It’s Friday-night-in and the diamond in the living room rough is that liquid gold you’ve got rolling around in your glass. Yeah, the one that’s balancing on the arm of the couch (you daredevil, you).
There’s a lot to be said for upturning a pot of cream and conjuring a pasta sauce from those random ingredients in the fridge. But don’t you dare put this wine in the sauce, and don’t spill it, and don’t fall asleep before you finish it because this chardy deserves better.
Cool climate ripening means it fills your mouth with all the good stuff (tropical fruits, natural acidity, oaky creaminess) without punching you in the face. Balance, people, like a ballerina. Hopefully your glass can do the same.
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.
Orange is high, cool and continental. It's ideal for Bordeaux varietals (Cabernet, Merlot, Malbec, Sauvignon Blanc) and the like. They have enough sun and heat to reach ripeness, while having a respite during the cool nights, which help them retain acidity and aroma compounds. Orange you glad you decided to go ahead and try some wines from this fruity region?
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Creamy mustard veal with pappardelle
- 1 tablespoon olive oil
- 375g cherry truss tomatoes
- 225g dried pappardelle pasta
- 1/4 cup plain flour
- 8 (650g) thin veal escalopes
- 50g butter
- 2/3 cup dry white wine
- 2/3 cup Bulla creme fraiche
- 1/3 cup pure cream
- 1 tablespoon wholegrain mustard
- 1 tablespoon finely chopped fresh chives
- Steamed green beans, to serve
- Heat oil in a large frying pan over medium heat. Add tomatoes. Cook for 5 minutes or until skins start to split. Transfer to a plate. Cover to keep warm.
- Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Cover to keep warm.
- Meanwhile, place flour on a large plate. Dust both sides of veal lightly in flour. Melt half the butter in pan over medium high heat. Add half the veal. Cook for 1 to 2 minutes each side for medium, or until cooked to your liking. Remove from pan. Cover to keep warm. Repeat with remaining butter and veal.
- Add wine to pan and cook for 3 to 4 minutes or until reduced by half. Add creme fraiche, cream and mustard. Simmer for 2 to 3 minutes or until thickened slightly. Stir in chives. Serve veal with pasta, sauce, tomatoes and beans.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...