#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.
Shrimp, fennel, oranges, celery and fresh chives from the garden
Did you celebrate #SauvBlancDay? Any good recipes to share?
foodwineclick 
You are totally crazy. And Jeff truly does care so much about my tastes that he is constantly trying to find great Sauvignon Blancs from around the world for me. I am TRYING to branch out ….but there is a reason why I have a 1/2 a grapefruit every morning. Thank you for this crazy life we lead and all your gifts to me.
Does that include eggplant?
Lucky Julie… is all I can say 🙂
Thanks, Sally! She does have to put up with a lot, too!