Le Versant Grenache Rosé IGP d’Oc
Made with grapes from a selection of vines on the Languedoc hillsides offering the best orientation, each varietal proudly shows off its character in a nicely-balanced and elegant style. Thanks to its broad aromatic range, this versatile range offers wines that will delight all wine-lovers…
Our Normal RRP: £10.99 now £8.99
Product Description
Les Vignobles Foncalieu are a union of cooperatives anchored in the heart of Languedoc. Our territory stretches from the Corbières massif to the banks of the Mediterranean, from the Mistral- swept hillsides to the sun-caressed plains between Carcassonne and Béziers. It is in the heart of these landscapes, situated between ocean and mountains, that all our wine- growers tend to our 4,000 hectares of vines every day in order to offer Foncalieu the high-quality grapes used to produce exceptional wines. A cooperative with strong values since 1967, our 650 winegrowers cultivate team spirit, authenticity, innovation and a shared passion…
Pale pink colour with salmon tints. Delicately perfumed bouquet combining sweet hints of red fruit (strawberry, raspberry) and more floral aromas of rose and orange flower. Sweet and silky on the palate, wonderfully balanced, enlivened by hints of citrus zest. Lovely long-lasting aromas with hints of fresh mint.
Grower: Les Vignobles Foncalieu
Grape Variety: Grenache
Style: Fruity and Zesty
Country: France
Appellation: Pays d'Oc
Vintage: 2020/21
Closure: STELVIN
Alcohol: 12.5% ABV
Bottle Size: 75cl
Prawn and Preserved Lemon Cous Cous Salad
Cooking Time: 00 hrs 20 mins (approx.)
Number of Servings: 4
INGREDIENTS
20 fresh cooked king prawns
¾ cup corn cous cous
¾ cup hot water or chicken stock
3 wedges preserved lemon, pulp removed, rinsed & sliced
½ fennel bulb, core removed & sliced thinly
½ cup spring onions, sliced
½ red onion, thinly sliced
½ cup flat leaf parsley, roughly chopped
¼ cup extra virgin olive oil
2 tbsp lemon juice
Sea salt and freshly cracked black pepper to season.
1. Sea salt and freshly cracked black pepper to season.
2. Peel the prawns, leaving the tails on and remove the digestive track.
3. Then place into a bowl and set aside in the fridge until ready to compile the salad.
4. Place the cous cous into a medium size mixing bowl, pour over the hot water or stock, stir and cover with cling film, set aside for 5 minutes then fluff up using a fork. Set aside and allow to cool.
5. Meanwhile, prepare the other ingredients.
6. Once the cous cous has cooled, add the prawns, preserved lemon, fennel, spring onions, parsley & red onion then toss together.
7. Place the olive oil and lemon juice into a mixing bowl and combine well, dressing the cous cous and season to taste.
8. Serve with fresh lemon.
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£65.94 £53.94
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