#SauvBlancDay w/ Shrimp & Citrus Sauce
Happy #SauvBlancDay !
I have got to be crazy. Julie and I board an airplane to Europe this afternoon. We should’ve had takeout pizza last night. But today is #SauvBlancDay, and Sauvignon Blanc is Julie’s favorite wine. We joke that every day is #SauvBlancDay for her! I had to find an “easy, quick” recipe so we could open a Sauvignon Blanc and pair it properly with our meal. Quick, here we go!
Tangent Sauvignon Blanc 2012 ($14 locally)
We like the Tangent Sauvignon Blanc because it successfully finds a middle ground between typical styles of New Zealand, France and California.
Eye: Clear, light yellow. Not colorless but close
Nose: Citrus, a bit of grapefruit, stones. Not nearly as in your face as typical New Zealand, not as lush as typical California. Just a touch of minerals. Nice balance.
Mouth: Fresh, acidic, not a touch of sweetness. Tart finish, nice length.
Before the meal, the Tangent paired nicely with soft-ripened goat cheese like Cana di Capra or Humboldt Fog. Our dinner featured shrimp, citrus, fennel and a grapefruit juice reduction; just a perfect pairing.
Shrimp with Fresh Citrus Sauce
This recipe came from Food and Wine Magazine, follow the link if you’d like to make it. I added a base of brown basmati rice to turn it into a complete dinner.
Did you celebrate #SauvBlancDay? Any good recipes to share?