It's the first Wednesday of the month and Kate + I are back to share with you our latest dinner + wine pairing. For those of you new to this venture, we are on an adventure through wines! I've always wanted to learn to appreciate darker wines, and Kate happens to have the knowledge and love of wines to guide me through the transition from sweet to dark. Every month we share a recipe, a wine, and our thoughts with all of you! Feel free to start at the beginning if you want to baby step with me, or you can just jump right in with whichever pairing strikes your fancy! If you try one of our pairings use #winewednesdaysinpjs so that we can find you on social media! Let's jump in!
For our second venture, we decided to follow up the Gewurztraminer with a Sauvignon Blanc. When we were planning this pairing we went back and forth about what food to pair it with because Sauvignon Blanc is a difficult wine to pair with many things, but it is known to be one of the few wines that pairs well with fish. When we realized that the day we had available to do our cooking was also Michael's birthday, we decided to make a birthday worthy dinner and prepare lobster tails! (An adventure I'm not soon likely to forget!)
For the wine, Kate + I decided to go with two different Sauvignon Blancs from two different countries to give us a better sampling of its flavor varieties. We chose from the two main countries that produce Sauvignon Blanc, France and New Zealand. An interesting fact about Sauvignon Blanc is that it's usually consumed young because it doesn't tend to benefit from aging.
Sauvignon Blanc flavors can range from grassy to more tropical depending on where it is grown. It can contain noticeable acidity, and flavors reminiscent of grass, green bell peppers, grapefruit, green apple, and florals (such as elderflower). The two wines we tried represented slightly different sides of the scale.
The first wine, Champteloup, was from France. With this wine I noticed notes of grassy flavors and a bit of an acidic bite, similar to lemons or tart green apples. It was the brighter of the two wines we tried with a smoother aftertaste. I think I liked this one of best of the two.
The second wine, The Loop, was from New Zealand. I had a more difficult time appreciating this wine because I tasted straight up green bell pepper, a food I'm not very fond of to begin with. The wine was smooth and crisp with a spicy bite at the end (potentially just because I don't like green bell peppers.) If you're a fan of green bell peppers, I think you would appreciate this wine much more than I did.
Kate Says: "Sauvignon Blanc is the weirdest grape to me because it can taste SO DIFFERENT! Words like "grassy," "grapefruit," "lemon," "herbaceous," "cut grass," "passion fruit," "lime," and even "green pepper" are used to describe Sauvignon Blancs. While I'll give this varietal points on...variety, it's not really my cup of tea. Do some studying and talk with your wine store employee! Sauvignon Blancs can be unpredictable...how does that "box of chocolates" expression go again? If I'm going to drink one, I stick with the French! The flavors just seem more elegant to me: crisp minerality and lemon+grassy notes."
Remember, these are just the flavors we noticed, and I'm still training my pallet. You should feel free to find your own flavors and aromas. We'd love to know what you taste when you try these wines!
Now that you know our thoughts on the wine, you should head over to Kate's blog to get all the details on our crazy lobster cooking experience! The way Kate describes food makes the recipe feel tangible, so you don't want to miss her post!
What are your thoughts on Sauvignon Blanc?
P.S. You should also check out this recipe for Thai Mango Curry Chicken from our first wine pairing adventure!
P.P.S. If you end up trying our pairing, the recipe, or the wines, Kate + I would love for you to share your thoughts with us on Instagram! Use #WineWednesdaysInPJs! You can find Kate: @_mrskateharris and me: @paperswallowevents.