2011 Sauvignon Blanc Reserva, De Gras
(6x75cl)
| Product Code: | 38006111 |
| Description: | 2011 Sauvignon Blanc Reserva, De Gras |
| Case Size: | 6x75cl |
| Producer: | De Gras, Vina MontGras |
| Region: | Colchagua Valley |
| Country: | Chile |
| Alc. By Vol.: | 13 |
Grape Varieties
| 100% | Sauvignon Blanc |
Food Matching Note:
Drinks very well with shellfish - particularly prawns or lobster and will compliment salads, club sandwiches and pasta, particularly with chicken or ham.
Tasting Note:
Straw yellow in colour with delicate citrus and melon aromas and a hint of fresh cut grass. Well balanced melon, citrus and herbal notes with a crisp acidity that makes this wine racy and refreshing. Good volume that fills the palate giving a pleasant and lingering finish.
Grape:
Made from the Sauvignon Blanc grape, famed for producing Pouilly Fumé and Sancerre.
Location:
Grapes are sourced from the cooler Casablanca Valley in the foothills of Chile's Andes.
Flavour:
Medium bodied with fresh melon and pineapple flavours and a zesty freshness.
USP:
A fantastic Chilean twist on a very popular grape variety.
Combined:
Filled with fresh fruit flavours and a refreshing zing, this is a perfect aperitif style wine filled with the sunshine of Chile.
Vinification Note:
Individual parcels of grapes are selected from within the MontGras estate for their ripe fruit character and acidic balance. They are crushed gently and fermented cool at controlled temperatures in stainless steel. After settling, they are filtered and fined before bottling.
Recipe Idea:
Lobster Newburg - 30 minutes - Serve 4
Ingredients
2 egg yolks, beaten
100ml (4 fl oz) double cream
30g (2 oz) butter
2 tablespoons dry sherry or Madeira
1/2 teaspoon salt
1 pinch cayenne pepper
1 pinch ground nutmeg
350g (12 oz) cooked lobster meat, broken into pieces
Preparation method
1. In a small bowl, whisk together egg yolks and double cream until well blended. Set aside.
2. Melt butter in a saucepan over low heat. Stir in the egg yolk mixture and sherry. Cook, stirring constantly until the mixture thickens. Do not boil.
3. Remove from heat, and season with salt, cayenne and nutmeg. Add lobster. Return pan to low heat, and cook gently until heated through. Serve hot over slices of buttered toast.