Sauvignon Blanc
This is an ultimately refreshing take on Marlborough Sauvignon Blanc. Showing great restraint in the acidity while maintaining a crisp backbone from which to display bursts of tropical fruits complimented by a garden array of herbaceous and pleasing vegetal characteristics .
Varietal: Sauvignon Blanc
Appellation: Southern Valleys, Marlborough
Vineyard: Kennedys Road and Falveys Vineyards
Barrel Ageing: Stainless Steel
Foods: Will compliment green salads, sushi, shellfish, and veal. Think grilled, poached or roasted; chicken, seafood, pork, or vegetables. Pair with sharper ingredients such as capers, olives, horseradish, salt-cured meats, sour cream. Any dish with herbs as the main flavour.
A good palate cleanser for fried appetisers; crab or lobster cakes. Achieves perfection when served alongside fresh oysters. With a touch of residual sugar, Omaka Springs Estates Sauvignon Blanc will also stand up nicely against slightly spicier foods.
Cheeses: Mild chevres; young, milky semi-hard to hard cheeses. Try alongside Graddost, Derby, Ossau Iraty, Jarlesburg or indulge in some of these New Zealand made varieties:
Four Herb Gouda
An organic, cows milk, hard cheese of boulder-shape with waxed, natural rind made by Rients Rympa. This cheese has a creamy, rich and nutty taste and the flavor of fresh, finely cut herbs.
Barry's Bay Cheddar
A hard cheese made from cow's milk. It has a cylindrical shape and it is waxed and clothbound. Made by Don Walker, this cheese won a gold medal at the New Zealand Cheese Awards.