Château d’Aqueria Lirac Blanc 2022

Château d’Aqueria Lirac Blanc is an elegant and fresh white wine from the Southern Rhône Valley, France, crafted from a blend of Grenache Blanc, Clairette, and Bourboulenc grapes. This medium-bodied wine offers enticing aromas of white flowers, citrus, and stone fruits, with a crisp palate featuring notes of pear, peach, and a touch of minerality, finishing with vibrant acidity and finesse.

*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: White Wine
Style: Aromatic, Elegant
Grape Varietal: Grenache Blanc, Clairette, Bourboulenc, Roussanne, Viognier
Tastes Like: Comparable to a Rhône white, with white flowers, peach, and citrus, finishing with smooth minerality.
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Region: Rhône Valley, France
Terroir: Sandy and limestone soils
Aging: Stainless steel
Serving Temperature: 10-12°C

Château d'Aqueria is a historic Rhône Valley estate known for its elegant and expressive wines. Their Lirac Blanc reflects the finesse and balance that defines the region's white blends.

Seafood: Crab cakes or grilled prawns.
Game: Roast guinea fowl.
Vegetarian: Spinach and ricotta cannelloni.
Meat: Herb-roasted pork or chicken with lemon butter sauce.

Goat Cheese: Fresh and creamy, enhancing the wine's floral notes.
Brie: Soft and mild, balancing the wine's richness.
Camembert: Earthy and mild, complementing the wine's smooth finish.
Australian Triple Cream Brie: Luxurious and creamy, pairing beautifully with the wine's elegance.

Blanquette de Lotte (Monkfish in a Light White Wine Cream Sauce)

This elegant Provençal dish features tender monkfish in a delicate white wine and cream sauce, enriched with leeks and mushrooms. The wine’s floral aromatics, stone fruit notes, and balanced acidity complement the silky texture of the dish while enhancing its subtle, savoury flavours.

Ingredients (Serves 4):

• 600g monkfish fillets, cut into large chunks
• 1 leek, finely sliced
• 200g mushrooms, sliced
• 2 tbsp unsalted butter
• 150ml dry white wine (preferably Lirac Blanc)
• 200ml fish or vegetable stock
• 100ml thickened cream
• 1 tbsp lemon juice
• 1 bay leaf
• 1 sprig fresh thyme
• Salt and freshly ground white pepper, to taste
• Chopped fresh parsley, for garnish
• Steamed rice or crusty bread, for serving

Instructions:

1. Sauté the Aromatics: In a large pan, melt the butter over medium heat. Add the leeks and mushrooms, cooking until soft.
2. Deglaze with Wine: Pour in the white wine, scraping up any browned bits, and let it reduce slightly.
3. Simmer the Sauce: Add the fish stock, bay leaf, and thyme. Bring to a gentle simmer.
4. Cook the Monkfish: Add the monkfish pieces and poach for 5-7 minutes until just opaque and tender.
5. Finish with Cream: Stir in the thickened cream and lemon juice, seasoning with salt and white pepper. Simmer for 2 minutes.
6. Serve: Remove the bay leaf and thyme sprig, garnish with fresh parsley, and serve with steamed rice or crusty bread.

The vibrant stone fruit, floral aromatics, and fresh acidity of this Lirac Blanc complement the richness of the cream sauce while enhancing the delicate flavour of the monkfish, making for a refined and balanced pairing.