Wine match

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?

Element - - Food - By Yvonne Lorkin

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.

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