It’s amazing in a fun kind of way, how many recipes involve alcohol which is a cracking excuse to enjoy a tipple while emulating Mary Berry, writes Gerard Richardson.

I had a go at Aldi’s Boozy Banana bread the other day and that had a rather large measure of Spiced Rum in the mix, but my favourite of the last week has to be the beef, mushroom and red wine pie with a flaky pastry top and an equally flaky chef by the end.

The recipe called for a half litre of red wine which seemed a rather generous balance in relation to the pie, but then I remembered a magnum of Aussie Cabernet that I'd been saving for a rainy day and the ratio between pie and man became far more acceptable from that bottle. Cabernet is the ideal red wine for cooking to be honest because it has the body and depth without the awkward extras like spice and peppers.

Cabernet like all grapes comes into its own in a hot climate hence the reason why the Bordeaux winemakers get all warm and fuzzy when the sun comes out, so it’s easy to understand why the Aussies became so good at making it. Out went the excessive tannins that gave your tongue that morning after texture and in came juicy ripe blackcurrants, violets, hints of mint and best of all, virtually no rough edges or bad vintages.

My favourites come from the Coonawarra region which has been surprising the wine world with the quality of its Cabs since the early ’80s. They offer the full range of styles from cheap and very cheerful ready to drink wines right up to the big bruisers with their super-concentrated old vine fruits barely restrained by ageing in new French Oak barrels or wine handcuffs as I like to call them. Just don't search for wine handcuffs online unless you have a very broad mind and a penchant for fluffy ink toys!

The Margaret River region in the West also produces a classic cabernet but after many years of careful experimentation, I think I prefer their versions blended with merlot to create a more obvious Bordeaux style wine.

GERARD'S CHOICES:

Anyway, if you hadn't guessed, this week's lockdown survival technique involves experimenting with red wine in your cooking but make sure you keep the chef to recipe ratio in your favour as you go along,,,, see, wine, cookery and maths all in one lesson, who needs school?

Ring Bolt Cabernet, Margaret River Inviting violet and herb aromas lead into a palate full of cassis, chocolate and warm cherries. Absolutely gorgeous and great value for money, Tesco £10.

Winemakers Selection, Coonawarra Cabernet A soft, juicy nose with heaps of warm blackcurrants on the palate. I like to be surprised and this one did that, well done Lidl! Lidl £5.99

n Gerard Richardson owns wine shop Richardson's of Whitehaven.