First bottled in 1970, this wine has often been awarded for its quality.
On a 18,9 acres (7,5 hectares) surface, located on a sandy and gravel tableland, to the north east of Libourne, the CHATEAU de ROQUEBRUNE vineyard has been cultivated for 5 generations with the care necessary to elaborate a great wine.

This wine is like a child to whom the owner gave all his love. The soil has been consistently worked with regard to the best ecological and environmental practices.

Harvesting of the grapes is done manually when optimum maturity has been reached.

The winemaking process is achieved with great attention, permitting the elaboration of a wine of character, rich, enduring in the nose as on the palate, savory and full bodied with good ageing potentials.

Sunday, June 15, 2008

Roman Quails recipe

Today we are going to feast on tasting "Cailles à la Romaine" with an excellent Chateau de Roquebrune 2005.

For 4 persons you need:

1 bundle of new spring onions
100 gr of coarsely chopped bacon
40 gr of butter
2 soup spoon of ground nut oil
4 quails cleaned
500 gr of garden peas
1 pinch of sugar, salt and pepper.

Peel and mince new spring onions.

Preheat oven to 200°C

In a cooker, heat 20 gr of butter with oil, then brown onions with lardons.

Brown the quails on every side. Drain them.
Throw away fat from the cooker and fill it with the butter left, onions and lardons. Add peas (with the tin juice), a pinch of salt, a pinch of sugar, a pinch of pepper and let it simmer 20 minutes.

Add quails, cover and cook 20 minutes.

Serve with Chateau de Roquebrune 2005.

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