Fun Fact: the potential of wines from this region was recognised long ago by none other than Thomas Jefferson (future president of the United States). He liked them enough to ask his finance minister to reduce customs duties on Saint-Georges. TJ’s also known to have had a taste for Château Lafite, so we reckon he knew a thing or two.
Like pretty much all the classic rosés of France’s sun-drenched southern coast, this is a blend of Mediterranean grapes of the region, namely: grenache, mourvèdre, cinsault, carignan, syrah and vermentino. The result is a familiarly fresh and lifted rosé that sings with soft fruity notes and vibrant acidity. Perfect for summer, just as it was intended.
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
- 40% Grenache Noir, 40% Mourvedre noir, 5% Cinsault, 5% Carignan, 5% Syrah, 5% Vermentino
- Serving Temp.
Vines in integrated culture on terraces of pebbles with clay-siliceous component, sandstone and marl-limestone favored by a Mediterranean climate Saint-Georges-d'Orques.
The grapes are picked very meticulously at optimum maturity and then pressed directly to capture all the personality and reveal finesse all the complexity.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Salt & pepper squid
- 3 (about 600g) large cleaned squid hoods
- 1L (4 cups) vegetable oil
- 40g (1/4 cup) plain flour
- 1 tsp salt
- 1 tsp ground white pepper
- 1 tsp Chinese five-spice
- 1/2 tsp chilli powder
- Lemon wedges and soy sauce with
- sliced fresh red chilli, to serve
- Use a sharp knife to cut through 1 side of each squid hood lengthways. Open out flat with inside surface facing up and score surface diagonally. Cut into 3.5cm squares and pat dry with paper towel.
- Heat the oil in a large wok over medium heat until it reaches 190°C on a confectionary/oil thermometer. (Or, add a 5cm cube of bread to the oil - it should turn light golden in 10 seconds.)
- Meanwhile, combine the flour, salt, pepper, Chinese five-spice and chilli in a medium bowl. Add the squid and toss gently to coat.
- Remove half of the squid from the flour mixture and shake off any excess. Add to the oil and cook, turning with a slotted metal spoon, for 2 minutes or until the squid just turns golden and curls. Use the slotted spoon to transfer the squid to a large plate lined with paper towel to drain. Reheat the oil in the wok to 190°C. Repeat with the remaining squid.
- Serve immediately with the lemon wedges and chilli soy sauce.