We’ve said it before but just to say it again…… 🤣 We just love the “Just Fucking Good Wine” range from Neleman’s Wine. They, and we, do not mean to be rude, but they just wanted to bring back the wine to everyday wine lovers (you do not need to know a lot about wine labels to enjoy a great wine). High quality and complex wines, coming mainly from their local grapes: Verdil and Marselan and award winning! With Gold Medal in Mundus Vini.
The Just Fucking Good Wine series has a special label and a special name, designed by a young German designer with a nod to his (and our!) thoughts about wine. Much is written about wine, is said to be difficult about wine, but this is how he sees it: Just Fucking Good Wine and nothing else!
Just Fucking Good Wine is available in Red, White and Rose (coming soon to Ashby Wines!) and we thought you might like to try them with a great meal too. So here is a recipe to try with the white wine – and more to follow soon.
The red wine is made from Marselan, a varietal whose father is Cabernet Sauvignon and mother Garnacha. The wine is made from low yielding vines in small fermentation tanks. Aged in new French oak for over 14 months. Bottled without fining or cold stabilization to keep the wine as pure as possible. It is a powerful, tasty and balanced wine that can match fine foods or be enjoyed as a welcoming drink.
BEAN BURGER
This wine is really ‘F …. g Good’: full onset of ripe black currants, plums, spices, liquorice and a smoky vanilla touch from the wood aging. Fresh acids, ripe tannins. The beautiful acidity, the powerful fruit, the wood aging: it all goes perfectly with the BBQ sauce and the spicy bean burger.
Ingredients:
100g of fresh spinach leaves
100g of chopped onion
400g of drained kidney beans
100g of cooked rice
4 cloves of garlic, finely chopped
1 tablespoon of Indonesian sweet soya sauce
1 tablespoon of smoked paprika
2 teaspoons of dried oregano
1 teaspoon of ground cumin
Breadcrumbs
Freshly ground black pepper
Salt
Oil for frying
4 bread rolls
4 iceberg salad leaves
2 vine tomatoes, sliced
4 slices of vegan cheddar
For the sauce:
2 tablespoons of neutral oil
1 tablespoon of finely chopped garlic
1 tablespoon of finely chopped fresh ginger
2 plum tomatoes, seeds removed, diced
2 teaspoons of smoked paprika
150ml of tomato ketchup
Freshly ground black pepper
Salt
Method:
1. Start with the sauce. Heat the oil in a pan. Fry the garlic and ginger. After a few minutes, add the diced tomato and ground paprika and allow to simmer for several minutes on low heat. Add the ketchup and season with pepper, and salt if you want. Remove from the heat and allow to cool.
2. Place all the burger ingredients in a blender up to and including the ground cumin. Blend to produce a smooth mixture. Now add as many breadcrumbs as you need to produce a firm, dry mixture, which you can easily shape into balls. Add plenty of pepper and a little salt to taste. Shape the burgers in your hands so they are as large as the bread rolls and as thick as you want.
3. Choose a suitable frying pan for the four burgers and pour them in a 1-ml layer of oil. Cook the burgers in it until crispy on one side. Turn them over. Be careful as they will break easily. While the burgers are cooking, cut the bread rolls in half and spread with some of the sauce. Build the burger by adding the lettuce, bean burger, more sauce, cheddar, and tomato. Enjoy immediately.
Let us know what you think!
Recipe from Neleman’s Wine.
