Lugarotti ‘"Aurente" Chardonnay di Torgiano 2018

A white wine with great structure. Intense straw yellow with alluring golden reflections, rich and elegant scents of orange blossom, banana, peach, pineapple and sweet, light notes of oak, vanilla and butter with delicate hints of coconut and white chocolate; it opens with refined flavour, fresh fruit and sapid, delicate citrus acidity; a long finish with excellent persistence.

Type: White Wine
Style: Full-bodied, Elegant
Grape Varietal: Chardonnay
Tastes Like: Comparable to a Burgundy Chardonnay, with golden apples, vanilla, and almonds, finishing with creamy richness.
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Region: Umbria, Italy
Terroir: Clay and sandy soils
Aging: Oak barrel-aged
Serving Temperature: 10-12°C

Lugarotti is a prestigious winery in Umbria, celebrated for its innovative winemaking and dedication to quality. "Aurente" reflects their mastery in crafting refined and luxurious whites.

Seafood: Lobster thermidor or crab cakes.
Poultry: Roasted chicken with creamy sauce.
Vegetarian: Butternut squash ravioli or truffle risotto.
Meat: Veal scallopini or pork medallions.

Brie: Soft and buttery, balancing the wine's creaminess.
Comté: Aged and nutty, complementing the wine's structure.
Triple Cream Cheese: Rich and indulgent, pairing beautifully with the wine.
Gruyère: Smooth and savoury, enhancing the wine's elegance.

Lobster Thermidor

Ingredients:

• 2 whole lobsters, cooked and halved
• 2 tbsp butter
• 2 shallots, finely chopped
• 1/4 cup dry white wine
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tsp Dijon mustard
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat oven to 180°C (350°F). Remove lobster meat and chop into pieces. Reserve shells.
2. In a pan, melt butter and sauté shallots until soft. Add wine and reduce slightly.
3. Stir in cream, Parmesan, mustard, salt, and pepper. Simmer until thickened.
4. Mix sauce with lobster meat and spoon into reserved shells. Bake for 10-12 minutes.
5. Garnish with parsley and serve hot.

Tip: Pair with Lugarotti "Aurente" Chardonnay for a luxurious experience.