Alamos Seleccion Pinot Noir
A delicate, floral Pinot Noir with soft cherry and strawberry flavours. Medium-bodied, fresh and bright, with smooth supple tannins and a savoury, spicy chocolate finish.
Our Normal RRP: £11.99 now £9.99
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.
Alamos Seleccion Pinot Noir shows a rich ruby colour with an aromatic bouquet of ripe red fruits with notes of toast and spice. The ripe, raspberry, strawberry and cherry flavours are mixed with touches of vanilla and toast from light oak aging. The wine presents a soft, silky texture and finishes with ripe, sweet tannins.
Poached and Fried Pork Belly with Pickled Cauliflower
Cooking Time: 01 hrs 00 mins (approx.)
Number of Servings: 4
INGREDIENTS
For the pickled cauliflower //
200ml/7fl oz white wine vinegar
75g/3oz caster sugar
1 tsp salt
½ tsp black peppercorns
1 small cauliflower, cut into florets
20 small shallots, peeled
20 pea pods
For the pork belly //
500g/1lb 2oz boneless pork belly
1 onion, cut into chunks
1 carrot, cut into chunks
4 sprigs flatleaf parsley
2 sprigs thyme
3 star anise
50g/2oz butter
1. For the pickled cauliflower, heat the white wine vinegar, sugar, salt and peppercorns in a pan over a medium heat until the sugar has dissolved.
2. Place the cauliflower and shallots into a bowl and pour over the hot vinegar.
3. Mix together, coating the cauliflower and shallots with the vinegar.
4. Set aside to pickle, ideally for at least an hour, preferably 24 hours.
5. For the pork belly, place the pork belly, onion, carrot, parsley, thyme and star anise into a large saucepan.
6. Fill the pan with cold water, so the pork is covered.
7. Bring to a boil, then turn down to a simmer and cook for 45 minutes.
8. Remove from the heat and place the pork belly between two heavy baking trays and place in the fridge for at least two hours to cool and set.
9. Cut the pork belly into 1cm/½in thick slices.
10. Heat a frying pan until hot, add a knob of the butter and pork and cook for two minutes on each side.
11. Repeat in batches, adding fresh butter for each batch.
12. Just before serving, bring a pan of salted water to the boil, add the peas and cook for two minutes until just tender then drain.
13. Open up the pea pods, but do not pop the peas out.
14. Add the peas in pods to the pickled vegetables and mix to combine.
15. To serve, place the slices of pork belly on the plate, then spoon the pickled cauliflower, shallots and peas alongside.
Grower: Bodega Catena Zapata
Grape Variety: Pinot Noir
Style: Silky and Savoury
Country: Argentina
Appellation: Mendoza
Vintage: 2016/17
Closure: CORK
Alcohol: 13.5% ABV
Bottle Size: 75cl
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£71.94 £59.94
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