MOFO SECRET DEAL Sauvignon Blanc 2016
- Light, aromatic
- Adelaide Hills
Our co-founder Andre was not impressed when we told him that he’d be tasting an Adelaide Hills sauvignon blanc (regardless of the 5 star producer, 99 points and gold medal bling thing). This is the guy who launched a wine company in New Zealand wearing a ‘Death Before Sauvignon Blanc’ tee-shirt, after all. You could call him a vinous extremist, but he’d just say he has taste. Fast forward a few hours (and a few glasses) later, and his palate is a changin’....
So Adsy, our Creative Director, comes up and says ‘hey Andre, it’d be really cool if you could do a wine monologue for one of our Black Market deals’ and I’m like, ‘yeah, I’d love to, bring it on’. So he hands me the wine and he says it’s a 2016 Adelaide Hills sauvignon blanc.
Now this is a stitch up. I don’t even like sauvignon blanc.
So I decided to look it up, right. I am reading about what our wine buyers had to say about it and they said ‘it’s gonna smack you in the mouth like a jagger concert’. I don’t know what that means, and I suspect Karel was drunk when he wrote it. But he did say it’d been given 99 points, that it was a 5 star producer and a gold medal show winner.
So I had a taste. And it’s actually not awful. It’s super citrusy and limey and zesty, and it’s one of the least offensive sauvignon blancs I’ve had in a long time. It’s more like a pine lime splice. It doesn’t have ripe, flabby, offensive tropical fruits. There’s pedigree there.
It’s pretty much as good as this country makes.
Now, I don’t like sauv blanc. But if you do like sauv blanc, you’re probably gonna go ‘wow, that’s really great’. Me, I’m going to put this down, I’m going to wish you well and say thanks for listening - and then I’m going to wash my mouth out with a chardonnay.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Adelaide Hills
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Serving Temp.
Don't kid yourselves, the Adelaide Hills are bigger and much more diverse than they seem. It stretches over 80km from the Barossa Valley in the North to McLaren Vale in the South. The area is so variable that small pockets such as Piccadilly and Longwood can only ripen marginal such as Chardonnay or Pinot Noir, whereas other specific areas are perfect for peppery Shiraz and ballsy Cabernet. A healthy mix of experienced hands and young hipsters ensure the region stays at the cutting edge of the industry. Natural wines, and new European varieties including Nebbiolo and Gruner Veltliner are some of the more recent highlights to keep an eye out for.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Salt & pepper squid
- 3 (about 600g) large cleaned squid hoods
- 1L (4 cups) vegetable oil
- 40g (1/4 cup) plain flour
- 1 tsp salt
- 1 tsp ground white pepper
- 1 tsp Chinese five-spice
- 1/2 tsp chilli powder
- Lemon wedges and soy sauce with
- sliced fresh red chilli, to serve
- Use a sharp knife to cut through 1 side of each squid hood lengthways. Open out flat with inside surface facing up and score surface diagonally. Cut into 3.5cm squares and pat dry with paper towel.
- Heat the oil in a large wok over medium heat until it reaches 190°C on a confectionary/oil thermometer. (Or, add a 5cm cube of bread to the oil - it should turn light golden in 10 seconds.)
- Meanwhile, combine the flour, salt, pepper, Chinese five-spice and chilli in a medium bowl. Add the squid and toss gently to coat.
- Remove half of the squid from the flour mixture and shake off any excess. Add to the oil and cook, turning with a slotted metal spoon, for 2 minutes or until the squid just turns golden and curls. Use the slotted spoon to transfer the squid to a large plate lined with paper towel to drain. Reheat the oil in the wok to 190°C. Repeat with the remaining squid.
- Serve immediately with the lemon wedges and chilli soy sauce.