Region
Specifications
-
Cellaring
2-5 Years -
Vintage
2018 -
Alcohol Content
13% -
Closure
Cork -
Bottle Size
750ml
Critic Reviews (1)
Gary Walsh
Pitch perfect Provence rosé with classic flavour, pale and subdued, fine balanced acidity, a light powdery texture, long gently perfumed finish. So graceful. Drinkability off the charts here, so a bonus point for that.
Pitch perfect Provence rosé with classic flavour, pale and subdued, fine balanced acidity, a light powdery texture, long gently perfumed finish. So graceful. Drinkability off the charts here, so a bonus point for that.
Showing 1-1 of 1 review
Food Pairings & Recipe
Food Pairing
• Bouillabaisse
Bouillabaisse
with Simon Johnson
INCREDIENTS
3 tbsp Simon Johnson everyday olive oil 1 Brown Onion, thinly sliced ½ Fennel bulb, thinly sliced, reserve green fronds for garnish 2 Garlic cloves, sliced 1 tbsp La Chinata Smoked Sweet Paprika pinch Gohar Saffron Tips, steeped in a few tbsp of water 3 Tomatoes, chopped & diced Salt & Pepper, to taste 1 cup Simon Johnson Verjus 1 litre Fish Stock 2 Bay Leaves 1 kg Tiger Prawns, or similar, green prawns, scampi etc 6 Firm fish fillets, Flathead, Cod, Monkfish, or Ling are all excellent options 500 g Clams, we used Cloudy Bay 500 g Cockles or Mussels To Serve 2-3 sprigs Fresh Tarragon leaves 3 Fresh lemons, cut into wedges Crusty bread Simon Johnson Aioli
METHOD
Heat the Simon Johnson everyday olive oil in a large pot, over a moderate heat
Sauté the onion & fennel in the olive oil, add the sliced garlic cloves and cook until fragrant
Stir in La Chinata smoked sweet paprika, add the Gohar saffron threads & water
Add the chopped tomatoes and cook until they soften slightly
Season well with salt & pepper and add the Simon Johnson Verjus, along with the fish stock & bay leaves
Simmer broth over a gentle heat for 10 mins
Gently poach the prawns, add clams & cockles to the north and poach the fish fillets too
Fish fillets will be opaque and clams will open once cooked through
To Serve
Add the chopped tarragon to the broth & stir through
Ladle the seafood into serving bowls and top with the broth
Garnish with fennel fronds & serve with lemon wedges on the side
Serve crusty bread with a smear of aioli and a sprinkle of p
Expand recipe
Food Pairing
• Bouillabaisse
Bouillabaisse with Simon Johnson
INCREDIENTS
3 tbsp Simon Johnson everyday olive oil 1 Brown Onion, thinly sliced ½ Fennel bulb, thinly sliced, reserve green fronds for garnish 2 Garlic cloves, sliced 1 tbsp La Chinata Smoked Sweet Paprika pinch Gohar Saffron Tips, steeped in a few tbsp of water 3 Tomatoes, chopped & diced Salt & Pepper, to taste 1 cup Simon Johnson Verjus 1 litre Fish Stock 2 Bay Leaves 1 kg Tiger Prawns, or similar, green prawns, scampi etc 6 Firm fish fillets, Flathead, Cod, Monkfish, or Ling are all excellent options 500 g Clams, we used Cloudy Bay 500 g Cockles or Mussels To Serve 2-3 sprigs Fresh Tarragon leaves 3 Fresh lemons, cut into wedges Crusty bread Simon Johnson Aioli
METHOD
Heat the Simon Johnson everyday olive oil in a large pot, over a moderate heat
Sauté the onion & fennel in the olive oil, add the sliced garlic cloves and cook until fragrant
Stir in La Chinata smoked sweet paprika, add the Gohar saffron threads & water
Add the chopped tomatoes and cook until they soften slightly
Season well with salt & pepper and add the Simon Johnson Verjus, along with the fish stock & bay leaves
Simmer broth over a gentle heat for 10 mins
Gently poach the prawns, add clams & cockles to the north and poach the fish fillets too
Fish fillets will be opaque and clams will open once cooked through
To Serve
Add the chopped tarragon to the broth & stir through
Ladle the seafood into serving bowls and top with the broth
Garnish with fennel fronds & serve with lemon wedges on the side
Serve crusty bread with a smear of aioli and a sprinkle of p
Shipping & Returns
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Returns
- Regular price
- $210.00