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Greywacke Riesling 75cl

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Quick Overview

A virtual fruit salad of mandarin segments, white fleshed peaches and crisp apples, sprinkled with lemon blossom and a dollop of honey. A lively, aromatic off-dry style that delivers a sherbet-like balance of bright, natural acidity and a subliminal touch of sweetness.

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A virtual fruit salad of mandarin segments, white fleshed peaches and crisp apples, sprinkled with lemon blossom and a dollop of honey. A lively, aromatic off-dry style that delivers a sherbet-like balance of bright, natural acidity and a subliminal touch of sweetness.

The organic grapes were grown at Ashmore Vineyard in Fairhall, adjacent to the mouth of the Brancott Valley on gravelly clay-loam soils, conditions more typical of the Southern Valleys than the Wairau plains. This 17-year-old certified vineyard is trained on a two-cane VSP (vertical shoot positioning) trellis and is rigorously shoot- and fruit-thinned to regulate yield.

The fruit was hand-picked at moderate ripeness levels to capture the exuberance and natural acidity of the variety. The grapes were whole-bunch pressed using a very low maceration press cycle and the resulting juice was cold-settled, then racked to fermentation vessels. Half of the juice was inoculated in a stainless steel tank using cultured yeast and the balance was filled into old French oak barriques, where it was allowed to undergo spontaneous indigenous yeast fermentation.

Towards the end of fermentation, all the wine was transferred to a stainless steel tank where the fermentation was stopped, retaining 20 g/l residual sugar. The blended wine was filled into old barrels where it remained on yeast lees for a further six months, prior to bottling in January 2015 with an alcohol of 12.5%, pH 2.95 and acidity of 7.8 g/l.

Additional Information

BrandGreywacke
Size75cl
CountryNew Zealand
RegionMarlborough
Grape VarietiesRiesling
Vintage2014
ABV12.50%
OrganicNo
VeganUnknown
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  • Sweet and Aromatic White Wines

    Sweet and Aromatic White Wines

    Perfumed aromas fly out of your glass and, upon sipping these wines, you’ll discover a touch of sweetness. Aromatic wines are white wines where the flavour and aromas of the wine is that of the grape. These wines tend to be fermented in stainless steel containers at cooler temperatures so that the primary aromas of the fruit are preserved.

     

    Serving Temperature

    Cold (44-57 °F / 7-14 °C)

    Food Pairing

    Indian Cuisine, Thai Food, Citrus-driven Dishes, Pungent Cheeses, Cream Sauce, Cake, Ice Cream

    Thai Green Curry



    INGREDIENTS
    For the curry paste
    4 lemongrass stalks, tougher outer leaves discarded
    6 medium-hot green chillies, seeded and chopped
    3 cloves garlic, peeled and crushed
    5cm/2in piece of galangal or ginger, peeled and chopped
    2 shallots, peeled and finely chopped
    4 tbsp chopped fresh coriander
    1 tsp ground cumin
    1 tsp chopped lime zest
    1 tbsp nam pla (Thai fish sauce)
    ½ tsp ground black peppercorns
    For the curry
    750g/1lb 10oz free-range chicken breasts or thighs, bones removed
    3 tbsp groundnut oil
    200g/7oz chestnut mushrooms, quartered
    400ml/14fl oz tin coconut milk
    400ml/14 fl oz homemade or ready-made chicken stock
    8 lime leaves
    1 tbsp nam pla (Thai fish sauce)
    1 tbsp bottled green peppercorns, drained
    leaves from a large bunch (about 20g/0.7oz) basil, shredded
    15g/½oz fresh coriander (leaves and stalks,) roughly chopped



    Preparation method

    1. For the curry paste, slice the lemongrass finely. Put it in a food processor with all the remaining curry paste ingredients and whiz to a thick paste, pushing the mixture down from time to time with a spatula. Transfer to a glass or china dish, cover tightly (otherwise it will taint everything in the fridge) and refrigerate.

    2. For the curry, cut the chicken into finger-thick strips.Warm the oil in a casserole and, when hot and sizzling, add the chicken strips and let them colour slightly on all sides. You will need to do this in batches to avoid crowding the pan.

    3. Remove the cooked chicken pieces from the casserole with a slotted spoon. Add the quartered mushrooms to the casserole and fry until golden-brown, adding more oil if needed.

    4. Pour in the coconut milk and stock, then add the lime leaves, four heaped tablespoons of the curry paste, the fish sauce, peppercorns and half of the chopped herbs. Bring to the boil, then turn the heat down and simmer for 10 minutes, stirring from time to time.

    5. Return the chicken to the casserole with a further tablespoon of the paste and simmer for five to six minutes, or until the chicken is cooked through. Stir in the last of the herbs and serve.

    Recipe from http://www.bbc.co.uk/food/recipes/nigelslatersthaigree_80244
    Image from https://i.ytimg.com/vi/-TFUI3Eto3M/maxresdefault.jpg

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