Wairau River

Wairau River Sauvignon Blanc 2018

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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 $17.00
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“Tropical, grassy, restrained thiols, steely. Zingy tropical, slight donut, but has flavour line, moreish. Food: zingy, fills out the palate, moreish and long.”

“Does what it says on the tin, delivering zesty green freshness and interestingly the match markedly improves the wine making the wine seem rich and less pingent”

“Very pale. Restrained green-apple nose. Light-weight, lacks some mid-palate fruit. Firm finish. Food: Wine picks up some character though still uneven on the palate.”

“Clean lemon and lime notes on the nose with hints of citrus zest on the palate. Firm acid structure finishing on the palate both fresh and refreshing. A great match with Asparagus and Mushroom Risotto as wine becomes more balanced.”

“Light yellow. Spicy, fresh, slightly mineral nose. Light, green , grassy, gooseberry, persistent mid-palate finishing long.”

“Lovely herbal aromas on the nose with hints of tropical fruit also apparent. The palate shows an attractive blend of restrained tropical fruit flavours and racey minerality. Pairs exceptionally well with savoury food which accentuated the primary fruit in 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

  1. Heat stock, melt half the butter in a saucepan, add the onion and cook until soft.
  2. 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.
  3. Meanwhile sauté the diced mushrooms in olive oil until cooked, season with salt and pepper, put aside.
  4. Continue to add the simmering stock, stirring until the rice is cooked (about 15-20 minutes).
  5. Just before the rice is cooked add the asparagus stems, mushrooms, parsley, cheese and remaining butter.
  6. Check seasoning for salt and pepper.
  7. Serve with the asparagus tips on top as garnish and pour over any remaining stock (just a little!).