Centelleo Blanco 2018
- Fresh, juicy
What you’re getting for your money here is nothing short of gobsmacking. A honeyed and jasmine-perfumed nose hint at the quality. The zippy lime-driven palate confirms it. A touch of lees ageing has given a beautifully creamy counterweight to the freshness, and shows a level of consideration usually reserved for wines twice the price. From the unsung Spanish winemaking region of La Mancha, this, conversely, hits all the right notes with flair.
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
- 75% Airén, 25% Moscatel
- Serving Temp.
From the producer
Moscatel, with some honey on the nose. White floral notes and lime on the palate and a nice dry finish.
The grapes are sourced from a mixture of trellised and bush vines in the Manzanares district of La Mancha- renowned for it's limestone soils. The majority of the grapes are machine harvested at night in order to maintain the acidity and bright, fruit flavours.
Centelleo wines are made entirely from free run juice and fermented in temperature controlled, stainless steel tanks and then matured on fine lees until bottling. The resulting wines show unparalleled freshness and aromatics compared to many similarly priced wines from around the world.
Hola! Spain, you big party animal, you. Spain is the third largest wine producer in the world. Spain is home to some of the most widely enjoyed grape varieties such as Tempranillo, Albarino, Garnacha, Verdejo and Monastrell. The wines are more affordable and they pair perfectly with Mexican food. So delicious foody wines at a good price? That sounds pretty good to us.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Potato roesti with smoked salmon
- 800g royal blue potatoes, peeled
- 1/3 cup (80ml) olive oil
- 1/2-1 tsp horseradish cream, or to taste
- 100g spreadable cream cheese
- 1 bunch rocket, leaves torn
- 200g sliced smoked salmon
- 1 tbs finely chopped chives
- Coarsely grate potatoes into a sieve placed over a bowl.
- Season potatoes to taste with salt and pepper. Using your hands, squeeze out any excess moisture from grated potatoes.
- Heat 1 tbs oil in a heavy-based frying pan over medium heat. Working in batches and adding more oil when needed, add heaped tablespoonfuls of potato mixture to pan, flattening to form 8cm rounds. Cook roesti for 1 1/2 minutes each side or until crisp and golden.
- Drain roesti on paper towels. Place horseradish cream and cream cheese in a bowl and stir until smooth. Divide roesti among plates. Top with rocket, smoked salmon and a spoonful of cream cheese mixture. Scatter with chives then season to taste. Serve immediately.