I had a great wine and food match last week…..or should that be a food and wine match…..not sure….

I made a Risotto consisting of chicken, the odd asparagus spear, a few peas, a squeeze of lemon and some herbs (fresh, not dried Patrick).  I would share the recipe, but, well, I dont use recipes too often, and I even less frequently measure ingredients, so I’m not much use to you there.  Besides, I am not qualified to post recipes on this site, and am happy to leave that to the experts that frequent the ‘Good Food’ section.

One thing I think I am qualified to blog about however is Sauvignon Blanc.  And as luck would have it, a good example of a New Zealand Sauvignon Blanc from Seresin Winery (available in Vintages), made a pretty good match to my Risotto.   When serving a wine with food it obviously helps your pairing efforts if your serve the same wine you cooked with alongside dinner.  And if  the flavours from the wine match the ingredients you are cooking with, you can’t go wrong!  Not only did my ‘Savvy’ have flavours of herbs, citrus, asparagus and peas, but the acidity also did a nice job of cutting through the creaminess of the risotto – I like cheese, as you may recall from a previous post.

Sauvignon Blanc is a great wine to match with food and gives you a lot of options – especially for the seafood lover.  Mussels, oysters, and even the humble fish and chips can all be enhanced by a glass of Savvy.  Anywhere you would think about squeezing a lemon, try a glass of Sauvignon Blanc as well.  It’s not a bad salad wine either – especially if there is a good goat cheese involved!  There are some good Niagara examples available – both the Southbrook Triomphe Sauvignon Blanc and the Creekside Winery 2007 Reserve Sauvignon Blanc are well worth the drive to their respective wineries.