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We here at The Celtic Whiskey Store & Wines On The Green are very lucky to have the chance to deal directly with wine producers from all over the world. This means our wine experts have the opportunity to taste and hand-select only the very best wines to feature on our shelves. Our wine manager Colin and Owner Ally spend hours tasting and sampling the best of what the wine world has to offer (it’s a tough job but someone has to do it!)
With this in mind, we are delighted to announce a new producer we are working with - Bodega Mustigullio! Their story starts in 1972 in the Valencia region of Spain. Originally a country retreat, it was transformed into a farm and ranch by Toni Sarrion who spent a large portion of his youth here before moving into Business Studies and later Oenology and Viticulture. The winery has since become synonymous with one word: Bobal. A hugely overlooked grape variety that was traditionally associated with mass-produced wines of lower quality which Toni Sarrion saw a huge amount of potential in. Bodega Mustiguillio coaxed it from its humble and obscure beginnings and brought it into the arena of world-class wines.
Summer may be over but this wine will transport you back in a quick taste. This young white organic wine from Terrerazo is a true 'wine of the countryside'. Made from a blend of Merseguera (60%), Viognier (35%), and Malvasia (5%). Offers medium intensity and hints of white flowers and honey and is also 100% organic and vegan friendly. Pairs well with smoked dishes, rice, salads, seafood, and white meats.
ABV: 13% | €17.00
Made using a blend of traditional and modern techniques and a blend of 72% Bobal, 17% Garnacha Tinta, 11% Syrah. Juicy, wide, and silky with round tannins, red fruits, and toasted herbaceous notes. Best of all, this wine is also 100% organic and vegan-friendly.
We recommend pairing the Mestizaje Tinto 2019 with hearty dishes like roast duck, or why not try it with our recipe for Roast Loin of Venison. This is a dish that our head chef Jason Nolan down in Celtic Whiskey Bar and Larder has created with this wine in mind. A balanced and flavourful dish perfect for a weekend dinner!
Roast Loin of Venison, Beetroot, Potato Pressing, Madeira jus
1x 180g portion loin of wild venison
For the beetroot:
2 of each colour beetroots ( ruby, golden, candy & white)
300ml Cabernet Sauvignon vinegar
3x Juniper Berries
5g Mustard Seeds
5g Coriander Seeds
For the Potato Terrine:
5 large Rooster Potatoes
300g salted Kerry Gold Butter
For the Madeira Jus:
Trimmings from venison
1 Large Carrot
3 cloves of Garlic
100ml good quality Madeira
100ml Venison Stock (beef is perfect if you can’t get venison)
100ml Chicken Stock
2 Sticks of Celery
4 Button Mushrooms
3 Sprigs Thyme
1 Bay Leaf
4 Juniper Berries
Muslin Cloth or J Cloth.
To make the potato pressing, first melt the butter and leave to one side while you wash and peel the potatoes. Use a mandoline( or knife is fine also) to thinly slice the potatoes lengthways to 2-3mm thickness. Toss the potatoes in the butter before overlapping the potatoes in a lined deep baking tray. Season the potatoes between each layer. When the terrine is built up, pour extra butter over the potatoes to just cover. Cover with tin foil and cook in a 160C oven for 45 minutes until tender. When the potatoes are cooked, remove the tin foil and, using another baking tray, press the potatoes overnight using a weight.
To cook the beetroots, wrap one of each colour beetroot in tinfoil with salt and black pepper and place in a 160C oven for 1 hour, or until tender.
For the pickled beetroot, bring the vinegar, sugar, water, and spices to boil. Slice the beetroots on a mandoline and add into the pickle. Bring it back to the boil and set aside to cool slowly.
To make the madeira jus, first chop your carrots and celery to a 1cm dice. Slice your shallots, garlic, and mushrooms. In a smoking hot heavy based saucepan, add a touch of rapeseed oil and the venison trimming and caramelise to a beautiful dark roasted colour. Remove the venison while keeping the fat in the pot. Add in the carrots, celery, and shallots and cook down for 8-10 minutes. Next, add in the garlic, mushrooms, herbs, and spices and cook for a further 2 minutes. Next, add in half of the madeira while scraping the bottom of the pan to deglaze, then add in the remaining madeira and reduce by 2/3. Add in both of the stocks, bring it to boil quickly before lowering the heat. Skim the fat from the top of the sauce every 5-6 minutes and reduce to a glossy sauce consistency. When the sauce has reduced, strain it through a muslin cloth to remove any impurities and adjust the seasoning.
First, you need to allow your venison to come up to room temperature.
Nicely season the venison with salt and freshly cracked pepper. Roast the venison in a hot pan on each side to get a beautiful roasted crust. Add in 2 knobs of butter and a sprig of thyme and baste for 1 minute. Remove the venison onto a roasting tray and place in a 140C oven for 7 mins or until a core temperature of 43C. Remove from the oven and allow to rest while you reheat the garnish.
Gently heat the potato terrine in a pan until it gets to a beautiful golden brown, crisp crust before turning. Portion the beetroot and gently reheat in a pot with 2 spoons of water and a knob of butter. Just before serving, add a spoon of your Madeira jus and turn up the heat to glaze the beetroots.
Carve the venison and serve.
We hope you enjoy our selections above. Be sure to browse our full range of wines or (travel permitting) why not pop into our store and have a look for yourself! If you don’t feel like cooking tonight why not head to our Celtic Whiskey Bar & Larder on New St. Killarney, we promise you won’t be disappointed. Any questions or recommendations you can always give us a call at 01 675 9744 or contact us on Facebook, Twitter, or email and one of our in-store experts can help you select the perfect wine or whiskey.
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Stay safe and chat soon.
Celtic Whiskey Team