Malborough Wine Ltd/Toi Toi Wines
Toi Toi Marlborough Reserve Sauvignon Blanc 2018
- Award
- Winner Trophy Sauvignon Blanc Wines
- Grape Varieties
-
Sauvignon Blanc 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 $19.00
- Malborough Wine Ltd/Toi Toi Wines
- Kevin Joyce, Director
- Phone (64) 9 21935849
Website http://www.toitoiwines.co.nz
Martin Moran, Second Term Panellist 2019 Competition
“Lively lime and grapefruit fresh sauvignon with a flinty note and very good length that matches well flavourwise and softens the wine slightly.”
Martin Williams, Fourth Term Panellist 2019 Competition
“Very pale. Intense gooseberry fruit. Medium-bodied, round mid-palate, juicy fruit flavours. Food: Good combination, acidity is accentuated and fruit flavours are complementary.”
Brent Marris, Thirteenth Term Panellist 2019 Competition
“Clean fresh aromatic nose with hints of creamy asparagus and cut grass characters. This follows through to the palate with a hint of sweetness coming through on the finish. Goes well with the Asparagus and Mushroom Risotto as the green characters of the wine are enhanced.”
Ying Hsien Tan, Second Term Panellist 2019 Competition
“Typically pungent grassy, herbaceous Sauvignon Blanc. Med-bodied, dry, ripe gooseberry, lightly herbaceous. Dry herbal finish.”
Dr Ken Dobler, Eleventh Term Panellist 2019 Competition
“Attractive pale straw colour. Effusive nose with aromas of guava and passionfruit. Interesting palate with those tropical flavours and a pleasing clean finish. Lovely density of flavour. Food accentuates the lovely primary fruit characters of the 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
“Thiol lift, citrus spice, slight grassiness. Similar to nose, red capsicum, RS pokes through but with good zingy acidity. Food: covers the RS, adds to palate length, finishes quite moreishly.”