This May, celebrate Marlborough. Celebrate #SauvBlancDay. #MarlboroughNZ #CheerstoMarlborough
Marlborough: Its long days of sunshine, crisp mornings, towering mountain ranges, meandering riverbeds and the sunken valleys of the Marlborough Sounds, glistening with crisp, emerald green waters.
If Marlborough came in a flavour there’s no doubt it would be Sauvignon Blanc, the wine that put the region on the map more than 30 years ago.
We’re preparing to celebrate this crisp, zesty, aromatic wine, one that is quintessentially Marlborough, with International Sauvignon Blanc Day on May 6.
The marriage of wine and cheese in Marlborough is an obvious one. This dramatic landscape we live in determines the ferocity of the wine we produce and the cheese we make. So how does one go about the quandary of these two lovebirds.
International #sauvblancday is about to arrive and many of you are probably thinking - which Sauvignon Blanc should I drink to celebrate this delicious and iconic grape variety? We thank Organic Winegrowers New Zealand for this post…
From the place we call home. Where we work, play and commute, a succulent crop of sea-farmed goodness carefully nurtured and sustainably harvested from the ocean depths. Try this match from Mills Bay Mussels
Let's talk about the many styles of Sauvignon Blanc and celebrate International Sauvignon Blanc Day with us on Friday 1st May 2020.
For Sauvignon Blanc lovers, the thought of putting their aromatic, fruity and uniquely Marlborough drop in oak can be intriguing and tantalising.
“As time goes on it’s great to see people playing with different styles.” Kevin Judd
Kiwi-born, London based chef Peter Gordon is the pioneer of fusion food. For 40 years he’s gathered ingredients, textures and techniques from across the world’s kitchens, combining them in thrilling new ways to imagine the impossible. We were lucky to host Peter at the 2020 Marlborough Wine and Food Festival and we thank Chef Peter Gordon for sharing this inspiring recipe with Cloudy Bay Clams.
If you are lucky enough to have whitebait, try this recipe from Chef and local Food Hero Sander de Wildt, of Karaka Cuisine. A perfect match with a zesty Sauvignon Blanc.
In the mid 1980s, the world’s eyes and palates were drawn to a maritime province at the edge of the Pacific Ocean, thanks to startling Sauvignon Blanc from Marlborough’s Wairau Plains.
Thirty-five years on, those lean and stony river flats are covered in verdant wines, producing fresh, lively and aromatic Sauvignon Blanc. But they are increasingly rivalled by neighbouring subregions, including the Southern Valleys and Awatere Valley, each bringing a unique flavour profile to the ongoing story of Marlborough Sauvignon Blanc.
Friday May 1st, is International Sauvignon Blanc day and the world’s wine attention will be turning to Marlborough. Here’s why Marlborough is the perfect place to grow Sauvignon Blanc.
What’s the best match for a zingy sauvignon blanc? What about an oak aged style? We know there are many different styles of Sauvignon Blanc, so we asked Frances and Rory from Feast Merchants for their top tips when looking for a food match for your favourite Sauvignon Blanc… here’s the insiders guide..
Marlborough’s long, hot and dry summer days, combined with cool nights, help produce the crisp, clean and unique Sauvignon Blanc the world has fallen in love with.
The variety is the star of today and the star of the future, says viticulturist and wine research stalwart Dominic Pecchenino, who moved to Marlborough from the US in the early 1990s. “Marlborough owns Sauvignon Blanc – we own the style, no one else can do it.”
Instantly recognisable as soon as it is poured, Marlborough Sauvignon Blanc has changed the way the world drinks. We look forward to sharing sauvignon stories from Yvonne Lorkin this week and we welcome you to join in the online conversation.
Leading British wine writer Oz Clarke clearly recalls the moment he discovered Sauvignon Blanc. “A wine that took the whole concept of green and expanded it, stretched it and pummelled it, and gloriously reinterpreted it on a riot of gooseberry and lime zest, green apples, green pepper, sliced through with an ice-cold knife of steel.”
Sauvignon Blanc Day is a perfect chance to connect with wine lovers around the world, in a hashtag hoorah for the people, places and stories of this remarkable variety. Marlborough will help lead the charge in the May 1 celebrations - #sauvblancday - by shining light on the variety that made the region famous 35 years ago, and has kept the wine world enthralled ever since.“Marlborough Sauvignon Blanc is a social extrovert, announcing itself with an exuberant aroma, then holding the audience’s attention with every bright sip.” Marcus Pickens.
Share your uniquely Marlborough stories online using #sauvblancday #winemarlborough and #nzwine and check out www.sauvblancday.nz
What better way to celebrate International Sauvignon Blanc Day 2020 than to adapt to our current ‘new normal’ by having a bubble-based ‘Marlborough Feast’ washed down with lashings and lashings of delicious SB! Here’s Fiona Fenwick, Chair, Feast Marlborough tips on Marlborough produce - that can be delivered safely to you now.
It is a common thought that a Sauvignon Blanc will not stand up to red meat. “Balance and harmony is our focus when matching food and wine. We try to forget any pre-conceived ideas, close our eyes and just think about the flavours in front of us and where they can go. “ We thank Liz Buttimore and Chef Bradley Hornby from Arbour for sharing beautiful regional produce that can be paired with different styles of Sauvignon Blanc - to give an idea of the versatility of the grape and technique of our local winemakers.
