This White Wine Struts Its Versatility
Earlier, I stopped at a local produce market and left with two bags of yummy fruits, veggies, and cheese. Therefore, it seemed proper to make a salad when I got home…which leads me to why I love Sauvignon Blanc. Whereas other wines find it too difficult to stand up to those hard-to-pair foods such as artichokes, asparagus, and vinaigrettes, Sauvignon Blanc thrives from the challenge. It’s usually dry and crisp with delightful acidity.
Don’t get me started on the cruelty of winemakers who decide to put it in oak, sometimes calling it instead a Fumè Blanc. Plenty of white wines have plenty of oak, so please just let SB be the beautiful refresher it is– sometimes grassy, often bearing citrus flavors such as lime and grapefruit.
Here’s where my salad comes in. No recipe, just that throwing together of ingredients I sometimes do.
First I took half a ruby red grapefruit and squeezed its juice into my little processor. Then I added a tablespoon or so of freshly juiced pomegranate. With a little ground mustard and salt, I drizzled in extra virgin olive oil and blended until the right consistency was achieved.
Meanwhile I piled mixed spring greens on a plate, then topped with slices from the other grapefruit half and crumbles of Chevre(goat cheese was meant to go with SB), finishing with a light drizzle of the dressing.
I happened to have a bottle of Concannon Sauvignon Blanc chilled in the fridge, and it was pleasant enough. Others I really enjoy include Honig, Hogue, and if you can get your hands on some Cloudy Bay from New Zealand… Your taste buds will thank you.
Sauvignon Blanc pairing, salad dressing
November 30th, 2006 at 5:57 pm
Hi Farley, that sounds like a delicious pairing and I have been on quite a Sauvignon Blanc bent lately as well. It’s such an honest varietal that is best when driven by fruit and acidity rather than flavors from winemaking techniques. I completely agree with you about new oak; it overwhelms the elements that make Sauvignon Blanc so delicious.