wine is a food and is made and meant to be enjoyed with food. Now I don’t
know if I’m ready to call wine food, but I see the point that they are trying
to make. Wine, throughout history, is a beverage that has been made to
accompany dinner and food in general. That holds true especially in the
Old World where the wines are made, to some degree, specifically to pair
with the regional cuisine in which they hail from.
When these “Wine is a Food” believers make their case, I always present
the argument about certain wines being enjoyed best all on their own.
What about those great Cabs or those seductive Zins that are awesome
when shared with someone special or a group of friends without food? I
believe food could take something away from those wines. Maybe, maybe
not? But they are truly special and you savor every sip.
Would you or I ever savor and sip an entire bottle of Sauvignon Blanc by
itself without any food to accompany it? Nah! Probably not! But
Sauvignon Blanc is not nor has it ever been that type of wine. Sauvignon
Blanc is one wine style that proves my friends and wine industry
acquaintances right about their “Wine is a food” theory. In fact, for my
money, Sauvignon Blanc is the ultimate “food wine” period! Save only
Champagne (I know, sounds weird, but it’s true).
It’s really not fair to all the other wine styles. Sauvignon Blanc is armed
with all the right flavor components and the crisp, razor sharp acidity that
most wines just don’t have. Not only is there a degree of citrus fruits
present in Sauvignon Blanc, like lime, lemon, grapefruit, peach, green
apples, litchi, pineapple, mango, and gooseberry, but it has very herbal
characteristics such as lemongrass and grassy undertones, asparagus, hay,
celery, dill, sage and other fragrant herbs. It’s really those herbal
undertones coupled with its powerful acidity that gives Sauvignon Blanc a
one-two punch when pairing with food.
Sauvignon Blanc should be your wine of choice when it comes to pairing
wine with salads and vegetables. There really isn’t another white wine that
has the predominance of herbal qualities to take on such foods with as
much grace. Take asparagus for example. Most wine experts will tell you
that Asparagus is a wine no-no! But Sauvignon Blanc takes that vegetable
on with a shining degree of brilliance. Since Sauvignon Blanc is an acidic
wine, it can match those acidic dishes prepared with lemon flavors,
tomatoes, etc… as well as being ideal with a lot of Mexican cuisine, which
is a difficult style of food to pair with wine. Because it is light to medium
bodied, you’ll want to be sure to pair it with food that is somewhat the
same. I don’t think you will be happy serving it with a T-bone steak, but
seafood and poultry are ideal with Sauvignon Blanc.
Since Sauvignon Blanc is loaded with herbal notes and high in acidity, it is
the first wine I think of when a recipe calls for cooking with a white wine.
Unless of course it’s for a rich and creamy sauce, in which case, I might
think of a heavy, buttery Chardonnay. If you are thinking about preparing
a seafood dish that calls for a white wine in the recipe, look no further than
Sauvignon Blanc. You can’t go wrong!
Try out some of these recipes and see for yourself how great Sauvignon
Blanc can be with food or if you are looking for a white wine to serve with
your dinner and are tired of boring old Chardonnay, pick up a bottle of
Sauvignon Blanc. Try a fresh New Zealand Sauvignon Blanc and find out
first hand what all the fuss is about. You will find out just how exciting
Sauvignon Blanc can be with dinner. I really love this under-rated wine
style. Heck, Sauvignon Blanc might just be my favorite food!
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Recipes
From Food & Wine Magazine’s “Quick from Scratch, Herbs & Spices Cookbook”
Open a California Sauvignon Blanc with this fantastic soup.
3 tablespoons butter
1 onion, chopped
1 carrot, chopped
1 rib celery, chopped
½ tart apple, such as Granny Smith, peeled, cored, and cut into 1/2 –inch dice
2 cups canned pumpkin puree (from one 16-ounce can)
1/3 cup dry white wine (use the Sauvignon Blanc you will be drinking)
1 tablespoon dried sage
1 bay leaf
3-½ cups water
2 ½ cups canned low-sodium chicken broth
1 ½ teaspoon fresh-ground black pepper
1 ½-pound piece of ham, cut into ¼-inch dice
In a large pot, melt the butter over moderate heat. Add the onion, carrot, celery, and apple and cook,
stirring occasionally, until the onion is translucent, about 10 minutes.
