Tag Archives: New Zealand

Plaice with Tomatoes & Basil and Sauvignon Blanc

Tiny tomatoes and a lot of fresh basil make this fish dish a very clean and fresh option. Serving it with broad beans straight from the garden does nothing to compromise that. The fruity and herby flavours that are already … Continue reading

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Hake Steak and a New Sauvignon

D found the hake at the specialist fishmonger on the farmers’ market. I had just taken delivery of the final case of my recent Wine Society order, a New Zealand Sauvignon. White fish and Sauvignon is a marriage made in … Continue reading

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Arrival of Wine Orders

The Alsace 2009 Order and the Summer Wines Order from The Wine Society both arrived within a 24 hour window leaving only one case to come. The cellar is looking very much better for it – a lot of white … Continue reading

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Salmon and Asparagus – Chardonnay or Sauvignon?

I prefer chardonnay with salmon, but sauvignon with asparagus. This dish is more complicated than that, there are leeks and crème fraiche too, both in sufficient quantity to contribute significantly to the taste. It’s a lovely late spring meal. I … Continue reading

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Salmon Trout with Herbs and New Potatoes

The dish is light and summery, salmon trout being more trout than salmon, subtler and less assertive. The herb coating adds some edge, but served with just new potatoes and salad leaves, it needs a white wine that offers some … Continue reading

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Spring is Sprung – Chicken, spring veg and Gamay

A bout of warm, sunny weather and it’s time for chicken roasted with just a handful of tarragon inside it (new shoots, straight from the garden) and served with boiled new potatoes. Lightness is all so accompany with Beaujolais. But … Continue reading

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Does Alsace Produce the Best Alsatians?

We were having our traditional Christmas Eve ham with lentils, baked onions and celeriac. I have written about this before (link) and my preference for an Alsatian Pinot Gris to accompany it. Tonight was an opportunity to try variations on … Continue reading

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