Pinnacle Drinks

Marlborough Sounds Marlborough Sauvignon Blanc 2018

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
Recommended Retail Price
RRP AU $17.00
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  • Pinnacle Drinks
    PO Box 142
    Tanunda, South Australia
    Australia 5352
  • Alissa Harding, Winemaking Administrator 08 8561 2235
  • Phone (61) 08 8561 2235

“Ripe mango and yellow peach aromas unfold to reveal a crisp lively palate with attractive tropical fruit and floral overtones. The wine remains unchanged when paired with the dish.”

“Heady apricot and baked apple aromas. The palate has good flavour depth and a phenolic frame that helps shape and define the palate. The wine opens up well with the food, and the fruit weight is enhanced by the pairing.”

“Sea breeze on the nose with salted lemon and white peach on the palate. The contrast of flavours makes this quite a delicious wine.”

“Slightly earthy gunflint character on the nose and palate. Hints of straw and honey come through on the finish. A lovely bright acid backbone. Wine works well with the dish as as the acid backbone supports the flavours.”

“Pale straw, struck match, flinty, tinned tropical, pineapple, medium weight.”

“Green apple, green grass, citrus blossom notes, taunt acidity, refreshing and light.”

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.