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Duckhorn Merlot
An aromatic Merlot with vibrant layers of Rainier cherry and spiced plum, as well as notes of licorice, tobacco leaf, cardamom and thyme. Hints of cedar and leather add dimension to this wine's smooth, velvety texture.
Our Normal RRP: £52.99 now £47.99
Product Description
Founded by Dan and Margaret Duckhorn in 1976, Duckhorn Vineyards has spent a quarter of a century establishing itself as one of North America’s finest producers of Bordeaux varietal wines. Fundamental to its identity was the early decision to focus on the production of Merlot. Though many Napa Valley wineries were using Merlot as a blending grape in the late seventies, few were exploring the potential of this varietal as a stand-alone wine. A devotee of Merlot since experiencing the wines of Pomerol, Dan Duckhorn felt that this elegant varietal was under appreciated in North America and loved its “softness and seductiveness”. The quality of Duckhorn Vineyards’ wines has always been based on a commitment to selecting the finest fruit. Whether carefully sourcing grapes from top sites in the Napa Valley or committing itself to estate vineyards, the winery was built on the belief that great wines begin in the vineyard. The winery’s seven estate vineyards are located in alluvial fans of the Napa Valley and on the coveted slopes of Howell Mountain, all with distinctly different micro-climates. As a result, winemaker Bill Nancarrow has many different vineyard blocks to choose from, each offering markedly different flavour profiles. By approaching each vineyard block individually he is able to harvest when the flavours have reached their peak and the tannins are at their softest. Grapes are hand-picked and hand-sorted prior to crushing, and some vineyard sites are harvested several times, selecting only the ripe fruit with each pass through the vineyard.
Vibrant red fruit layers of Rainier cherry and spiced plum, as well as notes of licorice, tobacco leaf, cardamom and thyme. Hints of cedar, leather and savory spice from aging in French oak barrels contribute depth and nuance, while a streak of uplifting acidity adds dimension to this wine’s smooth velvety texture. Dusty tannins frame a sophisticated finish.
Grower: Duckhorn Vineyards
Grape Variety: Merlot / Cabernet Sauvignon / Petit Verdot / Malbec / Cabernet Franc
Style: Smooth and Aromatic
Country: USA
Appellation: Napa Valley
Vintage: 2016/17
Closure: CORK
Alcohol: 14.5% ABV
Bottle Size: 75cl
Pork Milanese
Cooking Time: 00 hrs 30 mins (approx.)
Number of Servings: 6
INGREDIENTS
For the pork //
6 boneless pork chops
2 free-range eggs, beaten
200g/7oz Japanese panko breadcrumbs (available from specialist websites and some Asian supermarkets)
100g/3½oz finely grated parmesan
1 lemon, zest only
salt and freshly ground black pepper
2-3 tbsp vegetable oil, for frying
For the sauce //
2 tbsp chopped fresh parsley
2 tbsp chopped fresh basil
2 tbsp chopped fresh dill
2 tbsp chopped fresh sage
1 tbsp capers, drained and rinsed
1 lemon, zest and juice
1 garlic clove, crushed to a paste with the edge of a knife
salt and freshly ground black pepper
12 cooked new potatoes, to serve
1. For the pork, sandwich the pork chops between two sheets of cling film.
2. Flatten with a meat mallet or rolling pin to a 0.5cm thickness. 3. Place the beaten eggs into a bowl.
4. In a bowl, mix together the panko breadcrumbs, parmesan and lemon zest until well combined.
5. Season, to taste, with salt and freshly ground black pepper.
6. Dip each flattened pork chop into the beaten egg, then dredge them in the breadcrumb mixture until completely coated.
7. Heat the oil in a frying pan over a medium heat. When the oil is hot, add the seasoned pork chops (in batches if necessary) and fry for 3-4 minutes on each side, or until crisp and golden-brown on both sides and cooked through.
8. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.
9. Meanwhile, for the sauce, in a bowl, whisk together the finely chopped herbs, capers, lemon zest, lemon juice and garlic until well combined.
10. Season, to taste, with salt and freshly ground black pepper.
11. To serve, place one pork chop onto each of six serving plates. 12. Place two potatoes alongside each. Drizzle over the sauce.
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£287.94
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