New Zealand Sauvignon Blanc is an ideal summer sipper. Sauvignon Blanc is a hugely popular varietal throughout the world, and is the flagship varietal of New Zealand. The first Sauvignon Blanc vineyards were planted in the 1970’s, and ever since it has put New Zealand on the wine map.
The Sauvignon Blancs from New Zealand are known for their distinctive aromatic qualities and intense flavors of lemon, citrus, green apples, green peppers and passion fruit. The wines are typically light to medium body, have fruity yet savory notes, and bright racy acidity.
The zesty fruit and savory components of New Zealand Sauvignon Blanc make it the perfect accompaniment for seafood, shellfish, white fish, and summer salads. On a warm summer day it is the ideal mouth watering aperitif.
Wither Hills Sauvignon Blanc is from Marlborough, New Zealand and is absolutely delicious. It is more old world in style; it is more restrained, fresh and crisp. Taking their name from the landmark Wither Hills range that borders their vineyards, their philosophy is founded on the belief that the finest wines are always created from exceptional vineyards, representing their sense of place.
Wither Hills is a winery in the Marlborough region of New Zealand’s South Island. The winery was founded in 1994 by Brent Marris, who grew his own fruit and bought and vinified grapes from his father vineyards. In 1999 they merged and grew in size and reputation. Production expanded from 10,000 cases in 2001, to 200,000 cases within a few short years. Brent then sold the winery to an Australian company.
For Sauvignon Blanc, terroir is everything. Wither Hills is very fortunate to have its Sauvignon Blanc plantings on an array of soil types. The winemaking philosophy is very much hands off and let the vineyard sites express themselves. The wine captures a wonderful array of fruit flavors. The seamlessness of this wine is driven by the exceptional flavors, providing elegance rarely seen with this variety.
The 2018 Wither Hill Sauvignon Blanc is alive with the intense aromas of gooseberry, guava and passionfruit. The palate is well balanced with mouth watering acidity and grapefruit flavors leading into a long finish of remarkable intensity.
For me, the ideal pairing with Sauvignon Blanc is a white fish. I prepared a really simple Mediterranean Grilled Sea Bass with a small refreshing side salad. I found the perfect and simple recipe from Good Housekeeping.
- Prepare charcoal fire or preheat gas grill for covered direct grilling over medium heat.
- Meanwhile, from 1 lemon, grate 1 tablespoon peel and squeeze 2 tablespoons juice. Cut half of remaining lemon into slices, other half into wedges. In small bowl, stir lemon juice and peel, oil, chopped oregano, coriander, and 1/4 teaspoon salt.
- Rinse fish and pat dry with paper towels. Make 3 slashes in both sides of each fish. Sprinkle inside and out with pepper and remaining 1 teaspoon salt. Place lemon slices and oregano sprigs inside fish cavities. Place fish in 13″ by 9″ glass baking dish. Rub half of oil mixture over outsides of fish; reserve remaining oil mixture to drizzle over cooked fish. Let stand at room temperature 15 minutes.
- Lightly grease grill rack; place fish on hot rack. Cover grill and cook fish 12 to 14 minutes or until fish just turns opaque throughout and thickest part flakes easily when tested with a fork, turning fish over once.
- To serve, place fish on cutting board. Working with 1 fish at a time, with knife, cut along backbone from head to tail. Slide wide metal spatula or cake server under front section of top fillet and lift off from backbone; transfer to platter. Gently pull out backbone and rib bones from bottom fillet and discard. Transfer bottom fillet to platter. Repeat with second fish. Drizzle fillets with the remaining oil mixture. Serve with lemon wedges.
See What My Fellow Wine Pairing Weekend Wine Writers have to say about New Zealand Wine and Food Pairing.
Camilla of Culinary Adventures with Camilla will be making Hāngī in a Dutch Oven + Gimblett Gravels Malbec 2017
Linda of My Full Wine Glass will be posting New NZ wine, old Sicilian dish (#WinePW)
Jane of Always Ravenous will be pairing New Zealand Sauvignon Blanc Paired with Fresh Flavors of Late Summer
Cindy of Grape Experiences will show how to Beat the Heat with New Zealand Sauvignon Blanc and Chilled Cucumber Soup with Mint
Gwen at Wine Predator will be pairing New Zealand Sauvignon Blanc with Zesty Arugula Kale Pesto Pizza and Salad #WinePW
Jennifer of Vino Travels Italy demonstrates Seeing the Potential of North Canterbury, NZ at Mt. Beautiful Winery
David of Cooking Chat will be pairing Tomato Caprese Salad with Pesto and New Zealand Sauvignon Blanc
Pinny of Chinese Food and Wine Pairings will be serving New Zealand Sauvignon Blanc and Pan-fried Chinese Potstickers
Wendy of A Day in the Life on the Farm will be Discovering New Zealand Wines
Sandra of Wine Thoughts will be taking A Tropical Staycation with Spy Valley E Block
Cynthia and Pierre of Traveling Wine Profs will be sipping New Zealand Chardonnay with a view of… The Pyrenees #WinePW
Rupal the Syrah Queen will be drinking New Zealand Sauvignon Blanc with Mediterranean Grilled Sea Bass
Nicole at Somms Table will be sharing Memories of New Zealand’s South Island with Waipapa Bay Wines.
Our Host Lori of Exploring the Wine Glass, is thankful that Humans May Only Be 5%, But They Make Great Wine #WinePW
Join the conversations on Saturday August 10th at 11am EST on Twitter. We will be chatting about our food and pairings . Check it out at #WinePW.