Tag Archives: Sauvignon Blanc

Pork Chops with Red Peppers and Cote du Rhone

Posted on July 22, 2011 by

We began with a Sauvignon Blanc aperitif, a Concha y Toro, Corte Ignacio Ucuquer Sauvignon Blanc 2010 from the Rapel Valley in Chile. It is a ‘selected’ Sauvignon of 13.5% alcohol and cost £6.25 from the Wine Society (normally £7.50). … Continue reading →

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Roast Chicken, Summer Style with Pouilly-Fuissé

Posted on July 17, 2011 by

We started by sipping a Sauvignon, Touraine Sauvignon, Domaine Guènault, 2009 just £5.92 on offer, normally £6.92. The Wine Society describes it as crisp verdant and gentle and so it is. ‘Touraine’ is a much broader appellation than the most … Continue reading →

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Navarin of Lamb with Beaujolais, preceded by Sauvignon

Posted on July 9, 2011 by

Navarin of lamb is a favourite summer recipe, though it is a modest dish, hiding its considerable merits under an unprepossessing appearance. It needs young, tender lamb, and careful addition of vegetables as it cooks. If you want to preserve … Continue reading →

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Plaice with Tomatoes & Basil and Sauvignon Blanc

Posted on June 30, 2011 by

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

Posted on June 9, 2011 by

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

Posted on June 2, 2011 by

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?

Posted on May 14, 2011 by

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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