Eat This Drink That - With Sauvignon Blanc

May's Eat This, Drink That! 

Lovers of bright, crisp and refreshing wine rejoice! May 4th is International Sauvignon Blanc Day, and to celebrate this momentous wine holiday, we dedicated our Eat This! Drink that! to the delicious wines of this varietal paired with the perfect Spring meals. Sauvignon Blanc has a wide variety of flavour profiles as it is one of the most widely planted grapes in the world. It is best known for its herbaceous flavours and makes it a great accomplice to green vegetables. Sip, savour, and stir up some of the fantastic recipes for May’s Eat this! Drink that!

The Footprint Sauvignon Blanc is crisp and refreshing with aromas of gooseberry, green apple and a dash of passion fruit. Medium weight with a clean crisp finish this wine is best served chilled.

Inspired by the beautiful landscape of the Maldonado region of Uruguay with its gently rolling Colinas - "hils" - the Colinas de Uruguay Sauvignon Blanc is extremely fresh and vibrant. Offering flavours of passion fruit and tart peach while you savour its long, crisp finish.

Pale straw green in colour with brilliant clarity, Oyster Bay Marlborough Sauvignon Blanc is zesty and aromatic with lots of lively fruit characters. A concentration of assertive passionfruit and tropical fruit flavours with an abundant bouquet, it is a wine that is always crisp, elegant and refreshing. A well deserved customer favourite.

A light New Zealand Sauvignon Blanc with all the characters you've grown to love. Typical lime zest, passionfruit & herbaceous characters. Bit of gooseberry fruitiness and a balanced zesty crisp finish. This finish is alive and clean as all good Marlborough Sauvignon Blancs should be.

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RECIPES:

Zucchini Patties

Author: DamnDelicious.net

Zucchini Patties

Wine pairing: Footprint Sauvignon Blanc

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Ingredients:

  • 1 1/2 pounds zucchini, grated
  • 1 teaspoon salt
  • ¼ cup all-purpose flour
  • ¼ cup grated Parmesan
  • 2 cloves garlic, minced
  • 1 large egg, beaten
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil

Instructions

Step 1:

Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or paper towel, drain zucchini completely.

Step 2:

In a large bowl, combine zucchini, flour, Parmesan, garlic and egg; season with salt and pepper, to taste.

Step 3:

Heat olive oil in a large skillet over medium high heat. Scoop tablespoons of batter for each fritter, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer.

Step 4:

Serve immediatley and enjoy with a glass of Footprint Sauvignon Blanc.

Spaghetti with Anchovy Carbonara

Author: FoodAndWine.com/

Spaghetti with Anchovy Carbonara

Wine Pairing: Colinas de Uruguay Sauvignon Blanc

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Ingredients:

  • 12 ounces spaghetti
  • ¼ cup extra-virgin olive oil
  • 3 large garlic cloves, thinly sliced
  • One 2-ounce can flat anchovies, drained and chopped
  • Pinch of Aleppo pepper or crushed red pepper
  • ½ teaspoon finely grated lemon zest
  • 1 tablespoon chopped oregano
  • ¼ cup chopped flat-leaf parsley
  • 2 large egg yolks
  • Salt and freshly ground pepper

Instructions:

Step 1:

In a large pot of salted boiling water, cook the spaghetti until al dente. Drain the pasta, reserving 1/2 cup of the cooking water.

Step 2:

In a large, deep skillet, heat the oil with the garlic and anchovies and cook over moderately high heat until the anchovies have dissolved, about 2 minutes. Add the red pepper, lemon zest, oregano and parsley, then add the pasta and toss to coat. Remove from the heat.

Step 3:

In a small bowl, whisk the yolks with the reserved cooking water and add to the pasta. Cook over low heat, tossing until the pasta is coated in a creamy sauce, about 1 minute. Season with salt and pepper, serve and enjoy with a refreshing glass of Colinas de Uruguay Sauvignon Blanc.

Baked Asparagus Fries

Author: DamnDelicious.net

Baked Asparagus Fries

Wine Pairing: Oyster Bay Sauvignon Blanc

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Ingredients:

  • 1 cup Panko crumbs
  • ½ cup grated Parmesan cheese
  • 1-pound asparagus, trimmed
  • ¼ cup all-purpose flour
  • 2 large eggs, beaten
  • Kosher salt and freshly ground black pepper, to taste

Instructions:

Step 1:

Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

Step 2:

In a large bowl, combine Panko and Parmesan; season with salt and pepper, to taste. Set aside.

Step 3:

Working in batches, toss asparagus in flour, dip into eggs, then toss in Panko mixture, pressing to coat.

Step 4:

Place asparagus in a single layer onto the prepared baking sheet. Place into oven and bake for 10-12 minutes, or until golden brown and crisp. Serve immediately for the best results as youeEnjoy with a glass of Oyster Bay Sauvignon Blanc.

Green Hummus

Author: ACoupleCooks.com

Green Hummus

Wine pairing: Exotica Sauvignon Blanc

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Ingredients:

  • 2 15-ounce cans chickpeas (or 3 cups cooked)
  • 1 large clove garlic
  • 4 cups raw spinach
  • 2 tablespoons olive oil
  • ¼ cup fresh lime juice (2 to 3 limes)
  • ¼ cup tahini
  • ½ teaspoon cumin
  • 1 teaspoon kosher salt
  • ¼ cup water
  • ½ cup loosely packed cilantro leaves, plus more for garnish
  • Green vegetables to serve (broccoli, green pepper, celery, etc) or pita chips

Instructions:

Step 1:

Drain and rinse the chickpeas. Peel the garlic clove.

Step 2:

Combine all ingredients in a blender or food processor and mix to combine.

Step 3:

Garnish topped with cilantro leaves. Serve with green vegetables or pita chips. Open up the bottle of Exotica Sauvignon Blanc and enjoy a delicious snack and wine with good friends and family.

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BON APPETIT!

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) Iberian Wines

January's Recipes (Volume 9) with 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

April's Recipes (Volume 1) Sauvignon Blanc