Sauvignon Blanc Tasting Toolkit

You love wine, but sometimes you search for your words to describe it? Bookmark this page to enrich your technique and vocabulary about one great white grape : SAUVIGNON BLANC

This infographic was made by Cellier Domesticus from infos of  Social Vignerons. Read more HERE
http://socialvignerons.com/2015/12/10/infographics-guide-to-sauvignon-blanc-wine-grape-variety/

THE STORY AND A FEW GREAT WINES MADE FROM IT

Despite all the Chardonnay lovers and I am huge fan of Chablis or Meursault but we got to remember how Sauvignon Blanc makes great wines! In the old world, you can’t miss Loire or Bordeaux use it alone in Sancerre and Pouilly-Fumé. Saint-Bris in Burgundy is also sometimes forgotten that it is good and more than suitable for cooler climate. With the addition of semillon you can also find dry whites like Fumé Blanc, or sweet wines like Sauternes probably the most famous desert/foie gras wine.
New-Zealand export Sauvignon at 90%, but you’ll find Sauvignon also in the USAustraliaSouth Africa or Argentina.




Quite good too if you can age it in a wine cellar, and a way more affordable Sauternes is





Sancerre recommandations one expensive and one more affordable :







Now in Pouilly-Fume one expensive choice and a second more affordable :
WARNING : Don’t get confused between Pouilly-Fume from Loire made with Sauvignon and Pouilly-Fuisse from Burgundy made with Chardonnay!







For any recommandation from New Zealand, I strongly advise you to visit available reviews of our partner Julien Miquel from Social Vignerons, wine expert located in NZ.  

So I will drop one famous one only :


I’d like to mention South Africa for being a great region for Sauvignon, not too fruity and less on the tropical notes. Probably the older wine history in the new world, back in 1685!
In Granitic mountains and a light breeze of the Ocean is the wine from Klein Constantia, excellent and very refreshing with light fruits and perfect acidity. A kind of an old school Sauvignon from Loire or Saint-Bris, neither to herbaceous or exotic. Well balanced :




WHAT TO EAT WITH SAUVIGNON?

Because it’s a fresh wine (specially from cool climate) with a often mint touch and usually herbaceous notes. Note that from Loire it will be more crispy and grassy if from New Zealand’s like Marlborough. Known to be very fruity, Sauvignon will tend to be either on the citrus / pink grapefruit side or more exotic with pineapple / kiwi aromas on the other side.
As a fresh white it should pair well with Salmon, Tuna or Shellfish, but depending on the style pairing could be great with lamb or goat cheese!



Need help for #Christmas MENU, Check « MENU Accords Mets et Vins » Full Sauvignon!!!

Cheers to your next Sauv’ experience!


Every wine offered is provided with picture and link from wine-searcher to help you find your local store worldwide. For people in Quebec, every wine is available at SAQ or through private importers at least!

 
Franck Boulbès CEO of Cellier Domesticus
Empowering #winelovers with better wines & less energy!
Publicités

Full Sauvignon Christmas MENU inspired by famous Chefs!

So for the #Christmas, You want the perfect menu :

« MENU en accords Mets et Sauvignon inspiré des grands Chefs« . 

De la fine cuisine and perfect Somm’ pairing!

Yes a full Sauvignon pairing menu inspired by only great Chef recipes! Nothing is too good to receive your family and friends, as if you had a personal cook and sommelier at home. I’ll give you all the tricks to do it yourself to show your new expertise on Sauvignon making a tasting of this grape with 4 different wines. The magic for Christmas is that you’ll still have time to cook AND drink!

Brigade aux fourneaux pour : a four services menu built from the recipes of all the best Chefs in the world and all paired with Sauvignon from end to end!!!

ENTRÉE

Oysters with a little emulsion of Soya milk and Truffle.
À la « façon Thierry Marx« 
Servie sur un SANCERRE

TIP : Here is my successful attempt to do simili « molecular » cooking from a previous Christmas. The match soja and truffle with the ’emulsion’ foamy milk is inspired from Thierry Marx a famous chef in this expertise. You only need an expresso machine or a way of making milk foam like in a cappuccino!
Buy fresh Oysters at your fish market or supermarket. Try to buy as local as you can.
Make a soya milk emulsion from a coffee machine. You put some of this foam milk on the top of your oysters. Then with a microplane you can add some chips of truffle on the top and few drops of truffle oil.
If you really don’t like oysters, quickly cooked clams or even shrimps should fit with that high class topping too!
All that served with a good Sancerre!

PLAT PRINCIPAL

Leg of Lamb mint and lemon
À la façon de Jamie Oliver

http://www.jamieoliver.com/recipes/lamb-recipes/best-roast-leg-of-lamb/#GhUeqDUgFRWirZdr.97

The recipe from Jamie Oliver of Roasted Leg of Lamb with a hint of mint and lemon, is quite easy and provide good alternative to usual turkey!
What I love about this Lamb cooking is that you prepare all in advance and you can enjoy people when you start the meal. The only thing I do is once you took it out for 15 minutes, you can prepare a plate and cut it in slices with a sauce bowl on the side.

CHEESE

Goat/Sheep Cheese
Servie sur un Pouilly-Fumé 


If you can’t find goat or sheep cheese, any fresh or very milky cheese of your taste should do the job. Make a plateau de fromage with Feta, fresh Mozzarella, even an average gruyere should find a place here. The more you have guest, the greater your selection should be! Then add one or two expensive cheese

DESSERT

Crème Brulée
À la façon de Paul Bocuse
Servie sur un Sauternes 

The tip I have learned from my Dad and used many time doing Crème Brulée in a restaurant, is to put just enough sugar on the top (put plate on the side what does not stick should go away) and to burn it perfectly.  You have to be not to close with a flame torch (yes the one used to do soldering is OK!) be not too close and try to burn as fast as you can, because you don’t want to cook again the preparation underneath!

BON APPETIT


AND A TASTY CHRISTMAS TIME…

My STORY :

I have the chance in my life to be raised in French good cuisine, also to be friend with a young and promising Chef Julien Dumas at te famous Lucas Carton Restaurant and a protégé of Alain Ducasse. When he was in Quebec I had the honour to compare his gravlax or foie gras prepared for his family with our own my dad and I, and was always a good start for a conversation. A usual and fair competition in French culture. On s’engueule pas on s’explique!

It is at least for French foodies the period where excellence is ‘de mise’ (mandatory), Glad to reveal a few tips from my other life as a chef helper here to help you have the Wow effect and the magic you are looking for at Christmas time!

Feel free to give me your feedbacks on the menu or the wines here!

Cheers,
 
Franck Boulbès CEO of Cellier Domesticus
Empowering #winelovers with better wines & less energy!