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wine notes; food&drink.

Byline: COLIN PRESSDEE

THE season of mellow fruitfulness has arrived earlier than usual, and the shortening days bring one back to more comforting, savoury foods.

Harvest time presents the finest array of foods across the spectrum of vegetables, meat, game and seafood. For me it's a time for firmer, structured savoury wines, rather than the gouleyant wines of summer.

The principal red grapes of Bordeaux are cabernet sauvignon and merlot. These have been successfully planted all over the newwine world. But to try them from their homeland reminds us they are true wines for food.

Withmodern wine making techniques in this traditional area, the results are impressive.

The great wines of the Medoc, pomerol, St Emilion and graves are very expensive, but vineyards on the peripheral areas can produce wines at very competitive prices.

Mouton Cadet from the Rothschild estates is a good example of an everyday claret.

It's very approachable having plenty of lively fruit but with underlying firmness and depth with a delicious savoury finish.

There are many other examples in the pounds 6-pounds 10 a bottle range, less than house wine in most pubs.

Try Mouton Cadet and other inexpensive clarets with roast or barbecued lamb, salt marsh if you can get it. This style of wine goes well with all lighter meats, poultry and cheese.

Spend a little more and you can find wines of the Medoc that will have more depth and will be ideal for red meats and game such as venison, wild duck, and pigeon.

BEST BUYS

Mouton Cadet 04, pounds 6.99 Chateau Prieurie les Tours 01, pounds 8.99 Chateau Malbec 04, pounds 7.49 Margaux Ginestet 04, pounds 9.99 (at Spar, Sainsbury, Asda, Tesco, Oddbins, Thresher)
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Title Annotation:Features
Publication:Daily Post (Liverpool, England)
Date:Aug 25, 2007
Words:287
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