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Brown Brothers Cienna Rosso
Vibrant, magenta red colour. The bouquet emanates fresh raspberries and strawberries, along with a distinct leafy note which hints at the Cabernet parentage. It has a creamy palate with plenty of natural acidity and juicy flavours.
Our Normal RRP: £13.99 now £11.99
Product Description
For more than a hundred years Brown Brothers has forged a reputation for the wide range of varietal wines and styles produced. This is no easy task as each variety has its own particular growing conditions and requirements for ripening. The underlying secret to Brown Brothers’ success owes much to the good fortune of geography. The vineyards at Milawa, which experience a mild to warm climate, stand at the gateway to the King Valley, and the further up this valley one travels, the cooler the weather. Having ready access to such diverse locations enables the production of an astonishing range of varieties and winestyles. This gives Brown Brothers the right to call themselves truly the varietal wine specialists.
The Cienna Rosso follows on from the great success we have had with our frizzante Cienna. It is a full sparkling wine which boasts a vibrant magenta red colour and a bubble that almost jumps out of the glass. Fresh raspberries and strawberries dominate the nose along with a distinct leafy note hinting at Cienna’s Cabernet parentage. It has a creamy palate with plenty of natural acidity and juicy flavours reminiscent of summer berries in a glass.
Grower: Brown Brothers
Grape Variety: Cabernet Sauvignon
Style: Creamy and Fruity
Country: Australia
Appellation: Victoria
Vintage: NV
Closure: CORK
Alcohol: 7.5% ABV
Bottle Size: 75cl
Tapas-Style Spicy Tomato Squid
Cooking Time: 01 hrs 00 mins (approx.)
Number of Servings: 2
INGREDIENTS
80ml/3fl oz olive oil
2 garlic cloves, peeled, crushed
24 cherry tomatoes
2 tsp smoked paprika
1 bird's-eye chilli, finely chopped
2 baby squid, cleaned, body chopped into rings, tentacles chopped
1 red pepper, very finely sliced
1 lime, juice only
1 tbsp chopped fresh parsley
salt and freshly ground black pepper
crusty bread, to serve
1. Warm the oil and garlic in a pan over a medium heat until the garlic begins to colour.
2. Remove the garlic with a slotted spoon and discard.
3. Add the tomatoes, paprika and chillies and cook for 4-6 minutes, or until the tomatoes have burst.
4. Add the squid and cook, stirring well, for 2-3 minutes, or until the squid is just cooked through, but still tender.
5. Add the red pepper, lime juice and parsley and season well with salt and freshly ground black pepper.
6. Serve in small bowls with a basket of crusty bread alongside.
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