Club - The Signal White Macabeo
Meet the faces behind the wine
This elegant wine is part of a family of spirits and wines founded in 2015, which is committed to the avant-garde, always taking care of the design, quality and value of each bottle it makes. They define themselves as timeless, iconic and not afraid to defy the rules ... very different, right?
It is a bright, straw-yellow monovarietal with greenish hues on its rim, a characteristic color of young whites. As a good Macabeo, on the nose its notes of white fruit such as pear and floral touches stand out; in short, it is a young man from DO Valencia who is serene, balanced and with perfect acidity.
Wine Personality Test
We have launched the wine personality test at the winery, and they have answered us by leaving a portrait of this vinazo:
1. If wine were a famous / fictional character, what would it be? Why?
Athena, for her skill, science of wine and justice.
2. What if it were an animal? Why?
Lynx: Elegant, fast and cunning.
3. The reason for the label and the name
The signal is always a guide, it warns you, it informs you. Something to attend to.
4. Your match. What would be your perfect companion?
A good Paellisimo rice. Kit all in in 17 minutes ready.
5. Is it more beach or more mountain? Why?
Rather, a cove beach in the Mediterranean, because it is taken very cold with fresh fish.
Match your moment
We like to make you go out of your comfort zone with pairings, but sometimes there are things that are better to keep, for this complete wine we thought it best to combine it with something as good as simple as cooked prawns, with mayonnaise or sauce. pink.
optional for the sauce:
To cook the prawns well, it is important to use a large pot, which leaves enough space for them to move during cooking.
We fill it with three liters of water and add a pinch of salt, and wait for it to boil.
Meanwhile, we prepare a large container with another three liters of water, salt and ice (do not skimp, the colder the water is, the better).
When the water in the pot is boiling, add the shellfish, turn off the heat, cover and count for two and a half minutes.
Remove the prawns or prawns immediately with a slotted spoon and submerge them in the container with ice-cold salty water.
After five minutes of cooling we can remove them and transfer them to a colander or plate with kitchen paper to dry.