Bourgone Aligote Mallon
Aligote is a traditional grape that in the wrong hands can produce thin and acidic wines. In the case of Domain Henri Naudin-Ferrand however, the grapes produce a luxurious, light and easy drinking wine with flavours of refreshing citrus, and a nuttier tone (think toasted marshmallow.)
#HPW0028
Click below for our perfectly paired recipe, playlist and tips to get the most out of this delicious bottle of wine. Cheers! x
Serve
Our top tips to get the most out of this bottle
🌡️ > Serve chilled – in the fridge for at least an hour
🍷 > No need to decant
😋 > Flavours of lemon, lime, apple, toasted marshmallow
🍕 > Try with cured meat and cheese
🥳 > Showstopper of a bottle, great for the table or the park
📅 > Best enjoyed now
Eat
Try the recipe we created to pair perfectly with this wine
Mushroom Cannelloni
The perfect winter warmer that doesnt leave you feeling guilty afterwards. With tons of flavour from earthy mushrooms and nuttiness from the cheese, you get a dish that is packed with flavour and is indulgent whilst also being meat free. Cooking the pasta squares for a minute in salted water will help contain the mushroom mixture before rolling better if your dough is a little too soft.
Ingredients
For 4 people
600g mixed mushrooms (chestnut are fine)
Handful of dried porcini mushrooms
1 egg
100g 00 flour
2 garlic cloves
250g soft washed-rind cheese cubed
100ml milk
Parmesan, grated
Method
Mix 1 egg with the flour and knead until soft and elastic. Wrap in clingfilm and leave to rest for 30 minutes.
Set the oven to 200c.
Cover the Porcini mushrooms with boiling water and leave for 10 minutes.
Roughly chop the mushrooms and cook gently in a pan with a little olive oil and the crushed garlic. Drain the Porcini mushrooms (saving the liquid), slice and add to the pan with the rest of the mushrooms.
Pour the liquid into the pan and allow to cook off until the mushrooms are cooked and dry again, and a knob of butter to finish.
Roll out the pasta and cut into squares. Spoon the mushroom mixture into the middle and roll them up into tubes. Arrange in a snug baking dish.
Warm milk in a saucepan with the cheese until it melts. And salt then pour over the pasta and mushroom cannelloni.
Top with Parmesan and bake in the oven until golden all over the top.
Listen
Our hand-curated playlist, chosen especially for this bottle
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Watch
Our top choice for what to watch whilst enjoying a glass
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