Recipes to pair with the latest Alti Wine Club offers from Bordeaux and Tuscany

by Jun 8, 2020News0 comments

Hi, everyone, Breno here.

Remember how I brought you recipes to pair with our latest launches such as the IBO of this fantastic Beerenauslese Riesling and these two bold Spanish vintages that were in last month’s Wine Club exclusive offers?

Well, here I am again. Now, focusing on our latest exclusive offers for Alti Wine Club members, straight from Bordeaux (and Sauternes) and Tuscany.

What can I say? Matching the right wines and foods is a sure bet to entertain!

And if you’re still having way too many doubts on pairing food and wine, I have recently given some basic tips that will help you out.

PS: Remember that you can still request access to our Wine Club. It’s free and you don’t need to commit to any offer unless you actually want it. I guarantee, however, you’ll only receive the best.

function runOnFormSubmit_sf233d4b31ff5412177223ef9f5a12b6d544b5077c3a9b178f(th){
/*Before submit, if you want to trigger your event, “include your code here”*/

#customForm.quick_form_8_css * {
-webkit-box-sizing: border-box !important;
-moz-box-sizing: border-box !important;
box-sizing: border-box !important;
word-break: break-word;
overflow-wrap: break-word;
@media only screen and (max-width: 200px) {
.quick_form_8_css[name=’SIGNUP_BODY’] {
width: 100% !important;
min-width: 100% !important;
margin: 0px auto !important;
padding: 0px !important
/*Major Mobiles*/
@media screen and (min-width: 320px) and (max-width: 580px) and (orientation : portrait) {
.quick_form_8_css[name=’SIGNUP_BODY’] {
max-width: 300px !important;
margin: 0px auto !important;
padding: 0px !important;
/* iPads*/
@media only screen and (min-device-width : 768px) and (max-device-width:1024px) {
.quick_form_8_css[name=’SIGNUP_BODY’] {
max-width: 500px !important;
margin: 0px auto !important;
@media only screen and (min-device-width : 768px) and (max-device-width : 1024px) and (orientation : landscape) {
.quick_form_8_css[name=’SIGNUP_BODY’] {
max-width: 700px !important;
margin: 0px auto !important;
@media screen and (min-width: 475px) and (max-width: 980px) and (orientation : landscape) {
.quick_form_8_css[name=’SIGNUP_BODY’] {
max-width: 400px !important;
margin: 0px auto !important;
padding: 0px !important;

  Thank you for Signing Up

Please correct the marked field(s) below.

1,true,6,Contact Email,2

2016 Chateau Coutet Barsac Sauternes, 1er Grand Cru

#block-yui_3_17_2_1_1591613513835_253672 .sqs-gallery-block-grid .sqs-gallery-design-grid { margin-right: -0px; }
#block-yui_3_17_2_1_1591613513835_253672 .sqs-gallery-block-grid .sqs-gallery-design-grid-slide .margin-wrapper { margin-right: 0px; margin-bottom: 0px; }

I’ll start with the exceptional Sauternes-Barsac from Château Coutet which our Wine Club members have already been offered.

In terms of pairing, this sweet beauty is quite versatile. This semi-intense that blends Sauvignon (23%), Sémillon (75%) and Muscadelle (2%) is floral and fruity.

It is versatile enough to be served alongside seafood dishes, lobster, crab and oysters. Foie gras is also a perfect pairing. Instead, you can also go for roasted chicken, veal and pork dishes that lean towards either spicy or with a touch of sweetness.

Here, we’ll go with an exclusive recipe you might enjoy for warmer days: lovely shrimps with Sauternes sauce.

 Shrimps with Sauternes sauce


12 giant shrimps

Salt and freshly ground pepper

A splash of olive oil

1 grapefruit

To make the Sauternes sauce:

2 shallots

1 tablespoon (20g) of butter

4 teaspoons of Sauternes

A few drops of lime juice and a little zest

100ml cooking juice from the shrimps

50ml single cream


Mix the shrimps with a little olive oil, salt and pepper;

Gently cook the finely chopped shallots in a little butter for 5 minutes;

Deglaze with the Sauternes, the juice and lime zest;

Cook until the Sauternes has reduced by 3⁄4

Add the shrimps cooking juice and the single cream. Add a little salt and pepper.

Cook until the sauce reduces to a creamy consistency and check for seasoning.

