BLACK MARKET DEAL Chardonnay 2014
- Fresh, juicy
- New South Wales
Things that rhyme with chardy...hmm...lardy...tardy...hardy…Tom Hardy. Now there’s a saucy dish. Not my type, unfortunately, but still...such handsome. Then again, chardonnay isn’t my favourite drop but I love this Black Market offering. I’m so confused. Could Tom Hardy be my chardy? Or is chardy my Tom Hardy?
Maybe one day I’ll make my own chardonnay. I’ll call it Hardonnay and send it to Tom with a note. “Dear Tom, I bottled you, but you still ain’t callin’.” Tom Hardy loves Eminem lyrics, right? Maybe not. But at least I’ll have a 5 red star bottle of chardy to drink while I wait for a reply.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- New South Wales
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Serving Temp.
New South Wales
Hunter, Hilltops, Mudgee, Orange... NSW is a magical mix of world superstars and serious underdogs, but everything that seems to come from this state is of unbelievable value. You can get Tyrrell's Vat 1, one of the greatest whites in the world, with most of your C-note back with your purchase, or brilliant Orange Chardonnay or Sauvignon Blanc, Hilltops Syrah or Pinot Noir, Tumbarumba sparkling... the list goes on. Lots of cool regions, lots of cool varieties, lots of pioneering winemakers. The Opera House is not the only world-class thing in NSW, so get ready to step outside your comfort zone.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Fish with summer vegetables
- 2 teaspoons olive oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 2 zucchini, chopped
- 1 red capsicum, chopped
- 1 eggplant, chopped
- 3 Roma tomatoes, chopped
- 1/4 teaspoon caster sugar
- 1/4 cup chopped basil leaves
- 4 (700g) white fish fillets (see note)
- Olive oil cooking spray
- Lemon wedges, to serve
- Crusty bread, to serve
- Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook until soft. Add zucchini, capsicum, eggplant, tomatoes and sugar. Stir to combine. Cover and cook until tender.
- Stir through basil. Season with salt and pepper.
- Heat a large non-stick frying pan over high heat. Spray both sides of fish with oil. Cook for 3 minutes each side, or until light golden and cooked through.
- Place vegetables onto serving plates. Top with fish. Serve with lemon wedges and crusty bread.