Stanley Estates Ltd

Apopo Sauvignon Blanc 2019

Award
Winner Blue Gold Sauvignon Blanc Wines
Grape Varieties
Sauvignon Blanc (100%) Awatere Valley, Marlborough, New Zealand
Country of Origin
New Zealand
Alcohol Content
13% Alcohol by Volume
Wine Type and Oak Treatment
Still White
Recommended Retail Price
RRP AU $22.99
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“Intense bouquet of lemongrass and spearmint. Crisp, fresh and lively showing moderate intensity and length. The wine appears brighter and more fruity when paired with the dish.”

“Candied lemon rind aromas. Lemon and passionfruit flavours. The wine is a little too shrill and fruity for the food.”

“Less fragrant on the nose than on the palate. Palate has finger lime and guava aromas, marked acidity and a pear skin finish. The acidity has a sweeping ability to balance out rich components of a dish such as fats and oils.”

“A green capsicum nose and palte. Bright fresh citrus and gooseberry notes. Very fresh and alive with hints of caffer lime and melon. A good match as green Sauvignon Blanc notes are lifted.”

“Pale straw, lemongrass, cut grass, flint, passionfruit, medium weight.”

“Bright light, fresh, zingy mouthfeel, full of crunchy, juicy acidity on the palate, freshing, lively finish.”

The Sauvignon Blanc Wines were judged with

Marinated Zucchini with Hazelnuts and Goat Ricotta

Presented by chef Marcell Kustos

Ingredients

  • 6 zucchini, thinly sliced (thinnest on the mandolin) and salted (½ zucchini/person)
  • 1 punnet cherry tomatoes, roasted at 180C with salt and olive oil for 20 min
  • ¼ cup blanched hazelnuts, roasted at 180C for 6 min, roughly chopped
Dressing:
  • 6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
  • 1 small garlic clove, finely grated, fried
  • ¾ tsp. sugar
  • Freshly ground black pepper
  • ½ lemon
  • Salt if needed
Ricotta cream:
  • 250g fresh ricotta (in tube, not the crumbly one you bought for the trial)
  • 50g fresh goats cheese
  • 1 sprig dill, finely chopped
  • 2 Tbsp lemon juice
  • ½ tsp salt

Method

  1. Mix the ricotta cream with stick mixer until smooth, set aside.
  2. Press the liquid out of the salted zucchini. Mix with dressing.
  3. Smear ricotta cream on plate, add roasted tomatoes and zucchini on top and finish with hazelnut and a drizzle of flesh olive oil. Note: The pairing is based on the sour-salty interplay of the dish and the crisp acidity in the SB wines. Make sure both salt and acidity of the dish are in check.