Stir in the pumpkin puree, wine, sage, and bay leaf. Add the water, broth, salt, and pepper and bring to a
simmer. Reduce the heat and simmer, partially covered, for 15 minutes. Add the ham and simmer,
uncovered, until the vegetables are tender, about 5 minutes longer. Remove the bay leaf.
Sid’s Caesar
From “The Wine Lover’s Cookbook” by Sid Goldstein
7 anchovy fillets, chopped
½ teaspoon freshly ground black pepper
¾ tablespoon chopped roasted garlic
¾ cup extra-virgin olive oil
½ cup grated Parmesan cheese
4 slices sourdough or other hearty French or Italian Bread
1 egg
2 tablespoons red-wine vinegar
1 ½ tablespoons fresh lemon juice
1-½ teaspoons dry mustard
½ teaspoon celery salt
1 teaspoon minced lemon zest
1/8 teaspoon Tabasco or other hot sauce
½ teaspoon white-wine Worcestershire sauce
1 ¾ pounds romaine lettuce, cut into bite-sized pieces
Preheat oven (or toaster oven) to 375 degrees F.
In a food processor or blender, combine anchovies, pepper, roasted garlic, and olive oil and process for 1
minute until smooth. Add grated Parmesan and process for 30 seconds. Remove 3 tablespoons of
dressing.
Using a brush, spread mixture evenly on both sides of sliced bread. Bake bread for 20 minutes, or until
a nice crust develops. Do not burn. Break or cut toast into bite-sized, “crouton-like” pieces.
In a saucepan filled more than halfway with water, bring water to a boil. Place a refrigerated egg into
water and boil for 1 minute and 15 seconds. Remove with a slotted spoon and let cool.
Place anchovy-olive oil mixture in a large, nonreactive bowl and add red-wine vinegar, lemon juice,
mustard, celery salt, lemon zest, Tabasco, and white-wine Worcestershire. Spoon entire egg carefully
out of shell and add to the mixture. Whisk thoroughly and refrigerate until ready to toss salad.
To serve, place cold romaine in a large salad bowl. Whisk dressing thoroughly and adjust seasoning, if
necessary. Add to salad and toss vigorously. Add croutons and continue tossing to coat croutons.
Serve on well-chilled salad plates.
Fusilli with Bacon and Chives
From Food & Wine Magazine’s “Quick from Scratch, Herbs & Spices Cookbook”
With this pasta dish, try a Sauvignon Blanc from New Zealand with good, crisp acidity.
1/3 pound bacon, slices cut crosswise into 1-inch pieces
¾ pound fusilli
½ cup grated Parmesan, plus more for serving
3 tablespoons butter, cut into pieces
½ cup 1-inch pieces fresh chives
¼ teaspoon salt
¼ teaspoon fresh-ground black pepper
In a large frying pan, cook the pieces of bacon until they are golden brown and crisp. Using a slotted
spoon, remove the bacon from the pan and drain it on paper towels.
In a large pot of boiling, salted water, cook the fusilli until done, about 13 minutes. Reserve ½ cup of the
cooking water, the bacon, butter, chives, salt, and pepper. Stir in more of the reserved pasta-cooking
water if needed to make the dish moist. Serve topped with additional Parmesan.
Pappardelle Frutti di Mare “Mediterraneo”
From “The Wine Lover’s Cookbook” by Sid Goldstein
2 tablespoons olive oil
2 teaspoons chopped shallots
1 tablespoon chopped garlic
1 pound mixed seafood (cleaned calamari, cut into rings, bay scallops, rock shrimp)
12 ounces fresh sea bass, cut into small pieces
½ cup dry white wine
½ cup fish or chicken stock
1 cup chopped fresh tomatoes
2 tablespoons tomato paste
½ cup chopped sun-dried tomatoes packed in oil
½ cup tomato sauce
½ teaspoon toasted fennel seed, crushed
1 teaspoon dried oregano
½ teaspoon saffron threads (optional)
½ teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
1-pound fresh pappardelle or fettuccine
Garnish: freshly grated Parmesan, chopped parsley
Bring a large pot of salted water to a boil.
