An insiders guide... what to match with...
Feast Merchants are a fully mobile kitchen complete with two chefs in Marlborough. They cater to all types of events and celebrations, large and extravagant to small and intimate. Their goal is to fit in with your event and they like to use fresh and local Marlborough produce, that is reflected in the quality of the product.
We know there are many different styles of Sauvignon Blanc, and so we asked Frances and Rory from Feast Merchants for their recommendations on some local matches for your favourite Sauvignon Blanc… here’s the insiders guide
Zingy- Whitebait fritter, watercress and lemon aioli
The sweetness of the whitebait combined with the pepperiness of the watercress would balance with this refreshing style sauvignon blanc, the lemon aioli would enhance the zesty citrus nature of an acidic style wine.
Flinty- Beefsteak tomato, fresh herb and grilled goats’ cheese
With the goat’s cheese having tart and earthy flavours added with the intense fresh herbs this dish will add to the sophisticated flavour of the minerality of a flinty style wine along with the slightly sweet thick skinned tomato bringing the whole match together.
Oak aged Sauvignon Blanc - Grilled asparagus, smoked bacon cream
Fresh asparagus grilled over an open flame to give it a slight charred flavour mixed with a rich creamy sauce will match to the boldness of an oak aged wine. The oak enhances the grilled flavour of the asparagus while the rich cream helps the flavours linger on the palate.
Wild Sauvignon Blanc- Hot smoked salmon, grilled sourdough, chervil salsa verde
Traditional sourdough is produced with wild yeasts, similar to a wild fermented wine. The deep flavour you get with wild yeast in both of them helps enhance the earthy natural flavour and grilling it adds to this. Salmon pairs with most sauvignon blanc, lightly hot smoking it takes away some of the richness of the salmon making a better match to the complex wild fermented wine. Using chervil as the herb in the salsa lightens the usually strong flavoured salsa verde and also using a very mild vinegar makes sure that the acid is not overpowering the wine.
Ripe- Butter poached blue cod, citrus bure blanc, hazelnut pesto
Blue cod has a sweet firm flesh much like a ripe sauvignon blanc, together with the citrus bure blanc which is nether to rich or to acidic keeps the true ripe flavours of the style of wine, the pesto helps round out the finish of the flavour profile with a slightly sweet creaminess to finish
Late harvest Sauvignon Blanc - Apple/pear tarte Tatin, crème fraiche
Being a sweet wine match, the caramel used in making a tarte tatin should be nice and dark so it can bring out the ripe fruit flavour in the wine without overpowering the sweetness, combined with a flaky buttery crisp puff pastry to give the dish slight savouriness and a light dollop of crème fraiche to balance the dish out.
