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Astrolabe Awatere Valley Sauvignon Blanc
Blackcurrant, lime, lemongrass and passion fruit aromas. Medium-bodied with currants and citrus, dried herbs and a tight, mineral finish.
Our Normal RRP: £17.99 now £16.99
Product Description
When winemaker Simon Waghorn created his own brand, he chose the name Astrolabe because of historic ties with Marlborough and connotations of exploration and discovery. The Astrolabe was the mighty ship sailed by French explorer Dumont D’Urville through the Marlborough Sounds in the early 19th century. The ship itself took its name from a navigational instrument used to discover the position of the stars. Seeking the stars seemed appropriate: Astrolabe’s “A” motif is an abstraction of the instrument. Astrolabe has evolved from Simon’s vision. His extraordinary skill as winemaker together with a clear focus on quality wines and relationships has formed the foundation of Astrolabe. Simon is a hands-on winemaker, relishing his role and nurturing Astrolabe as his own brand and baby.
Pale straw with green highlights. The bouquet shows blackcurrant, lime, lemongrass and passion fruit. Medium-bodied with currants and citrus, dried herbs and a tight, mineral finish.
Grower: Astrolabe
Grape Variety: Sauvignon Blanc
Style: Citrus and Mineral
Country: New Zealand
Appellation: Awatere Valley ( Marlborough )
Vintage: 2012/13
Closure: STELVIN
Alcohol: 13.4% ABV
Bottle Size: 75cl
Squid, Samphire & Pea Salad
Cooking Time: 00 hrs 20 mins (approx.)
Number of Servings: 2
INGREDIENTS
400g fresh peas, podded
1 shallot, finely chopped
juice 1 lemon, plus wedges to serve
3 tbsp olive oil
4 medium squid, cleaned (ask your fishmonger to do this) and cut into 5cm strips, leaving tentacles whole
50g butter, softened
100g samphire
85g bag watercress
1 tsp chopped flat-leaf parsley
1. Bring a large pan of salted water to the boil, add the peas and cook for 3 mins until tender. Drain and leave to steam-dry.
2. Tip the shallot into a bowl with 1 tbsp lemon juice, olive oil, squid and lots of black pepper. Toss everything together and leave to sit for a few mins.
3. Meanwhile, place a frying pan over a medium heat. When the pan is hot, pour in the dressed squid. Cook for 3-4 mins, moving it around the pan until the tentacles curl up and the squid pieces turn opaque.
4. Add the butter, samphire and peas, toss together for a few mins, season well and remove from the heat.
5. Scatter the watercress over a large serving dish.
6. Tip over the squid, peas and samphire, strew with the parsley, add a squeeze more lemon juice and eat warm, with lemon wedges.
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