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Sauvignon Blanc 2016 - The Paring
The Paring

SAUVIGNON BLANC 2016 - THE PARING

  USA / California
€39.60
€33.80
QTY
ADD TO CART ALMOST GONE At your doorstep in 1 - 3 days

If you love New World Sauvignons and rich oak-aged white wines then you will love this one!

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Why do we love it?
The Paring Sauvignon Blanc 2016 is an explosively aromatic Sauvignon Blanc that combines the spicy character of oak aging with the rich tropical fruit. If you love New World Sauvignons and rich oak-aged white wines then you will love this one!

The Paring Winery is located in the Santa Ynez Valley and is of course related to the Jonata Winery and The Hilt. In essence, those vines that are still young or whose fruit does not fit the wine style of Jonata or The Hilt are included in The Paring. The purpose of The Paring is to offer quality and expressive wines, with a touch of luxury, by the Californian legends.

For The Paring Sauvignon Blanc 2016 the wine ferments in, neutral and new, French oak barrels and stainless-steel tanks, in equal proportions for 10 months. The result is complex but juicy and exuberantly fruity.

Try The Paring Sauvignon Blanc 2016 with asparagus risotto or with a spicy seafood curry.

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

It has medium lemon color with discreet golden hues and an exuberant nose with aromas of lime, gooseberry, honey, vanilla, toast, smoke, lemon, apricot jam, peach, citron, and fig leaf. In the mouth, it has a medium (+) body, refreshing acidity, and buttery texture. Aromas of lemon, smoke, toasted brioche, orange peel, vanilla, pineapple, apricot, lime, passion fruit, and nectarine fill up the mouth in every sip.

Technical stuff
Color White
Type Dry
Year 2016
Alcohol 14,4%
Origin California, USA
Variety Sauvignon Blanc
Aromas Lime, gooseberry, honey, vanilla, toast, smoke, lemon, apricot jam, peach, citron, fig leaf, toasted brioche, orange peel, pineapple, passion fruit, nectarine.
Bottle Size 750ml
Barrique 10 months
Serving temperature 11°C
Aging 6 years
Closure Cork
Organic No

SAUVIGNON BLANC 2016 - THE PARING

PAIR IT

with mushroom risotto, large grilled fish, or slow-roasted lamp with potatoes and rosemary.

Chicken Piccata

  • 2 chicken fillets (breast or thigh)
  • 3 tbsps. of butter
  • 3 juicy lemons
  • 150 ml. white wine (preferably Sauvignon blanc or Assyrtiko)
  • 150 ml. chicken broth, hot
  • 1 bunch of parsley
  • Olive oil
  • Flour for all purposes
  • Capers
  • Salt
  • Freshly ground pepper

First mush up, in a mortar, a pinch of salt, a few peppercorns, some lemon zest and 1 1/ tablespoon of olive oil.

Cut the fillets along with a sharp knife, creating 2 slices of each breast.

Brush the fillets with the mortar mixture by lightly massage the chicken and then flour the fillets.

In a large pan add 2 tablespoons of butter and 2 tablespoons of olive oil. When they heat up, we sauté the chicken until it gets a nice golden color and we remove it from the pan.

In the same pan add the broth and the wine. Allow to boil and then put the fillets back into the pan.

Leave it to high heat until the sauce begins to thicken slightly.  As long as the sauce cools, it will thicken even more, so do not let the whole sauce evaporate.

Add 1 tablespoon of butter, the lemon juice from the two lemons and a few slices of lemon, shake the pan and add the capers.

Remove it from the fire, add chopped parsley and serve with thin pasta, rice or boiled potatoes!

 

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