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Young Meg Sauvignon Blanc
A pungent passionfruit, gooseberry and lime aromas with generous fruit flavours and juicy acidity.
Our Normal RRP: £9.99 now £7.99
Product Description
Lismore Wines NZ Ltd is owned by Graeme & Barbara Thompson who have been involved in the marketing of New Zealand wines internationally for more than 12 years. Based in beautiful Lake Wanaka, Central Otago, they have recently been joined by daughters Lucy Hunt and Kate Thompson. In recognition of their pastoral heritage, Graeme and Barbara Thompson have channelled their passion for the land into transforming New Zealand’s famed southern grape harvest into quality wines, the best New Zealand can offer at competitive prices. Under the guidance of senior wine consultant Alan McCorkindale, who has twice been named New Zealand’s Winemaker of the Year, the Lismore labels each have their own distinctive style. Best-practice processes are utilized in making our wines in order to reduce the carbon footprint and provide accountability and traceability. Paramount importance is placed on the long-term care of the soil and surrounding environment – sustainable winemaking from a clean green land.
Palest straw in appearance. Lifted sweet passionfruit along with African sweetgrass, underscored with typical herbaceous characters. Quintessential Marlborough Sauvignon; A burst of ripe fruit, passionfruit, white currant backed with subtle herbaceousness and intriguing white pepper notes.
Grower: Lismore Wines
Grape Variety: Sauvignon Blanc
Style: Pungent and Ripe
Country: New Zealand
Appellation: Marlborough
Vintage: 2012/13
Closure: STELVIN
Alcohol: 12.5% ABV
Bottle Size: 75cl
Squid, Samphire & Pea Salad
Cooking Time: 00 hrs 20 mins (approx.)
Number of Servings: 2
INGREDIENTS
400g fresh peas, podded
1 shallot, finely chopped
juice 1 lemon, plus wedges to serve
3 tbsp olive oil
4 medium squid, cleaned (ask your fishmonger to do this) and cut into 5cm strips, leaving tentacles whole
50g butter, softened
100g samphire
85g bag watercress
1 tsp chopped flat-leaf parsley
1. Bring a large pan of salted water to the boil, add the peas and cook for 3 mins until tender. Drain and leave to steam-dry.
2. Tip the shallot into a bowl with 1 tbsp lemon juice, olive oil, squid and lots of black pepper. Toss everything together and leave to sit for a few mins.
3. Meanwhile, place a frying pan over a medium heat. When the pan is hot, pour in the dressed squid. Cook for 3-4 mins, moving it around the pan until the tentacles curl up and the squid pieces turn opaque.
4. Add the butter, samphire and peas, toss together for a few mins, season well and remove from the heat.
5. Scatter the watercress over a large serving dish.
6. Tip over the squid, peas and samphire, strew with the parsley, add a squeeze more lemon juice and eat warm, with lemon wedges.
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£47.94
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