So my editor says “The chef is doing two courses this month, caesar salad and salmon; can you just quickly recommend a couple of wine matches?
Well the salmon was easy, the perfect wine springing to mind immediately, but caesar salad? I usually chuck that straight in the too hard basket. Why? Because a) salads are always tricky, and b) salads slathered in creamy sauces made from eggs, lemon juice, Worcestershire sauce, parmesan cheese and anchovies usually make most wines taste toe-curlingly awful. But after sampling my way through dozens (yes, dozens) of potential partners I have found the ONE. Staete Landt’s Duchess
Wild Barrel Sauvignon Blanc 2008 ($35) has crazy aromas of meringue, almonds, and toasty oak, while in the mouth it bursts with nectarine and green herb flavours plus racy acidity which compliments the tangy, creamy intensity of the dressing beautifully. Its minerality also works wonders with the salty anchovies and really extends the length of each sip. Salmon is one of my indulgences, I love it to bits and I think the richness of this ballotine recipe cries out for the Sacred Hill Wine Thief Hawke’s
Bay Chardonnay 2010 ($33) It’s not cheap, but it’s an amazing wine which lends itself to so many different food styles; one sip and you’ll see what I mean. Sweet, sexy oak notes combined with peach brulee, macadamia, grapefruit pith, a luscious, fat texture and superb length of flavour make this a stunning partner for the corn and asparagus succotash and salty ham too.