This delicious drop from the Southern Rhône has everything you’d find in a classic Provence rosé - except the price. The mouthfeel is gorgeously creamy, with bright red berries, sweet spice and Provençal herbs all melding together softly. It’s neither overtly fruity, or aggressively savoury, and instead wins hearts with charming perfume and easy drinking nature. The winery recommend pairing with fish or sea urchins. I think you could match it with pretty much any classic Singaporean dish too, from spicy to savoury and everything in between. It’s uber versatile and disconcertingly easy to finish the bottle.
Full price $37.00 from the winery on 2 April 2019.
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It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Rhone Valley
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 70% Grenache, 30% Syrah
- Serving Temp.
From the producer
On the nose, Cuvée Or evokes aromas of red berries, with notes of garrigue and sweet spices. On the palate our rosé has round, lively, generous notes, with crisp and fruity aromas. We advise you to taste it accompanied by Asian flavors, spicy for example with fish and/or seafood such as red mullet or sea urchins.
Cuvée Or is a blend of two grapes varieties divided into 70% Grenache and 30% Syrah. The grapes are grown on gravelly soil and sandy-clay soils. They are harvested by hand and are the subject of a double selection in the vineyard and cellar. The juice comes from direct pressing with a little bleeding rosé. Finally the fermentation at low temperature is carried out in thermo regulated stainless tanks.
The Rhône Valley is a dichotomous beast. The North is ruled by Syrah (=Shiraz), with or without a touch of Viognier for perfume, while in the South you'll find all matter of blends such as those of Chateauneuf du Pape (about thirteen varieties in these on average, at last count...) and the origins of the GSM (heard of Côtes du Rhône?). The Northern Rhône is Australia's ultimate sparring partner in the 'we say Shiraz, you say Syrah' fencing match. With such famous names as Côtes-Rôtie, Gigondas and Crozes-Hermitage (remember when Grange was called Hermitage...?), you can bet your bottom dollar - and the few hundred that go with it - that you'll need to be ticking off a few of the better ones before you kick it. Don't discount the whites though. Some of the finest whites you'll ever try come from Condrieu (the most sensual Viognier you'll try, at a price), and the lesser (in cost, at least) blends, often based on Grenache Blanc or Viognier. And watch out for dry, Rhône rose - it's become so popular that the industry bodies are warning the region not to over-produce. Look out Kiwi Sav Blanc!
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Salt & pepper squid
- 3 (about 600g) large cleaned squid hoods
- 1L (4 cups) vegetable oil
- 40g (1/4 cup) plain flour
- 1 tsp salt
- 1 tsp ground white pepper
- 1 tsp Chinese five-spice
- 1/2 tsp chilli powder
- Lemon wedges and soy sauce with
- sliced fresh red chilli, to serve
- Use a sharp knife to cut through 1 side of each squid hood lengthways. Open out flat with inside surface facing up and score surface diagonally. Cut into 3.5cm squares and pat dry with paper towel.
- Heat the oil in a large wok over medium heat until it reaches 190°C on a confectionary/oil thermometer. (Or, add a 5cm cube of bread to the oil - it should turn light golden in 10 seconds.)
- Meanwhile, combine the flour, salt, pepper, Chinese five-spice and chilli in a medium bowl. Add the squid and toss gently to coat.
- Remove half of the squid from the flour mixture and shake off any excess. Add to the oil and cook, turning with a slotted metal spoon, for 2 minutes or until the squid just turns golden and curls. Use the slotted spoon to transfer the squid to a large plate lined with paper towel to drain. Reheat the oil in the wok to 190°C. Repeat with the remaining squid.
- Serve immediately with the lemon wedges and chilli soy sauce.
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