Sauvignon Blanc
The name Sauvignon Blanc translates to ‘Wild White’ – an apt description for a wine that’s nothing short of wild on the palette.
Sauvignon Blanc is the varietal that has propelled New Zealand wine to the world stage, and is still by far our most widely planted variety. The beautiful region of Marlborough at the top of the South Island, which we are lucky enough to call home, accounts for the majority of production, thanks to it’s long sunny days and cool evenings.
Flavour
The secret to Sauvignon Blanc’s distinctive taste come from aromatic compounds called ‘pyrazines’. The ‘base’ flavours are citrus fruits, in particular lime, apple, white peach and passion fruit. Depending on how ripe the grapes are when the wine is made, the flavour will range from sharp lime at one end of the scale (not as ripe), to flowery peach (ripe and sweeter).
Other common reports describe the herbaceous flavours of Sauvignon Blanc which compliment the fruity zest, such as pepper, jalapeño, wild gooseberry and freshly cut grass.
Different flavours develop with the recent practice of oak-aging. Rich, earthy flavours like vanilla, dill, butter, and nutmeg are common.
Our range
Recipe Pairing -
Smoked Salmon, Watermelon & Tamarind Salad with Caramelised Cashews
Ingredients
Serves 2
Tamarind Caramel
1 tbsp. coconut oil
1 shallot, finely chopped
1 tbsp. finely chopped ginger
1 stalk of lemongrass, finely chopped, white part only
2 cloves of garlic
1 red chili, deseeded and finely chopped
3 tbsp. tamarind paste
¼ cup soy sauce
100gm dark palm sugar
Fish sauce to taste
Salad
1 fillet of smoked salmon, shredded
½ medium size watermelon, deseeded and chopped into bite-size pieces
1 cup fresh coriander leaves
1 cup fresh mint leaves
1/3 cup shredded coconut, lightly toasted
½ cup caramelised cashews, roughly chopped (found in self serve bins at the supermarket)
Method
TAMARIND CARAMEL
Heat coconut oil in a small saucepan over medium heat.
Fry off the shallot, ginger, lemongrass, garlic, and chili.
Once aromatic, add the tamarins paste, soy sauce, and dark palm sugar.
Reduce heat to low and simmer for five minutes, set aside to cool.
SALAD
1. To assemble the salad, toss the salmon, cucumber, coriander and mint and coconut together until well combined.
2. Transfer the salad to a serving platter
3. Drizzle with the tamarind caramel and garnish with the caramelised cashews.
STORAGE AND SERVING
Unoaked Sauvignon Blanc (the vast majority) is generally designed to be consumed as young as possible. However, Sauvignon Blanc can be stored in your cellar for a year, but ideally no longer than two years. If the bottle is oaked however it may last up to three years.
To maximize the shelf life of an unopened bottle of Sauvignon Blanc (or any wine), store in a cool, dark area, away from direct heat or sunlight. Try your best to keep the temperature steady.
When you’re planning to serve your prized bottle, remember that an unopened white wine should not be refrigerated until one to two days before drinking. This is not always possible of course with many whites from supermarkets or liquor stores storing wine in fridges these days.
We recommend drinking your open Sauvignon Blanc bottle within five to seven days. After this time you can of course use your Sauvignon Blanc for cooking as it’s perfect for most dishes. It goes particularly well in creamy seafood pasta sauces.
5 Ways to Celebrate Sauvignon Blanc Day
Tasting with friends – each bring a different bottle of Sauvignon Blanc and present it to the group. You never know, you may find your new favourite Sauvignon Blanc.
Cook a new meal perfectly paired with Tohu Sauvignon Blanc.
Buy a new Sauvignon Blanc not just for Sauvignon Blanc day, but for the next special occasion in your life.
Head to your local bar or restaurant and ask them what their favourite Sauvignon Blanc is. Give it a try.
Make a dish using some Sauvignon Blanc – we love a seafood pasta with a splash of Sauvignon Blanc.