from heat and pot up in the usual way. The final recipe has a fresh orange taste.

    Luminosité with Scrambled Egg and Parsley

    Serve this deliciously quick simple supper with a bottle of Chateau Feely Luminosité: a blend of Sauvignon blanc and Semillon.

    Less than 15 mins cook and prep time.

  • 3 large organic eggs per person
  • 2 knobs of butter
  • Dash of milk
  • Good handful of fresh parsley
  • Organic bread lightly toasted and buttered

    Mix up eggs, milk and one knob of butter into pieces. Salt and pepper. Heat the other knob of butter in the pan. Pour in the eggs and stir slowly on a low heat to create a creamy scrambled egg. Meanwhile toast the toast and butter. Serve egg on toast covered in a generous layer of freshly chopped parsley.

    To order your Luminosite online click IRELAND ORDERS; UK ORDERS or FRANCE ORDERS.

    Feely Resonance 2011 herby red matched with thyme encrusted goat cheese and tomato bruschetta

    Serve this deliciously quick simple supper or starter with a bottle of Chateau Feely Résonance: a dry red merlot wine.

    around 30 mins cook and prep time.

  • Day old baguettes sliced open and in half
  • organic goats cheese cut into rounds
  • organic tomatoes sliced
  • Good handful of fresh thyme
  • Olive oil and a drizzle of balsamic

    Layer tomato slices then goats cheese and drizzle with olive oil and balsamic. Grill for 2 minutes under the grill and then drizzle with a generous layer of thyme.

    To order your Résonance online click IRELAND ORDERS; UK ORDERS or FRANCE ORDERS.

    Feely Grace with lamb and rosemary

    Serve this sumptious dinner with a bottle of Feely Grace no sulfite red.

    Lay your leg of lamb onto a carrot, onion and large branch of rosemary. push small rosemary branches into the meat all around until it looks a bit like a green hedgehog. Roast your lamb in the usualy way and serve with Grace.

    To order your Grace online click IRELAND ORDERS; UK ORDERS or FRANCE ORDERS.

    Feely Silex with sage, organic pork and apple

    For me pork is one of the meats where you see the biggest difference of taste and quality between organic and conventional. Beautifully grown pork is succulent and delicious. Roasted with sage, apples and garlic it is delicious served with our silex. Santé!

    To order your Silex online click IRELAND ORDERS; UK ORDERS or FRANCE ORDERS.

    Luminosité with roasted goat cheese on mushroom or on salad

    goat cheese and feely wines delicious Serve this deliciously quick starter with a bottle of Chateau Feely Luminosité: a blend of Sauvignon blanc and Semillon.

    Less than 15 mins cook and prep time.

    2 large brown mushrooms per person. A roll of goat cheese preferably organic.

    Remove the stems then place the mushrooms under the grill for a few minutes round side up. Then take them out and turn them over and place them back under the grill for a few minutes. In the meantime slice the goatcheese into rounds about 1 cm thick. Take the mushrooms out of the oven and pour the liquid that has formed in the centres out of each one (this makes great mushroom stock). Then place the goats cheese in the mushroom and put back into the grill until the goatcheese is just golden. Sprinkle with fresh herbs like finely chopped parsley if you have some: it will add a hint of colour. Serve with fresh bread or toast and Luminoscite.

    A simple and lovely alternative to this is goat cheese on salad. Prepare a small green salad with homemade vinaigrette on each plate. Slice half centimetre rounds of baguette. Place a round of goat cheese on each and grill the little goat crostinis then place one or two on each plate of green salad.

    To order your Luminoscite online click IRELAND ORDERS; UK ORDERS or FRANCE ORDERS.

    Générosité white and Harvest Day Camembert baked in its box

    Serve this fabulously quick and classic French starter with a bottle of La Source 2008 white. We had a French couple from Normandy for a wine discovery day and they were so impressed they bought a case of La Source 08 white to share this perfect match for their local cheese with friends.

    Less than half an hour cook and prep time. One standard round serves 4.

