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Dancing Bull Sauvignon Blanc
Crisp, fruity flavors of lime, kiwi, mango and citrus make this wine the perfect wingman for spicy shrimp or grilled seafood. One sip conjures memories of fresh-squeezed lemonade on a hot summer day. Vibrant citrus flavors and a touch of that traditional Sauvignon Blanc grassiness give this wine a crisp, inviting acidity.
Our Normal RRP: £9.99 now £7.99
Product Description
Rancho Zabaco wines bear the name of one of Old California’s earliest land grants – the Tzabaco Rancho. In those days, the area was a colorful mixture of missions, haciendas, and ranches. Today it’s an area known as the Dry Creek Valley “Zin Zone.” Our Chiotti Vineyard, actually sits on part of that historic property. Rancho Zabaco® is a name virtually synonymous with Zinfandel, but not just any Zinfandel. Dancing Bull is crafted for the Zinfandel enthusiast with distinctive wines from some of the finest vineyards in Sonoma County. That means that Dancing Bull Zinfandels are exuberantly robust and full of spice – the kind of taste that makes Zin lovers smile and say “Wow!”
The wine is crisp and clean with bright citrus tanginess balanced with a hint of cut grass herbaceousness usually found in New Zealand wine. The nose is packed with aromas of lime and kiwi, with subtle notes of fresh cut grass and boxwood. The mouth has a crisp acidity and focused grapefruit and lime freshness balanced by tropical flavors of guava and mango.
Grower: Gallo Family Vineyards
Grape Variety: Sauvignon Blanc
Style: Crisp and Fresh
Country: USA
Appellation: California
Vintage: 2013/14
Closure: STELVIN
Alcohol: 13% 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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£47.94
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