OTU
OTU Marlborough Sauvignon Blanc 2018
- Award
- Winner Blue Gold Sauvignon Blanc Wines
- Grape Varieties
-
Sauvignon Blanc (100%) Awatere, 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 $20.00
- OTU
- Conan Wang, Operations Manager
- Phone (64) 21 0307851
Website http://www.otuwine.com
Martin Moran, Second Term Panellist 2019 Competition
“Citrus scented wine with packed with grapefruit and lime flavours that doesn?t change too much with the food.”
Martin Williams, Fourth Term Panellist 2019 Competition
“Very pale. Clean lemon-lime aromas, some smoke/gunflint and fresh herbs. Herbal/lantana flavours; structured palate, firm finish. Food: No real change ? back-palate firmness remains.”
Brent Marris, Thirteenth Term Panellist 2019 Competition
“Subtle citrus fruit characters on the nose and palate. Not intense but well balanced. Good slight melon, tropical fruit characters on the finish with hints of lemon. Wine stays nicely balanced with the Asparagus and Mushroom Risotto dish.”
Ying Hsien Tan, Second Term Panellist 2019 Competition
“Fresh lemony grassy green melon and gooseberry nose. Med- bodied, high acid, slightly minerally green palate, finishing spicy.”
Dr Ken Dobler, Eleventh Term Panellist 2019 Competition
“Ripe exotic tropical fruits on the nose. These attractive flavours persist onto the palate with is long and has lovely density without being clumsy or sweet. Food really made those tropical characters much more apparent.”
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
“Tropical spice, thiol lift, slight grassiness. Strong grassiness and thiol, phenolics add to flavour line, moreish. Food: still zingy, but more moreish.”