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| Fernlands Sauvignon Blanc 2011 $14.99 |
We are back with our Tuesday Tastings at A Bit of Wine.
Today we are featuring Fernlands Sauvignon Blanc. For this tasting, we’ve
included the recipe for our pairing dish – Lobster Mac 'N Cheese.
This is a
great wine and food pairing for a quiet evening at home or entertaining
friends. This Sauv Blanc paired with the bold cheeses in the mac 'n cheese dish
is a perfect balance and complement of flavors.
First, the wine – Fernlands Sauvignon Blanc, 2011
Fernlands comes from the Malborough region of New Zealand.
This is the region, in my opinion, that you think of when it comes to Sauvignon
Blancs…similar to the way you think of Mendoza, Argentina for quality Malbecs.
Anyway, this bottle came in a Bordeaux style screw top bottle which seems to
have done it justice.
We served this wine slightly chilled to bring out hints of
grapefruit, peach, and an assortment of tropical fruits. On first taste, the
tropical fruits are light and sweet without being too sweet. It gives you the
sense of being on a tropical island. The acidity from the grapefruit is a nice
balance on the palette leaving your mouth begging for another sip.
Now, the Menu – Lobster Mac 'N Cheese
This is not just any lobster mac 'n cheese recipe. This dish
combines three pungent cheeses with the delicate juiciness of lobster. It’s a fairly
easy dish to make, and pays off handsomely with the number of servings from
this one recipe. It serves 6-8 people.
- 5 small lobster tails (poach, remove, chop)
- 2 boxes of penne pasta (boil to al dente)
- 1 quart light cream
- 1 lb of Parmesan cheese – diced
- 1 lb of Fontina cheese – diced
- 1 lb of Provolone cheese – diced
- White pepper (to taste)
Cheese Sauce: Put half of the cream in a pot over medium
heat – don’t burn! Add some of the cheeses and allow them to melt. As the sauce
thickens, continue adding cheese and cream. Use the entire amount of cream, but
save a few chunks of the cheeses for later.
Place the drained pasta into a greased baking dish. Mix in
lobster. Add the cheese sauce. Put the unmelted chunks of cheese on top. Bake
at 400 degrees for 15 minutes or until the top cheese is melted.
*For an added crunch – top with bread crumbs before baking.
Why the Pairing Works
So, the 4-1-1 on why this paired so well comes down to the cheeses.
Because of the salty, nutty and creamy taste profile of these cheeses and the rich sweetness of the lobster, this
allowed the tropical and intense grapefruit flavors of the wine to create an
harmonious blend of flavors. The acidity and crispness on the palate allowed the
wine to clear the heavy creaminess of the mac ‘n cheese off the palette. A
dryer crisper wine like the Fernlands Sauvignon Blanc perfectly cuts the
creaminess of the dish leaving your palette ready to experience more.
Tell us your favorite food and wine pairing experience.
Cheers!
Keith
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