Show synopsis and recommended food pairings from The Som:
I have some friends that recently did a pretty extensive sauvignon blanc tasting. They used the sauv blanc section of Dara Moskowitz Grumdahl’s book Drink This as their guide. It took them through about seven different sauvignon blancs in different price ranges, styles, and countries. I believe the consensus was that Marlborough New Zealand’s Kim Crawford was the winner. That doesn’t really surprise me because there is something about NZ sauv that screams “Love Me.” Wine writer Oz Clarke says he loves using them in wine classes because the flavors you claim are there are so obviously there. Grapefruit? Obvious. Lime? Duh. Cat pee on a gooseberry bush? Well, yeah. It’s all there and very noticeable.
On the food pairing side, wrap up some lightly peppered scallops in prosciutto, stab them with a skewer and put them on the grill, prosciutto side down, for about 2 minutes a side and set them on a bed of baby greens. Drizzle with your favorite citrus based vinaigrette. Pop the Drylands and thank me later.
And now for the Blanchet Pouilly Fumé. Do you remember your mom’s best tuna casserole? I know I do. When I was a kid I hated canned peas. But in the casserole? Awesome. Here’s what I want you to do: grill 2 trouts and substitute the tuna for the grilled trout. Rich and creamy but the great acid and citrus notes help temper it and keep it all so fresh.