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Baigorri Rioja Blanco, Barrel Fermented
Gold in colour and the intense aromas of fruit and a balsamic sensation of taste which is silky and well balanced with a lingering intense finish.
Our Normal RRP: £16.99 now £13.99
Product Description
In the town of Samaniego and at the foot of the mountains “Sierra de Cantabria” is located Bodegas Baigorri. A glass box perfectly integrated into its surroundings emerges from a privileged location in Rioja Alavesa. AIGORRI executes a meticulous selection on his vineyards. We apply a rigorous selection process, fruit of our know-how and the annual observation of the vineyards. The grapes for our wines come from a sustainable growing, in harmony with the nature, thanks to the use of traditional and modern ways. They are grown in old vines, deeply rooted in our native land and culture, providing us with a unique quality. They are harvested by hand and processed in a very smooth way, in order to turn the genuine flavour of Nature into wine. The high quality of our wines come directly from the vineyard and it is clear reflection of the soil, the climate and the tradition of the Rioja Alavesa.
An attractive golden colour, intense bouquet and noted for the aromas highlighted thanks to the period in the barrel with its lees. Special mention should be made of the fruit and balsamic sensations. It is silky in the mouth, elegant and very well-balanced. Long and intense finale.
Grower: Bodegas Baigorri
Grape Variety: Viura / Malvasia
Style: Toasty and Vibrant
Country: Spain
Appellation: Rioja
Vintage: 2015/16
Closure: CORK
Alcohol: 13% ABV
Bottle Size: 75cl
Thai Seafood Salad and Chicory
Cooking Time: 01 hrs 10 mins (approx.)
Number of Servings: 30
INGREDIENTS
1 tbsp olive oil
150g/5oz king prawns, cut in half
150g/5oz squid, cut into strips
150g/5oz crab meat
1 tbsp toasted sesame oil
2 tbsp sweet chilli sauce
1 tbsp Thai fish sauce (nam pla)
2 tbsp lime juice
1 tbsp clear honey
2 red chillies, finely sliced
2 tbsp chopped fresh coriander
1 tbsp chopped fresh mint leaves
2 tbsp sesame seeds
4 fresh kaffir lime leaves, very finely shredded
3 heads of chicory, leaves separated to give you approximately 30 neat 'boats' for the filling
1. Heat a frying pan until hot, then add the oil and stir fry the prawns for 1-2 minutes.
2. Then add the squid and cook for one more minute.
3. Add the crab meat and heat through. Remove from the heat and place in a bowl.
4. Combine all the other ingredients, except the chicory, and pour onto the seafood.
5. Stir gently and leave to marinate for 30 minutes.
6. To serve, drain the seafood of any excess liquid and divide the mixture between the chicory boats
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£83.94
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