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Mansion House Bay Riesling
With aromatics that jump out of the glass, this is unmistakably Riesling. Green apple, lime and grapefruit flavours abound with a subtle hint of honey.
Product Description
Mansion House Bay was formed in 1993 and by Greg and Sue White, and winemaker, Simon Waghorn. Their aim was to establish a winery in Marlborough producing premium quality varietal wines. To achieve this they have brought together a leading New Zealand winemaker, a dedicated group of growers, and a small modern winery facility where top quality fruit can receive the ‘hands-on’ treatment that it needs to achieve its full potential. The experienced and talented Simon Waghorn is at the helm of this benchmark Marlborough winery, impressing us without fail, year in and year out, with the sheer exuberance and immense varietal characteristics he is able to express through the fruit. Winemaker Sam Smail works alongside Simon in the small winery which is designed with pure fruit preservation in mind
Highly aromatic, displaying lively grapefruit and citrus characters. Medium bodied and intensely varietal in character, dripping with green apple, lime and grapefruit flavours with subtle hints of honey and finishing with a steely, mineral streak on the finish.
Grower: Mansion House Bay
Grape Variety: Riesling
Style: Aromatic and Citrus
Country: New Zealand
Appellation: Marlborough
Vintage: 2014/15
Closure: STELVIN
Alcohol: 12% ABV
Bottle Size: 75cl
Blue Swimmer Crab Spaghettini with Lemon and Chive Sauce with a Garlic Pangrattato
Cooking Time: 01 hrs 05 mins (approx.)
Number of Servings: 2-3
INGREDIENTS
2 slices (70g) ciabatta bread
1 clove garlic
½ cup (125ml) extra virgin olive oil
500g spaghettini
3 cloves garlic
2 medium fresh red chillies, chopped
¼ cup (60ml) dry white wine
2 tbsp lemon juice
250g crab meat (e.g. spanner crab meat)
1 tbsp finely chopped chives
1. To make pangrattato: grill or toast bread until golden brown. 2. Process 1 garlic clove until finely chopped, add bread and process for a few seconds until crumbed. Reserve.
3. Cook linguine in a large saucepan of boiling salted water until tender. Drain.
4. Finely chop remaining 2 cloves of garlic. Heat the oil in a large frying pan; add the garlic and chilli; cook, stirring, until fragrant. 5. Add the white wine, bring to the boil and simmer until reduced by half.
6. Add lemon juice and drained spaghettini and toss until pasta is coated.
7. Add crab and chives and toss gently through the pasta, being careful not to break up the crab.
8. Serve immediately sprinkled with garlic pangrattato.
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