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Posts Tagged ‘sauvignon blanc’

Rating: 4/5

Homemade Ragú sauce over brown rice.  That simple.

Wine: Tygerberg  Sauvignon Blanc 2010

Notes:
Sometimes you just have to throw out all the traditional conventions.  I was doing a test run of a Ragú sauce for a New Year’s event and I had a bottle of South African Sauvignon Blanc sitting around.  Ragú, by the way is a basic style of Italian sauce with tomatoes, herbs, onion, carrots, chopped up beef , a bit of cream to thicken and a dash of vinegar; please don’t think I opened up a jar of the brand name stuff.  The sauce turned out fantastic.  The Sauvignon Blanc also turned out to be pretty fantastic as well.  As an extra bonus, they worked together pretty darn well.  The Sauvignon Blanc was green all over.  Grass, green pepper, green fig and it had a good sized body that with its acidity, went nicely with the texture of the sauce.  The greens in the wine really highlighted the herbs I had used to flavor the sauce.  It also helped that the beef was chopped up into small pieces and cooked to tender perfection.  Would this have worked with a New Zealand Sauvignon Blanc? Probably not.  You will not find this pairing ANYWHERE, but it works.  Try it out!

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Rating: 5/5

Pan-fried Mahi Mahi and Slippery Lobster Tail in spices.  Mangoes, kiwi, avocado, fresno pepper and cilantro in lime juice to top.  Spiced rice and black beans baked with jalapeños on the side.

Wine: Recanati Yasmin White 2008 (70% Sauvignon Blanc, 20% Emerald Riesling, 10% French Colombard)

Notes:

There’s nothing better in the dead of a Minnesota winter than having a fresh meal to remind you of the sand and surf.  Fish tacos and some Sauv Blanc!  Recently, I had come across some Israeli wine that I wanted to try (Yeah, they produce wine in addition to having border skirmishes and it’s starting to be really tasty.) and why not have some bright cheeriness in the middle of winter.  The wine works wonderfully with fish tacos that have a little spice to them.  The Sauvignon Blanc is full of crisp citrus and tropical flavors and the Riesling acidity cuts right through the spice.  Come to think of it, some mint would have been a nice addition to this as well.  Perhaps next time with some couscous…

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I’ve done a few wine and food pairings lately, mostly with people who are just getting in to wine or didn’t even know the world of wine had any depth to it.  The entire experience is centered around educating the participants about how to taste wine, what quality wine is and why it does or does not work with certain foods.  I start with the noble varieties (Chardonnay, Sauvignon Blanc, Riesling, Pinot Noir, Merlot, Cabernet Sauvignon) and pair them with some fairly common foods so people can get an idea of why you pair one wine with one food, but not another.

When I was in Chile I noticed that everyone down there drank Cab Sauv with everything! Ceviche on the menu? Have some Cab Sauv with that!  It is the most produced wine grape in Chile and thus the highest amount of local consumption, but a lot of Chileans might benefit from something outside of a single grape every once in awhile.

Here is the Tasting Menu I use for my beginners wine and food sessions.  If you’re in the Minneapolis area and would like to organize something like this for you and your friends, let me know!

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