Stir-Fried Scallops With Citrus Flavoured Vegetables by Zhong Can Yi Jiu
Wine pairing notes
With its bouquet of unripe fruits, pear, white peach, and a zesty freshness Giuliano is a worthwhile combination with this seafood dish that combines the juicy texture of the scallop, the moderate bitterness of its stir-fried crust and the sharpness of the citriccondiment. They match very well with the notes of almond and apple and the long-lasting taste of this well-balanced wine from the Friuli Venezia Giulia Region.
- 50g scallops (Japanese pectin if available)
- 5g lemongrass
- 5g onion
- 5g garlic
- 2g lemon leaves
- 5g red pepper
- 5g lime
- 5g ginger
- 15g asparagus
- 10g daikon
- 5g cabbage
- Lime juice
- Peanut oil
- Dice the lemongrass, onions, garlic, red pepper and ginger
- Add the juice of the lime and the lemon leaves in thin strings
- Marinate the scallops in the above ingredients for 30 minutes
- Cut asparagus, cabbage, and daikon as in the picture, add the seasoning
- Put oil in a pan and quickly stir fry the scallops, add their marinade
- Serve with the seasoned vegetables
“Ars Vivendi” Giuliano
|Description||The Tocai Friulano grape from which Giuliano is composed is the typical wine of Friuli Venezia Giulia, indeed it is the king of white wines of the region, so much that you can find it in all the main wine areas from the Collio to the Eastern Hills of Friuli. It is a well-structured, firm, fragrant and fruity grape with good flavor and low acidity.|
|Region||Friuli Venezia Giulia|
|Grape||100% Tocai Friulano|
|Colour||Glowing straw-yellow wine, with citrine highlights|
|Aroma||Marked notes of hay and almonds, closing with notes of ripe Golden Delicious apples|
|Taste||Soft wine with well-balanced flavors that make it easy to drink|
|Aging||“sur lie” (on the yeast) aging.|
Do Ville, a name that dates back to the golden age of Aquileia, highlighting our strong bond to this land. A land where the fertile ancient Roman country villas once rose and were appreciated for the excellent quality of the wines produced there during the Roman Imperial period: the same land where Do Ville vineyards flourish today. It is inevitable to establish a permanent bond with the roots of our past and with the noble tradition of Friulian winemaking. A source of pride, of knowledge and respect for one of the most ancient arts: the purest art of wine-making.
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The guide Zhong Can Yi Jiu and the program Chinese cuisines meet Italian wines are promoted by the Italian Wine Bank, a branch of the project MELIUS, both produced by The I Factor Limited. The guide is realized in collaboration with the Chinese Culinary Institute of the Vocational Training in Hong Kong, the Club China AIS (Associazione Italiana Sommelier) and the Italian Wines World Summit.
This guide is an unprecedented attempt to marry two great gastronomic cultures and artisanal producers: Chinese cuisines and Italian wines. This guide is the first of many steps in a grand project that will be fully realized over the next few years. Our mission is to give interpretive tools to the consumer as well as provide a point of reference for the Italian wine industry, as well as for contemporary Chinese chefs and restaurateurs operating in China, Hong Kong, Macau, Taiwan, Singapore and worldwide.
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