Velenosi Vini SRL

Offida Pecorino DOGC 2018

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Winner Blue Gold Medium Bodied Dry White Wines
Grape Varieties
Pecorino Italy
Country of Origin
Italy
Alcohol Content
13% Alcohol by Volume
Wine Type and Oak Treatment
Still White with Oak Treatment
Recommended Retail Price
RRP AU $24.00
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  • Velenosi Vini SRL
    Via dei Biancospini 11
    Ascoli Piceno, AP
    Italy 63100
  • Cecilia Guglielmi, Export Sales Team
  • Phone (39) 342 8679333
    Website

“Fragrant bouquet of jasmine, honeysuckle and bergamot. Fresh and vibrant with excellent intensity and a lively crisp finish. The dish brought out the floral elements and lemony acidity in the wine.”

“Fragrant and heady with stone fruit and apricot aromas. The palate is assertive and spicy with intense stone fruit flavours. The wine works well with the food though it lacks the persistence required for a perfect match.”

“Some floral notes over ripe red delicious apple fruit. Palate has breadth and spice from oak use. Clean finish. An easy to drink oaked white. Doesn’t do the dish or wine any favours to be put together. Bitterness comes out with the Pecorino.”

“Bright mango and pineapple aromas follow through to the palate. Balanced fruit and acidity give this wine great length and depth. Dish works well as tightens the wine up and keeps the fruit being the hero.”

“Medium straw, toast, straw, waxy, honey, apricot, medium bodied, quite textural, crisp acidity, pretty good length.”

“Elegant floral nose of jasmine and gardenia, subtle and light, refreshing acidity to finish.”

The Medium Bodied Dry White Wines were judged with

Chicken Rillette

Presented by chef Michael Manners

Ingredients

Poached Chicken:

  • No.15 Chicken
  • 2 Tbsp Oil
  • 2 Tbsp Thyme - fresh
  • 2 Tbsp Tarragon - fresh
  • 4 Bay Leaves
  • 2 carrots - chopped
  • 2 celery stalks – chopped
  • 2 onions – diced
  • 6 cloves garlic
  • 250mL White Wine
  • 1.5L Chicken Stock
Chicken Rillettes:
  • 250g Butter
  • 300g eschallots - chopped
  • 3 Tbsp Tarragon – fresh
  • 1 Tbsp Thyme – fresh
  • 2 Tbsp Chives - fresh
  • Parsley

Method

  1. Combine the oil, thyme, tarragon, 2 of the bay leaves. Rub all over the chicken, well seasoned with salt and pepper. Cover and chill overnight.
  2. Preheat the oven to 150 deg C.
  3. In a large pot, add oil and brown chicken all over. Add vegetables and garlic, colour. Add herbs and wine, allow to reduce by at least 7/8’s. Add stock to at least half way up the chicken. Cover and bring to the boil, place in oven.
  4. Cook for about an hour, turning once.
  5. Remove the chicken from the stock and cool. Strain the stock and reduce to about 700mL.Remove skin and bones from the chicken flesh and cut into bite size pieces and reserve.
  6. Melt 100g butter, add eschallots and cook until tender
  7. Add chicken and remaining butter, tarragon, thyme and the reduced stock.
  8. Simmer until chicken is tender and stock is reduced but save the liquid remains. Check seasoning and cool. Add parsley and chives. Pack into pots or plastic containers. Cover well.
  9. Use within 5 days or freeze.
  10. Serve with French Baguettes and pickles.