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Dog Point Chardonnay
Dog Point from Marlborough in New Zealand have quickly established themselves as quality Marlborough producers with their range of wines. This Chardonnay has lovely texture and balanced oak influence. Hints of citrus still remain to produce a Chardonnay of versatility.
Our Normal RRP: £25.99 now £23.99
Product Description
The name Dog Point dates from the earliest European settlement of Marlborough and the introduction of sheep to the district. “These were days of few fences, of boundary riders and boundary keeping dogs”. Shepherds’ dogs sometimes became lost or wandered off and eventually bred into a marauding pack which attacked local flocks. Their home was a tussock and scrub covered hill, overlooking the Wairau Plains, designated by the early settlers as Dog Point. Dog Point Vineyard combines the considerable wine-growing experience of Ivan and Margaret Sutherland and James and Wendy Healy. Our philosophy is total involvement by the partners from the vineyard through the winemaking process to marketing regionally distinctive and vineyard expressive wines.
Straw in colour. The bouquet exhibits ripe citrus, minerality, hints of roasted nuts and toasty aromas together with savoury overtones derived from extended contact with yeast lees. A rich full-bodied wine displaying flavours of ripe citrus, nuts and figs with a chalky textural yeast complexity, resulting in a stylish wine with balance and length.
Skewered Shrimp and Ham with Apple Jelly
Cooking Time: 00 hrs 50 mins (approx.)
Number of Servings: 45
INGREDIENTS
3 tablespoons hot sauce, preferably Crystal
3 tablespoons vegetable oil, plus more for grilling
3 tablespoons fresh thyme
2 tablespoons finely chopped parsley
2 pounds large shrimp—shelled, deveined and butterflied, tails left on
3/4 pound ham, sliced 1/2 inch thick and cut into forty-five 1-inch pieces
Salt
3/4 cup apple jelly
1/4 cup apple juice
1 serrano chile, minced
1. In a large bowl, combine the hot sauce with the 3 tablespoons of vegetable oil and the thyme and parsley.
2. Add the shrimp and toss well to coat. Cover with plastic wrap and refrigerate for 4 hours.
3. Remove the shrimp from the marinade, wiping off some of the excess.
4. Lay a piece of ham in the curl of a shrimp.
5. Wrap the shrimp around the ham and secure with a toothpick.
6. Repeat with the remaining ham and shrimp. Season lightly with salt.
7. In a medium bowl, whisk the apple jelly with the apple juice and chile.
8. Transfer half of the jelly glaze to a small serving bowl and set aside.
9. Light a grill or preheat a grill pan and lightly brush with oil.
10. Grill the shrimp over moderately high heat, basting several times with the remaining jelly glaze, until just cooked through, about 2 minutes per side.
11. Discard the jelly glaze used for basting.
12. Drizzle the grilled shrimp with a spoonful of the reserved jelly glaze and serve, passing any remaining glaze for dipping.
Grower: Dog Point
Grape Variety: Chardonnay
Style: Citrus and Toasty
Country: New Zealand
Appellation: Marlborough
Vintage: 2020/21
Closure: CORK
Alcohol: 13.5% ABV
Bottle Size: 75cl
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£143.94
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