Mud House Wines

Mud House Marlborough Sauvignon Blanc 2019

Award
Winner Gold Sauvignon Blanc Wines
Grape Varieties
Sauvignon Blanc (100%) Marborough, 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 $19.99

Lifted aromas of lemon blossom, pineapple and passionfruit unfold to reveal a bright lively palate with passionfruit intensity and moderate length. The wine appears harder and less generous when paired with the dish.

Good intensity and composure with gentle fruity aromas. The palate is intense and lemony with gentle flecks of herb. The length of the wine greatly improves when paired with the food though in general, the wine is a touch too lemony.

Grapefruit and fresh cut grass aromas on the nose with hints of yellow plums and citrus on the refreshing palate. A well made wine that is to be enjoyed on warm spring days.

A subtle slightly mealy straw like nose and palate. Soft acid with lovely balanced tropical fruit. A hint of passionfruit coming through with lovely bright acid to balance it out. Acid comes out with this dish so the wine is lifted.

Pale straw, oily, tropical, quite ripe, melon, peach, Medium bodied, lacks some freshness.

Lighter style, juicy acidity, lively, makes the mouth water in anticipation of food, grapefruit, lemon sherbet.

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.