Domaine Sebastien David Hurluberlu
This wild wine has fruity, fresh flavours of cherry and cranberry and its vibrancy will wake you up, no matter how tiring your day has been. It goes beautifully with crispy pork dishes or even a big bowl of generously salted chips but your mind will be blown at how this wine comes to life with sugared strawberries (we even pour a little of the wine on them).
#HPW0011
Click below for our perfectly paired recipe, playlist and tips to get the most out of this delicious bottle of wine. Cheers! x
Stats
The knowledge you need to become the expert
Colour > Red
Producer > Domaine Sebastien David
Country > France
Region > Loire Valley
Vintage > 2020
Grapes > Cabernet Franc
Farming > Natural
ABV > 13%
Size > 750ml
Serve
Our top tips to get the most out of this bottle
🌡️ > Serve at room temperature or lightly chilled (fridge for half an hour)
🍷 > No need to decant
😋 > Flavours of raspberry, cherry, cranberry
🍕 > Try with pizza
🥳 > Wonderful chilled at a BBQ or in the park
📅 > Best enjoyed now
Eat
Try the recipe we created to pair perfectly with this wine
Strawberry Summer Cake
This strawberry summer cake is a bite of British summertime in a bowl. The combo of the sweet cake mix with the tart strawberries is a dream. We like ours with a little buttercream round the edges and fresh strawberries piled on top, oh and don’t forget to drizzle over some wine.
We know what you’re thinking… shouldn’t we be having dessert wine with our pud? Well it sounds mad, it is mad but the notes of the strawberries in the wine bring out that fruit in the cake and it somehow works!
If putting wine on your cake is a step too far or you’d rather drink the lot, a generous glass on the side will work just as well.
Ingredients
For the cake:
100g salted butter
240g golden caster sugar
2 large eggs
180g plain flour
1.5tsp vanilla essence
70g full fat Greek yoghurt
1tsp baking powder
As many strawberries as you fancy!
For the buttercream:
125g unsalted butter
250g icing sugar
1tbsp milk
Method
Mix together the butter and caster sugar until it has a creamy consistency, then add in your eggs. Once these have come together add the flour, baking powder and vanilla essence and continue to mix. Last into the bowl is the yoghurt, followed by chopped up strawberries.
Add the mixture into your greased cake tins (either 2 small twins for a sandwich cake or a simple tray bake) and make sure some strawberries are peeking through the top of the mixture.
Bake the cake at 180c for 25 minutes or until lightly golden on top.
Enjoy hot or cold! We waited for ours to cool on a rack, topped with a little butter icing and generous amounts of strawberries.
Listen
Our hand-curated playlist, chosen especially for this bottle
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Watch
Our top choice for what to watch whilst enjoying a glass
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