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L’Ormarine ‘Duc de Morny’ Picpoul de Pinet
Floral and enticing on the nose, exuberantly fresh on the palate with pear drop fruit, a slightly salty edge and underlying minerality. Nicknamed 'la bomba' this is incredibly fruity and concentrated Picpoul – yet still fine and elegant, with a very long finish.
Our Normal RRP: £9.99 now £7.99
Product Description
Some moments in history are particularly significant, like that which led to the creation of the famous Picpoul de Pinet appellation. It occurred in 1773, when Turgot, one of Louis XVI’s future ministers, gave permission for each barrel of the local wine to be branded with a red-hot branding iron with a sign marking the quality of the Pinet vineyards. Today, the Master Winemakers of the Ormarine Winery are perpetuating this centuries-old tradition and legendary history with considerable success. Cave de l’Ormarine is an award winning Cave producing wines from the tiny Pinet appellation, in the Hérault. Set up in 1992, but with a history dating back to 1922 Cave de l’Ormarine prides itself on the high standard and traceability of its grapes.
Exuberantly fresh on the palate with ripe mango fruit, a slightly salty edge and underlying minerality. This is flavourful and concentrated yet still fine and elegant, with a very long finish.
Seafood Bhaji
Cooking Time: 01 hrs 05 mins (approx.)
Number of Servings: 4-6
INGREDIENTS
300g/10½oz plain flour
150ml/5fl oz water (approx)
1 green chilli, finely chopped
2 tbsp vegetable oil, to shallow fry
1 large onion, sliced
100g/3½oz king prawns, cooked
100g/3½oz salmon, cooked
100g/3½oz haddock, cooked
400ml/14fl oz vegetable oil, to deep fry
To serve //
large handful fresh coriander leaves, chopped
mango chutney
plain yoghurt, garnished with fresh mint leaves
1. Place the flour into a large bowl. Gradually add the water, whisking constantly, until a thick batter is formed.
2. Add the chilli and mix in well.
3. Heat the two tablespoons of vegetable oil in a frying pan over a medium heat.
4. Add the onion and fry until soft, then remove with a slotted spoon.
5. Place the prawns, salmon and haddock into a clean bowl and add cooked onion, stirring well to combine.
6. Heat the 400ml/14fl oz of vegetable oil in a deep, heavy-bottomed saucepan until a breadcrumb sizzles and turns brown when dropped in it. (CAUTION: hot oil can be dangerous - do not leave unattended!).
7. Using a tablespoon, take even amounts of the fish mixture and dip into the batter mixture, then carefully place into the hot oil.
8. Deep-fry for 8-10 minutes, or until crisp and golden and completely cooked through, then carefully remove with a slotted spoon and drain on kitchen paper.
9. To serve, place the bhajis into a serving bowl with the coriander, mango chutney and yoghurt in bowls alongside for dipping.
Grower: Cave de L'Ormarine
Grape Variety: Piquepoul
Style: Crisp and Tropical
Country: France
Appellation: Coteaux de Languedoc
Vintage: 2016/17
Closure: STELVIN
Alcohol: 12.5% ABV
Bottle Size: 75cl
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£47.94
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