Vidal Estate
Vidal Estate Marlborough Sauvignon Blanc 2018
- Award
- Winner Top 100 Sauvignon Blanc Wines
- Grape Varieties
-
Sauvignon Blanc (100%) Marlborough
- 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
- Vidal Estate
- Jane Morrison, Winery Coordinator
Martin Moran, Second Term Panellist 2019 Competition
“Classic crisp citrus fruit led sauvignon with good length that doesn?t change too much with the food”
Martin Williams, Fourth Term Panellist 2019 Competition
“Very pale. Clean but neutral nose, some herb/lantana aromas. Lemony, slightly grassy flavours. Zesty acid, moderate length. Food: Good with the food. Green flavours marry well. Acid still prominent.”
Brent Marris, Thirteenth Term Panellist 2019 Competition
“Green grassy, herbal nose. Great acid balance lifting the fruit characters. Citrus flavours go right through the palate finishing with a lovely distinctive blackcurrant flavour and lime flavour. Wine goes well with the Asparagus and Mushroom Risotto as the creaminess of both come through.”
Ying Hsien Tan, Second Term Panellist 2019 Competition
“Grassy, cat?s pee nose. Light, dry, fresh, crisp, melon gooseberry, grassy palate finishing long.”
Dr Ken Dobler, Eleventh Term Panellist 2019 Competition
“Brilliant light straw green colour. Complex aromas of lychee and guava with hints of fresh herb. The palate is long and shows great finesse, the pleasing savoury finish is an excellent accompaniment to food.”
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
“Red capsicum, fine, some tropicals, steely. Well balanced, zingy, moreish and long. Food: adds to the acidity, makes the palate longer, but doesn?t fill out.”