This month, I encourage you to educate your palate with white Sauvignon. This wine is elegant, subtle and sophisticated. It requires the same application of subtle and sophistication in the food you will serve with it. But the effort is so much worth it! It is a winning choice for the summer. In this post I offer ideas for some refined combo, as well as so more family friendly” ones. I hope you will find the inspiration to please all your guests.
The flavors of the Sauvignon Blanc are on the citrus side (lemon and grapefruit), it is mineral (meaning it is crisp, think crystal, diamond) and a little grassy (think about the smell of a yard after mowing… and decrease the smell a hundred times to just get a light perfume lost in a fresh breeze). This wine is on the dry side, but I assure you the mineral and citrus flavor does enhance the subtle sweetness of it. In fact I find all the elegance is there: in the very subtle balance of crisp dry and sweet… like a Meyer lemon.
So what should you eat with it? If you would like to keep it very subtle and delicate, I encourage you to bet for white fish (sea-bass, trout, bluefish, sole) or lean chicken lightly fried pan in butter / olive oil and a drizzle of lemon with chopped fresh parsley or coriander. Chose to serve you fish or chicken on a bed of al dente vegetables like sliced zucchinis, peppers or asparagus. Read the rest of this entry »