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Quincy Le Rimonet 2021 - Joseph Mellot
Joseph Mellot

QUINCY LE RIMONET 2021 - JOSEPH MELLOT

  France / Loire
€25.30
€21.80
QTY
ADD TO CART At your doorstep in 1 - 3 days

Expressiveness and intensely aromatic character!

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Why do we love it?

From the first moment we tasted Quincy Le Rimonet Joseph Mellot we were impressed by its expressiveness and intensely aromatic character. Its style juggles old and new worlds, with tropical fruit, herbaceousness and refreshing acidity. Well, we won't tell you anything about its value for money, we'll let you find out for yourself!

Joseph Mellot winery is a family winery with a history dating back to 1513. It is located in the heart of the Loire valley and has vines in 8 different appellations of Loire, making expressive wines based on the terroir and the grape varieties of each region. One of them is Quincy Le Rimonet Joseph Mellot, from the Quincy zone. Quincy is one of the first appellations of Loire and is famous for its excellent value for money. The wine ferments and matures in stainless steel tanks, with its fine lees, for a few months. The result overflows with freshness and aromas of lemon and bell pepper.

Try Quincy Le Rimonet Joseph Mellot now!

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

It has pale lemon color with greenish hues and explosive aromas of lemon, pineapple, lime, pepper, gooseberry, grass, lemon blossoms and peach.

In the mouth it has medium body and medium (+) acidity. Rich citrus and stone fruits mingle with notes of green bell pepper, dough and white flowers.

Technical stuff
Color White
Type Dry
Year 2021
Alcohol 13%
Origin Quincy, Loire
Variety Sauvignon Blanc
Aromas Lemon, pineapple, lime, pepper, gooseberry, grass, lemon blossom, peach
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 3 years
Closure Cork
Organic No

QUINCY LE RIMONET 2021 - JOSEPH MELLOT

PAIR IT

Pairs with spinach pie, pasta with shrimps, asparagus and lemon zest, zucchini fritters

Spaghetti with shrimps, lemon and fennel

1 pack of spaghetti No6, whole-wheat
800 gr. shrimps
2 lemons
5-6 cloves of garlic
1 little bunch of fennel
ground pepper
sea salt
chili flakes
olive oil

Carefully peel and cut the shrimps’ heads. Place them in a pot with 300ml water and boil them, along with 3 cloves of garlic for 15 minutes. Then, filter the broth with a sieve, by pressing it well and keeping it warm.

At the same time, boil the spaghetti in salted water and cook them “al dente”. Take the lemon zest and chop the fennel.

In a large pan, pour 20 ml olive oil and the rest of the garlic. Once the olive oil is warm enough, remove the garlic and add the chili flakes.

Place the peeled, boiled shrimps in the hot pan and leave them for 1-2 minutes on each side. Season with salt and pepper, add a little fennel, a bit of lemon zest and pour in the lemon juice.

Remove the shrimps and in the same pan, place the spaghetti directly from the pot and increase the temperature. Add the broth you have prepared and mix well.

When the spaghetti have absorbed all the broth, sprinkle with fennel, pepper and the remaining zest. Serve the spaghetti with shrimp immediately.

Eva Monochari

Food Blogger

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