| Crossings Sauvignon Blanc Marlborough New Zealand
Marlborough New Zealand  |
Product Notes:
This property has three vineyards in the Awatere Valley of the Marlborough region. It is the source of a distinct and elegant style of Marlborough Sauvignon Blanc. This wine has aromas of passion fruit, lime and herbal notes. Melon and stone fruit flavors are complemented by zesty acidity and a flinty mineral spine. Enjoy right now.
89 points Wine Spectator: "Light and zingy, with a warm-pebble aroma wafting through the lime and other citrus character, lingering on the bright finish. Drink now." (03/09) According to Wine Enthusiast: "A reliable source for Marlborough Sauvignon Blanc and Pinot Noir, The Crossings 2008 features melon and fig aromas that blend seamlessly with more citrusy, herbal flavors. It's a medium-bodied wine with a refreshing finish of grapefruit and wet stones." (05/09)
|
|
 About Estate:
In The Great Wines of America - The Top Forty Vineyards, and Vintages, author Paul Lukacs selected Gainey Vineyard Limited Selection Sauvignon Blanc as one of AmericaÆs forty finest wines. We doubt Mr. Lukacs will change his mind after tasting our new vintage, produced once again from grapes grown in our Gainey Home Ranch.
The current trend in New World Sauvignon Blanc is to cool-ferment the wine in stainless steel tanks to accentuate the varietyÆs refreshing, fruit-forward qualities.
|
|
Food Pairing:
Enjoying it before dinner with almost any kind of appetizer, shellfish, fish, chicken, pasta and goat cheese (it loves goat cheese!!).
|
|
Recipe:
Ginger Orange Scallops with White Wine Recipe
1 lb scallops
1/4 cup orange juice
1/4 cup white wine
1 1/2 tsp ground ginger
1 tsp soy sauce
3 tbsp butter
Mix orange juice, wine, giner, and soy sauce in a small bowl and blend well. Melt butter in large skillet, add scallops and cook, stirring frequently, until scallops are opaque (2-3 minutes). Remove and place on serving platter. Add OJ mixture to the pan and bring to boil. Cook, whisking, until sauce is slightly reduced (1-2 minutes). Return scallops to the pan and cook for around 1 minute.
|
|
|
Community
Shopping Cart
Contact Us
| 
Robert Parker's The Wine Advocate
Wine & Spirits
Connoisseurs' Guide
Wine Enthusiast
The Wine News
WineGlobe
