New Zealand Sauvignon Blanc
I know it's popular and as a brand Marlborough has become synonymous with reasonably priced Sauvignon Blanc.
There is quality out there if you know where to look, though to often when you spend anything upto £12 I find that New Zealand Sauvignon Blanc whacks you in the mouth with bags of Grapefruit and Citrus; then you start salivating at each side of your tongue as the intense acidity kicks in.
It makes it memorable and easily recognisable, but not always enjoyable.
Call me an old world wine snob (and people often do), but I much prefer the subtelty of a Sauvignon Blanc grown on the banks of the Loire. They still have all the flavour only without the saliva inducing acidity.
So when we recently tasted Kinghts Point Sauvignon Blanc (made in Marlborough, New Zealand), I didn't hold out much hope.
How wrong I was!
Here is a new world wine made with the refinement of an old world French classic. Without doubt the flavours are grapefruit, gooseberries and citrus; but the overall sense was one of balance.
This is a super wine offering old world style but with a new world price tag - perfect (It should be £11.75 but we're selling it at only £10 per bottle when you buy a 6 bottle case)
As soon as Julian and I tasted the wine we knew that we would stock it and that it had the potential to become a best seller. In fact, I enjoyed it so much, I took a bottle home from the tasting to share with my wife. The next question, therefore, was what to pair it with for dinner...
Pan Fried Plaice with Buerre Noisette
We have a lovely fishmongers on Newton Abbot high street, Jacksons, who have a top notch selection of fresh fish recently landed in Brixham.
This afternoon I choose Plaice, which the fishmonger filleted for me, as I knew that the citrus notes of the Knights Point would compliment the fish nicely. The buerre noisette (literally translated as nutty butter) would add a buttery contrast to the citrus (but the acidity should be just right to cut through).
The dish itself is absolute simplicity to make:
Place a heavy based frying pan over a high heat. Add a little butter. Season the Plaice fillets with salt and pepper, then add to the pan skin side down.
Cook for between 3 and 5 minutes (without turning) until the flesh of the fish is just turning opaque. Remove the fillets from the pan.
Now add a large knob of butter. When it starts to foam squeeze in the juice of one lemon, add a few capers and a small handful of parsley.
Put the Plaice on to the plates, pour over the buerre noisette and add a little watercress to decorate.
Pour the wine.