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Wind Gap Sonoma Coast Chardonnay
Pear, wet rocks, bee pollen, and wet marble on mouth-watering aromas of this wine. The palate explodes with a steely salinity and warm, honeyed fruit, and as promised, mouthwatering acidity that makes it irresistibly drinkable.
Our Normal RRP: £34.99 now £29.99
Product Description
Wind Gap is not about making the “perfect wine” it’s about making honest, authentic and compelling wine from special vineyard sites. What interests us about wine is what makes it different – the subtle nuances and characteristics that tell a particular wine’s story, regardless of appellation. We’ve combed the state to gather a collection of some of the most exciting vineyards for producing the kinds of grapes we love – Cabernet from Coomsville in South Napa, Chardonnay from the dramatic limestone and granite of Chalone, Grenache from the shale and limestone blanketed hills of Western Paso Robles, and Syrah from the windy and cold Sonoma Coast. Along the way we’ve been lucky enough to meet and work along with like minded growers who embrace the discerning farming practices we believe in. Many of our vineyards are planted along or are directly influenced by one wind gap or another. These geological breaks in the coastal hills funnel wind inland and strongly influence the growing and ripening of our grapes. It seems only fitting to us that our name should celebrate the forces of nature that are shaping our wines.
Bright, murky golden color. Pure and fresh. super zesty and snappy with green apple skins, chalk, caramel, lemon curd and dry Sherry flavors. Extremely balanced with enormous minerality on the finish.
Grower: Wind Gap Vineyards
Grape Variety: Chardonnay
Style: Fresh and Mineral
Country: USA
Appellation: Sonoma Coast
Vintage: 2013/14
Closure: CORK
Alcohol: 12.8% ABV
Bottle Size: 75cl
Poached Plaice with Shrimp Butter
Cooking Time: 02 hrs 00 mins (approx.)
Number of Servings: 4
INGREDIENTS
For the shrimp butter //
100g/3½oz brown shrimps
1 lemon, zest and juice
1 tsp freshly grated nutmeg
salt and freshly ground black pepper
1 tbsp chopped fresh parsley
For the plaice //
1 lemon, zest and juice
100ml/3½fl oz white wine
100ml/3½fl oz fish stock
8 x 100g/3½oz plaice fillets
200g/7oz unsalted butter
To serve //
100g/3½oz brown shrimps
4 fresh bay leaves
100g/3½oz crème fraîche
buttered brown bread
1. For the shrimp butter, blend all of the shrimp butter ingredients in a food processor until smooth.
2. Roll the mixture into a cylinder shape, cover with clingfilm and chill in the fridge for at least 2 hours.
3. For the plaice, heat the lemon zest and juice, wine and stock in a large frying pan until boiling.
4. Reduce the heat and add the fish fillets in a single layer, so that they are completely submerged in the liquid.
5. Poach for 3-4 minutes, then remove from the pan and set aside to drain on kitchen paper.
6. To serve, slice the shrimp butter into rounds.
7. Place a bay leaf, a slice of shrimpbutter and a spoonful of crème fraîche onto each of 4 serving plates.
8. Top each with 2 plaice fillets and sprinkle over the brown shrimps.
9. Serve with the buttered brown bread
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£179.94
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