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Cremaschi Furlotti Reserva Carmeneré Rosé
Cherry rosé in color. The aroma and flavor are lovely ripe raspberries, cherries and cranberries with a nice spiciness. A pleasant aftertaste, a modern dry rosé wine with refreshing acidity.
Our Normal RRP: £11.49 now £10.49
Product Description
The tradition of the Cremaschi Furlotti Winery starts in Italy with our great-grandfather, Pablo Cremaschi Furlotti, President of the company. Later on, our grandfather migrated to Argentina where he founded Viña Furlotti, the fourth largest winery of the country with over 3.700 hectares of vineyards. Pablo and his father continued the 120 years of winemaking tradition in Loncomilla – Chile, a terroir that provides pure natural fruit, which united to the great winemaking knowledge and experience guarantees extraordinary quality and distinctive style in each wine. The family tradition and Italian heritage continues today with the fourth generation of the Cremaschi family working the Peñasco Vineyards. Cremaschi Furlotti is a winery that blends Italian heritage, a long winemaking tradition, state of the art technology and a profound knowledge of the Peñasco Vineyard terroir. Orientated to the selective and careful productions that guarantee excellence and quality of their products. Over time, and always based on wine trends they have complemented his knowledge with all vinification systems, forming a vineyard dedicated to producing fine wines. Driven by the care of the environment have been used in the production and processing, biodegradable and organic products exclusively selected.
This is a clear and bright wine, which shows a vivid cherry pink color; plenty of red fresh fruits aromas, like cherries, red plums and floral nuances; some mineral notes. When you taste it, you can feel the delicious hints of fresh raspberries and sweet red berries. The palate is round, slightly sweet and with a very refreshing fruit flavors.
Grower: Viña Furlotti
Grape Variety: Carmeneré
Style: Dry and Crisp
Country: Chile
Appellation: Maule Valley
Vintage: 2013/14
Closure: CORK
Alcohol: 13.5% ABV
Bottle Size: 75cl
Lyon-Style Chicken with Vinegar Sauce
Cooking Time: 01 hrs 25 mins (approx.)
Number of Servings: 4
INGREDIENTS
3 tablespoons extra-virgin olive oil
One 4-pound chicken, cut into 10 pieces
Salt and freshly ground pepper
3 tablespoons unsalted butter
12 large garlic cloves, unpeeled
1 bay leaf
1 cup Banyuls vinegar or red wine vinegar
2 cups chicken stock
1/4 cup crème fraîche
Herbed Steamed Rice, for serving
1. Preheat the oven to 450°. In a large, deep skillet, heat the oil. Season the chicken with salt and pepper, add to the skillet and cook over moderately high heat until browned. Add 1 tablespoon of the butter to the skillet and swirl to coat the chicken. Turn the chicken skin side up and add the garlic and bay leaf.
2. Transfer the skillet to the oven and bake the chicken for 8 minutes, until the breast pieces are just white throughout. Transfer the breast pieces to a plate. Add the vinegar to the skillet, return to the oven and bake the remaining chicken, basting a few times, until cooked through, 15 minutes longer. Transfer the chicken and garlic to the plate.
3. Add the chicken stock to the skillet and boil, scraping up the browned bits, until reduced to 1 1/4 cups, about 10 minutes. Whisk in the crème fraîche and the remaining 2 tablespoons of butter. Return the chicken to the skillet along with any accumulated juices. Simmer over moderately high heat, basting a few times, until the sauce thickens slightly and the chicken is heated through, about 3 minutes. Season with salt and pepper and serve with the Herbed Steamed Rice.
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