Giesen Group

Hello Sailor Sauvignon Blanc 2018

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Winner Blue Gold Sauvignon Blanc Wines
Grape Varieties
Sauvignon Blanc (100%) Wairau, 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 $17.99
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“Preserved lemon curd bouquet unfolds to reveal lemony intensity supported by crisp driving acidity. The wine’s acidity is less balanced when paired with the dish.”

“Heady, intense fruit aromatics. Pleasing green melon accents plus fresh lemony acidity. Good depth. The wine looks excellent with food, having more flavour and balance.”

“Tropical peachy fruit lead on the nose. This Sauvignon Blanc is incredibly balanced with fruity and refreshing acidity. Easily quaffable. Best to drink on its own to appreciate the spectrum of flavours it offers.”

“Bright green herbaceous nose and palate. Balanced acid and fruit with hints of gooseberry and citrus on the finish. A lovely long acid back bone ensures this works well with this dish.”

“Pale straw, flint , lemon, straw, faint sweaty tropical, medium weight.”

“A more ripe style, citrus notes, green apple and passionfruit, more rounded on the palate.”

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.