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Kim Crawford Marlborough Sauvignon Blanc
With the crack of the cap, unleash the unexpected as an array of delicious aromas leap from the glass. Tropical melon and pineapple, passionfruit, and lifted citrus tempt your senses. A mouthfilling wine packed with fruit sweetness balanced by mouth-watering acidity and a fresh, zesty, lingering finish.
Our Normal RRP: £13.99 now £11.99
Product Description
Kim grew up on a farm in the Waikato region of New Zealand’s North Island. He graduated with a B.Sc. in 1983 and, like many a new graduate, found himself wondering how to make use of his education in carving-out an interesting career. It was at this point that one of Kim’s lecturers came up with the inspired suggestion that he take a look at New Zealand’s infant wine industry. The rest, as they say, is history. It was a revolutionary time for New Zealand winemaking. New varieties – Sauvignon Blanc, Riesling and Chardonnay – were being planted. The potential was certainly there to be able to make something other than sherry, even though few would have guessed at the full extent of the progress our industry has since made, recalls Kim. Kim’s objective was always unwaveringly simple and straightforward – to produce and present under one label the very best wines from every grape variety and every premium wine-growing region in New Zealand. Whilst Kim has since departed, his winemaking philosophy very much lives on at Kim Crawford Wines today.
Pale green in colour. It has a bouquet of citrus and tropical fruits backed by characteristic herbaceous notes that Marlborough Sauvignon Blanc is famous for. An exuberant wine brimming with flavours of pineapple and stonefruit with a hint of herbaceousness on the palate. The finish is fresh and zesty.
Grower: Kim Crawford
Grape Variety: Sauvignon Blanc
Style: Tropical and Zesty
Country: New Zealand
Appellation: Marlborough
Vintage: 2021/22
Closure: STELVIN
Alcohol: 13% ABV
Bottle Size: 75cl
King Prawn and Scallop Stir Fry
Cooking Time: 00 hrs 45 mins (approx.)
Number of Servings: 2
INGREDIENTS
2 tbsp groundnut oil
1 garlic clove, thinly sliced
10g fresh root ginger, cut into matchsticks
6 king prawns, peeled and deveined
3 scallops, each cut in half to make 2 discs (6 discs in total)
sea salt flakes and pepper, to taste
1-1½ tbsp Shaoxing rice wine, to taste
1 spring onion, cut into strips
4 sprigs choi sum, or other Chinese greens
1 pak choi, cut into 4
30g/1oz mangetout, cut in half lengthways on an angle
½ red chilli, thinly sliced on an angle
1-2 tbsp light soy sauce, to taste
1 tsp sesame oil
1. Heat the groundnut oil in a wok until smoking.
2. When hot, add the garlic and ginger cook for one minute, or until soft.
3. Add the prawns to the garlic and ginger, fry for one minute, tossing the wok or stirring the prawns with a spoon a couple of times.
4. Season the scallops with salt and pepper. Lay the scallops round the edge of the hot wok, to get a little colour on the sides.
5. Toss the wok or gently turn the seafood over, then add the rice wine.
6. Add all the prepared vegetables and gently toss until the choi sum and pak choi have slightly wilted - this will take a further couple of minutes
7. Add the red chilli and light soy sauce, to taste.
8. Divide the mixture into two bowls and drizzle half a teaspoon of sesame oil over each portion.
9. Serve at once.
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