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Le Grand Noir Chardonnay
Intense aromas of lime and mango with hints of toasted vanilla. It has a rich palate with lemon-lime flavors and subtle oak influences. There is excellent length to the fruit on the finish. The addition of Viognier to the blend makes this offering very quaffable!
Product Description
Are you a conformist or a rebel? The winemakers behind Le Grand Noir certainly know their winemaking. But they also share a rebellious streak. A devilish desire to innovate and question the status quo. So while their wines may look traditional, the taste will tell you otherwise… Imaginative, innovative and pretty damned delicious. Le Grand Noir wines are produced by extremely dedicated teams of vignerons (wine growers) and wine makers at the Jean d’Alibert Winery at Rieux-Minervois, close to the walled city of Carcassonne.
Intense aromas of lime and mango with hints of toasted vanilla. Rich palate with lemon-lime flavors and subtle oak influences.
Grower: Jean d’Alibert Winery
Grape Variety: Chardonnay / Viognier
Style: Rich and Citrus
Country: France
Appellation: Coteaux de Languedoc
Vintage: 2018/19
Closure: STELVIN
Alcohol: 13% ABV
Bottle Size: 75cl
Pork and Rocket Saltimbocca
Cooking Time: 00 hrs 30 mins (approx.)
Number of Servings: 1
INGREDIENTS
150g/5½oz pork chop, bone removed
large handful fresh rocket
salt and freshly ground black pepper
1 slice prosciutto
1 tbsp olive oil
1. Place the pork chop onto a chopping board, cover with cling film and flatten with a rolling pin or meat mallet.
2. Remove the cling film. Place half of the rocket on top of the pork and season with salt and freshly ground black pepper.
3. Roll the pork up to enclose the rocket, wrap the prosciutto around the pork and secure with cocktail sticks.
4. Heat the olive oil in a frying pan, add the pork and fry, turning occasionally, until golden-brown and completely cooked through.
5. Remove the pork from the pan and serve on a pile of the remaining rocket.
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