    1 round of camembert in its box (remove the papers inside and put the cheese back into the wood box). A few thyme leaves sprinkled and garlic rubbed on top (optional). We use Rustique but any will wood-boxed camembert will work.

    Heat oven to 220°C. Bake camembert for 20 mins. Serve with toast and Chateau Feely Générosité white.

    feely wines and cheese delicious

    Why does this go so well with the Générosité White? The creamy aspect of the cheese is perfect with barrel aged white and the smillon apple and pear fruit are reinforced. To order your La Source online click IRELAND ORDERS; UK ORDERS or FRANCE ORDERS.

    Luminosité & Rocket, Pear and Roquefort Salad

    About 5 minutes with everything to hand.

    Ingredients: Pears, rocket, roquefort (for 6 people - about 3 pears, a punnet of rocket and 150g of roquefort)

    Chop pears, toss with rocket and blue cheese (a fine Irish blue like Cashel or Bellingham will work beautifully too) and drizzle with extra virgin olive oil and a squeeze of lemon juice; season with a little salt and freshly ground black pepper. I ring the changes with walnut oil and walnuts in this salad or with balsamic and honey in the dressing for a change.

    La Source Red and Fig & Blue Cheese Toasts

    About 15 minutes. Serves 4-6. Ingredients: Figs (see options below), Bread – about one bagette sliced into rounds about half inch thick, Blue Cheese – about half a cup, Parsley to garnish

    Preheat oven to 220°C Grill. Place bread slices on oven tray and grill till just golden brown. Turn slices over and place/spread figs on the bread. Crumble cheese on top. Grill until hot and melted.

    Options: Fresh figs cut in half are great by themselves. Dried figs are good when cut in half and simmered in red wine with some spices such as either/both cinnamon, star anise, and a bay leaf. Fig jam also works well. Gluten Free option works wonderfully with fresh figs and cheese just grilled by themselves.

    To Serve: Sprinkle on the parsley. This works well with a red wine with notes of spice and fig like our La Source 2006 or Merlot 2006 or with a dessert wine like our Saussignac.

    Feely Résonance and Allison Fay Ebert's Chestnuts in Red Wine

    Prep 5 mins ∙ Cook 1 hr ∙ Makes 6 ∙ Easy

    Ingredients
    30-40 chestnuts in their shells
    Resonance red wine

    Directions
    Roast & peel the chestnuts.
    Simmer in enough red wine to cover for 30 minutes.
    Pour off most of the wine. Serve with a glass of Résonance

    Feely Sensualité and Allison Fay Ebert's Provolone Terrine

    Prep 15 mins ∙ Cook 0 hr 0 min ∙ Makes 1 loaf

    Ingredients
    1/2 cup sun-dried tomatoes packed in oil & roughly chopped.
    1lb thinly sliced provolone cheese
    Pesto
    Garlic Cream Cheese, recipe below
    Fresh basil
    Baguette, sliced & lightly toasted if desired or cracker, your choice >p> Garlic Cream Cheese:
    8 oz, cream cheese
    1/4 cup unsealed butter
    Clove of garlic, minced.
    In a food processor, blend all ingredients until smooth. Can be made ahead & chilled overnight.

    For the terrine:
    Line a 4x8-inch pan with a large, damp piece of cheese cloth allowing the extra to hang over the pan. Cover the bottom & 2 1/2 inches up the sides of the pan. This will use about 1/3 of the cheese. Divide the remaining cheese into three equal portions & set aside. Smoothly spread 1/2 of the pesto on the provolone in the bottom of the pan.Cover the pesto with 1/3 of the remaining provolone. Sprinkle the provolone with 1/2 of the sun-dried tomatoes. Spread the Garlic Cream Cheese over the tomatoes.Sprinkle with the remaining tomatoes. Cover the tomatoes with another 1/3 of the provolone. Spread remaining pesto over the provolone. Lay remaining 1/3 of provolone over the pesto. Fold the cheesecloth over the loaf & gently compress. Chill loaf until it feels firm, about 2 hours. Can be made up to 4 days ahead & kept chilled. Fold back cheesecloth & invert loaf onto plate, remove cheesecloth & garnish with fresh basil.

