GOOD REASON TO GIVE THE NED THE NOD

Wc31Jan11

CLASSIC with seafoods or crostinis topped with herbs and goat’s cheese.

David Ellis

WITH Australia’s liquor outlets seemingly awash with low-priced New Zealand Sauvignon Blanc – and some chains selling “cleanskins” from as little as $3 or $4 a bottle – you’d be tempted to wonder why you’d even consider paying close to $20 for one of these current New Zealand flavours-of-the-month.

But pay $18.95 for a bottle of The Ned Sauvignon Blanc from the Marlborough Region’s Waihopai Valley and you’ll find just how good a classic New Zealand Sauvignon Blanc can be – and we’ll put money on it you’ll go back for more.

Winemaker Liam McElhinney crafted this one for Brent and Rosemary Marris who founded their 260ha Marisco Vineyards in 2003, and are now enjoying booming export sales here, in the UK, Germany, the Netherlands, Austria, the Czech Republic, Ireland, Singapore and the Philippines.

Their 2010 The Ned is Marlborough Sauvignon Blanc at its best, literally erupting with zesty citrus and capsicum flavours and nicely juicy acidity.

YOU-beaut with Yum Cha or Spanish meat balls in a rich tomato sauce.

Match it with seafoods (naturally,) or enjoy with sunset appetizers of crostinis, topping these Italian “little toasts” with Mediterranean herbs and goat’s cheese.

ONE FOR LUNCH: Former Australian Show Jumping Champions, Peter and Judy Rymill have taken their love of horses a step further, labelling a range of one-year wines The Yearling. They’ve already a 2009 The Yearling Shiraz and a 2010 Sauvignon Blanc, and have now released a 2009 Rymill Coonawarra The Yearling Cabernet Sauvignon.

Wonderfully fresh and youthful, this one’s got aromas of blackberry, currant and mint that follow-through beautifully on the refreshing palate. At just $15 take a bottle along to enjoy at that next Yum Cha, or match with spicy Spanish meat balls called Albondigas in a rich tomato sauce served with pasta.

(NEED A FOOD/DRINK IDEA? Check out  http://www.vintnews.com )