It’s Spring, hurrah! Always a season associated with new beginnings, we’re proud to release our newest vintage of Two Tails Marlborough Sauvignon Blanc (2016).
Here at Two Tails, we continue to bring you wines that we know will enhance the pleasures of your daily dining experience. Our Sauvignon Blanc has already been reviewed by some masters of wine, achieving high acclaim, but we believe you should review it for yourself, and what better way to do so, than by pairing it with some delicious spring produce. New season asparagus is just around the corner, Haas avocados are soon to be abundant and courgettes are just about to creep back on the menu.
Here are three ways to incorporate delicious spring produce into your Sauvignon Blanc supper, (or lunch)!
Asparagus – Best served simply with butter, salt and pepper, sometimes it feels right to add a sprinkling of freshly grated Parmesan. But if you really feel like stepping out, check out Serious Eats, they’ve posted 20 asparagus recipes to celebrate spring.
Avocados – This simple Avocado Spring Roll recipe makes a perfect light lunch or an appetiser prior to your main event. Great finger food if you’re feeding a crowd, just serve with a glass of chilled Two Tails Sauvignon Blanc to impress your guests!
Courgettes – As the weather warms up, it’s time to roll out the barbecue, and we love this courgette side dish to accompany simple grilled fish or chicken… Griddled courgettes with pine nuts & feta.
Of course, it’s also Whitebait season, and we love a whitebait fritter or two, served with a side of delicious Two Tails Sauvignon Blanc. Just in case you don’t have a recipe to hand… Here’s one from Annabel Langbein’s Free Range Life.
Makes approximately 12 fritters
- 2 egg whites, beaten to soft peaks
- ½ tsp salt
- 1 heaped tsp flour
- 1 cup fresh whitebait
- 1 tbsp neutral oil and 1 tbsp butter to cook
Whisk egg whites to form peaks. Add salt, flour and whitebait and gently fold to combine evenly.
Heat the oil and butter and cook heaped dessert spoonfuls of the mixture over medium heat until golden and puffy, adding extra oil and butter to pan between batches as needed.
Serve with a squeeze of fresh lemon.
Now you have your menu inspiration. Buy your wine HERE.
What the wine reviews say…
Bright, pale straw-yellow colour with slight green hues, near colourless on the rim. The nose is fresh, bright and upfront with aromas of ripe gooseberry fruit along with notes of tropical fruits and herbs, along with suggestions of nutty nuances and chalky minerals. Dry to taste and medium-bodied, the palate has juicy and luscious flavours of gooseberries and tropical fruits along with fresh herb notes. The mouthfeel is bright and lively with refreshing and thirst-quenching acidity, and the wine flows along a light, drying textural line leading to a dry finish of herbs and minerals. This is an up-front, juicy and luscious gooseberry-fruited Sauvignon Blanc with lively mouthfeel and a thirst-quenching, dry finish. Match with Pacific Rim fare over the next 2 years.
– Raymond Chan Wine Reviews, 2016
Classically expressed, the fabulously aromatic nose shows passionfruit, apricot, feijoa and lime zest characters. The palate is juicy and intensely flavoured, and offers pristine fruit flavours with fine texture, wonderfully structured by refreshing acidity. The wine is up front and very easy to enjoy. At its best: now to 2018.
– Wine Orbit 2016