Re-heat the shrimps and add them to the dish as well as some nice fleshy pieces of grapefruit. Serve immediately.

Top with nicely warm Sauternes sauce.

Chateau Mouton Rothschild ‘Aile d’Argent’ 2012 blanc

#block-yui_3_17_2_1_1591613513835_264636 .sqs-gallery-block-grid .sqs-gallery-design-grid { margin-right: -0px; }
#block-yui_3_17_2_1_1591613513835_264636 .sqs-gallery-block-grid .sqs-gallery-design-grid-slide .margin-wrapper { margin-right: 0px; margin-bottom: 0px; }

No need to leave the Bordeaux blancs for this one. The region’s Sauvignon Blanc-Sémillon blends offer the right balance between acidity, fruit and herbal tones makes them always interesting to pair with fresh fish and seafood (such as oysters, clams and crab) too – or, as I personally support, cheeses that highlight their fruit characteristics.

As critics point out, the Aile d’Argent 2012 blanc that is once again available with us is an exceptional vintage with noticeable minerality and length that combines passion fruit and pineapple alongside white peach and pear, lifted by slightly buttery, finely toasted notes.

Good old chèvre might be just the match you need, then. Goat cheese is slightly more acid, highlighting in contrast the fruity and aromatic elements of this vintage.

This goat cheese and herb soufflé recipe by Food & Wine is a fine option. Dill and tarragon, here, provide some interest freshness in contrast with the richness of chèvre and parmesan.

Goat cheese and herb soufflé


1/4 cup freshly grated Parmesan cheese

4 tablespoons unsalted butter

1/2 cup all-purpose flour

2 cups milk

1 bay leaf

220g-240g fresh goat cheese, crumbled

Salt and freshly ground pepper

4 large eggs, separated

2 tablespoons minced chives

1 tablespoon minced dill

1 tablespoon minced flat-leaf parsley

2 teaspoons minced tarragon


Preheat the oven to 180°-190°C. Butter a 2-quart soufflé dish. Add the parmesan and turn to evenly coat the bottom and side of the dish. Tap out any excess.

In a medium saucepan, melt the butter over moderate heat. Whisk in the flour until a smooth paste forms. Whisk in 1 cup of the milk until smooth, then whisk in the remaining 1 cup of milk and add the bay leaf. Bring the sauce to a boil, whisking constantly. Reduce the heat to low and cook, whisking frequently, until very thick, about 10 minutes.

Scrape into a large bowl. Stir in the goat cheese and season with salt and pepper, then whisk in the egg yolks. Cover and let cool, then stir in the herbs.

Beat the egg whites with a pinch of salt until firm but not dry. Fold one-third of the beaten whites into the cheese sauce. Fold in the remaining whites, leaving a few white streaks.

Scrape the soufflé mixture into the prepared baking dish and bake in the center of the oven for 45 minutes, or until browned, puffed and still slightly jiggly in the center. Serve at once.

Marchesi Antinori SOLAIA Toscana IGP 2016

#block-yui_3_17_2_1_1591613513835_280950 .sqs-gallery-block-grid .sqs-gallery-design-grid { margin-right: -0px; }
#block-yui_3_17_2_1_1591613513835_280950 .sqs-gallery-block-grid .sqs-gallery-design-grid-slide .margin-wrapper { margin-right: 0px; margin-bottom: 0px; }

Now it’s time for Tuscan boldness. Given its ~75% Cabernet Sauvignon, ~20% Sangiovese, ~5% Cabernet Franc profile, expect a full-bodied, intense wine with strong tannins and depth. It heavily features black fruit flavors, but also earthy and mushroom tones.

The 2016 vintage we have just relaunched has been rated 100 points by both James Suckling and Robert Parker’s Wine Advocate. It’s outstanding by every possible angle. It could be that you will eventually want to sip this wine on its own.

Nonetheless, if you’re going to match this one with great cuisine, think of rare, high-quality steak. A rib eye roast, a fine filet mignon, a rack of lamb with mushrooms? They will do, surely.

I’ll go for the most classic and iconic Italian steak dish there is, from nearby Florence. Yes, you know it: bistecca alla fiorentina (Florentine steak), made out of the T-bone of the delicious chianina meat.

Since chianina is a tough breed to find – these huge white oxen are very specific from the region – is case you can’t find it, ask your butcher. Here’s my inspiration: this recipe by Nonna Box.

