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Miraval Blanc 2020 - Chateau Miraval
Chateau Miraval

MIRAVAL BLANC 2020 - CHATEAU MIRAVAL

  France / Provence
€32.80
€28.30
QTY
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Rich with impressive complexity!

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Why do we love it?

Chateau Miraval Cotes de Provence Blanc is a fantastic white wine from Provence, by the Perrin family. Yes, the famous family behind the legendary Chateauneuf du Pape and Chateau de Beaucastel.

Everyone talks about Provence wines for their light onion color, but in Provence they are making some great white wines too. Provence white wines have fantastic fruit concentration and discreet mineral character. Miraval Cotes de Provence Blanc is a bright example of the above.

Its origin is from the village Corrins, the first organic village in France. The blend consists of 95% Rolle and 5% Grenache Blanc. The vineyards are located at an altitude of 350 meters and have limestone soils. The blend ferments and matures mainly in stainless steel tanks, with frequent batonnage. The result is rich and creamy, with impressive complexity.

Miraval Cotes de Provence Blanc loves shellfish and seafood!

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

It has medium lemon color and elegant aromas of pear, citron, grapefruit, lemon, lemon blossom and dough.

In the mouth, it has medium body, medium (+) acidity and oily texture. Juicy citrus fruits mingle with notes of pear, peach and chamomile.

Technical stuff
Color White
Type Dry
Year 2021
Alcohol 13%
Origin Provence, France
Variety Rolle, Grenache Blanc
Aromas Pear, citron, grapefruit, lemon, lemon blossom, dough
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 3 years
Closure Cork
Organic No

MIRAVAL BLANC 2020 - CHATEAU MIRAVAL

PAIR IT

Pair it with linguine frutti di mare, salad with drilled nectarines and gorgonzola, chicken with lemon sauce

Orzo pasta with shrimps, finocchio and Arseniko of Naxos

600 g fresh shrimps

250 g orzo

150 g finocchio

50 ml. ouzo or white wine

50 g butter

40 g olive oil

1 teaspoon tomato paste

50 g Arseniko of Naxos

Fresh fennel

Freshly ground pepper

Salt

 

For broth

1200 ml. water

1 onion

1 carrot

2 cloves of garlic

1 sprig celery

1 sprig of thyme

1 bay leaf

4-5 black peppercorns

salt

 

Peel the shrimps and remove the heads, which are put in a saucepan to prepare the broth.
With a knife, cut and remove from each shrimp the black intestine. Rinse and keep the shrimp aside.

Put in the pot with the shells and heads, all the above ingredients for the broth and boil for about 20 minutes. Pass the broth through a sieve and keep it hot.

For the orzo, finely chop the onion and finocchio into thin slices. In a large-sized pan, sauté in olive oil onions and finocchio until they are softened and then add the orzo.

Stir continuously and when the orzo is glistening, add tomato paste, pepper, wine and start adding the hot broth. Add it in 5-6 doses, stirring regularly with a wooden spoon.

When the orzo is nearly done and you have 1 dose of the broth left, add it along with the shrimp, season with salt and a little more pepper.

Stir for 3 minutes and remove from heat. Orzo must be juicy and thickened. Then add the butter and the Naxos cheese and finely chop finocchio's green leaves.
Dangle lightly and cover the pan. Before serving, stir and add to each plate some fresh fennel finely chopped.

Notes
- You can add 3-4 anise seeds for extra flavor and taste
- We prefer fresh shrimps but it is not necessary
- Alternatively you can use a spicy Gruyere
- Orzo can be made with other seafood such as shellfish, squid or cuttlefish
- Be careful to remove the orzo from the heat while it is quite juicy and al dente because ti tends to absorb the liquids and continue cooking
- You can add some sundried tomatoes

 

Eva Monochari

Food Blogger

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