Cocoricot Côtes du Lot

Light tannins make this fresh and juicy bottle smooth, not too heavy and bursting with flavour. A bottle that is at home with food can quickly become a delicious summer thirst-quencher with half an hour in the fridge first!

#HPW0057

Click below for our perfectly paired recipe, playlist and tips to get the most out of this delicious bottle of wine. Cheers! x

What’s In The Bottle

How To Enjoy BEST

Unleash Your Inner Chef

A Playlist To Set The Mood

What to Watch

Stats

The knowledge you need to become the expert

Colour > Red

Producer > Chateau les Croisille

Country > France

Region > Loire Valley

Vintage > 2020

Grapes > Merlot, Malbec

Farming > Organic

ABV > 12.5%

Size > 750ml

Serve

Our top tips to get the most out of this bottle

🌡️ > Serve at room temperature in large red wine glasses

🍷 > Decant for 30 mins

😋 > Flavours of cherry and raspberry

🍕 > Perfect with lamb shawarma

🥳 > A fun bottle for the any night of the week

📅 > Best enjoyed 2022-2025

Eat

Try the recipe we created to pair perfectly with this wine

Toad in the Hole

A comforting weeknight meal, great for guests and one to replace a Sunday roast if you fancy something different.
Since we discovered these monster ‘Gloucester’ sausages at our butcher, our life has never been the same. Massive and full of black pepper, we have to ration ourselves otherwise we would be eating them every meal.
Check out your local butcher and see what specialty sausages they have for you to try!

Ingredients

For 2 people

2 Sausages

100g Flour

2 Eggs

100ml Milk

1 Red onion, finely sliced

Beef stock

Balsamic Vinegar

Method

Combine all the ingredients for the Yorkshire pudding, stir and leave in the fridge overnight.

Heat the oven to 200c (fan) and put a deep baking tin in the with a thin covering of olive oil in the bottom until the oven is up to temperature.

Add the sausages to the tin and return to the oven. Cook until lightly browned al over

Pour the yorkshire pudding mixture into the tin and return to the oven. Allow to go nice and golden and risen before removing. (around 30mins)

For the gravy, heat olive oil in a frying pan and add the onions. Cook slowly until soft and caramelised then add the balsamic vinegar and beef stock to create a sauce. Season to taste and finish with a little butter.