Attributes:
|
| Producer: |
Pike & Joyce
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| Region: |
Adelaide Hills, Australia/New Zealand
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| Varietal: |
Sauvignon Blanc
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| Bottle Size: |
750 ML
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Food Matches:
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| Cheese:
|
Feta, Goat Cheese, Mozzarella, Ricotta, Swiss |
| Fish or Shellfish:
|
Catfish, Dover Sole, Red Snapper, Tilapia, Walleye, Ceviche, Grouper / Swordfish, Monkfish, Ligurian Fish Soup, Pan-fried Trout, Salmon with Lemon, Sea Bass, Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Soft-shelled Crab |
| Fruits & Nuts:
|
Citrus Fruits, Mango Salsa |
| Herbs & Spices:
|
Anise, Fennel Seed, Tarragon, Basil, Cilantro, Coriander, Curry, Dill, Thyme |
| Poultry & Eggs:
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Chicken or Turkey, Chinese Chicken Salad, Roast Game Hen |
| Sauces:
|
Vinaigrette |
| Vegetables:
|
Asparagus, Asparagus Quiche, Greek Salad, Nicoise Salad, Salad, Tomato |
One of Australia’s most famous “cool climate” regions, known for its Sauvignon Blanc, Chardonnay, and Pinot Noir.
Comes mostly from California, France, New Zealand, and South Africa. Its highly acidic wines are often suggestive of herbs or grass. Light to medium bodied and usually dry, European versions are generally not oaky while California Sauvignon Blanc can take on many of the qualities of Chardonnay. France has two classic wine regions for the Sauvignon Blanc gape: Bordeaux and the Loire Valley The Bordeaux wine is called Bordeaux Blanc and the two best known of the Loire wines are called Sancerre or Pouilly-Fumé. In Bordeaux, Sauvignon Blanc is sometimes blended with Sémillon.
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