Move over Margs. There’s a new chardy in town and her peaches and cream brings all the drinkers to the bar.
Grown at altitudes of around 600 meters above sea level right down to the foothills in intensely fertile soils - this wine from the Languedoc makes complexity look easy.
“Battonage” or “lees stirring” and some time in oak brings out the creaminess and texture that is nearly impossible to resist, while the flavour is brimming with fresh stone fruit, citrus and hints of white blossoms and jasmine. Oomph, vinified.
Full price $40.00 from the producer.
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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.
The story of Fortant began in the 1920s with the Skalli family. Originally from Algeria, Robert Skalli fell in love with the wines of southern France. Thus began his affair with the grape, planting vines in his home country and producing wines of generosity from low-yielding vines. In 1961, Robert’s son Francis fell in love with the very same French wines (probably drinking through his dad’s cellar - condoned or not), the Languedoc-Roussillon in particular. The beautiful backdrop of the Med became Fortant HQ, now over four generations. Throughout the Languedoc Roussillon, Fortant employ three unique terroirs and a warm climate to produce a range of excellent wines styles. In 2011 the Skalli family joined forces with the iconic Boisset family, wine royalty of France, and are now gaining well-deserved traction on the world stage.
Looks like this is either a wine sourced from various regions in France or it's from a smaller region that we haven't gotten around to writing about for you yet! If it's the former, well, it's hard to make general comments about a multi-regional French wine. So let's assume it's the latter: we've been lazy. Forgive us, there's only two of us, and we're mere mortals. We'll get round to writing something inspirational about this obscure (hopefully, otherwise we're in trouble) region eventually. Meanwhile, shoot in your suggestions (and your resume?), or just rejoice in the fact that there's something magical about heading off the beaten track and telling your friends all about that amazing grape that grows in the hinterlands of a place that doesn't even make it on the map – or Vinomofo's regional writeup section, at least.
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.