Quick Fix with Giesen Sauvignon Blanc
Sometimes when choosing a wine to go with a meal, it’s not about the main ingredient so much as everything that surrounds it. When I decided to make a portobello sandwich, my initial choice would have been a Pinot Noir or an Italian red. But with the preparation of roasted red peppers and chive goat cheese, I decided to go for my old stand-by of Sauvignon Blanc, especially since the mushroom was marinated in a balsamic vinaigrette. And when coupled with a simple salad with olives, tomatoes, garlic, and oil & vinegar, the pairing was just right.
The wine: 2005 Giesen Sauvignon Blanc from Marlborough in New Zealand, one of my favorite places for SB. (Usually not too expensive–this one was $10) On the nose, grapefruit and freshly cut grass. Upon tasting, more yummy grapefruit, pomegranate, and dill. As expected, very crisp and acidic, which worked well to cut through the goat cheese and stand up to the salad. The slightly vegetal quality was complemented by the red bells. Overall, exactly what I was looking for and a very nice meal to have been thrown together in minutes.
2005 Giesen Sauvignon Blanc, Sauvignon Blanc pairing
February 15th, 2007 at 12:58 pm
Yum-o-rama! Got any left? I’ll be right over.