Allegrini La Grola IGT 2017

Allegrini La Grola IGT is a structured and elegant red wine from Veneto, Italy. Made from Corvina and Syrah, it offers aromas of blackberries, cherries, and plums, with hints of cinnamon, tobacco, and chocolate. The palate is medium to full-bodied, with fine tannins and a lingering, savoury finish.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Medium-bodied, Structured
Grape Varietal: Corvina, Syrah
Tastes Like: Comparable to a Syrah blend, with notes of blackcurrants, cherries, and herbs, balanced by a touch of spice and earthy undertones.
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Region: Veneto, Italy
Terroir: Limestone and clay soils
Aging: 16 months in oak
Serving Temperature: 16-18°C

Allegrini is a family-owned winery in Veneto, acclaimed for producing wines that blend tradition with modern techniques. La Grola is a distinguished example of their innovative approach and dedication to quality.

Seafood: Grilled swordfish or tuna with Mediterranean herbs.
Poultry: Roast chicken or turkey with rosemary potatoes.
Vegetarian: Ratatouille or mushroom lasagna.
Meat: Lamb cutlets, beef stroganoff, or pork tenderloin.

Pecorino Toscano: Nutty and savoury, complementing the wine's structure.
Fontina: Creamy and mild, enhancing the wine's elegance.
Aged Gouda: Rich and caramelised, pairing beautifully with the wine.
Gorgonzola Dolce: Creamy and tangy, adding a delightful contrast.

Lamb Cutlets with Herb Crust

Ingredients:

• 8 lamb cutlets
• 1 cup breadcrumbs
• 1/4 cup Parmesan cheese, grated
• 2 tbsp fresh parsley, chopped
• 1 tbsp rosemary, chopped
• 2 garlic cloves, minced
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 200°C. Season lamb cutlets with salt and pepper.
2. In a bowl, mix breadcrumbs, Parmesan, parsley, rosemary, garlic, and olive oil.
3. Press the breadcrumb mixture onto each cutlet to form a crust.
4. Place the cutlets on a baking tray and roast for 10–12 minutes, or until cooked to your liking.
5. Serve with roasted vegetables or mashed potatoes.

Tip: Add a drizzle of balsamic glaze for extra depth.