Foley Wines
Russian Jack Sauvignon Blanc 2018
- Award
- Winner Blue Gold Sauvignon Blanc Wines
- Grape Varieties
-
Sauvignon Blanc (100%) Marlborough
- Country of Origin
- New Zealand
- Alcohol Content
- 13.0% Alcohol by Volume
- Wine Type and Oak Treatment
- Still White
- Recommended Retail Price
- RRP AU $19.00
- Foley Wines
- Annie Greenheld, Sales and Marketing Co-ordinator
- Phone (64) 21 638878
Martin Moran, Second Term Panellist 2019 Competition
“Lots of lemon and gooseberry to the fore in classic sauvignon style that matches well and the dish improves the wine experience.”
Martin Williams, Fourth Term Panellist 2019 Competition
“Very pale. Dried-linen, lemon and slightly creamy aromas. Light-bodied, crisp and fresh. Medium palate length. Food: Fine structure of wine means it is slightly lost with the food.”
Brent Marris, Thirteenth Term Panellist 2019 Competition
“Light elegant nose with hints of green, grassy herbaceous flavours coming through on the palate. Hints of lemon and lime on the finish. The Asparagus and Mushroom Risotto dish gives the wine more body.”
Ying Hsien Tan, Second Term Panellist 2019 Competition
“Restrained, gooseberry and grapefruit bouquet, light fresh slightly green herbal palate. Dry, softish finish. Long.”
Dr Ken Dobler, Eleventh Term Panellist 2019 Competition
“Exceptional light straw green colour. There are attractive cut grass and herbal aromas on the nose. The palate is long and lingering with those same attractive vegetal notes. The lovely length of flavour in this wine makes it a good food wine.”
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 with citrus and slight tropicals. Citrus and tropical, moreish. Food: adds to flavour line, makes the acidity slightly more steelier, but is still quite moreish.”