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Ferrari-Carano Pinot Grigio
Green apple, citrus and white peach on the nose, complemented by clean, crisp honeydew melon and lime flavors. The pleasant mouthfeel is balanced by a light citrus finish that is delicate yet vibrant.
Our Normal RRP: £14.99
Product Description
Family-owned and operated since 1985, Ferrari-Carano has been a leading producer of world-class, nationally acclaimed wines. From a small, 30-acre plot of grapes to the present 20 estate vineyards, Don and Rhonda Carano’s success is based on their commitment to quality as well as the dedication of the vineyard and winemaking teams to make the finest wines, vintage after vintage. The fact that the winery’s name incorporates the word “Vineyards” is a deliberate way to emphasize that grape source and terroir play important roles in the final product. Ferrari-Carano owns vineyards in six appellations: Dry Creek Valley, Alexander Valley, Russian River Valley, Napa/Carneros, Anderson Valley and Mendocino Ridge.
Refreshing, light-style white wine for sipping or as an aperitif. This wine has aromas of nectarine, lime, melon and honeysuckle complemented by flavors of Meyer lemon, white peach and honeydew melon. Our Pinot Grigio has clean, refreshing acidity with a round mouthfeel and a crisp, lingering finish.
Grower: Ferrari-Carano
Grape Variety: Pinot Grigio
Style: Vibrant and Crisp
Country: USA
Appellation: Sonoma County
Vintage: 2013/14
Closure: STELVIN
Alcohol: 13.9% ABV
Bottle Size: 75cl
Vietnamese Grilled Chicken Wings
Cooking Time: 02 hrs 00 mins (approx.)
Number of Servings: 5
INGREDIENTS
15 chicken wings
3 lemongrass stems, finely chopped
60ml/2fl oz oyster sauce
60ml/2fl oz chilli sauce
2 tbsp water
2 tsp honey
1 cucumber, cut into ribbons using a potato peeler
3 carrots, cut into ribbons using a potato peeler
1. Place the chicken wings in a bowl with the lemongrass.
2. Cover with cling film and leave to marinate for three hours.
3. Whisk the oyster and chilli sauces together with the water and honey, then set aside.
4. Place the chicken wings on a barbecue and grill for five minutes on each side until just cooked.
5. Score the wings with a knife, then brush with some of the oyster sauce mixture. NB: It is important not to put the sauce on at the beginning as the sugar content is high and you will burn the wings.
6. Place the cucumber and carrot ribbons on a plate and top with the chicken wings.
7. Serve with a drizzle of the remaining sauce.
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