edited by Sue Courtney
e-mail address: email@example.com
Food for fresh, new season, Sauvignon Blanc
Can you believe that some wine books and web sites say that Sauvignon Blanc is not a wine to have with food or is difficult to match to food? Either the authors of these statements don't drink enough Sauvignon Blanc or they are not very experimental with their matching.
Here in New Zealand we are awash with Sauvignon Blanc and I think it is one of the easiest wines to match to food at any time of the year. But spring, when the new season's wines hit the market, and summer - the season that sauvignon blanc is made for - are the times of year that food matching is simply so easy.
Sauvignon Blanc is fantastic with leafy herbs like coriander, basil, fennel and pineapple sage and terrific with lemon grass too. Sauvignon Blanc loves vegetables like tomatoes, capsicums, cabbage, asparagus and salad greens. Combining these with chicken, ham or fish makes it perfect for picnics and salads or for a light easy meal.
Sauvignon has also been one of the supreme matches with goats' cheese of any kind. I've always liked the Kapiti Cheeses' Saint-Maure, a camembert-styled goats' cheese, and the Bouton D'Or Basil Pesto flavoured feta. The latter company has now produced a new one - Coriander and Lemongrass Feta is perfection with the right Sauvignon Blanc. They combined with Montana and the Saints 2003 Sauvignon Blanc, to launch their product.
New recipes follow but I've other Sauvignon Blanc matches embedded in my Food Files and they'll continue to come.
Here's some from the past -
'Going' Corny' (February 2003) has recipes for tomatoes stuffed with Feta and Baked Feta on the barbeque.
'Summer Tomatoes and Basil' (January 2002) is full of recipes that match to Sauvignon Blanc
'Simple Sensations for Sauvignon Blanc' (October 2001) - the title is explanatory.
Now for this month's additions -
* Coci-Hoki - Fish, Coconut and Coriander Risotto
* Spinach and Butternut in Coconut Cream
* Cabbage with Coriander and Coconut Cream
Fusili Pasta with tomatoes and Feta
Drain the pasta well and put into a bowl.
While it is still warm add 2 tablespoons of lemon-flavoured olive oil and 1 tablespoon of freshly squeezed lemon juice and stir to combine.
Then stir in one finely chopped spring onion and half a cup of chopped fresh coriander leaves.
When the pasta has cooled add one finely chopped, good-sized tomato and cubes of Puhoi Coriander and Lemon Grass flavoured Feta. Accompany with new vintage Sauvignon Blanc.
Serves 2 as a lunch dish or 4 as a side salad.
Coci-Hoki - Fish, Coconut and Coriander Risotto
Prepare the fish by flaking it. Hoki is a fish that flakes quite easily in its raw state. Make up the coconut milk powder (readily available in supermarkets). The directions on a 60 gram packet says that 1 sachet makes up 250ml of coconut milk. I use half the sachet - reserving the remainder for later use - and 1 cup of water.
Heat the oil in a pan.
Serve using a spatula so the layering effect of fish on top of rice is not disturbed too much.
Accompany with a fresh zingy herbaceous and citrus flavoured new season Marlborough Sauvignon Blanc.
Spinach and Butternut in Coconut Cream
Melt butter in a pan.
Pile into a flattish bowl-like plate to serve.
Delicious with sauvignon blanc and also very tasty with gewurztraminer.
For an alternative you could use mushroom instead of butternut, depending on season - I've tried this too and it also matched sauvignon blanc nicely.
Serve as a dinner starter, a vegetable side or bulk into a main meal by serving with pan-fried gurnard.
Cabbage with Coriander and Coconut Cream
You will need -
Remove the outer leaves of the cabbage and the thick white core then slice the rest into very thin but long shreds, then wash and dry well. Slice onions into thin rings then halve the rings to give a small shred.
Sue Courtney's recipes are all original creations unless otherwise stated. Recipes are inspired by the season and by the wine matches.
Kia pai te kai
© Sue Courtney
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