A great match with sauvignon blanc

Further to last week’s mention of the new William Hardy range from Hardy’s (tastings), a great food and wine match. And I don’t find many of those where sauvignon blanc is concerned.

However, at lunch served by McLaren Vale’s esteemed Fino restaurant I tried the William Hardy 2012 Adelaide Hills Sauvignon Blanc with Fino’s local snapper with celeriac remoulade, watercress and chervil.

It worked beautifully. I love remoulade pretty much anytime, but this wine dovetailed effortlessly with this dish. The secret is it’s not stridently varietal (like many of our friends from across the Tasman), its acidity is gentle and it carries a trace of residual sugar, just 3.5 grams per litre, which softens it and contributes to its silken texture. Luvverly.

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