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Dona Paterna Alvarinho Reserva
This Alvarinho produced from the oldest vines, is staggered in French oak (old and new) for 10 months. Pale yellow with gold flecks, it is elegant and persistent showing aromas of nuances of barrel, maintaining the freshness and the fruit on the endless finish.
Our Normal RRP: £31.99 now £29.99
Product Description
The Codesso family has produced Alvarinho grapes since 1974 in Paderne, near Melgaço. In 1990, Carlos Codesso decided to produce and bottle its own wine, with the Dona Paterna brand, and it has already achieved great success. Carlos Codesso is a pure grower. He and his family have tended Alvarinho for 40 years and have some of the best vineyard locations in the Vinho Verde DOC. Higher altitude, old vine enforcado vineyards producing stunningly balanced grapes that produce a steelier, crisper style of tectured Alvarinho. A modern wine cellar, equipped with the most appropriate technology to produce quality white wines, the Alvarinho grapes are treated with care to extract the maximum taste and aroma potential. The oenological support is in charge of the enologist Fernando Moura, one of the most experienced and accredited technicians of the region.
Pale yellow with gold tinges. A complex, more concentrated bouquet and palate shows ripe, muscular apricot fruit with hints of cinnamon spice. A streak of fresh, minerally acidity adds race and pace to the fruit, making for an elegant, long finish.
Grower: Dona Paterna
Grape Variety: Alvarinho
Style: Complex and Ripe
Country: Portugal
Appellation: Vinho Verde
Vintage: 2016/17
Closure: CORK
Alcohol: 13% ABV
Bottle Size: 75cl
BBQ Asian Flavoured Sea Scallops
Cooking Time: 00 hrs 25 mins (approx.)
Number of Servings: 4
INGREDIENTS
1 small green chilli
3 tbsp green spring onions
1 tsp lemongrass, white only
1 tbsp green ginger
20 scallops on the shell (roe removed)
Vegetable oil spray
1 tbsp thick soy sauce*
1 tbsp lime juice
½ tbsp water
Rock salt
1. Remove the seeds from the chilli and separately, mince the chilli, spring onions, lemongrass, and finely mince the ginger.
2. Check each scallop to see it is clean and grit free. Lift each scallop, give the shell a film of oil and return to the shell. 3. Refrigerate until ready to cook.
4. Mix the remaining ingredients and spoon a little over each scallop before cooking. Add rock salt to taste.
5. Place scallops onto a medium hot plate or pan fry. Cook a few at a time as they cook quickly.
6. Turn the scallops carefully. Place scallops back in the shell, top with sauce ingredients and place under grill for 2-3 minutes.
7. Spoon over a little more sauce, cook further and serve when all are done to your liking.
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£179.94
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