An evening with Lisa McGuigan Wines at the Goucho Restaurant

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There’s a new range of wine hitting the shores of the UK in 2015, courtesy of a very lovely lady called Lisa McGuigan.  Lisa is a fourth generation wine maker from one of Australia’s most famous winemaking dynasties.  The two wine ranges being introduced to the UK are her ‘Silver’ range comprising a robust Shiraz and a delicate Chardonnay along with her ‘Wilde Thing’ range which introduce us to her Cabernet Shiraz and her blend of Chardonnay with a Pinot Grigio.  All of Lisa’s inaugural wines are from the Southern Australian region.  They are blended with her innovative winemaking approach which she perfectly blends with her iconic style and design to bring you not just a beautiful looking bottle, but an incredible tasting wine.

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We were introduced to Lisa at the Goucho Restaurant in Charlotte Street, not far from the iconic BT Tower, in the Fitzrovia district of London.  Step inside to be surrounded by a calm atmosphere with chic and contemporary black and white styling; where you leave the hustle and bustle of the London street to continue outside whilst you enjoy all the styling of Buenos Aires.

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When you meet Lisa, you see the venue chosen to introduce the UK to her wines is a perfect match with her stylish appearance. She too is very chic and her personality is one that lights up a room with the warm welcome that she affords to all those there.

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The ‘Wilde Thing’ Range (RRP £7) takes its inspirational name from the ‘wild’ yeasts that are found on the skins of the grapes and introduced into the wines, and has been blended with the British palate firmly in mind. The pale coloured Chardonnay and Pinot Grigio was my favourite of the evening; a delicate white wine with just a touch of oak introduced on an element of the Chardonnay. The Cabernet Shiraz is a medium bodied, deep ruby red with silky tannins.  (I brought a bottle of this one home and it didn’t last long when my husband opened the bottle, I can tell you!).

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Lisa’s Silver Range (RRP £9) introduces us to a Chardonnay which is fermented for 20 days to add colour and flavour intensity, whilst her Shiraz is fermented with the skins on and has an oakiness introduced into it.  Both of these are incredible tasting wines and are very drinkable.

The wines were served in pairs along with a tasting menu, perfectly matched by Lisa and the Goucho Restaurant.

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A testament to Lisa’s hard work, skills as a winemaker, and her dedication to her art, sees her wines being served in Business Class and in Economy on both Jetstar and Quantas Airways in Australia.  She has won awards from Australia, London, Spain and France in recognition of what she is brining to the market.

Lisa’s wines are distributed in the UK by Copestick Murray Wine Solutions.

Lisa, thank you so much for letting me share your amazing wines.  I wish you so much success; you truly deserve it; Cheers!  (And yes, I did rather like the reds in the end!) xxx

The wines were so good that not only did I miss my first train home, but I then missed my second (and last train home) and had to catch the third alternative to a neighbouring town and ask my husband nicely to come and collect me from there! OOPS!)

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I was invited to Lisa’s wine launch in the UK by her PR company in the UK along with 9 other food bloggers.

Potato Topped Chicken and Leek Bake

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A delicious meal of chicken and leeks in a white wine and cream sauce topped with thinly sliced potatoes, sprinkled with cheese and baked until golden.  What more can I say?  Except sumptuous!

25g Butter
15ml Rapeseed Oil
2 Leeks, finely sliced
4 Chicken Breasts, cubed into bite sized pieces
15ml Chopped fresh parsley
30ml White Wine
60ml Single Cream
Salt and Pepper to season
4 medium potatoes, thinly sliced (3-4mm)
25g Butter
50g Cheese, grated
1. Preheat the oven to 180℃.
2. Melt the butter and the oil in a large pan.
3. Gently sauté the leeks until softened.
4. Add the diced chicken and cook gently for 5 minutes.
5. Add the chopped parsley, wine and the cream
6. Season to taste.
7. Reduce the heat and simmer gently for 10 minutes.
8. Meanwhile bring a large pan of water to the boil and drop the sliced potatoes in.
9. Boil for 4-5 minutes until starting to soften.
10. Pour the chicken and leek mixture into a large ovenproof dish.
11. Drain the potato slices and layer on top of the chicken and leek to cover completely.
12. Dot with the butter and sprinkle the grated cheese on top.
13. Cook for 20-25 minutes until browned and bubbling on top.
14. Serve with steamed vegetables.
I cooked and paired this dish with a Central Co-Operative Fairtrade 2013 Pinot Grigio which I reviewed on my post {here}