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Forlorn Hope Suspiro Del Moro Alvarelhao
The aromatic bouquet smacks you across the face: wafting star anise, sage, leather, rose hips, pine needles, coffee beans, blood oranges and the most perfectly ripe plums you could ever hope for.
Our Normal RRP: £28.99 now £24.99
Product Description
Winemaker Matthew Rorick is a one-man operation in the winery, tending each fermentation and guiding the wine’s cellaring through to bottle. Each of the Forlorn Hope wines is a window into the vineyard in a particular vintage; vital to this is a partnership with growers who share the vision of achieving balanced ripeness on the vine that requires no further adjustment, additions or manipulation in the winery during fermentation. The result yields wines that are an honest and natural representation of site and vine. The Forlorn Hope wines are the result of a project devoted to displaying the wealth of California’s viticultural potential — as well as championing varieties less common. Taken as a departure from the stereotypical Californian product, the Rare Creatures of the Forlorn Hope display what is possible when great care is taken in combining soil type, climate/site, and variety to produce wines which require no manipulation.
A Portuguese red grape variety from a Napa vineyard. Does it work? The wine’s dark purple yet subdued at first in flavor, opening slightly into tones of blueberry, raspberry and ripe plum, aromatic and savoury on the palate with a smidgen of spice on the finish.
Grower: Forlorn Hope
Grape Variety: Alvarelhão
Style: Aromatic and Savoury
Country: USA
Appellation: Napa County
Vintage: 2014/15
Closure: CORK
Alcohol: 13.7% ABV
Bottle Size: 75cl
Linguine with Prawns and Mussels
Cooking Time: 01 hrs 00 minutes (approx.)
Number of Servings: 4
INGREDIENTS
500g/1lb 2oz mussels
250g/9oz whole raw prawns
6 tbsp olive oil
1 garlic clove, crushed
½ red chilli, finely sliced
50ml/2fl oz white wine
1 lemon, juice only
small bunch flatleaf parsley, roughly chopped
400g/14oz linguine
salt and freshly ground black pepper
1. Clean the mussels by scrubbing them in cold water, and removing the beards.
2. If any remain open after tapping them against the side of the work surface, discard them. Peel the prawns, removing the heads but leaving the tails intact.
3. Heat the olive oil in a large lidded saucepan, and add the garlic and chilli.
4. After a minute or two, add the mussels and the wine.
5. Cover with the lid and continue cooking for 1-2 minutes, or until the mussels open. If any mussels remain closed at the end of cooking, discard them.
6. Add the prawns and cook for a further 4–5 minutes, then squeeze in the lemon juice.
7. Remove the pan from the heat and add the roughly chopped parsley. 8. Season to taste with salt and freshly ground black pepper.
9. Meanwhile, cook the linguine in lightly salted boiling water for 7-8 minutes, or until al dente.
10. Add the pasta to the pan with the shellfish sauce, mix together well and serve immediately.
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£149.94
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