This refined white wine is an excellent expression of the extraordinary potential of the Limoux terroir to produce top class white wines. Produced from old vines of Chardonnay, the nose is intense with scents of nuts and butter and complex notes of spice. The palate is full bodied and the finish well balanced.
The Domaine de Martinolles has been run by the Vergnes family for the last three generations and is situated near Saint-Hilaire, cradle of the Blanquette de Limoux producing area, 15 kms from the Cité of Carcassonne. Surrounded by vines, olive trees and heath land, this magnificent domaine stretches over a valley which is exposed to the sun from all sides. The Mediterranean climatic influence is confronted with freshening winds from the Atlantic to the west. The domaine's vineyard benefits from a particular microclimate, the exceptional exposure to the sun associated with the fresh effects of altitudes between 200 and 300 meters enabling the Domaine de Martinolles to produce top class white wines.
Rich White Wines
Full-bodied white wines can sometimes be confused as being red wines when served in black glassware. This is because rich white wines typically undergo similar treatments as red wines in the winery to achieve the bold flavour. This usually means some oak aging, to add that classic vanilla or coconut note, as well as a process called ‘Malolactic Fermentation’, which changes the type of acid in the wine to make wine taste creamier. Many full-bodied white wines will age up to 10 years, although most are in their prime at around 3-4 years.
Cool (44-57 °F / 7-14 °C)
Crab & Lobster, Pasta with Cream Sauce, Tarragon Chicken, White Pizza, Cashew Cream, Soft Cheeses, Chicken & Other Poultry
450g floury potato, cut into chunks
350g salmon (about 3 fillets)
2 tsp tomato ketchup
1 tsp English mustard
zest ½ lemon, plus wedges to serve
1 heaped tbsp chopped parsley
1 heaped tbsp chopped dill
3 tbsp plain flour
1 egg, beaten
100g dried breadcrumb
4 tbsp sunflower oil
salad, to serve
1. Heat the grill. Place the potatoes in a pan of water, bring to the boil, cover and cook for 12-15 mins until tender. Drain and leave to steam-dry, then mash. Meanwhile, season the salmon and grill for 5-6 mins until just cooked. Cool for a few mins, then break into large flakes.
2. Mix the potato, ketchup, mustard, zest, herbs and some seasoning. Lightly mix in the salmon, taking care not to break it up too much. Shape into 4 large fish cakes.
3. Put the flour, egg and breadcrumbs in 3 shallow dishes. Dip the cakes into the flour, dust off any excess, then dip in the egg, and finally coat in breadcrumbs. Heat the oil in a large pan. Fry the cakes over a medium-low heat for 3-4 mins each side until deep golden and heated through. Serve with salad and lemon wedges.
Recipe from http://www.bbcgoodfood.com/recipes/2195659/the-best-salmon-fish-cakes
Image from https://guyawford.files.wordpress.com
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