Got this request for a party on Sat. "something you might savor with a white like a sauvignon

You guys are the best! Appreciate the insight / advise and rec's. I am not used to having

such a specific request. I felt the pressure! Now to decide! : )

 
sauvignon blanc

Steve, I didn't mean to be suggesting sweet for the food -- just that the idea of shrimp, avocado and mango was in the right direction. New Zealand sauvignon blanc often has aromas and flavors of mangos and pineapple with some chili pepper. Perfect with those food combos. Depending on style, it can be dry or even medium dry - there's a producer of sauvignon blanc in Toro in Spain, for example, who makes sure that there's rather a lot of residual sugar left after fermentation in order to balance the natural acidty of the grape, which ends up producing a medium dry wine. You can get that in New Zealand sauvignon blanc as well. Very unlike the starkness of a Loire sauvignon blanc such as Sancerre or Pouilly Fume.
cheers, Bonnie

 
Not to beat this dead horse too badly, but even though the aromas are of fruit, the actual fruit has

far too much natural sugar in it for the wine to stand up. I've been taught that in pairing wines, you pair like flavor profiles with like. IE. tomatoes, paired with very acidic wines (Chiantis, Sangioveses, Nebbiolos) taste sweeter.

Imagine you take a sip of orange soda, then have a bite of natural orange. That orange is going to taste REALLY sour but take a bite of a lemon, THEN taste the orange, that orange will taste much sweeter by comparison. Or maybe I'm just yacking out of the wrong side of my pie-hole.

 
OK Barb, since we're doing acidity, here is my Sorrel and Smoked Salmon Tart

I usually recommend champagne, but it would be great with Savignon Blanc. It is not hard at all if you can 1) afford smoked salmon and 2) locate or grow some sorrel. It is a never-ending weed, easy to grow, and cheaper than parsley in France, but since demand is low here it can be hard to find. Perhaps that's why I've not gotten a single taker since first posting this recipe in 2005.

Anyway, this tart is always a hit.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=1341

 
You must log in or register to reply here.
Back
Top