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Alpha Domus The Pilot Sauvignon Blanc
Pear, lime and gooseberry with some riper tropical notes. A crisp palate with lime, passionfruit and riper tropical fruit flavours. Some time on yeast lees has added weight and richness to the palate.
Our Normal RRP: £15.99 now £13.99
Product Description
The name Alpha Domus was inspired by the first initial of each of our first names from our father through to the youngest brother; Anthonius, Leonarda, Paulus, Henrikus and Anthonius (ALPHA); Domus is Latin for house. Alpha Domus is in the vicinity of an historic airfield, important for training pilots throughout New Zealand’s aviation history. The aircraft used was the de Havilland Tigermoth which is depicted on the Alpha Domus labels. Alpha Domus winery was established by two generations of the Ham family. The vision began in 1989 with the purchase of bare land and planting began in 1991. Our commitment is to produce premium quality wines that are true to varietal character and are a reflection of their unique terroir.
Pear, kaffir lime, nettle and lifted floral notes with some riper tropical aromas. Minerality adds complexity to the aromas. A crisp palate with lemongrass, passionfruit and riper tropical fruit flavours. Time on yeast lees has added weight and richness to the palate.
Grower: Alpha Domus
Grape Variety: Sauvignon Blanc
Style: Floral and Tropical
Country: New Zealand
Appellation: Hawkes Bay
Vintage: 2014/15
Closure: STELVIN
Alcohol: 13% ABV
Bottle Size: 75cl
Grilled Salmon Kyoto
Cooking Time: 01 hrs 30 mins (approx.)
Number of Servings: 4
INGREDIENTS
1/3 cup soy sauce
1/4 cup orange juice concentrate
2 tablespoons vegetable oil
2 tablespoons tomato sauce
1 teaspoon lemon juice
1/2 teaspoon prepared mustard
1 tablespoon green onion, minced
1 clove garlic, minced
1/2 teaspoon minced fresh ginger root
4 salmon steaks (1 inch thick)
1 tablespoon olive oil
1. In a shallow glass baking dish, combine soy sauce, orange juice concentrate, oil, tomato sauce, lemon juice, mustard, green onion, garlic, and ginger. Place salmon in marinade, and turn to coat. Cover, and refrigerate for 30 minutes to 1 hour.
2. Preheat an outdoor grill for high heat.
3. Remove salmon from marinade. Pour marinade into a small saucepan. 4. Bring to a boil, and cook for 1 minute.
5. Lightly oil the grill grate. Brush or spray salmon with olive oil. 6. Cook on grill for 5 to 10 minutes, or until fish flakes easily with a fork. Turn salmon once, and brush with boiled marinade halfway through cooking time.
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