Invivo Wines

Invivo X, Sarah Jessica Parker Sauvignon Blanc 2019

Award
Winner Blue Gold 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 $21.99
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“Lively aromas of passionfruit and fresh-cut grass. Crisp and fresh displaying passionfruit intensity and floral overtones. The wine remained unchanged when paired with the dish.”

“Intense sweet-lemon aromas with faint background herbaceousness. The palate is intense and assertive with strong lemon and grapefruit flavours. The food pairing works perfectly, and it brings out the fruit softness on the palate.”

“Pungent on the nose with a rounded palate and short finish. Brings out the delicacy of starters with a cheese, yogurt or cream element to it.”

“Lovely ripe round almost green, honeyed aromas that follow onto the palate. Balanced acid with lovely lively citrus notes on the finish. Lovely texture shows the real balance of this wine. A great match as flavours are very similar.”

“Pale straw green, slightly sweaty tropical, herb, medium weight, herb finish, good length.”

“Fruit forward style, a richer more ripe palate weight, juicy 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.