Vidal Estate Wines
Vidal Estate Marlborough Sauvignon Blanc 2019
- Award
- Winner Top 100 Sauvignon Blanc Wines
- Grape Varieties
-
Sauvignon Blanc (100%) Marlborough, New Zealand
- Country of Origin
- New Zealand
- Alcohol Content
- 13.0% Alcohol by Volume
- Wine Type and Oak Treatment
- Still White
- Recommended Retail Price
- RRP AU $20.00
- Vidal Estate Wines
- Jane Morrison, Winery Coordinator
- Phone (64) 9 2550675
Website http://www.vidal.co.nz
Toni Paterson, First Term Panellist 2020 Competition
“Glorious lemon zest aromatics. Fabulous depth of flavour. The wine looked good with the food.”
Jennifer Docherty, First Term Panellist 2020 Competition
“A serious Sauvignon Blanc with tropical and citrus fruit intensity that merits its price. A wine to have at the start of the meal with entrees all the way to seafood mains and white meat dishes. Long and commanding on the finish.”
Brent Marris, Fourteenth Term Panellist 2020 Competition
“Clean green and bright with hints of lovely herbal notes mixed with green apple. Balanced acid gives the fruit a real lift and makes the green herbal notes come alive. Wine works well with this dish as good acid fruit balance.”
Sam Kurtz, First Term Panellist 2020 Competition
“Pale straw, melon, lemon, passionfruit, medium weight, round riper.”
Stuart James Halliday, Fifth Term Panellist 2020 Competition
“Ripe pineapple, tropical fruit aromas, nice tension on the palate, a broader mouthfeel, the goats cheese really compliments and brings the wine out.”
The Sauvignon Blanc Wines were judged with
Marinated Zucchini with Hazelnuts and Goat Ricotta
Presented by chef Marcell Kustos
Ingredients
- 6 zucchini, thinly sliced (thinnest on the mandolin) and salted (½ zucchini/person)
- 1 punnet cherry tomatoes, roasted at 180C with salt and olive oil for 20 min
- ¼ cup blanched hazelnuts, roasted at 180C for 6 min, roughly chopped
- 6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
- 1 small garlic clove, finely grated, fried
- ¾ tsp. sugar
- Freshly ground black pepper
- ½ lemon
- Salt if needed
- 250g fresh ricotta (in tube, not the crumbly one you bought for the trial)
- 50g fresh goats cheese
- 1 sprig dill, finely chopped
- 2 Tbsp lemon juice
- ½ tsp salt
Method
- Mix the ricotta cream with stick mixer until smooth, set aside.
- Press the liquid out of the salted zucchini. Mix with dressing.
- Smear ricotta cream on plate, add roasted tomatoes and zucchini on top and finish with hazelnut and a drizzle of flesh olive oil. Note: The pairing is based on the sour-salty interplay of the dish and the crisp acidity in the SB wines. Make sure both salt and acidity of the dish are in check.
Andrea Pritzker, Fourth Term Panellist 2020 Competition
“Expressive tropical bouquet of mango, guava and passionfruit. Crisp, clean and crunchy with excellent intensity and moderate length. The dish brings out the expressive tropical fruit in the wine.”