White Wine Raimat Castell Chardonnay with D.O. Costers del Segre. A white made with Chardonnay grapes from Bodega Raimat. Ripe citrus aromas (bitter orange marmalade) and tropical notes predominate.
Vino Blanco Enate Chardonnay 234
White Wine Enate Chardonnay 234 is a young wine with D.O. Somontano. It has a modern and international air. A wide and fresh wine on the palate, made by Bodega Enate using the Chardonnay grape.
Age: Joven.
Winery: Bodegas Enate
Tasting note for White Wine Enate Chardonnay 234:
Straw yellow color with golden sparkles, very bright.
Thanks to a pre-fermentative maceration of the skins, it is a complex wine on the nose, where aromas of green apple, peach in syrup and memories of tropical fruits such as banana or pineapple appear.
The mouth also gains with that contact with the skins before the fermentation, making it unctuous, almost greasy, with good fruit weight and balanced acidity. A slight sweet note at the end of the mouth gives it a certain sweetness. A very elegant wine.
Optimum service temperature: 8°-10° C.
A pairing: Macarrones con pollo y espinacas.
Ingredients: 400 gr. of macaroni, 60 gr. of fresh chopped spinach, 3 chicken breasts.
- For the cooking of the chicken: 2 garlic cloves, 1 onion, 1 bay leaf and salt.
- For the sauce: 50 gr. of butter, 2 cloves of garlic, 60 gr. of flour, 500 ml. of skim milk, 30 gr. of light cream cheese, 375 gr. of Parmesan cheese, ground black pepper and salt.
Elaboration:
- In a casserole, cook the chicken fillets in abundant water, with a bay leaf, two peeled garlic, a medium onion peeled and cut into quarters and a pinch of salt for 30 minutes.
- Go removing with a slotted spoon. We remove the fillets and crush them with our fingers. In a saucepan with plenty of water and a pinch of salt, when it starts to boil, add the macaroni and cook for 12-15 minutes, until they are al dente and before draining, we reserve a little water of the pasta, about half Cup.
- We put the macaroni and reserve. Meanwhile in a large skillet, over medium heat melt the butter. Peel and chop the garlic and add to the pan and sauté until golden, about 1 minute.
- Add the flour and with the help of a whisk of rods, beat to form a roux and cook the roux for 1-2 minutes while continuing to beat. We pour the milk little by little without stopping to beat so that there are no lumps.
- Cook, approximately, for 5-6 minutes, over medium-low heat, stirring occasionally, until the sauce has thickened. Then add the cream cheese to the sauce and beat until the cheese has melted.
- Next, add the Parmesan cheese, the shredded chicken fillets and the chopped spinach to the sauce. Stir until the cheese has completely melted.
- We test the sauce and add pepper to taste. Add the cooked macaroni to the sauce and stir well.
Enjoy this delicious dish!
- Bottles per box
- 6
- Bottle
- 0.75 l
- Origin
- Somontano
- Type of grape
- Chardonnay
- Elaboration
- Joven
306
New
Enate is one of the emblematic wineries of a relatively young viticultural appellation, Somontano, in the province of Huesca and in the foothills of the Pyrenees. It has always been an area recognized for its qualities for the cultivation of the vine by the thermal gradient (differences in temperature between day and night and summer and winter) that it enjoys.
Enate owns 500 has. of own vineyard. It is worth noting the Gewürztraminer, a variety originally from Alsace, which has adapted to Somontano perfectly and Enate has managed to extract its potential. Enate's connection with contemporary art has become a differentiating element that identifies him within the world of wine. From its facilities, a work of architectural art itself, to its labels, knowing Enate is entering a world of respect for wine and art.
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