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Lugarotti "Aurente" Chardonnay di Torgiano 2018
Lugarotti "Aurente" Chardonnay di Torgiano 2018
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Description
Description
Lungarotti "Aurente" Chardonnay di Torgiano is a luxurious and elegant white wine from Umbria, Italy, crafted from Chardonnay grapes. This full-bodied wine offers captivating aromas of golden apple, tropical fruits, and vanilla, with a creamy palate featuring ripe pear, honey, and a touch of almond, balanced by a refreshing acidity and a long, velvety 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.
Wine Details
Wine Details
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
Winery
Winery
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.
Food Pairings
Food Pairings
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.
Cheese Pairings
Cheese Pairings
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.
Recipe
Recipe
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:
- Preheat oven to 180°C (350°F). Remove lobster meat and chop into pieces. Reserve shells.
- In a pan, melt butter and sauté shallots until soft. Add wine and reduce slightly.
- Stir in cream, Parmesan, mustard, salt, and pepper. Simmer until thickened.
- Mix sauce with lobster meat and spoon into reserved shells. Bake for 10-12 minutes.
- Garnish with parsley and serve hot.
Tip: Pair with Lugarotti "Aurente" Chardonnay for a luxurious experience.
