Foley Wines

Dashwood Sauvignon Blanc 2018

Award
Winner Gold Sauvignon Blanc Wines
Grape Varieties
Sauvignon Blanc (100%) Marlborough, New Zealand
Country of Origin
New Zealand
Alcohol Content
12.5% Alcohol by Volume
Wine Type and Oak Treatment
Still White
Recommended Retail Price
RRP AU $13.99
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  • Foley Wines
    PO Box 67
    Renwick, Marlborough
    New Zealand 7243
  • Annie Greenheld, Sales and Marketing Co-ordinator
  • Phone (64) 21 638878

“Red capsicum, slight tropical but lacks punch. Hard and moreish, RS pokes through. Food: covers the RS, adds to flavour line.”

“A softer style than some Sauvignons with peach and lemon rather than the usual greener fruits while the wine magically makes it seem fresher”

“Very pale lemon, green hints. Green apple fruit aromas. Good texture and structure, fresh acid and light, fine finish. Food: Good flavour combination but wine seems a little short.”

“Clean delicate nose. Firm acid palate with great depth of fruit. Hints of lemon and lime come through with lovely brightness lingering. A great match with the Asparagus and Mushroom Risotto dish as the acid maintains the wines structure.”

“Grassy herbal nose. Fresh, med-bodied, zesty, gooseberry and grass palate. Dry long finish.”

“Restrained mineral and talc aromas on the nose. The palate similarly savoury with wet stone and complex green flavours. Those herbal notes in the wine proved a good match with savoury food.”

The Sauvignon Blanc Wines were judged with

Asparagus and Mushroom Risotto

Presented by chef Michael Manners

Ingredients

  • 1.5L chicken stock infused with 50g dried porcini mushrooms
  • 150ml dry white wine
  • 120g butter
  • 1 small onion very finely diced
  • 200g mushrooms diced and sliced (buttons, cups and portobello)
  • 4 cloves garlic, finely chopped
  • 12 asparagus spears (lightly steamed)
  • 2 cups Arborio or Carnaroli rice
  • 90g grated Parmesan
  • ¼ cup finely chopped parsley

Method

  1. Heat stock, melt half the butter in a saucepan, add the onion and cook until soft.
  2. Add the rice and coat with the butter, add the white wine, stir well and add the stock about 1 cup at a time, stirring all the time.
  3. Meanwhile sauté the diced mushrooms in olive oil until cooked, season with salt and pepper, put aside.
  4. Continue to add the simmering stock, stirring until the rice is cooked (about 15-20 minutes).
  5. Just before the rice is cooked add the asparagus stems, mushrooms, parsley, cheese and remaining butter.
  6. Check seasoning for salt and pepper.
  7. Serve with the asparagus tips on top as garnish and pour over any remaining stock (just a little!).