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Astrolabe Kekerengu Coast Sauvignon Blanc
Lime rind and pink grapefruit, ripe gooseberries, lemongrass and lemon balm. Full bodied, round, concentrated wine with some green tropical fruit and peach, and a crisp dry finish.
Our Normal RRP: £19.99 now £17.99
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 citrus pith and lime and grapefruit zest with a whiff of jasmine tea or honeysuckle, fennel and tarragon. Medium bodied wine with flinty, almost salty notes, currant flavours and a dry finish.
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.
Grower: Astrolabe
Grape Variety: Sauvignon Blanc
Style: Ripe and Tropical
Country: New Zealand
Appellation: Marlborough
Vintage: 2020/21
Closure: STELVIN
Alcohol: 13% ABV
Bottle Size: 75cl
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