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Schubert Tribianco Blanc
Flavours of Cantaloupe melon, peach, yeasty and nutty aromas such as white walnuts and hazelnuts. Combined with fruit of zesty mandarins, wild flowers, spice and a touch of toasty oak aromas on the palate. Full bodied with a creamy texture, good minerality and a dry, mouth filling, well structured wine.
Our Normal RRP: £25.99 now £23.99
Product Description
Schubert was established in 1998 by Kai Schubert and Marion Deimling, both Geisenheim University Viticulture & Oenology graduates from Germany. Having worked with winemakers like Erni Loosen of Dr. Loosen Estate, Bernkastel in Germany as well as in various vineyards across the world, their dream had always been to establish their own vineyard. They worked and searched in regions like Oregon, California, Australia and parts of Europe, but New Zealand’s Wairarapa region in the southern part of the North Island was the most interesting area to them. After examining some 100 properties in New Zealand they always returned to the Wairarapa region where they found two ideal sites for their favourite variety Pinot Noir. Both sites were purchased in 1998. With the smaller site already planted in vines they developed the bigger property with vines in 1999 and 2000. Schubert’s vineyards are closely planted in the traditional, European style and the unique climate produces low yields and internationally award winning wines with intense and complex character.
A blend of three white varietals, Chardonnay, Pinot Gris and Muller Thurgau, produce a straw coloured wine with aromas of vanilla, apricots and spices, as well as floral and herbal notes. Full bodied on the palate, with a creamy texture, the wine is well structued with hints of honey and toasty oak.
Grower: Schubert
Grape Variety: Chardonnay / Müller-Thurgau / Pinot Gris
Style: Creamy and Toasty
Country: New Zealand
Appellation: Martinborough
Vintage: 2013/16
Closure: CORK
Alcohol: 14.5% ABV
Bottle Size: 75cl
Surf and Turf: Grilled Rib Steak and Lobster with Yogourt Sauce
Cooking Time: 00 hrs 40 mins (approx.)
Number of Servings: 4
INGREDIENTS
1 piece of beef, rib steak style, approximately 375 g (3/4 lb.)
2 lobsters, each about 625 g (1 1/4 lb.)
Olive oil
Salt and ground black pepper
Smoked paprika
60 ml (1/4 cup) 10% MF yogurt
10 ml (2 tsp.) Dijon mustard
10 ml (2 tsp.) sherry, flambéed (to remove the alcohol)
1/2 bunch Italian parsley, leaves removed
1/2 bunch tarragon, leaves removed
80 ml (1/3 cup) olive oil
125 ml (1/2 cup) red wine vinegar
1. Take the beef out of the refrigerator and let sit for 20 minutes before cooking.
2. Preheat barbecue to high.
3. Slice the lobsters lengthwise, from the head to the tail. Separate the 2 pieces and remove the tomalley.
4. Brush the beef with olive oil, season both sides and place on the hot barbecue.
5. Cook approximately 5 minutes on one side, then turn over and cook another 5 to 10 minutes, until desired doneness.
6. Place the lobsters on the hot barbecue. Sprinkle with salt and smoked paprika.
7. Grill approximately 4 minutes.
8. In a bowl, mix the yogurt, mustard and sherry. Set aside.
9. In another bowl, mix the parsley, tarragon, oil and vinegar. Set aside.
10. Remove the meat from the lobster shells and cut into large pieces.
11. Slice the beef and divide amongst 4 plates.
12. Place the lobster on the beef and top with a spoonful of the yogurt mix.
13. Garnish with the herb salad and serve.
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