Established in 1780, Corney & Barrow is over 230 years old, making them one of the oldest Independent Wine Merchants in the UK. They started by selling a small selection of Sherry, Port, and Bordeaux and grew over the years until they became the powerhouse that they are today. They even have two royal warrants, as suppliers to Queen Elizabeth and Prince Charles. So, kick back, pop the cork on one of these beauties, and give yourself the royal treatment. As a plus, we’ve also added recipes you can make on your own that are perfectly suited for these wines.
Corney & Barrow Pomerol Ets J-P Moueix 2014
Corney & Barrow’s Pomeral hails from Bordeaux’ Right Bank, where Merlot is the king of grapes thanks to the clay based soil. The Moueix family blended a rich, savory, and complex wine that is full-bodied and well balanced. The Pomeral is structured for food and affordable in price and top notch in excellence.
Recommended Recipe: Murgh Tikka Makhani
Chicken tikka (step 1)
- 400g chicken breast diced 1⁄2 tbs ginger paste
- 1⁄2 tbs garlic paste
- 2 tbs greek yoghurt
- 1 tsp red chilli powder 1⁄2 tsp garam masala
- 1 tsp vegetable oil
Makhani sauce (step 2)
- 8 medium tomato (peeled cut into quarters) 4 green cardamon
- 1 inch cinnamon stick
- 4 cloves
- 4 bay leaves
- 2 green chilli
- 2 tbs tomato paste
- 1 tsp kasoori methi (fenugreek leaf powder) 1 inch ginger
- 30g unsalted butter
- 80ml single cream
- salt to taste
- 1 tbs honey
- 1 tsp kashmiri chilli powder
- 1 tbs vegetable oil
- To make the chicken tikka mix all the ingredients in step 1 and leave aside for a minimum of 4 hours.
- Cook the chicken on a barbecue or in an oven until cooked through.
- To make the makhani sauce, heat the oil in a sauce pan and the whole spices with green chilli, ginger and tomato and cook until it has thickened.
- Blend the sauce in a blender and pass through a strainer.
- Put the sauce back on the heat and boil, add the chilli powder, salt, honey and butter and simmer for 20 minutes or until the sauce is thick.
- Sprinkle with kasoori methi before serving.
- Add the grilled chicken pieces and season to taste.
- Best enjoyed with steamed rice or plain naan bread.
Corney & Barrow Rioja Crianza Bodegas Zugober 2012
The Rioja Alavesa area is known for the limestone present in the soil, which helps bring out the multi-layered tasting notes of blended wines. The Rioja from Bodegas Zugober is made from the fruit of older vines and is classified as a crianza because it is aged in both barrels and bottles. The Rioja has tasting notes of rich plum, dark cherry and warm spices.
Lentil Vinaigrette with Leeks, Hazelnuts and Roquefort Cheese
Salad (Step 1)
- Roquefort cheese
- Toasted and crushed hazelnuts
- 1 bunch of watercress, frisee or endive 250g puy lentils
- 500ml light chicken or vegetable stock a few sprigs of thyme
- 2 bay leaves
- 1 leek
- Good vinegar, sherry works well maldon sea salt
Vinaigrette (Step 2)
- 1 dessert spoon dijon mustard 45ml red wine vinegar
- 350ml olive oil
- 150ml walnut oil
- Salt and pepper
- Remove skin of the leek and wash before blanching in salted water. Remove from water, allow to cool and slice into rings. Place in baking dish and dress generously with the vinaigrette. Cover with tin foil and place in a warm oven (160c) for 40 minutes until the leeks are soft.
- Wash the lentils in a colander and then blanche them in a large pan full of cold water. Bring to the boil and strain immediately. Return the lentils to the pan with the stock, bay and thyme. Bring to the boil and let it simmer (without seasoning). Add more boiling water if needed, when tender drain and chill.
- Dice or crumble the cheese
- The undressed lentils will need a good hit of Maldon sea salt and pepper and be generous with the Vinaigrette. Season to taste.
- Toss the clean salad leaves with the leeks and lentils, drizzle some more vinaigrette. Add a dash of fresh vinegar, the cheese and the hazelnuts.
Corney & Barrow White Burgundy Domaine Dominique Cornin 2015
Corney & Barrow’s Burgundy comes from a tiny family estate, Domaine Cornin, in the rolling hills of the Maconnais. Father Dominique and son Romain work strictly according to traditional organic methods, aided by their trusty mare Coccinelle (Ladybird) who tills the vineyards. It boasts notes of ripe, baked apples and has a creamy palate. The craftsmanship and attention to detail makes every great aspect of the wine shine through.
Recommended Recipe: Hot Crab Pots
Ingredients (serves 6):
- 4 eggs, beaten
- 400ml double cream
- 200g brown and white crab meat
- 100g gruyere, grated
- 2 tsp chopped chives
Preheat the oven to 180c. Mix the eggs, cream, crab and cheese together. Season to taste and divide between six buttered ramekin dishes.Cook for around 15 minutes until only just set. Sprinkle with chives. Serve with really good bread, toasted.