    Serve with toasts or crackers and a glass of chilled Feely Sensualite rosé. Bon appetit!

    Feely Générosité and Nadia Graves' Butternut Soup

    Serves 4 to 6

    Ingredients:
    1 butternut, peeled and cut into cubes
    1 potimarron, peeled and cut into cubes
    2 leeks, white parts only, sliced thinly
    About 20 chestnuts (optional), cooked
    2 tablespoons butter
    4 cups chicken bouillon, preferably homemade
    1 teaspoon cumin
    1 teaspoon ginger
    1/4 teaspoon nutmeg
    pinch of curry (optional)
    Salt & freshly ground black pepper
    Heavy cream

    Preparation:

    In a large pan melt the butter. Add the leeks and sauté for 4 minutes, until softened but not colored. Add the butternut, potimarron and 15 chestnuts. Stir and sauté for about one minute. Add the ginger, nutmeg, cumin and curry (if using). Pour in the bouillon and bring to the boil. Cover and simmer until all the veggies are soft, 20 minutes. Season to taste. With an immersion blender, or in a food processor, puree the soup until smooth Warm the cream slightly.

    Ladle the soup into plates or bowls. Pour some cream into each plate as artistically as you wish for decoration. Chop up the remaining chestnuts and sprinkle in the center of each serving.Enjoy!

    Feely Générosité white wine with Dhal

    5 mins preparation then 20 mins of cooking.

    Ingredients: 250g red Lentils, 400g can coconut milk, tumeric, Salt and Pepper, Dash of Oil, 50g Butter, 2 Large Onions, chopped fine, 4 Garlic cloves, crushed, 5cm piece ginger grated finely, 1 Tbsp each ground cumin, cardamom pods, 1 tsp each cilli powder and black pepper,

    Place the lentils, coconut milk & tumeric in a pot and bring to the boil then simmer for 20 mins. In the meantime heat the butter in a casserole dish then add onions, garlic, ginger, almonds and spices (always stirring) till fragrant, about 4-5 mins.Mix into the cooked lentils.Season to taste and service with basmati and a tomato salad.

    Our Générosité wine which has a hint of ginger and sweet spice particularly with age and goes beautifully with this dish.

    To order your wine online click IRELAND ORDERS; UK ORDERS or FRANCE ORDERS

    Fresh Luminosité Sauvignon Blanc Semillon with Laura's Vine Shareholder Day Quiche

    About 1 hour with everything to hand. Makes 6 portions. Adapted by Laura Bolt from Darina Allen’s Ballymaloe Cookery Course Book.

    Ingredients: Shortcrust pastry to line a 7inch tin (chilled); 125g rindless streaky bacon cut into lardons (small bits); 1 tbsp olive oil; half onion finely chopped; 2 large free-range organic eggs, plus an extra yolk; 300ml double cream; a handful of fresh parsley and half as much chives; 50g emmental cheese freshly grated; salt and freshly ground black pepper

    Delectible quiche with fresh white wine - Preheat the oven to 180deg C
    - Line the flan dish with the pastry and chill for a half hour.
    - Prick, cover with greaseproof paper and baking beans and bake blind for 25mins
    - Remove beans and paper, brush lightly with beaten egg to seal and return to oven for 2 mins
    - Fry bacon on a med to high heat. Remove bacon then cook onions in bacon fat at low heat. Cover and sweat for 10-15 mins. Set aside to cool.
    - Whisk eggs, add cream and finely chopped herbs, cheese, cooled bacon and onions. Season.
    - Pour the filling into the tart shell and return to over for 30-40 mins or until centre is just set and top is golden brown.
    Serve at room temperature with a green salad and a bottle of Chateau Feely Luminosité.

