Château d’Aqueria Lirac Rouge 2022

Château d’Aqueria Lirac Rouge is a bold and expressive red wine from the Southern Rhône Valley, France, crafted from a blend of Grenache, Syrah, and Mourvèdre grapes. This full-bodied wine offers aromas of blackberries, cherries, and Provençal herbs, with a rich palate showcasing dark fruits, spice, and velvety tannins, finishing with remarkable depth and balance.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Full-bodied, Structured
Grape Varietal: Grenache, Syrah, Mourvèdre
Tastes Like: Comparable to a Châteauneuf-du-Pape, with blackberries, spices, and hints of leather, finishing with refined tannins.
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Region: Rhône Valley, France
Terroir: Sandy and limestone soils
Aging: 12-16 months in oak
Serving Temperature: 16-18°C

Château d'Aqueria is a historic estate in the Rhône Valley, celebrated for its bold and expressive wines. Their Lirac Rouge is a fine example of the region's robust and aromatic reds.

Seafood: Grilled salmon or tuna steaks with a spicy glaze.
Game: Roast venison or duck confit.
Vegetarian: Ratatouille or mushroom-stuffed peppers.
Meat: Grilled lamb chops or beef stew.

Comté: Nutty and aged, enhancing the wine's structure.
Brie: Creamy and mild, balancing the wine's spiciness.
Roquefort: Tangy and bold, complementing the wine's depth.
Australian Cheddar: Sharp and savoury, pairing beautifully with the wine's complexity.

Canard aux Figues et au Vin Rouge (Duck with Figs and Red Wine)

This rich and flavourful dish of seared duck breast with a fig and red wine reduction is a Rhône Valley classic. The bold fruit, silky tannins, and peppery spice of this Lirac Rouge enhance the deep savoury notes of the duck while complementing the natural sweetness of the figs.

Ingredients (Serves 4):

• 2 duck breasts (magret de canard), skin on
• Salt and freshly ground black pepper, to taste
• 1 tbsp honey
• 4 fresh figs, halved
• 150ml dry red wine (preferably Lirac)
• 1 tbsp balsamic vinegar
• 1 sprig fresh rosemary
• 2 tbsp unsalted butter
• 1 small shallot, finely chopped
• Crusty bread or potato purée, for serving

Instructions:

1. Prepare the Duck: Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season with salt and pepper.
2. Render the Fat: Place the duck breasts skin-side down in a cold pan over medium heat. Cook for about 6-8 minutes until the skin is crispy and most of the fat has rendered. Flip and cook for another 3-4 minutes for medium-rare. Remove and rest, covered loosely with foil.
3. Make the Sauce: In the same pan, remove excess fat, leaving about 1 tbsp. Sauté the shallot until soft, then add the honey, balsamic vinegar, red wine, and rosemary. Simmer for 5 minutes until slightly reduced.
4. Add the Figs: Stir in the butter, then add the figs, cut side down, and cook for 2 minutes until slightly caramelised.
5. Slice and Serve: Thinly slice the rested duck breasts and plate with the figs. Drizzle with the red wine sauce and serve with crusty bread or potato purée.

The ripe dark fruit, spice, and velvety tannins of this Lirac Rouge complement the richness of the duck and the caramelised sweetness of the figs, making for a beautifully balanced and indulgent pairing.