Château Huradin Graves Blanc 2020

Château Huradin Graves Blanc 2020 is an elegant, medium‐bodied white wine from the Graves appellation in Bordeaux, France. Crafted from a blend of Semillon and Sauvignon Blanc using sustainable and vegan practices, it unfolds with vibrant aromas of citrus, white peach, and subtle floral notes, all underpinned by a delicate minerality reflective of its unique terroir.

*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: White Wine
Style: Medium‐bodied, Sustainable, Vegan
Grape Varietals: Semillon, Sauvignon Blanc
Tastes Like: Bright citrus, white peach, delicate floral notes, and a refined minerality
Alcohol Percentage: ~13% (approx.)
Closure: Cork
Size: 750mL
Appellation: Graves
Region: Bordeaux, France
Terroir: A blend of gravel and clay soils that imparts a distinctive mineral complexity

Château Huradin is a family‐owned estate in Bordeaux committed to sustainable and vegan winemaking practices. With careful vineyard management and a dedication to natural production methods, the winery produces wines that truly express the elegant, terroir‐driven character of Graves.

Seafood: Lightly grilled white fish or scallops with a lemon-herb dressing.
Poultry: (For non‐vegan options) Roast chicken with a citrus reduction.
Vegetarian: A fresh garden salad with a zesty lemon vinaigrette or wild mushroom risotto that accentuates the wine's vibrant acidity.
Meat: Lean pork tenderloin with an apple or pear compote to complement its crisp profile.

Fresh Goat's Cheese: Tangy and vibrant, echoing the wine's bright citrus and fruit notes.
Vegan Brie: Soft, cashew‐based alternatives that enhance its delicate floral nuances.
Camembert: Mild and slightly earthy, offering a gentle counterbalance.
Younger Comté: Semi‐hard and nutty, adding a savory depth to the pairing.

Vegan Herb-Crusted Cauliflower Steaks with Lemon Caper Sauce

Ingredients:

• 1 large head cauliflower, cut into 1.5cm thick "steaks"
• 3 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 1 lemon, juiced
• 2 tbsp capers, rinsed
• 1 garlic clove, minced
• 1/4 cup vegetable broth
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 200°C. Brush the cauliflower steaks with olive oil and season with smoked paprika, salt, and pepper.
2. Place the steaks on a baking tray lined with parchment paper and roast for 25–30 minutes until tender and lightly browned on the edges.
3. Meanwhile, in a small saucepan over medium heat, combine the lemon juice, capers, minced garlic, and vegetable broth. Simmer for 3–4 minutes until slightly reduced.
4. Once the cauliflower steaks are done, drizzle the lemon caper sauce over them and garnish with fresh parsley.
5. Serve immediately and enjoy this vibrant, vegan dish with a chilled glass of Château Huradin Graves Blanc 2020 for a harmonious, terroir‐driven pairing.