This is an excellent example of Sauvignon Blanc as a varietal. We find exotic notes of citrus fruits but also a sensation of freshness due to the low alcohol content and a nice acidity
Le Petit Berticot wines are produced by a cooperative of family farmers, with vineyards in Côtes du Duras. Côtes du Duras is a wine region just east of Bordeaux, located in Southwest France. Over 120 growers covering 1,000 hectares of vineyard, combine to produce Berticot. Berticot produces approximately 55% of the total production of Côtes de Duras. The vast acreage and astounding production (50,000 hectolitres per year capacity) allow for supreme value in all wines. Not only in proximity is Côtes du Duras similar to Bordeaux, both regions produce the same core varietals: Cab Sauvignon, Merlot, Sauvignon Blanc and Semillon. The area around the town of Duras has been producing wine for centuries and throughout the years has been associated with both Bordeaux and Bergerac regions. As of 1937, the region was recognized as its own AOC. Fresh and vibrant, suited to be enjoyed in its youth, this wine is in peak form and ready to be enjoyed today at 16C.ment food well.
Perfect as an aperitif or with most fish dishes!
Full-Bodied and Rich Red Wines
Full-bodied wines typically have more tannin, higher alcohol, and dark fruit flavours such as blackcurrant. Since these wines have so much pigment, they are higher in anthocyanin which has shown positive benefits to cardiovascular health. As far as flavour, these wines are the biggest on the spectrum and thus, pair with equally bold flavoured food.
Room Temperature (63-69 °F / 17-21 °C)
Barbecue, Mexican Foods, Smoked Meats, Red Meat & Steaks, Savory Mushroom Dishes, Black Pepper
Mushroom and Spinach Risotto
1 tbsp olive oil
1 onion, chopped
140g chestnut mushrooms, sliced
1 fat garlic clove, crushed
140g arborio rice
150ml dry white wine
4 sundried tomato, chopped
500ml hot vegetable stock
2 tbsp chopped fresh parsley
25g Parmesan or vegetarian alternative, freshly grated
100g fresh young leaf spinach, washed if necessary
warm ciabatta and green salad, to serve
1. Heat the oil and butter in a large deep frying pan. Add the onion and cook gently for 5 minutes until softened. Stir in the mushrooms and garlic and cook gently for 2-3 minutes.
2. Stir in the rice to coat with the onion and mushroom mixture. Pour in the wine and cook over a moderate heat for about 3 minutes, stirring from time to time, until the wine is absorbed.
3. Reduce to a gentle heat. Add the tomatoes and 125ml/ 4fl oz of the stock and cook for about 5 minutes until the liquid is absorbed. Pour in a further 125ml/4fl oz stock and continue cooking until absorbed. Repeat with the remaining stock, until it is all absorbed and the rice is creamy and tender.
4. Stir in the parsley and half the parmesan. Season to taste. Scatter the spinach over the risotto. Cover and cook gently for 4-5 minutes until the spinach has just wilted. Serve immediately.
Recipe from http://www.bbcgoodfood.com/recipes/3245/mushroom-and-spinach-risotto
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