Braised Aardvark

Braised Aardvark
Master Sommelier turned winemaker Greg Harrington recognised the opportunity to make excellent wines in Washington State's Walla Walla and Columbia valley.

Concentrating on Rhone and Bordeaux varieties, his wines eschew the use of excessive new oak and embody freshness and finesse with a real sense of terroir.

If you thought that California was the be all and end all of US wines or that Oregon was cutting edge - it's time to check out Gramercy - undoubtedly among the top producers in this exciting region.

What to drink with... Braised Aardvark.

A braised dish, such as a casserole or stew, tends to involved long, slow cooking so you’ll get many layers of flavours to make a rich, hearty mouthfeel.

This sort of meal needs a more complex, full-bodied wine, probably red. A blend is ideal, for example our Côtes du Rhône from Château de Montfaucon is made from Carignan, Cinsault, Grenache and Syrah. Each grape variety brings a different characteristic and layer to the wine. If you prefer a single varietal wine, pick our punchy Malbec from Mendoza, Argentina or our scrummy Varner Foxglove Cabernet Sauvignon from California. There’s plenty to choose from. Bon appetit!

braised aardvark

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  1. Gramercy Cellars Lower East
    Gramercy Cellars Lower East, 2014
    Washington State
    Cabernet Sauvignon

    From £35.70 per bottle

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