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Early last month I wrote about Sauvignon Blanc and the food it pairs with best.

As a little addendum I thought I would share with you another useful discovery.

First a recap, so concentrate. A straight Sauvignon Blanc may not work with an overly creamy/ buttery/ salty dish. This type of dish might overpower the acidic green flavours of the wine and the textures would probably not combine well together on the palate. But that acidity is pretty handy to cut through a rich sauce. So...

Some wines are known for their 'body'. Not necessarily bulging biceps or curvaceous hips. More they feel a bit heavier on the palate and can therefore handle a richer, heavier sauce. The main man, Paul Roberts, was reading his Financial Times Supplement the other week and showed me an eye catching recipe contained within that immediately brought to mind one of our exclusive wines, the Chateau Lamothe Vincent Bordeaux 2010. This delicious wine has been a regular part of my personal wine stash for many a year. Back in 2005 we served it at my last big birthday party. No I am not revealing which age but it was less than 40, and more than 21.

It has great depth as well as fresh, exotic flavours and seemingly suits most white wine drinkers tastes. Why? Well it is a blend of a lovely acidic Sauvignon Blanc with 10% of a heavier, sweeter, fuller bodied Semillon. Together they blend together and form a power coupling to rival anything blasted together in the Hadron Collider. An acidic wine to complement light and herbaceous flavours but with added depth to take on the full force of a hit of cream and butter and strong, salty dishes.


Take a peek at this delicious recipe in the FT by the renowned chef and FT food writer Rowley Leigh that inspired this blog.

Otherwise, I look forward to serving grilled sardines in double cream on a rocket salad with my old chum from Bordeaux at the next big birthday! Until next time.....Lamothe White

 

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