Monday 16 December 2013

Salmon Risotto with Martinborough Vineyards Sauvgnon Blanc

My first food and wine combo is Salmon risotto with mushroom and courgettes paired with the Martinborough Vineyards Sauvignon Blanc from New Zealand. New Zealand and Sauvignon Blanc have become synonymous, which is no bad thing as they do know what they are doing!

Whilst I may not be Sauvignon Blanc's biggest advocate, it does serve its purpose, especially when paired with  dish such as this. Salmon is a flavoursome fish and the mushroom and risotto add a real creaminess to the dish. Sauvignon Blanc is perfect as the high acidity cuts through to the heart of the dish so that the delicate flavours of both the fish and the wine can be enjoyed. 25% of the wine is barrel fermented which adds body and weight to the wine, helping it stand up to the richness of the creamy sauce.

The Martinborough Vineyards Sauvignon Blanc displays the classic gooseberry and elderflower characters along with a refreshing acidity. The partial barrel fermentation adds hints of vanilla and a more rounded mouthfeel.

This is a great example of how food and wine really work well together to compliment aspects from both parties.

Martinborough Vineyards Sauvignon Blanc is available from Majestic Wines at £13.99 on multi buy, down from £17.49


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