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Huia Chardonnay
The Huia was a unique New Zealand bird. Its tail feathers were used as valuable adornments signifying great dignity, wisdom & elegance. Huia Vineyards use the feather as an emblem of quality. Their Chardonnay is suitably rich, complex and finely structured.
Our Normal RRP: £20.99 now £18.99
Product Description
The Huia was a unique New Zealand bird from the wattlebird family. The pair co-existed as a team in the dense forest canopy. Before the arrival of Europeans it was already a rare bird, confined to the Ruahine, Tararua, Rimutaka and Kaimanawa mountain ranges in the south east of the North Island. Huia is located in the Wairau Valley, in Marlborough, at the north eastern tip of the South Island. Different soil profiles, rainfall patterns and orientation of vineyards are some important factors in choosing the variety most suited to that location. At Huia, the creation of good wine and a commitment to the environment go hand in hand. The result is elegant, hand crafted wines that go to help define the potential of Marlborough. With a focus on organics and biodynamics, Huia makes beautiful wines for today, while protecting the vitality of the soils for future generations.
The bouquet shows ripe peach and pear combine with lifted vanilla pod. The palate is rich with a silky creamy texture. There are layers of ripe fruit and well integrated vanillin French oak flavours. It has excellent length and structure.
Grower: Huia Vineyards
Grape Variety: Chardonnay
Style: Rich and Creamy
Country: New Zealand
Appellation: Marlborough
Vintage: 2019/20
Closure: STELVIN
Alcohol: 13.5% ABV
Bottle Size: 75cl
Moules Marinière with Crusty Bread
Cooking Time: 00 hrs 40 mins (approx.)
Number of Servings: 2
INGREDIENTS
1kg/2lb 3oz fresh live mussels
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, chopped
150ml/5¼fl oz white wine
2 sprigs thyme
150ml/5¼fl oz double cream
small bunch flatleaf parsley, chopped
crusty bread, to serve
1. Clean the mussels by thoroughly scrubbing them under plenty of running water, pulling away the 'beards', the seaweed-like stringy threads.
2. Discard any broken mussels along with the 'beards', and any mussels that don't close tightly when you tap them.
3. Heat the olive oil in a heavy pan with a tight-fitting lid.
4. Add the onions and garlic and cook over a medium heat until softened, but not coloured.
5. Add the wine and turn up to a high heat. As the wine starts to boil, add the cleaned mussels and thyme to the pan.
6. Turn the heat down to low.
7. Put the lid on the pan and allow the mussels to steam.
8. Cook for about 4-5 minutes, lifting the lid from time to time to check - you will know they are cooked when the shells have opened. 9. Discard any mussels that remain closed.
10. Add the double cream and cook for a further minute.
11. Scatter with the chopped parsley and serve straightaway with crusty bread.
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£113.94
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