    Feely Sincerite Sauvignon Blanc with Lemon, Pea and Mint Risotto

    This risotto is a firm favourite for casual vegan-friendly suppers with friends at Chateau Feely organic vineyard in Saussignac, an hour east of Bordeaux in France. Sean doesn't like cheesy risottos having had one portion too much once... so this is the ideal antidote for him: fabulously creamy despite no dairy. Rich in flavour but light. It provides a magical risotto for diary intolerant vegetarians and vegans but is delicious no matter what your dietary preference. Our daughters, Sophia and Ellie, love it too. At seven and five years respectively they are the ultimate gourmets thanks to the three course french lunch in school everyday (at under four they could already tell the difference between brie and camembert). This recipe is perfect matched with Chateau Feely's own organically grown sauvignon blanc or sauvignon blanc/semillon blend.

    25 mins with everything to hand. Suitable for vegans.

    1 onion, 1 clove of garlic, 2 cups of risotto rice half cup of sauv blanc, 4 cups organic vegetable stock, 2 cups frozen peas (pour a little boiling water over to defrost then drain before adding) 1 tablespoon of lemon juice grated rind of an organic lemon or lime finely chopped mint

    Feely Sincérité Sauvignon Blanc delicious with lemon risotto Pan fry the onion and garlic in olive oil on low turning a few times until cooked add the risotto rice and keep cooking until translucent. Add the half cup of wine. Cook down, then gradually add your stock, cooking and stirring all the time. At the end add the peas, two tablespoons of lemon juice and 2 teaspoons of rind. Serve and sprinkle with finely chopped mint.

    Why does this work with the sauvignon blanc? The acidity and citrus fruit of the sauv blanc are perfect with this dish. This will also work with the semillon sauvignon blend. To order online click IRELAND ORDERS; UK ORDERS or FRANCE ORDERS.

    Haut Garrigue Merlot 2007 with bacon & sage polenta

    30 mins with everything to hand.

    We love polenta. It is a fantastic base for starters and for anyone gluten free its a winner. Preferably with all or mostly organic / homegrown ingredients. It tastes better and its better for you.

    250g of 1 minute cook polenta, chicken or vegetable stock cube, several sprigs of sage, 5 cloves of garlic, 6 strips bacon. For a richer version you can add corn and cream. Serve with a tomato salad. An alternative is to use rosemary, garlic and chilli for the sage, garlic and bacon.

    Chop your sage and garlic. Fry the bacon then add the chopped sage and garlic and fry for a minute or two. Follow the instructions on your polenta packet using the stock cube in the water for the polenta. Once cooked, add the bacon mix and - if using; the corn and cream - then pour onto a baking tray. Bake for half an hour at 200 deg C. Serve with tomato and cucumber salad.

    The smokiness of the bacon makes this a very fine match for our merlot 2007. To order yoursonline click IRELAND ORDERS; UK ORDERS or FRANCE ORDERS.

    Merlot 2007 with pasta and roasted veg ratatouille

    Cooking: 1.5hrs Prep: 30 mins with everything to hand.

    Preferably with all or mostly organic / homegrown ingredients. It tastes better and its better for you.

    onions, red peppers, courgettes, aubergine, olive oil (enough for how many you are catering for)

    1 tsps golden sugar, 400g can/s of chopped tomatoes, garlic, thyme.

    Start by chopping your veg and roasting them at 195degC slowly for about 1hr 20. Once they are in the oven start your tomato sauce: first oil with garlic then tomatoes with thyme and gently simmer like you would an italian pasta tomato sauce - about 40 mins - adding salt, pepper and the tsp of sugar near the end. Add roasted veg to the tomato and serve with tagliatelle and perhaps a sprinkling of cheese. We had parmesan.

    The smokiness of roasting the ratatouille rather than pot cooking it makes this a very fine match for our merlot 2007. To order yoursonline click IRELAND ORDERS; UK ORDERS or FRANCE ORDERS.

    Feely Générosité white wine with lamb baked in coconut milk

    Serves 6. 30 mins preparation then 1 hour of baking.

