Clouston & Co.

Clouston & Co Sauvignon Blanc 2019

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Winner Top 100 Sauvignon Blanc Wines
Grape Varieties
Sauvignon Blanc (100%) Marlborough, New Zealand
Country of Origin
New Zealand
Alcohol Content
13% Alcohol by Volume
Wine Type and Oak Treatment
Still White with Oak Treatment
Recommended Retail Price
RRP AU $24.00
Buy This Wine

“Lifted aromas of fresh cut grass, guava and mango. Fresh, crisp and vibrant, showing crunchy tropical fruit and a herbaceous edge. The dish brought out the bright tropical fruit in the wine.”

“Expressive tropical fruit characters on the nose. The palate is full flavoured with excellent depth. The food pairing enhanced the wine, bringing out its depth and character. A delicious match.”

“Passion fruit with grapefruit on the palate. Fresh and lively. The relatively light body makes this wine good to drink on its own or together with light dishes, anything heavier might over power the wine.”

“Green, herbal nose with subtle hints of tropical fruit on the palate. Hints of fresh pea and capsicum come through with the wine finishing with a lovely acid backbone. Works well with the dish as the wine is so bright.”

“Pale straw, juicy, fresh, passionfruit, tropical, herb, medium weight, lively, flavoursome.”

“Passionfruit, tropical fruit aromas flowing, lively crisp juicy acidity, crunchy and fresh.”

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.