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Tilia Torrontés
This is remarkable in its structure, a firm and steadfast presence from which all its tropical fruit flavors and floral scents emerge with grace.
Our Normal RRP: £8.99 now £6.99
Product Description
This is the story of how we have poured our lives, our passion, our spirit into transforming a scrub laden desert into some of the most beautiful and unique vineyards in the world. This is the story of how we have passed our knowledge from father to son, and daughter, across the generations and blended that collective memory of family with state-of-the-art science from the new world of viticulture. It is a tale of taking risks, of backing a hunch, of making a giant leap of faith, of enjoying a little luck along the way, to make our treasured terroir in Mendoza the fountainhead for the wines that carry our name. As with all great New World winemaking families, the Catena family’s ties to the vineyard stretch back more than a century. Nicola Catena, the son of vineyard workers, was born in the fertile Italian wine growing province of Marche, Italy. The Catena family roots, like those of the Mondavi and Gallo families. Nicola set out for the New World at the end of the last century, taking with him a love for the vines and a keen desire to grow grapes and make wine on land of his own.
The bouquet offers aromatic notes white flower and citrus fruits. On the palate, fresh flavors of white peach and lemon give way to grapefruit, Mirabelle plum, and fennel. It finishes with a refreshingly bright acidity.
Grower: Bodega Catena Zapata
Grape Variety: Torrontés
Style: Floral and Citrus
Country: Argentina
Appellation: Salta
Vintage: 2015/16
Closure: STELVIN
Alcohol: 13% ABV
Bottle Size: 75cl
Crispy Fish with Sweet-and-Sour Sauce
Cooking Time: 00 hrs 30 mins (approx.)
Number of Servings: 4
INGREDIENTS
1 cup low-sodium chicken broth
1/4 cup low-sodium soy sauce
3 tablespoons unseasoned rice vinegar
2 tablespoons ketchup
2 tablespoons sugar
1 tablespoon Shaoxing (Chinese cooking wine) or sherry
1 tablespoon cornstarch
1 teaspoon Chinese chile-garlic sauce
3 tablespoons canola oil
1 1/2 tablespoons minced peeled ginger
2 large garlic cloves, minced
Four 4- to 5-ounce branzino, striped bass or trout fillets
2 scallions, thinly sliced on the bias
1. In a small bowl, whisk the broth, soy sauce, vinegar, ketchup, sugar, wine, cornstarch and chile sauce.
2. In a small saucepan, heat 1 tablespoon of the oil.
3. Add the ginger and garlic and cook over high heat, stirring, just until fragrant, 1 minute.
4. Whisk the sauce ingredients, then add them to the pan.
5. Simmer until the sauce is thickened and glossy, 5 minutes. Keep warm over low heat.
6. In a large nonstick skillet, heat the remaining 2 tablespoons of oil until shimmering.
7. Add the fish, skin side down, and press lightly with a spatula to sear the skin for 10 seconds for each fillet.
8. Cook undisturbed over high heat until the fillets are browned and crispy at the edges and just barely opaque on top, about 5 minutes.
9. Flip the fish and cook just until cooked through, about 1 minute longer.
10. Transfer the fish skin side up to plates.
11. Spoon the sauce on top, garnish with the scallions and serve with noodles.
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