FEBRUARY WINE CLUB:
Bodega Renacer
Punto Final Reserva
Naranjo Orange Chardonnay
Mendoza, Argentina
RICH WINE STYLE
Golden orange color. The nose presents notes of ripe peach, apricot, ginger, flowers such as camomile. On the palate it has citrus flavors of tangerine peel and pink grapefruit. In addition, aromas of vanilla and bourbon can be found, the result of its brief contact with used barrels. It is vibrant, with fresh acidity and a sweet finish.
Analysis: 12.5% alcohol / volume
pH: 3.3
Total Acidity: 6.5 g/L
Appellation: Uco Valley and Luján de Cuyo, Mendoza, Argentina
Vineyard Productivity: Yields of less than 8 tons per hectare
Harvest: Manual in 17 kg crates
Vinification: With skins, similar to a red wine fermentation, with selected yeasts in 1000 liter stainless steel tanks, at a maximum temperature of 64.4ºF
Aging: French and American oak barrels of second use
Farming: Vegan and sustainable
Winery: Family owned
Food Pairings: Lamb, pork, chicken, grilled fish, octopus, hummus, baba ghanoush, roasted vegetables and Indian curry
About the Winery:
The name Punto Final refers to the moment when the winemaking team considers that it has achieved its ultimate goal: exceptional, easy-to-drink wines that express the typicity of each varietal in an authentic way. Founded by Patricio Reich, with the collaboration of world-renowned winemaker Alberto Antonini, Bodega Renacer prides itself in bringing consumers the very best wines from South America’s unique terroirs. The winery structure itself is quite impressive, featuring a medieval tower built of rocks with state-of-the-art winemaking equipment. Renacer’s vineyards are located in a unique zone in Mendoza, Argentina, where the soil, altitude, climate and water come together to create the perfect growing environment for Malbec and other varietals. Learn more here.
Try this wine with the following recipe…
Apricot Glazed Baked Chicken
INGREDIENTS:
- ¾ cup apricot preserves
- 1 tablespoon whole grain mustard
- 2 tablespoons soy sauce or coconut aminos
- 2 tablespoons melted, unsalted butter
- 1 teaspoon dried thyme
- 2 teaspoons salt
- ½ teaspoon pepper
- 2 pounds boneless skinless chicken breasts (about 4 pieces)
DIRECTIONS:
- In a large bowl or baking dish add the apricot preserves, mustard, soy sauce, butter, thyme, salt and pepper and whisk until well combined. Add the chicken and toss until well coated.
- Cover and refrigerate for at least 1 hour or up to overnight.
- When ready to bake, remove from the fridge and let sit at room temperature for 30 minutes (if you have time) while you preheat the oven to 375 degrees. If you marinated in a bowl, transfer chicken and marinade to a baking dish and cover with foil.
- Bake chicken for 35-40 minutes covered, then remove the foil and bake for another 5-10 minutes until lightly browned. You can put chicken under the broiler for 1-2 minutes if you want some extra color.
- When chicken reaches 165 degrees remove from the oven and let sit for 5-10 minutes, then slice and serve over rice or with potatoes to soak up all those juices. Also pairs well with a simple salad.
Information & Photos © Renacer and Weinbauer – All Rights Reserved.
© Recipe courtesy of Life is But a Dish.
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