BLACK MARKET Pinot Grigio 2017
- Light, aromatic
- King Valley
“So it’s a classic pinot grigio, really refreshing, crisp, bright and beautiful with pear and citrus notes on the palate. King Valley is a cooler climate and it’s really good for things like pinot grigio, it’s probably one of the top regions in Australia for that.” – Anna, Mofo Wine Broker
“Grigio is picked earlier so it’s a little more dry, a little more crisp and refreshing, whereas gris is picked later so it’s a bit richer, with more of that fruit richness coming through.”
“I’ve spoken to a lot of people who are moving away from savvy b but want something that’s still along those wines, and grigio is a great way to crack into some other white wines. It’s for anyone who wants something really easy drinking, super refreshing and pretty smashable. Have it in the sun on the deck and head down to the beach with it later. But I’d drink it anytime.”
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“It is delicately lifted on the nose showing green apple, lemon peel, jasmine and subtle spice notes. The palate is finely textured and linear, and delivers bright fruit flavours backed by crisp acidity, finishing long and mouth-watering. Pristine and charming. At its best: now to 2020.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- King Valley
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Pinot Grigio
- Serving Temp.
The region of King Valley is as impressive as its name. With a magnificent vineyard area covering 1,800ha, it represents half of all the plantings in North East Victoria. Celebrated for its innovative varietals, covering all corners of the globe - from Spain, to Germany, France, Russia and more famously Italy, it's this point of difference that has made the area such a revered Aussie wine region. Gentle slopes, warm days and cool nights make it an ideal area to produce Mediterranean varieties such as Nebbiolo, Sangiovese and Prosecco amongst many other out-of-the-box wines - talk about La Dolce Vita!
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Seared scallops & vegetable fettuccine with saffron beurre blanc
- 2 carrots, peeled
- 2 green zucchini, ends trimmed
- 375g dried fettuccine pasta
- 1 tsp olive oil
- 12 (about 320g) scallops, without roe
- Saffron beurre blanc:
- 125ml (1/2 cup) white wine vinegar
- 2 purple eschalots, peeled, finely chopped
- 4 whole black peppercorns
- 1 tsp saffron threads
- 180g chilled unsalted butter, cubed
- 2 tbs fresh lime juice
- 2 tbs finely chopped fresh chives
- Salt & freshly ground white pepper
- Use a vegetable peeler to slice the carrots and zucchini lengthways into thin ribbons. Use a small sharp knife to cut the ribbons lengthways into thin strips. Place the carrot and zucchini ribbons in a bowl and set aside.
- To make the saffron beurre blanc, place the vinegar, eschalot, peppercorns and saffron in a small saucepan over medium heat and bring to the boil. Boil, uncovered, stirring occasionally, until the liquid is reduced to about 2 tbs. Strain through a fine sieve into a small frying pan. Discard eschalot, peppercorns and saffron. Place the frying pan over low heat. Add the butter, 1 cube at a time, whisking constantly and adding another cube only when the previous cube has been completely incorporated. Continue until all the butter has been incorporated. Remove from heat. Stir in the lime juice and chives. Taste and season with salt and pepper. Set aside.
- Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Place pasta in large bowl. Add the carrot, zucchini and half the saffron beurre blanc. Toss gently to combine.
- Heat the oil in a small non-stick frying pan over high heat. Add the scallops and cook for 1 minute each side or until brown and opaque. Remove from heat.
- Place pasta in serving bowls and top with the scallops. Drizzle with remaining beurre blanc and serve immediately.