Wine Tasting Note: Saints Sauvignon Blanc, 2004, Marlborough, New Zealand. Add/Read Comments
Snooth Wine Search:
A punchy little number. Very crisp and crunchy with rampant grassy flavours tilting with passion fruit, apple and grapefruit. Length is fine. Medium bodied. Alcohol 12.5%. Umm, unexcited by it I guess, as I cant really think of anything else to say.
Scribblings Rating - 84/100
It's not that it's a bad wine; just lacking a touch in complexity and a little overly acidic for the weight. Any-road-up, I was in need of a Sauvignon to accompany the liver I plan to have in a few moments. Liver? With a Sauvignon? It just happens to be one of my favourite food/wine matches. I'll add the recipe after I have eaten... brb...
Venetian Style Liver - the picture doesn't do it justice - is delicious. Well, if you like liver, anyway. The flavours in the dish need something punchy like a decent Sauvignon to accompany. It is simplicity itself to make and quick too.
Fry a thinly sliced onion and a chopped garlic clove in a little olive oil. (I only had some spring onions to hand so had to make do with those). Add a big pinch of grated nutmeg. When softened, but not brown, remove form the pan. Add a little more oil if necessary, turn up the heat, and quickly fry the chopped liver, until done to your liking. It should retain a little redness in the middle. Remove from the pan.
De-glaze the pan with white wine vinegar - 2 or 3 tablespoons add a large slice of butter. When combined and all the bits have been scrapped from the pan bottom pour over the liver.
Serve with boiled rice and peas. Although I was out of the latter this time. I know, I know how can anyone run out of frozen peas...
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