At the risk of employing a cliché, ‘wave series’ is about right. It’s certainly fresh like a faceful of the Pacific variety. A glassful of this after a deep chill in the ice bucket will perk anyone up on a hot day. Sea-breeze acidity is ample for scything through all your nibbles on the table, and a gorgeous, perfumed profile of citrus, and gently sweet passionfruit makes for utterly moreish drinking.
Part of our Women in Wine Collection
We are committed to ALWAYS having wines available that are made by women. In an industry that’s still dominated by men, we believe in celebrating the incredible work women are doing. Here’s to our Women in Wine!
Chief Winemaker: Emily Falcouner
Following her Agricultural Engineering studies at the Universidad Católica de Chile, Emily travelled the world, making wine in New Zealand, France and the USA. She is now in charge of making the premium wines at Viña Carmen at just 32 years old.
Full price $20.00 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
Wave Series Sauvignon Blanc is a bright yellow, fresh and vibrant wine with citrusy notes of grapefruit and lemon with mild mineral notes. Inspired by nature and the ocean, Wave Series Sauvignon Blanc captures both essences to transmit the pure character of the wines of Chile’s South Pacific wines.
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...