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Wild Rock Sauvignon Blanc 75cl

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Quick Overview

An outstanding Sauvignon Blanc from the wild, rocky soil of Marlborough.

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£9.95

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Details

Sourced from the wild, rocky soils of Marlborough this wine shows fresh aromas of white peach, pale lemon straw with green hue, fresh green herbs, blackcurrant bush and wet river stones. A lovely rich fruit core of citrus and apple is balanced with fine acidity for a soft yet pleasantly dry finish.

Wild Rock is a producer of premium crafted wines situated in New Zealand’s prime wine-growing districts of Hawke’s Bay and Marlborough.

When Captain James Cook and Sir Joseph Banks took their first great voyage in 1769 they encountered the coastline of New Zealand, a wild rock formation as plainly seen from the sea. Banks soon discovered a bountiful land of birdlife and plants with rich soils admirably farmed for crops by the native Māori, blessed by the sun and rivulets of water. His collections and descriptions of plants formed the foundation for the modern study of New Zealand botany. Referencing Captain Cook’s initial impression of New Zealand the Wild Rock labels incorporate those flora and fauna drawings chronicled by Cook and Banks on this initial exploration

Rated 92 Points by Decanter and awarded Silver at Air New Zealand Wine Awards.

Additional Information

BrandWild Rock
Size75cl
CountryNew Zealand
RegionMarlborough
Grape VarietiesSauvignon Blanc
Vintage2016
ABV13%
OrganicNo
VeganUnknown
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  • Zesty Dry White Wines

    Zesty Dry White Wines

    Like a lightning bolt in your mouth, whites in this style are the wine equivalent to a refreshing lager. Generally speaking, they’re best enjoyed young, within a year or two of the vintage, to preserve the fresh fruity flavours and mouth-watering acidity.

     

    Serving Temperature

    Cool (44-57 °F / 7-14 °C)

    Food Pairing

    Seafood, Sushi, Green Salads, Pesto, Fried Foods (like French Fries and Fried Chicken), Chicken & other Poultry

    Thai prawn, ginger & spring onion stir-fry



    INGREDIENTS

    200g raw, peeled tiger prawns from a sustainable source
    1 green Thai Chilli, chopped
    3 garlic cloves, 1 crushed and 2 finely sliced
    1 bunch coriander, leaves and stalks separated
    1 tbsp caster sugar
    juice 1 lime
    3 tbsp fish sauce
    2 tbsp groundnut oil
    3cm piece ginger
    Ginger, finely sliced, then shredded
    8 Spring onions, finely sliced
    1 red pepper, thinly sliced
    85g water chestnuts, sliced
    100g beansprouts
    1 tbsp soy sauce
    Egg or rice noodles, to serve
    Lime wedges, to serve


    Preparation method

    1. Put the prawns in a bowl. Put the chilli, crushed garlic, coriander stalks (snip these up using scissors first) and caster sugar in a spice grinder or small food processor and whizz together. Add half of the lime juice and the fish sauce, then pour this over the prawns.

    2. Heat 1 tbsp oil in a wok, add the ginger and spring onions and fry for 1 min. Add the red pepper and fry for 1 min, until the pepper starts to soften. Add the water chestnuts and bean sprouts, and toss together until the bean sprouts start to wilt. Add the soy sauce and a really good grind of black pepper, then tip the lot into a serving dish.

    3. Heat the remaining oil in the wok and add the prawns, lifting them out of their juices. Toss for 1-2 mins until they turn pink, add the marinade and swirl the wok quickly, then tip the lot onto the veg. Snip over the coriander leaves and sprinkle on the remaining lime. Serves over noodles with extra lime for squeezing over.

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