    Ingredients: 1.5kgs diced lamb, Flour (cornflour for Gluten Free people), Salt and Pepper, Dash of Oil, 50g Butter, 2 Large Onions, chopped fine, 4 Garlic cloves, crushed, 5cm piece ginger grated finely, 200g ground almonds or smashed almond flakes, 1 Tbsp each ground cumin, cardamom pods, 1 tsp each cilli powder and black pepper, 2 x 400g can coconut milk, pint of lamb or chicken stock

    Preheat oven to 180°C. Coat lamb in flour containing the salt and pepper. In a flameproof casserole dish (or in a frying pan for this part) brown the meat in the oil and set aside. Heat butter in the same casserole dish add onions, saute for about 10 mins till soft. Add garlic, ginger, almonds and spices (always stirring) till fragrant, about 4-5 mins. Put meat back into the pan then add liquids and bring to the boil. Season to taste. Cook in the oven for an hour.

    Our Générosité white wine which has a hint of ginger and sweet spice went beautifully with this dish.

    Feely Merlot 2006 with Cinnamon Duck breast Strips in Merlot reduction sauce

    Feely Merlot: wonderful with duck or beef 20 mins if your strips are ready cut.

    cinnamon, nutmeg, a little flour, half a duck breast per person, merlot, dark fruit jam

    Ideally buy your duck breast pre-cut in strips ('aiguillettes' in France) but if not cut them (about half a breast per person) into strips. Roll in a mix of flour, cinnamon, nutmeg, salt and black pepper. Pan fry in olive oil. Remove then deglaze the hot pan with a cup of merlot 2006 (pour in then boil on high stirring all the time) - add a tablespoon of plum, cherry or blackberry jam to this sauce. Season to taste. Serve with mashed potato and green beans or an alternative in season vegetable.

    Why does this go so well with the Merlot 06? The spice and the black fruit are reinforced.To order your merlot online click IRELAND ORDERS; UK ORDERS or FRANCE ORDERS.

    Feely Merlot and Duck breast with Cranberry, Apple and Potato Delice

    Serves 4. Around 40 mins total prep and cook time.

    Ingredients: 2 large duck breast, 2 cups of Chateau Feely Résonance 2006, ½ cup dried cranberries, pinch of cinnamon, slosh of olive oil, 7 medium sized potatoes diced into small bits (about 1 cm cubes), ½ cup walnuts toasted and chopped, 1 tbsp chopped parsley, 1 tbsp chopped sage, 2 cups apple, peeled and diced, Salt and Pepper, knob of butter

    Haut Garrigue Merlot: wonderful with duck Preheat oven to 220°C. Place red wine, cranberries and cinnamon in saucepan and heat slowly till it simmers for 2 mins then turn off and let sit for about 20 minutes. Heat oven tray with dash of oil in hot oven. Place diced potatoes onto baking tray and roast in oven. When potatoes are ready, place on hot tray and cook till golden and crispy. It should be time to drain the cranberries. Return wine to a simmer and reduce till there is only about ½ cup left. Toast walnuts in a saucepan (remember to keep moving them around while toasting) and remove. Fry apples in butter, sauté until JUST soft. Add together the cranberries, potato, walnut, apple, herbs, salt and pepper.

    For the breasts cook skin side down on a high heat for about 6 mins or till golden then turn and cook for another 3 (remember to keep draining the fat away and use that for roasting potatoes another day – a delicacy).

    To serve: place the potato cranberry apple mix on the plate, add sliced duck breast then spoon over the reduced sauce of red wine. Enjoy with a fine glass of Bordeaux style red wine (the one you used to cook with) - our 2006 Merlot is ideal.

    To order your merlot online click IRELAND ORDERS; UK ORDERS or FRANCE ORDERS.

    Steak with foie gras served with La Source reduction sauce and walnuts

    Haut Garrigue La Source: wonderful with steak Serves 4. Around 40 mins total prep and cook time.

