White Blend 2018 – Black Market Deal #32627
- McLaren Vale
When you want to spice things up and try something a little more exotic, viognier provides the answer. With the floral aromatics of riesling combined with the texture of chardonnay, viognier is often called the red drinker’s white because of its extra body and complexity. It’s a tricky beast in the vineyard - but in the glass - wow! Floral elements and five-spice combine with apricot kernels and gentle ginger. The palate kicks on with an enticing slippery texture, while still finishing with fine citrus acidity. It’s easy to see how this style can handle a chilli kick. Take your pick with Indian tandoori chicken, Sichuan dishes, Vietnamese pho or spicy char kway teow.
What is a Black Market deal?
Black Market deals are only made possible if we don’t reveal the maker’s brand on site. The wines are the genuine article, absolutely no cleanskins or fake brands, just dangerously good value. You won’t find out what it is until it hits your doorstep, but you won’t regret it. Just keep it on the down low.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- McLaren Vale
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Viognier et al
- Serving Temp.
McLaren Vale is a region that lives in the shadow of the hype of the Barossa. While it has played on Shiraz as its drawcard, and continues to battle (quite rightly) with the supreme power of the Barossa, perhaps the most exciting wines from this region are its old vine Grenache and Mataro (Mourvedre/Monastrell - whatever you want to call it), and its more recent foray into Spanish and Italian varietals. Both the sun's warmth and the reliable salty afternoon gully breeze make the climate closer to Mediterranean than many other Aussie regions, and some of the Fiano, Vermentino, Tempranillo and Sangiovese from here are sublime (to name only a few). Awareness, proper consideration and sense of place are key attributes to the region's success, and its recent win against urbanisation reinforces the value of the viticultural region.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Lemon garlic prawns with linguine
- 500g pkt dried linguine
- 30g butter
- 1/4 cup (60ml) olive oil
- 800g medium green prawns, peeled (tails intact), deveined
- 2 cloves garlic, finely chopped
- 1/2 cup (125ml) lemon juice
- 3 tsp finely grated lemon rind
- 1 tbs lemon thyme leaves
- 1 tsp caster sugar
- 100g baby spinach
- Cook pasta in a large saucepan of boiling salted water until al dente. Drain.
- Meanwhile, heat butter and 1 tbs oil in a large frying pan over medium-high heat. Add prawns and garlic and cook, tossing, for 3-4 minutes or until prawns are just cooked through.
- Whisk lemon juice, lemon rind, lemon thyme, remaining 2 tbs oil and sugar together in a small bowl. Season to taste with salt and pepper. Add lemon dressing to prawns, followed by drained pasta and spinach, then toss well to combine. Serve immediately.