Undurraga Rosé Royal Sparkling NV
- Rich, complex
Bright, clean, and as soft as a rose petal, this is an utterly charming sparkling. 100% pinot noir grapes from the Leyda Valley, roughly between the capital, Santiago and the sea giving this its unmistakable berry-rich fruit profile. Cherries, raspberries and cranberries, together with a soft potpourri of florals make for a satisfying and intricately complex experience. This’ll go down a treat with anything from seafood to cheese, and absolutely sing with anything spicy.
“Beautiful summer fruit and red apple nose. The palate is fruit-forward, juicy and elegant with refreshing acidity, a crisp mousse and a long, red cherry finish. Really well put together, expressive, joyful and cultured.”
Full price $34.00 from the producer on 28 November 2019.
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- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Pinot Noir
- Serving Temp.
From the producer
The Charmat method was used to produce this wine using 100% Pinot Noir grapes from our Leyda Valley vineyards. Pale pink in colour, the nose reveals abundant, very complex sensations, particularly of fruit, calling to mind red fruits like cherries, together with delicate floral notes of rose. This wine has persistent, uniform bubbles and on the palate is dry, delicate and fruity with good body. Ideal with entrées or as an accompaniment to Asian food, shellfish, salad and desserts. Best served at between 7ºC and 9º C.
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.