Sensi Collezione Italy Pinot Grigio 2015
- Fresh, juicy
Here comes the Tuscan sun, like a Beatles song meets Italian vines. Crafted by Sensi, the venerable vino artisans who have been creating iconic wines for well over a century, this pinot grigio is pure class. In fact, we think it’s one of our greatest imports to date, here at the ‘Fo. Brimming with notes of cut pear and fresh green apple on the nose, followed by a bright palate with delightfully fresh acidity, this white will take you to Tuscany and back again with just one sip. Saluti, mofos!
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.
Seriously, who hasn’t heard of Sensi wines? Celebrated as the pride and joy of Tuscany, Sensi is recognised as one of the largest producers in the region and has cemented itself as one of the best, with a rich, successful and long 120-year old presence in the Tuscan Hills. An Italian stallion of a producer, its success and growth continues to ascent with each passing year, with an uncompromising put-into-practice philosophy of elegance, consistency and excellence when it comes to wine production.
Italian wine regions are by far some of the most difficult to learn about. With over 350 official wine varieties, it can be very easy to get lost. Never fear though, you'll see some of your old friends such as Cabernet Sauvignon, Merlot, Pinot Noir, Pinot Grigio and Sangiovese as well as some new friends such as Chianti, Arneis, Fiano, Nebbiolo and Vermentino. Italian wines are a match made in heaven for food, but can easily be enjoyed on their own. Good food and good wine - THAT is the Italian way.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Thai-style fish cakes
- 500g firm white fish fillets (such as ling), coarsely chopped
- 1/2 cup fresh coriander leaves
- 35g (1/4 cup) cornflour
- 2 tbs fish sauce
- 2 tbs sweet chilli sauce
- 1 egg, lightly whisked
- 3 green shallots, ends trimmed, finely chopped
- 50g green beans, finely chopped
- 80ml (1/3 cup) vegetable oil
- Lime wedges, to serve
- Sweet chilli sauce, extra, to serve
- Herb & peanut salad
- 50g Woolworths fresh Asian salad mix
- 1/2 cup fresh coriander leaves
- 2 tbs roasted peanuts, chopped
- 2 tbs olive oil
- 2 tsp fresh lime juice
- Process the fish in a food processor until smooth. Add the coriander, cornflour, fish sauce, sweet chilli sauce and egg, and process until well combined.
- Move the fish mixture to a large bowl and add the shallot and beans, then stir until well combined. Heat the oil in a large frying pan over medium heat. Place 4 egg rings in the pan. Divide the fish mixture into 8 equal portions. Place the portions into an egg ring and begin cooking. Cook 4 minutes each side or until golden brown. Transfer to a plate lined with paper towel. Repeat with the remaining fish mixture.
- To make the herb & peanut salad, place the Asian salad mix, coriander, peanuts, oil and lime juice in a large bowl and gently toss until just combined.
- Divide the fish cakes and salad among serving plates. Serve with lime wedges and extra sweet chilli sauce.