Mud House
Mud House Sub Region Series Rapaura Sauvignon Blanc 2017
- Award
- Winner Gold Sauvignon Blanc Wines
- Grape Varieties
-
Sauvignon Blanc (100%) Rapaura, 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 $19.99
- Mud House
- Annabelle Latz, Communications, PR and Events Specialist
- Phone (64) 27 3369967
Martin Moran, Second Term Panellist 2019 Competition
“Straight down the line lime and lemon fruit version of this variety that seems a little more intense with the food.”
Martin Williams, Fourth Term Panellist 2019 Competition
“Very pale. Quite neutral, sweet fruit aromas. Clean but fairly neutral palate. Apparent sweetness at finish. Food: Flavours improved with the food, though sweetness still shows through.”
Brent Marris, Thirteenth Term Panellist 2019 Competition
“Clean bright fruit with medium intensity. Fresh green notes with a slight tangy acid finish. Finishes with hints of dried straw characters and citrus notes. A better match with the Asparagus and Mushroom Risotto as wine becomes less tangy.”
Ying Hsien Tan, Second Term Panellist 2019 Competition
“Spicy, floral, gooseberry nose. Light, dry, zesty, fresh straightforward grassy gooseberry palate. Dry finish.”
Dr Ken Dobler, Eleventh Term Panellist 2019 Competition
“Cut grass and attractive vegetal characters on the nose. The palate shows delicious primary fruit drive with classic varietal herbal flavours.”
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
- Heat stock, melt half the butter in a saucepan, add the onion and cook until soft.
- 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.
- Meanwhile sauté the diced mushrooms in olive oil until cooked, season with salt and pepper, put aside.
- Continue to add the simmering stock, stirring until the rice is cooked (about 15-20 minutes).
- Just before the rice is cooked add the asparagus stems, mushrooms, parsley, cheese and remaining butter.
- Check seasoning for salt and pepper.
- Serve with the asparagus tips on top as garnish and pour over any remaining stock (just a little!).
Mike de Garis, Second Term Panellist 2019 Competition
“Finer style, grassy and tropical, some thiols. Similar to nose, juiciness with flavour and moreish acidity. Food: makes the fine more tangy and moreish, quite mineral-like.”