DIVINO "Divine" is a blend of Italian varietals that show aromas of ripe dark berry, citrus notes & caramel tones which illuminate your palate. This wine has smooth tannins, bright acidity & a heavenly finish. The layered complexity & artistic blending, makes this wine a work of art both inside & out.
Suggested Aromas: Ripe dark berry, citrus notes & caramel tones, smooth tannins & bright acidity. A heavenly wine.
FOOD PAIRING: Try it with dark meat poultry, herbed soft cheeses or nut stuffing.
*Aged in French oak Barriques 4 years
*50% Dolcetto, 20% Refosco, 20% Nebbiolo, 10% Tempranillo
*Production: 68 cases
*Sommelier Tasting Notes: Ripe raspberry, hint of orange peel with cinnamon & candied almonds on the nose. Dark berry on the palate with smooth tannins & bright acidity.
*This wine was released in 2013 ready to enjoy, but can age well into 2018.
(Recipes are inspired by allrecipes.com)
Ready in: 1 Hr 30 Min
- 1/2 cup Divino
- 1/2 tablespoon salt
- 1 tablespoon olive oil
- 1 teaspoon crushed rosemary & thyme
- 2 skinned, boned duck breast halves
- 8 slices bacon, cut in half
1. Whisk the wine, soy sauce, peanut oil, and ginger together in a mixing bowl until evenly blended. Cut the duck breast into 16 pieces and place into the marinade along with the water chestnuts; toss to coat. Set aside to marinate at room temperature for 1 hour.
2. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
3. Drain the marinade from the duck meat and discard. Place a duck piece onto a water chestnut, and wrap with half a bacon slice. Secure with a toothpick, and place onto a broiler pan. Repeat with remaining ingredients.
4. Broil until the bacon is just crisp, about 10 minutes, turning once.
Pair with: Vivác Divino wine