In a large sauté pan or skillet over medium heat, add oil, shallots, and garlic and cook for 1 to 2 minutes,
stirring to prevent shallots and garlic from browning. Add mixed seafood and sea bass and continue
sautéing for 3 to 4 minutes, stirring frequently. Add wine, stock, tomatoes, tomato paste, sun-dried
tomatoes, tomato sauce, fennel seed, oregano, saffron, and red-pepper flakes. Bring to a boil, then
reduce heat, and simmer for 7 to 8 minutes, stirring occasionally. Season to taste.
Add pappardelle to the boiling water and cook for 3 to 4 minutes, until al dente. Strain noodles.
Immediately distribute noodles evenly onto 4 plates. Top with sauce. Sprinkle freshly grated Parmesan
and chopped parsley over the top.
Grilled Salmon with Orzo Salad
From Food & Wine Magazine’s “Quick from Scratch, Herbs & Spices Cookbook”
Try a French Sancerre or Pouilly-Fume’ to match with the fresh bright flavors of this pasta salad sing!
1 cucumber, peeled, halved, seeded, and cut into ½-inch dice
4 plum tomatoes, cut into ½-inch dice
1-teaspoon salt
½ pound orzo (about 1 cup)
1/3 cup plus 1 tablespoon olive oil
2 tablespoons plus 1 teaspoon lemon juice
1/3 cup plus 1 tablespoon chopped fresh dill
Fresh-ground black pepper
1 ½ pounds salmon fillet, about 1 inch thick, cut into 4 pieces
Grated zest of ½ lemon
In a strainer set over a medium bowl, toss the cucumber, tomatoes, and ½ teaspoon of the salt and let
drain for 15 minutes.
Meanwhile, in a large pot of boiling, salted water, cook the orzo until just done, about 12 minutes.
Drain. Rinse with cold water and drain thoroughly. Toss the orzo with the 1/3-cup oil, the lemon juice,
the 1/3-cup dill, ¼ teaspoon of the salt, 1/8-teaspoon pepper, and the cucumber and tomatoes.
Light the grill. Coat the salmon with the 1-tablespoon oil, the remaining ¼ teaspoon salt, and ¼
teaspoon pepper. Grill the salmon, skin-side up, for 4 minutes. Turn and sprinkle with 1-tablespoon dill
and the lemon zest. Cook the fish until golden brown and just barely done (the fish should still be
translucent in the center), about 3 minutes longer. Serve the fish on the salad.
Asparagus with Cheese Sauce
2 tbsp butter
2 tbsp all-purpose flour
1 tsp dry mustard powder
1 ½ cups chicken stock
1 cup grated sharp cheddar cheese
salt and freshly ground pepper
1 lb asparagus
4 thick slices country-style bread
1. Melt the butter in a medium-sized saucepan, add the flour and mustard and stir to combine. Cook
about 3 minutes, stirring. Remove from the heat and gradually whisk in the chicken stock. Return to the
heat and bring to a boil, whisking.
2. Reduce the heat. Add the cheese, stirring until it is melted. Check the seasoning and keep warm.
Wash and trim the asparagus and cook in simmering salted water. While the asparagus is cooking, toast
the bread.
3. Place a piece of toast on each of 4 warmed plates. Drain the asparagus, divide between the plates
and top with the cheese sauce.
Serves 4
Taken from The Spring 2003 Food & Drink Magazine published by LCBO.
Roast Turkey and Romano Bean Salad
From Chantal Pellerin
Combined with colourful Romano beans, fennel, and a mustard-balsamic dressing, store-bought roast
turkey becomes a chunky home-style Italian salad.
12 oz roasted turkey breast
One 19 oz can Romano beans, drained and rinsed
1 cup diced fennel
1 cup diced Vidalia or other sweet onion
Vinaigrette
3 tbsp balsamic vinegar
2 tsp lemon juice
1 tbsp Dijon mustard
½ cup olive oil
salt and freshly ground pepper
3 tbsp chopped fresh parsley
1. Dice turkey breast and mix with Romano beans. Fold in fennel and onions.
2. Whisk together balsamic vinegar, lemon juice and mustard. Slowly whisk in oil. Season with salt
and pepper. Toss with salad.
3. Place salad on serving platter. Sprinkle over parsley
Serves 2 to 3