This is a wine that is born with the spirit of the Mediterranean. The nose is quite reminiscent of countless ‘Aqua’ colognes inspired by fragrances of the same coastlines. Here, we find the intense perfume of lemon and lime, with the faintest hint of mandarin rind and neroli. Then comes lime rind and jasmine, a sprinkle of parsley before a cool minerality. Frankly, I could smell this all day and be satisfied. But, happily, the palate contains much of the same magic, and similar flavours, condensed into a sumptuous, almost chewy body. Despite its summery appeal, this’ll be enjoyable year round, whether the sun is shining or you need a reminder of what it looks like!
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Côtes du Roussillon
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Grenache Blanc, Rousanne
- Serving Temp.
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.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...