The perfect cheese board accompaniment: Red wine and onion chutney recipe

Take your cheese board to the next level with McGuigan red wine and onion chutney

2w ago

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We all need a bit of extra warmth to get us through the winter months, whether it’s in the form of a cosy glass of red wine by the fire, or some warming spices in our food.

Maybe it’s time to combine the two. Had you ever considered that my friends?!

It’s time to take those cheese boards to the next level this winter, with this red wine and onion chutney. It’ll also level up all your lunch sandwiches, other leftovers (give it a try on your roasties) and well, anything you put it on really. Even a spoon... straight from the jar.

Know what makes this chutney even better, other than the fact it’s made with LOVE and ENTHUSIASM? Wine. Wine is what makes it better.

But not just any wine. We’re talking one of the best-selling wines from Australia: McGuigan Reserve Shiraz. This a complex wine, with vibrant red berry aromas. Gentle oak ageing complements these fruit flavours adding subtle spice, perfect to bring out the spiciness of your chutney.

A contemporary brand built on traditional family values, McGuigan Wines is a leading Australian winemaker with Hunter Valley heritage dating back to the 1880s. Committed to a philosophy to always make the wine the hero, four generations of McGuigan family have shaped a legacy founded on quality, consistency and purity of craftsmanship, celebrated by international wine show success across the globe. Their longstanding heritage is complemented by a progressive spirit, continuing to innovate and make the world’s favourite grape varieties accessible to wine lovers across the globe while delivering unbeatable value.

Whether you’re looking for a homemade gift to cheer up a friend or loved one you haven't been able to see recently, or you just really love a chutney, give this a go. It’ll only take you just over an hour to whip up a batch.

I think I'll need to get James May to try this one as well... it could be another Branston pickle beater...! (yes I am still dining out on this and will do well in to 2021... and possibly for the rest of my life)

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