Pertaringa 'Scarecrow' Sauvignon Blanc 2020
Special Price
$20.00
Regular Price
$25.00
A classic foot in each camp Sauvvy blanc which melds passionfruit with cut grass and gooseberry with lemon blossom. A delicious drink now style with plenty of flavour and punch.
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Wine Specs
Variety
Sauvignon Blanc
Region
Adelaide, SA
Vintage
2020
Winery
Pertaringa Wines
Winemaker
Shane Harris
Body
Light
Sweetness
Dry
Drinking Window
Now - 2025
Alcohol %
12
Closure
Screwcap
Size
750 mL
Biodynamic
No
Organic
No
Vegan Friendly
Yes
Geoff Hardy has his fingers in a few pies, including K1, Hand Crafted and Pertaringa. Fruit for this label comes from his own vineyards which produce consistently exceptional fruit. He is perhaps alone in Australia for being a small winemaker who makes a huge range of varieties and styles while also maintaining consistently exceptional quality.
Region
Adelaide Hills, SA
Considerably cooler than the surrounding plains, the hills are washed in rain during winte ...
Considerably cooler than the surrounding plains, the hills are washed in rain during winter months, and the peaks wrapped in fog.
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Variety
Sauvignon Blanc
Sauvignon Blanc is a green-skinned grape variety which originates from the Bordeaux region ...
Sauvignon Blanc is a green-skinned grape variety which originates from the Bordeaux region of France.
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Take 300 grams of goats cheese - a soft, creamy version. You can use an ash coated cheese or non-ashed.
Classic Thai noodles, with option to sizzle your tongue with a dose of habanero chilli. Not for the meek!
Ingredients
24 large king prawns 150ml fresh tomato sauce 600g chicken strips 15ml tamarind concentrate 300g julienne onion 30ml ABC soy 180g bean sprouts 40g castor sugar 3 bunches pak choy 3 cloves garlic 300ml pad thai sauce 1 dried chilli 60g preserved turnip 40ml oyster sauce 3 each haberno chilli (optional) 30ml fish sauce 2pkt rice stick noodles (soaked in warm water till soft) 5ml sesame oil 120g roasted crushed peanuts pinch paprika 60g fried shallotsMethod
1. Heat oil in wok until smoking 2. Add prawns & chicken. Fry for 30seconds. Add onion. 3. Strain oil & return prawns, chicken & onion to wok. 4. Add sliced haberno chilli, pad thai sauce, caramelised onion and preserved turnips. 5. Add noodles & cook till coated in sauce.
I was lucky enough to catch this fish in between shifts at work. Its great not only to enjoy the catch but to prepare it and enjoy eating it as well. This specimen was caught on local mussel right on the turn of the high tide. Enjoy! - The Anchorage Head Chef - Craig Bonney
Ingredients
1 x 600gm Whole Bream 1 Piece root Ginger (25grams Approx) 2 Whole Bullet Chillies 10g Lemongrass 5 Kafir Lime leaves 2 Small Limes 50ml White wine (I used a Dry white) 50ml Light Soy sauce Baby Spinach and broccolini Sea SaltMethod
Scale and gut the Bream removing gills and cut through buoyancy sack to remove blood around backbone if any. 1. Cut three to four marks through the flesh along the fish to help the flavour penetrate and to speed up the cooking process. 2. Wash and Slice kafir lime leaves, de-seed chillies and slice into small dice, then slice lemongrass into small rounds. 3. SliceWrite Your Own Review
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