Eat This Drink That - Sauvignon BlancApril's Eat This, Drink That Feature!

Everything Wine has paired a few of our delectable wines with these delicious dishes. Enjoy!

Los Vascos Sauvignon Blanc  Chile
Pale yellow colour with glints of green. The nose offers aromas of fresh pineapple, pear, green apple and honeydew melon combined with citrus notes of grapefruit and lime, and hints of tarragon and thyme. The palate has exceptionally well- balanced acidity, with a pleasant coating sensation and good persistence. Serve chilled between 10 and 12ºC.

Footprint Sauvignon Blanc – South Africa
Made with 100% Sauvignon Blanc the wine has a beautifully fragrant nose of fresh cut spring grass with rich passion fruit nuances. The palate is fresh and lively with notes of green apple and nettle. Medium weight with clean and crisp finish. Serve well chilled.

Wild Wood Sauvignon Blanc - Canada
BC VQA - Great for entertaining! Beautiful bright, tropical fresh fruit flavours on the nose and palate. There's a hint of fresh-cut grass on the nose. A clean and refreshing Sauvignon Blanc from the Okanagan Valley. Pairs well with classic seafood stir-fry & grilled veggies.

Fernlands Sauvignon Blanc – New Zealand
Rich ripe aromas of stonefruit, juicy pear and almond meal set the scene, a good slurp and the flavours are set free on your palate, leaving a light coating of honey from the naturally retained sugars lingering in your mouth, delish! With its zesty and refreshing acidity pairs really well with fresh vegetables, raw fish and lighter meals. 

RECIPES:

These wines pair perfectly with an asparagus quiche or fish with lemon sauce – light fresh and just a bit creamy.


baked Fish

Baked Fish with Lemon Cream Sauce  (one baking dish) From RecipeTin Eats

Author: Nagi | RecipeTin Eats |  http://www.recipetineats.com/baked-fish-with-lemon-cream-sauce/
Recipe type: Dinner
Serves: 4

INGREDIENTS:

  • 4 x 150- 180g / 5 - 6 oz fish fillets, about 1.5cm / ½" thick, skinless and boneless
  • 50g / 4 tbsp unsalted butter
  • ¼ cup heavy / thickened cream
  • 1 - 2 garlic cloves, minced
  • 1 tbsp Dijon mustard
  • 1½ tbsp lemon juice
  • Salt & pepper
  • 1½ tbsp finely chopped shallots / scallions, white part only
  • Fresh parsley and lemon slices, to serve

INSTRUCTIONS:

  1. Preheat oven to 200C/390F (all ovens).
  2. Place fish in a baking dish - ensure the fish isn't crammed in too snugly. Sprinkle both sides of fish with salt and pepper.
  3. Place butter, cream, garlic, mustard, lemon juice, salt and pepper in a microwave proof jug or bowl. Microwave in 2 x 30 second bursts, stirring in between, until melted and smooth.
  4. Sprinkle fish with shallots, then pour over sauce.
  5. Bake for 10 - 12 minutes, or until fish is just cooked. Remove from oven and transfer fish to serving plates. Spoon over sauce, and garnish with parsley and lemon wedges if using any.

 

Asparagus and Goat Cheese Quiche

Author: CBC Life | http://www.cbc.ca/food/recipes/asparagus-and-goat-cheese-quiche
Recipe type: anytime
Serves: 6 to 8
Grab your favourite pre-made pie shell for this easy recipe!

goats cheese Quiche

INGREDIENTS:

  • 1 (9-inch) pie shell
  • 4 eggs
  • 1/2 cup milk
  • 1/2 cup whipping cream
  • Pinch nutmeg, freshly grated
  • 2 tsp. chopped thyme
  • Salt and freshly ground pepper, to taste
  • 4 to 5 ounces soft goat cheese, crumbled
  • 1/2 bunch asparagus, trimmed, cut into thirds and blanched
  • 2 shallots, sliced and sautéed in 1 tbsp. butter


INSTRUCTIONS:

  1. Preheat oven to 350 degrees F.
  2. To blind bake the pie shells: With a fork, prick the bottom of the pie shell all over. Line with foil or parchment paper. Fill with pie weights or dried beans. Bake for 15 minutes. Remove foil and weights. Continue to bake until cooked through and lightly golden and crisp, about 5 to 10 minutes more. Cool completely.
  3. To make the filling: Beat eggs in a large bowl until combined. Whisk in milk and cream. Add thyme, nutmeg and salt and pepper. Whisk to combine. Set aside.
  4. Add cheese, asparagus and shallots to blind-baked pie shell. Pour egg mixture over top.
  5. Bake until centre of quiche is just set, about 30 to 40 minutes.
  6. Let quiche stand for 10 minutes before slicing. 


Feel inspired? Read our other Eat This Drink That articles

September's Recipes (Volume 17) Bordeaux

August's Recipes (Volume 16) 90 Point Wines

July's Recipes (Volume 15) Sunshine Sippers

June's Recipes (Volume 14) Pinot Grigio

May's Recipes (Volume 13) Sauvignon Blanc

April's Recipes (Volume 12) New World Wines

March's Recipes (Volume 11) Old World Wines

February's Recipes (Volume 10) Spain & Portugal

January's Recipes (Volume 9) Merlot

November's Recipes (Volume 8) Big Reds

October's Recipes (Volume 7) Sparkling Wine

September's Recipes (Volume 6) Grenache & Cabernet Sauvignon

August's Recipes (Volume 5) Pinot Noir

July's Recipes (Volume 4) BBQ Wines

June's Recipes (Volume 3) Rosé

May's Recipes (Volume 2) Chardonnay