Food Suggestions

The following dishes go well with The Society's Exhibition Marlborough Sauvignon Blanc 2018 (NZ10721)

Caerphilly

Caerphilly

The nettley, herbaceous character of sauvignon blanc goes particularly well with Caerphilly cheese or try an English wine for a patriotic pairing.
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Feta

Feta

Greek feta cheese though not particularly strong in flavour has quite a lot of bite. Like all goat’s cheese it works well with sauvignon blanc and the floral aroma of an English wine would work well too.
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Lancashire Cheese

Lancashire Cheese

This crumbly mild-tasting cheese can often have a sharp tang to the flavour which, like goat’s cheese, seems to have an affinity with aromatic whites like sauvignon blanc.
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Soft, crumbly cheeses

Soft, crumbly cheeses

This style of cheese often has a tangy flavour that matches well with aromatic whites such as those made from the sauvignon blanc grape.
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Asparagus

Asparagus

Full-flavoured whites such as White Burgundy, New World chardonnay or Alsace muscat work particularly well especially when served simply with melted butter. Verdant sauvignon blanc from Chile or New Zealand or a crisp dry Italian white would be good too.
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Avocado with Prawns

Avocado with Prawns

This retro classic calls for light dry wines such as Muscadet or sauvignon from the Loire or New Zealand or South Africa. Dry sauvignon-semillon blends would work well as would Italian pinot grigio.
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Prawns

Prawns

Prawns work well with just about any dry white. Asia-inspired sauces might call for more aromatic flavours and aromas. Don’t forget the versatility of sherry and rosé too, which would make good alternatives.


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Salade chêvre chaud

Salade chêvre chaud

Works brilliantly with sauvignon blanc from anywhere, watch out for the dressing though as vinegar and wine are not happy bed-fellows.
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Salads – tomato

Salads – tomato

Sauvignon blanc or Mediterranean-style rosés can handle most salads though tomatoes are notoriously difficult to match and avoid too much vinegar in the dressing as this will clash with the wine.
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Ceviche

Ceviche

Dry, clean and crisp should be the order of the day and you can match the citric acidity of lemon or lime by looking to wines that are aromatic without being over-blown such as Bordeaux sauvignon blanc with crisp green apple and citrus and pretty floral notes; a super-dry Alsace or German riesling, would play well or even a young, fresh Loire sparkler to add a bit of luxury. Greek assyrtiko with an extra lemony, saline quality would be a lovely, off-beat option. Alternatively, you can choose to counter that acidity with a fatter, slightly sweet wine such as an off-dry Vouvray or similar – personal preference should always prevail!
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Fish and Chips

Fish and Chips

Go easy on the salt and vinegar and opt instead for zingy sauvignon blanc to provide the perfect foil.
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Scallops

Scallops

Wonderful wine-friendly seafood that goes particularly well with the exotic flavours of viognier; Alsace pinot gris and ripe chardonnay work wonders too.
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Smoked trout

Smoked trout

Opt for gutsy sauvignon, such as Pouilly-Fumé from the Loire or New World examples from Chile, South Africa or New Zealand; dry riesling from Alsace or the Antipodes, or a fresh English white would work well too.
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Sushi

Sushi

There are (still expensive) Japanese whites that mirror the delicate, subtle flavours of Sushi and Sashimi but these are all too difficult to source. In-place of this try the audacious dry whites of Switzerland made from chasselas and jacquère. If you are feeling truly adventurous, try the entirely unique, oxidatively-styled Etoile Vin Jaune from the Jura; otherwise a dry Manzanilla or Fino sherry would also offer an interesting counterpoint to the flavours of a dry, salty sake. The crisp flavours of a sauvignon blanc, dry riesling or young, fresh picpoul de pinet would be perfect too.
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Trout

Trout

Riesling from Germany, Alsace or Austria as well as ripe, New World sauvignon blanc.
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Jambalaya

Jambalaya

This one-pot Creole speciality is a ‘jumble’ of different flavours combining different culinary traditions and a hotch potch of flavours. Sauvignon blancs from around the world work brilliantly with this dish coping with the strong seafood flavours and spices well. For hotter dishes head to the new world for your wines.
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Bubble and Squeak

Bubble and Squeak

This classic British leftovers dish makes the most of surplus greens and mash. A good dollop of butter in the frying pan is obligatory and it’s also what helps to go make the dish bubble….and…er…squeak! Choose wines with good vibrant flavours such as Kiwi sauvignon blancs or Rhône-style reds.
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Satay Vegetables

Satay Vegetables

Vegetarian skewers with a spicy satay sauce call for those spice-cupboard favourites, riesling or gewürztraminer whether from Alsace or the new world. Creamy full-flavoured chardonnay would work well too.
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Vegeree

Vegeree

This vegetarian, fish-less version of kedgeree which substitutes roasted veg for smoked haddock calls for the fresh, zingy flavours of riesling or sauvignon blanc. For more spicy versions of the dish, gewurztraminer or pinot gris would be a better bet.
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Vegetable Curry

Vegetable Curry

The hotter the curry, the more problematic the wine match. Opt for flavours to counter the heat; a full, fruity New Zealand sauvignon blanc, for example, or spicy full-flavoured rosé, or demi-sec Loire white would work. Austria’s grüner veltliner, with its hint of white pepper is a surprisingly good match and pinot blanc, or sylvaner as it is known in Alsace is remarkably versatile.
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