“Two brothers, both alike in dignity, at fair Domain Jaffelin where we lay our scene. From ancient grapes born of Chambolle Musigny, pinot stains make winemaking hands unclean.” We’re pretty sure old mate Will’s first draft was actually a story of 95 point Burgundy, but then his book editor got in his ear and was all like “add more sex appeal”. The tragedy.
If Shakespeare had full creative license, the tale would’ve continued on a bit like this: “from forth the genius brains of these two bros, a handcrafted red comes to life; its elegance and purity of fruit doth show, a gold medal pinot cures all manner of strife”.
The magic. The wordsmithery. The wine.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Serving Temp.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Duck and shiitake risotto
- 2 tbs olive oil
- 1 onion, finely chopped
- 2 garlic cloves, chopped
- 150g fresh shiitake mushrooms
- 350g arborio rice
- 1.2L chicken stock
- 1/4 cup (60ml) Chinese rice wine (shaohsing)
- 2 tbs kecap manis (Indonesian sweet soy sauce)
- 1 tsp sesame oil
- 1 Chinese barbecued duck, meat roughly chopped
- 1 bunch steamed baby bok choy
- Preheat oven to 200°C.
- Heat oil in a large, deep frypan over medium heat and cook onion and garlic for 1-2 minutes until softened.
- Add shiitakes and rice, and stir for a further minute.
- Add stock and wine, bring to the boil, then transfer to a large greased baking dish.
- Cover with foil and bake for 20-25 minutes.
- Stir in kecap manis, sesame oil and duck, cover and rest for 5 minutes until liquid is absorbed.
- Roughly chop bok choy, stir in and serve.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...