    Ingredients: 2 pieces of steak (the best you can afford), 1 cup of Chateau Feely La Source, slosh of olive oil, ½ cup walnuts toasted and chopped, Salt and Pepper, small can of foie gras

    Cook the steak on a high heat for a few minutes each side keeping it rare. Remove then deglaze the hot pan with a cup of La Source red 2008 (pour in then boil on high stirring all the time). Season to taste. Serve with a side of red beans and spinach or an alternative in season vegetable.

    To serve: place the steaks on the plate with a thin slice of foie gras on each piece and a spoon of red beans and spinach then sprinkle the walnuts over the steak. Enjoy with a fine glass of Bordeaux style red wine (the one you used to cook with) - our 2008 La Source is ideal.

    To order your la source online click IRELAND ORDERS; UK ORDERS or FRANCE ORDERS.

    Feely Sincerite Sauvignon blanc with Mussels and Cream

    15 mins with everything to hand and mussels cleaned.

    2 cloves garlic crushed, 2 shallots chopped, 1 large cup sauv blanc 2008, 1kg of mussels in shells well-washed and beards removed, 1 large cup of cream, optional: tarragon

    Fry onion and garlic then add wine and mussels. Steam mussels for 3 to 4 minutes (as soon as most are open take them off the heat and discard unopened ones). Add the cream (and tarragon or parsley) and stir all together then serve in large bowls with brown bread.

    Why does this go so well with the sauvignon blanc? The acidity and citrus flavours perfectly match seafood like mussels and white fish plus the weight of this wine is a good match with cream - it's dry but its not light. To order your sauvignon online click IRELAND ORDERS; UK ORDERS or FRANCE ORDERS.

    Wine & Food Pairing Part 1

    What difference does barrel aging make to pairing your white wine?

    Pairing Wine & Food What you need:

  • Chateau Feely Luminosité Sauvignon Blanc Semillion vintage 2012
  • Chateau Feely Générotisé Barrel Aged White Wine vintage 2010
  • Smoked salmon or trout
  • Creme fraiche or sour cream
  • A roll of white Goats Cheese (ideally AOC Ste Maure de Touraine from Loire Valley)
  • A creamy camembert (we use le Rustique)

    Step 1: Try the goats cheese with the two wines then the creamy camembert with both wines. The Sauvignon Semillon no barrel will be far superior with the goat cheese and the barrel aged with the creamy camembert. EUREKA: in general white wines go better with most cheeses than red; especially Sauvignon with goat cheese and barrel aged white with creamy cheese.

    Step 2: Try the smoked trout with both wines then put cream with the trout and try them again. the barrel aged wine will be far superior with the trout with cream. EUREKA: Barrel aged white will go with creamy seafood (or creamy chicken).

    To get your hands on the ingredients you need: a 6 pack of 3 of each of these whites which you can order at IRELAND ORDERS. If you are in another EU country contact us and we will give you a price for shipping to your door. Sheridans in Dublin and Galway have both cheeses if your local shop doesn't. The smoked trout or salmon & sour cream can be sourced at your local shop.

    Wine & Food Pairing Part 2

    When it comes to pairing red wine are they all the same?

    Pairing duck with La Source Red What you need (remember to decant our red wines at least an hour before to give them time to open up):

  • Chateau Feely La Source vintage 2009 or 2010
  • Chateau Feely Résonance Merlot vintage 2006
  • Cheeses: a goat cheese and a camembert style cheese
  • Duck pan fried: half rare and half well cooked (you can try a similar experiment with fillet of beef)
  • Organic black chocolate

    Step 1: Try the 3 wines with the difference pieces of duck. EUREKA: the La Source goes better with the rare duck and the Merlot 2007 goes better with the well cooked duck.

    The general rule of thumb is a high tannin wine with rare and low tannin wine with well done. So even how to cook the meat makes a difference to the wine you pair it with. If you like well cooked meat then our merlot 2007, the least tannic of our wines will suit you best.

    Step 2: Try the 3 wines with the difference cheeses. Do you think they work as well as the white wines we tried in part 1? While I sometimes love red wine with cheese in general white wines work better with cheese.

