Rosé isn’t Cliché on Valentine’s Day – Recipe Ideas and Wine For Valentines Day

It’s time to make a change – put down the roses, step away from the chocolates and forget the stuffed toys forever. This year,...


It’s time to make a change – put down the roses, step away from the chocolates and forget the stuffed toys forever. This year, put the sparkle back into your Valentine’s Day with original, inspiring and sophisticated Reserve de Sours sparkling rosé. As Bordeaux’s finest sparkling rosé, Reserve de Sours will turn an evening of lacklustre romantic tradition into a special night that will excite your senses. Its vibrant red summer berry aromas and the taste of crushed raspberries, along with the fine persistent bubbles will be an affordable but luxurious treat – and the bright pink salmon colour is sure to put a rosé glow in your loved ones eyes.

And if the loving mood takes you, don’t stop there. Reserve de Sours sparkling rosé is the perfect partner for a lavish feast, as it offers the acidity to cut through the richness of extravagant dishes. Try it with a warm roasted asparagus salad, followed by a sumptuous saffron seafood paella and finish with creamy chocolate espresso pots topped with strawberries.

If you prefer a Valentine’s Day that’s a little more low-key, but are still keen to impress, then open a bottle of Domaine de Sours Bordeaux Rosé on a cosy night in. Bursting with red fruit flavours, this full-bodied, fruit driven, intense pink rosé is sure to show your passion for the one you love.

Reserve De Sours is available from Private Cellar for £9.95. Domaine de Sours is available exclusively at Sainsbury’s for £5.99.

Meal Ideas and Recipes For Valentines Day

All recipes are courtesy of Red Tractor Food Assurance Scheme


Carrot and Pumpkin Soup with a Chilli Kick

Serves 8
25g/1oz Red Tractor Country Life English butter
1 large Red Tractor onion, chopped
3 Red Tractor carrots, chopped
400g/14oz Red Tractor pumpkin or butternut squash, peeled deseeded and chopped
½ tsp medium chilli powder
Pinch ground ginger
1 litre/1 3/4 pints vegetable stock
450ml/3/4 pint Red Tractor milk
150ml/1/4 pint Red Tractor single cream
Salt and freshly ground black pepper

1 . Melt the butter in a large saucepan and fry the onion gently until softened. Add the carrots, pumpkin or squash, chilli powder, ginger and stock. Bring up to the boil, then reduce the heat and simmer for 25-30 minutes.
2 . Blend the soup until smooth, then add the milk and half the cream. Reheat, then season with salt and black pepper.
3.  Serve, topping each portion with a swirl of single cream and some extra ground black pepper.

Cook’s tip: When Red Tractor pumpkin and butternut squash are not in season, use a total of 6 Red Tractor carrots instead – the soup will be different, yet just as tasty. The soup can be frozen for up to 3 months – or chilled for up to 3 days.


Crispy Ham Wrapped Chicken

Serves 2

300g Red Tractor potatoes, peeled and sliced
35g Country Life English butter
2tbsp chopped Red Tractor tarragon
2 small Red Tractor skinless, boneless chicken breasts
2 slices Red Tractor cured ham, cut into strips.
1tbsp oil
1tbsp Red Tractor rosemary, torn
1/2 Red Tractor Savoy cabbage, shredded
1/2 Red Tractor red pepper, halved and deseeded
2 tsp sesame oil
25g walnuts

1.Pre heat the oven to 220 C 425 F, gas mark 7. Part boil the potatoes for 5 minutes, drain and set aside.
2.Mix together the butter and tarragon. Make a slit in each chicken breast and spoon half the butter mixture in to each. Wrap each chicken breast in ham, secure with a cocktail stick. Place in a roasting tin.
3.Toss the potatoes in the olive oil and rosemary. Arrange around the chicken. Place the pepper half in the roasting tin and roast with the chicken and potatoes for 20-25 minutes.
4.A few minutes before the chicken is cooked, heat a large wok or frying pan. Add a little water and the cabbage and stir for 6-10 minutes with sesame oil and walnuts. Dice the roasted pepper and fold into the cabbage mixture.
5. Melt the remaining tarragon butter in a saucepan. Spoon the cabbage into a plate and top with the potatoes and chicken. Drizzle with the tarragon butter and serve.


Raspberry Meringue Crush Sundaes.

Serves 4
Prep time: 2 minutes
Cook time: none

8 Ready made meringue nests
225g Red Tractor raspberries
284ml Red Tractor whipping cream, whipped
4 scoops raspberry ice cream
4tbsp fresh chocolate sauce
Red Tractor mint sprigs to decorate

1.Crush the meringue nests and fold in half the raspberries and all of the whipped cream.
2.Drop a scoop of ice cream into the base of four tall glasses and sprinkle over a few raspberries. Top with the meringue mixture and more raspberries.
3.Serve with chocolate sauce and serve immediately decorated with mint sprigs.

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