2010 Viognier Reserva, De Gras
(6x75cl)
| Product Code: | 51006110 |
| Description: | 2010 Viognier Reserva, De Gras |
| Case Size: | 6x75cl |
| Producer: | De Gras, Vina MontGras |
| Region: | Colchagua Valley |
| Country: | Chile |
| Alc. By Vol.: | 14 |
Other Vintages
| 2011 Viognier Reserva, De Gras |
Grape Varieties
| 100% | Viognier |
Food Matching Note:
Can stand up to some seriously rich, spicy or full flavoured foods due to its concentration of fruit and alcohol. Try it with tiger prawn tempura and sweet chilli dipping sauce, honey and mango baked chicken fillet or crispy duck and pancakes.
Tasting Note:
This exotic, sumptuously rich wine is packed with aromas of ripe tropical fruit and flowers. It is full bodied, dripping with juicy nectarine, melon and papaya flavours, finishing rounded and succulent.
Vinification Note:
Sourced from selected small vineyard sites within the MontGras estate in the Colchagua valley, which have been purposely planted with Viognier due to their elevation, aspect and soil types. The grapes are left on the vine until they are super ripe and hand harvested. The whole bunches are de-stemmed and crushed into temperature controlled steel tanks where fermentation is started with selected yeast cultures. Fermentation is finished in barrel, mostly old French barrique, and the wine is bottled after fining and cold stabilisation at MontGras' dedicated bottling plant.
Recipe Idea:
Mango Honey Chicken with Mango Serve 4
Ingredients
2 cups honey
1 cup mango juice
1/2 cup light brown sugar
1/2 lemon, juiced
1 (3 to 4-pound) whole rotisserie chicken
2 mangos, peeled and sliced 1-inch thick
Toothpicks, soaked in water for 10 minutes
1 bunch basil, for garnish
Directions
Preheat oven to 450 degrees F.
For the glaze: In a saucepan over medium-high heat, combine the honey, mango juice, brown sugar and lemon juice. Bring to a boil and cook until the sauce coats the back of a spoon, about 5 minutes.
Place chicken on a nonstick cookie sheet. Using a pastry brush, coat chicken with a generous amount of glaze. Place mango slices over breast meat to create a zebra stripe. Insert toothpicks to secure slices into chicken.
Bake chicken just until warmed throughout, about 12 minutes. Remove chicken and discard toothpicks. Garnish with fresh basil.