    Step 3: Try the 3 wines with the black chocolate. The Merlot 2006 with its black fruit and dense mocha finish is the best match. This wine works with plain black chocolate or a bitter black chocolate dessert but don't try to put it with a sweet light milk chocolate mousse as it will fail because it is not sweet. Pairing chocolate with Merlot 2006

    To get your hands on the ingredients you need: our 6 or 12 pack Taster (includes a gift of a slab of our favourite organic black chocolate) includes all of these wines and can be ordered at IRELAND ORDERS. The foods can be sourced at your local grocer. If you are in another EU country contact us and we will give you a price for shipping to your door.

    Wine & Food Pairing Part 3

    When pairing chicken should I stick to one style of wine?

  • Chateau Feely Luminosité Sauvignon Blanc Semillon 2012
  • Chateau Feely Générosité white 2010
  • Chicken with grilled goats cheese and sun dried tomato
  • A creamy spicy chicken or vegetarian dish (eg Korma)

    Step 1: Try the 2 wines with the difference dishes. The La Source white goes better with spicy creamy chicken whereas the chicken with goats cheese is better with the sauv blanc blend. If you had a coq au vin cooked in red wine you would pair the dish with the same red wine as you used for cooking it.

    Rule of thumb: when pairing wine with food the sauce is more important that the core ingredient (in this case chicken).

    To get your hands on the ingredients you need: our Taster pack includes all of these wines and can be ordered at IRELAND ORDERS. The foods can be sourced at your local grocer. If you are in another EU country contact us and we will give you a price for shipping to your door.

    Wine & Food Pairing Part 4: dinner party menu featuring our white wines

    A few WOW dinner party matches that are very simple and effective. To bring a touch of glamour to a dinner party nothing beats a luxurious golden dessert wine. Our 2009 is perfectly balanced packed with flavour but not too sweet.

  • Aperitifs with Terroir Feely Sauvignon blanc or Feely Sparkling Methode Traditionelle: olives, crisps & other simple snacks served when guests arrive
  • Starter: Chateau Feely Saussignac Premier Or 2009 with Blue Cheese starter: toasts or rocket, pear and roquefort salad (guaranteed to get you a few WOWs)
  • Main: Chateau Feely Générosité white 2010 with chicken on the BBQ topped with chevre goat cheese or a korma curry (vegetarian or chicken)
  • Cheese course: with Générosité white and Saussignac
  • Dessert: Vanilla ice cream and saussignac drizzled over it served with saussignac for the gourmands & lemon sorbet with sauvignon blanc for the less sweet toothed. Serve the dessert with a garnish of mint or strawberries to bring a bit of colour.

    To get your hands on the ingredients you need: our Taster pack includes all of these wines and can be ordered at IRELAND ORDERS. The foods can be sourced at your local grocer. If you are in another EU country contact us and we will give you a price for shipping to your door.

    Elderflower Cordial: Le Must of the season Elderflower With thanks to our friend Mags for the recipe. RECIPE FOR ELDERFLOWER CORDIAL Ingredients 20 heads of elderflower 1.8kg granulated sugar, or caster sugar 1.2 litres water, 2 unwaxed Lemons, 75g citric acid Method 1. Shake the elderflowers to expel any lingering insects, and then place in a large bowl. 2. Put the sugar into a pan with the water and bring up to the boil, stirring until the sugar has completely dissolved. 3. While the sugar syrup is heating, pare the zest of the lemons off in wide strips and toss into the bowl with the elderflowers. Slice the lemons, discard the ends, and add the slices to the bowl. Pour over the boiling syrup, and then stir in the citric acid. Cover with a cloth and then leave at room temperature for 24 hours. 4. Next day, strain the cordial through a sieve lined with muslin (or a new j-cloth rinsed out in boiling water), and pour into thoroughly cleaned glass or plastic bottles. Screw on the lids and pop into the cupboard ready to use. To serve Elderflower Cordial: Dilute the elderflower cordial to taste with fizzy water, and serve over ice with a slice or two of lemon, or a sprig of mint floating on top. Part 5 to follow in our next newsletter. Sign up now to get receive the next installment:
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