U by Undurraga Sauv Blanc is a perfect Sunday arvo in the sun white, it’s light with a touch of sweet fruits - fresh and clean. You won’t find many grassy notes like a Marlborough, but I think that’s what makes it more of a crowd pleaser! – Charlie, Wine Dealer
Mofo, strap yourself in for some fresh, fruity, zesty savvy direct from Chile. This crisp little drop hails from a mediterranean climate with mild winters and a temperate summer. Conditions like this not only make for a perfect holiday destination, but also ensure very healthy - and very tasty -grapes.
So, if you fancy a glass of some refreshing savvy b on a Friday night (or a Wednesday for that matter) then this was made to line your fridge door.
Full price $18.00 from the producer on 28 November 2019.
Mofo member price is always best price, 100% Happiness Guaranteed. If you find a better price to buy this wine elsewhere, contact our customer team now and we’ll beat it.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Sauvignon Blanc
- Serving Temp.
From the producer
This wine is yellow in colour and intensely fruity on the nose. It is fresh, dry and the perfect wine to pair with shellfish, fish and light desserts. The soils are alluvial in origin, medium-textured, loamy to sandy-loam and well drained. The land is flat, of average depth and moderate fertility. The climate is sub-humid Mediterranean. Winters are mild and summers are temperate and dry with cool nights. This ensures the production of healthy grapes with a delicate texture and accentuated aroma. Winemaker: Patricio Lucero See Winemaker Data Sheet ClosureDownload Technical Sheets This wine is a greenish-yellow colour with a fruit-filled and floral bouquet. It is fresh, dry and persistent, which make it unbeatable alone or paired with salad, shellfish, fish or cold cuts.
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.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...