Wednesday, June 23, 2010

A Dish Made for Sauvignon Blanc

As soon as a I read the recipe for the Frittata with Wild Onion, Potato, Goat Cheese and Thyme from the Foy Update blog I thought Sauvignon Blanc. Asparagus, spring onions, potatoes, mushrooms, creamy goat cheese and thyme wrapped in eggs, definitely! Congrats to Foy for making the Foodbuzz Top 9 today.

I am going to reccomend two different selections of Sauvignon Blanc, both worth a try, with different positions to the food which will be easily noticeable.

The first is the Indaba 2009 South African Sauvignon Blanc. We had this just recently and it definitely presents citrus, cut grass with plenty of crispness. It is very fresh and has a nice long finish. This wine is going to make the onions and thyme pop and help push the goat cheese to its full creamy potential.

The second selection is the Chateau St. Jean Fume Blanc from California, specifically Sonoma. I haven't had this in couple of years, but it is a consistent wine so the most recent vintage will do you well. This wine has some oak treatment which will help bring out the earthiness in the mushrooms and pump up the potatoes, all the while using its citrus and fruit notes to pair with the onions and herbs. For the cheese, the wine will add depth that the first selection can't, almost making you think of grilled fruit drizzled with melted goat cheese. What a thought! The finish on this wine is also nice and smooth, and will be clean with a shot of citrus at the end.

Both of these wines will pair very well with the frittata and you might even be glowing (you'll have to read the pos from Foy to see what that means) after a nice quite dinner with both of these wines.




F said...

Man, I want to eat my frittata at your house. You've sold me on the wine. It's finally getting hot enough that I'm ready to give up my winter reds and go for some chilled whites. I don't know much about wines and it feels like sitting down at a five star restaurant having someone tell me what wine pairings to try. Thanks!

Jason Phelps said...

@Foy Update - Garden Cook Write Repeat
Thank you so much for the kind words. You have no idea how much the comment about being at a restaurant and getting wine guidance means to me. As an aspiring sommelier I am training to be that kind of person, helping create memorable food & beverage experiences. NH isn't that far from Indiana. If you ever plan to come to New England let us know. We would love to host you and your family for some good food and wine. We've always got some of the homemade ready to drink!