Fortant Terroir Littoral Rosé 2019
- Crisp, dry
- France
How do you preserve the magical quality of grenache grapes in a hot climate? Pick by night. It is there, in the blackness before dawn, with the cool air offering respite from the scorching heat of day, and accompanied only by the chirruping of cicadas and the melodic cursing of a Frenchman who’s lost his secateurs, that such delicious wine is born. Next time you’re enjoying an ice-cold glass of this over lunch while on your yacht in the med, take a quiet moment to picture where it came from.
Profile
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
Specs
- Region
- France
- Vintage
- 2019
- Cellaring
- 2021
- Preservatives
- Sulphites
- Alcohol by Vol.
- ―
- Closure
- Screwcap
- Bottle Vol
- 750mL
- Blend Info
- ―
- Serving Temp.
- 7.0°C
Producer
Fortant
The story of Fortant began in the 1920s with the Skalli family. Originally from Algeria, Robert Skalli fell in love with the wines of southern France. Thus began his affair with the grape, planting vines in his home country and producing wines of generosity from low-yielding vines. In 1961, Robert’s son Francis fell in love with the very same French wines (probably drinking through his dad’s cellar - condoned or not), the Languedoc-Roussillon in particular. The beautiful backdrop of the Med became Fortant HQ, now over four generations. Throughout the Languedoc Roussillon, Fortant employ three unique terroirs and a warm climate to produce a range of excellent wines styles. In 2011 the Skalli family joined forces with the iconic Boisset family, wine royalty of France, and are now gaining well-deserved traction on the world stage.
Region
France
Looks like this is either a wine sourced from various regions in France or it's from a smaller region that we haven't gotten around to writing about for you yet! If it's the former, well, it's hard to make general comments about a multi-regional French wine. So let's assume it's the latter: we've been lazy. Forgive us, there's only two of us, and we're mere mortals. We'll get round to writing something inspirational about this obscure (hopefully, otherwise we're in trouble) region eventually. Meanwhile, shoot in your suggestions (and your resume?), or just rejoice in the fact that there's something magical about heading off the beaten track and telling your friends all about that amazing grape that grows in the hinterlands of a place that doesn't even make it on the map – or Vinomofo's regional writeup section, at least.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Goes with
Step-by-step Thai salad
Ingredients
- 15g dried wood-ear fungus
- 15g dried shrimps
- 100g mung bean noodles
- 500g small green prawns
- 2 small chicken breasts
- 2 Lebanese cucumbers
- 1/4 Chinese cabbage
- 3 shallots
- 2 stalks lemongrass
- 1/2 bunch coriander
- 1/3 cup Thai basil leaves
- 1/2 cup (75g) raw peanuts with skins, roasted
- Dressing:
- 2 red birdseye chillies
- 2 cloves garlic
- 3 coriander roots, washed
- 1 1/2 tbs grated palm sugar
- 1/4 cup (60ml) fish sauce
- 1/3 cup (80ml) lime juice
Directions
- For dressing, cut chillies in half lengthways. Using a small spoon, scrape out seeds and discard. Place chilli halves, garlic and coriander roots in a mortar and, using a pestle, pound to a fine paste. Add sugar and stir until dissolved. Stir in fish sauce and lime juice until well combined. Taste and adjust flavour with either more sugar, fish sauce or lime juice, then transfer to a bowl.
- Soak fungus, shrimps and noodles in bowls of warm water for 30 minutes, then drain. Slice fungus, chop shrimps and cut noodles into 10cm lengths. Peel raw prawns, discarding heads and tails. Halve horizontally, remove veins, cook in boiling water for 2 minutes or until just changed in colour. Drain and cool. Cook chicken in gently simmering water for 10 minutes. Drain, cool and slice thinly.
- Cut cucumbers in half lengthways, discard seeds, thinly slice diagonally. Thinly slice cabbage, shallots and white part only of lemongrass. Remove leaves from coriander then finely chop stems. To serve, place cucumber, cabbage, shallot, lemongrass and chopped coriander stems in a large bowl. Add dressing and toss gently to combine. Add remaining ingredients and toss to combine. Serve.