Jan Bilton, author, recipe developer and fantastic cook, recently created three regional dishes to showcase Two Tails Sauvignon Blanc. The occasion was created to showcase the versatility of food with sauvignon blanc following a vineyard tour and vertical tasting held by Sarah for the on-premise sales team of our national distributors Vintners.
Based in Auckland the ladies made their day available to visit Marlborough and get to know the vineyard growing Two Tails with the winemaker, Sarah Inkersell. The time was right to see the ripening of the 2014 grapes about three weeks away from harvest.
Following their trek through the vines the group participated in a vertical tasting, 6 vintages of Sauvignon Blanc to see just how well well made sauvignon blanc develops. Lunch was designed, prepared and served by Jan Bilton in Sarah’s kitchen.
The ladies savoured Two Tails with the following courses.
- Green Pea Gazpacho with lime & mint served with Scallop Ceviché.
- Fresh Te Ma Chévre with basil & macadamia pesto served with Asparagus & Fig.
- Stir-fry Prawns with Hoisin sauce served with Crayfish Risotto
The flavours and textures of these dishes matched well with the depth and clarity of Two Tails showing that with its smooth dry finish it is a wine to enhance a range modern and classic cuisine.