Bistecca alla fiorentina


Thick porterhouse / T-bone steaks (Nonna Box’s tip: search for steak just under a kg and cut about 4 cm thick)

Top quality sea salt and freshly cracked pepper

Searing hardwood charcoal

Beans, simple green salad or roasted potatoes on the side

Wedge of lemon


This is one for the grill. Get the coal really hot and the steak at room temperature;

Pop the steak onto the grill to sear it and then lift the grill but don’t move the steak. Flip it only when it comes off the grill easily;

Salt and gently pepper the seared side and repeat last step with the flipped side;

After a few minutes of searing, leave both sides very well seared but not overcooked. Yes, it’s meant to be rare;

Serve with your side dish of choice and the lemon wedge.

Hope you have enjoyed our pairing tips for these delicious wines.

If you’re not a Wine Club member but would like to invest in any of these wines, don’t forget to check them out and register interest. But if you still haven’t requested access for future exclusive Wine Club offers, do it now on the top of the article.

Oh, and here are some correlated articles you might enjoy.

Until then!

Explore More from Our Blog

Would you bring your child to a winery?

DEAR READER, What a pleasure to be back! I admit it: these mailbags are now my favorite point of the week. Even during the contentious back-and-forth, I always enjoy opening my inbox to see words from you all. “Kind” ones, sometimes—but as you know from last week—I...

Our Sommeliers suggested wine

DEAR READER, I must be honest—I expected many more well wishes after posting that old journal entry. Everyone is modest when they say they don’t want well wishes, and so I expected there would be a few of you who saw through my “plea for privacy”. But, I forgive and I...

Because Life Needs Good and Evil

Black and white. Chaos and order. Sinner. Sinless. Life is a constant search for the happy medium, the yin and the yang. It’s as renowned psychologist Jordan B. Peterson explains, “Order is not enough. You can’t just be stable, and secure, and unchanging, because...

Thank you, Lehman Brothers?

On this day, 13 years ago, the world broke out in a panic when Lehman Brothers filed for Ch. 11 bankruptcy. Still the largest bankruptcy filing in US history, it was the climax of the Great Recession of 2007-2009. Subprime mortgages were to blame, lending money to...

Beer vs Wine, a timeless debate…

DEAR READER, Blah blah blah let’s get right to it! Dear Sommelier Ferdinand, You’ve dropped some hints that you look down on beer. Why is this, Sommelier Ferdinand? You have a growing fanbase—surely, you’re aware the effect that your insults have? And before you...

What would you do if you found an expensive wine in a cellar?

DEAR READER, Never in my life have I been happier to pontificate about wine than at my computer desk. In person is stimulating, sure, but they always talk back at some point. My lovely readers, however, only speak when I like! This internet thing has utility!...

The Beginning and The End.

Alas, the sun has crossed the celestial equator from north to south. Summer is now quite uneasy, shifting into fall in the north, while life is springing into action down south. What a beautiful time of the year! When grapes are cut from the vine to create new wine,...

Ever heard of a wine cocktail?

DEAR READER, I hope some of you learned from the reader letter last week [hyperlink to Week Ten post] and checked your attics! You never know how much wine sits above you, waiting to be uncorked and decanted—on someone else’s dime! Dear Sommelier Ferdinand, I have a...

The Future of Wine

We humans are bold if nothing else. Unlike any other species (that we know of), only we have chosen time and again to go boldly where no other has gone before. This holds especially true to the modern European, the first to really “discover” ignorance. Though they...

Could Mozart Make Your Wine More Complex?

We usually do three things when drinking wine: look at it, smell it and taste it. We activate three of our five senses to understand what’s going on in the glass. I propose we go further by incorporating sound and touch. Surely what we’re listening to while...

What on earth is a ‘Wine Decanter’?

DEAR READER, It’s come to my attention that many of you are ill-informed, misinformed, and frankly, uninformed about how wine is to be consumed. Were I only a wine enthusiast, it would be wholly dispiriting. But—wine is my profession, and I’m obligated to recognize...

“What’s My Next Question?” – Benjamin Kaplan

What’s My Next Question? On a random day like today 11 years ago, a legendary Harvard Law professor and lawyer, Benjamin Kaplan, died at 99 years of age. A rich, marked life that left an impact long after his last breathe. Apart from influencing the likes of Ruth...