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Pala Isola dei Nuraghi Silenzi Rosso 2019
Pala Isola dei Nuraghi Silenzi Rosso 2019
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Description
Description
Pala Isola dei Nuraghi Silenzi Rosso is a fresh and fruity red wine with aromas of red cherries, raspberries, and a hint of floral notes. The palate is smooth and easy-drinking, with a clean 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: Red Wine
Style: Medium-bodied, Fresh
Grape Varietal: Sardinian native grapes
Tastes Like: Comparable to a light Merlot, with red berries, cherries, and herbal undertones, finishing with a smooth and fresh character.
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Region: Sardinia, Italy
Terroir: Sandy and rocky soils
Aging: Stainless steel
Serving Temperature: 14-16°C
Winery
Winery
Pala is a renowned Sardinian winery known for crafting wines that celebrate the unique character of the island's terroir. The Silenzi Rosso is a lively expression of Sardinia's winemaking tradition.
Food Pairings
Food Pairings
Seafood: Grilled prawns or seafood risotto.
Game: Rabbit stew or roasted quail.
Vegetarian: Roasted vegetable tart or caprese salad.
Meat: Grilled pork chops or chicken cacciatore.
Cheese Pairings
Cheese Pairings
Pecorino Sardo: Aged and savoury, pairing beautifully with the wine's bright notes.
Ricotta Salata: Creamy and mild, complementing the wine's fruitiness.
Provolone: Sharp and tangy, balancing the wine's acidity.
Australian Cheddar: Smooth and bold, enhancing the wine's vibrant character.
Recipe
Recipe
Seafood Risotto
Ingredients:
- 1 cup Arborio rice
- 200g mixed seafood (prawns, scallops, calamari)
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1/4 cup dry white wine
- 4 cups fish stock, heated
- 1/4 cup Parmesan cheese, grated
- Salt and pepper, to taste
Instructions:
- Heat olive oil in a pan. Sauté onion and garlic until softened.
- Add rice and toast for 1-2 minutes. Stir in white wine until absorbed.
- Gradually add hot stock, one ladle at a time, stirring continuously until absorbed.
- Stir in seafood and cook until just done. Mix in Parmesan and season with salt and pepper.
- Serve warm, garnished with fresh parsley.
