Weingut Frey Pinot Blanc

We were floored when we first tried this wine from Germany. With punchy flavours of peach and apple, this bottle also has a slight spritz up its sleeve. Think Chablis meets Riesling meets Vinho Verde. Rich fruit flavours are tamed with a coastal holiday edge that makes this is a super easy-drinking but also incredibly food friendly wine.

#HPW0046

Click below for our perfectly paired recipe, playlist and tips to get the most out of this delicious bottle of wine. Cheers! x

What’s In The Bottle

How To Enjoy BEST

Unleash Your Inner Chef

A Playlist To Set The Mood

What to Watch

Stats

The knowledge you need to become the expert

Colour > White

Producer > Weignut Frey

Country > Germany

Region >Rhienhessen

Vintage > 2020

Grapes > Pinot Blanc

Farming > Organic

ABV > 13%

Size > 750ml

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 apricot, melon with a slight spritz

🍕 > Perfect with roast chicken

🥳 > Drink this with food, it comes into its own when paired

📅 > Best enjoyed 2021-2023

Eat

Try the recipe we created to pair perfectly with this wine

Creamy Lemon Orzo With Prawns

For our first ‘outsourced’ recipe, we sent @gemtakesfoodpics a bottle of this beautiful wine to create a recipe for us.
She delivered with this delicious creamy lemon orzo and prawns. The natural spritz in the wine works wonderfully with the prawns, balances the acidity in the lemons and the complexity is tamed by the cream.
Get the recipe here.

Ingredients

150-250ml vegan double cream (or regular but I just like to use vegan)
2 cloves garlic, peeled and minced
1 lemon, zested
25-50g butter
150g king prawns, raw and cleaned

Method

Simply melt your butter on a medium heat and add in your minced garlic. Sauté for a couple of minutes and then add in your cream (less for thicker and more for thinner sauce - also depends on amount of pasta you’re having). Let the cream heat until on a low simmer and then add your lemon zest. Let that simmer gently for a few minutes until the lemon and garlic are fragrant in the cream and it has thickened slightly. Then add in your prawns and just when they are almost cooked (just a couple of mins), add in your cooked orzo (or pasta). Stir altogether to finish the prawns cooking and to thicken the sauce (the starchy pasta will help to finish the thickening). Salt and pepper to taste! Serve straight away and add a little more lemon zest on top!