About This Wine
Australia is a huge country, and “South Eastern Australia” is its largest wine region.
Much like the “California” designation on a bottle of wine indicates that it was made from grapes that were sourced from a number of growing areas, the “South Eastern Australia” designation enables Aussie vintners to draw from a wide array of areas.
In fact, all of the country’s top microclimates can be found in South Eastern Australia, which is responsible for well over half of the wine made in the entire country. Its vast diversity in geography and climate accommodates the growing of numerous varieties — including Sauvignon Blanc.
The 2016 vintage of Wollombi Pass Sauvignon Blanc is a lightly floral wine that’s extremely refreshing and shows just a hint of sweetness on the finish. It’s a wonderful companion to a array of seafood dishes; for a special treat, try it with oysters with mignonette sauce.
About Sauvignon Blanc
Notable "grassy" aroma, often with notes of apple and citrus fruits. High acidity. Can amaze as a late harvest wine, with rich and complex flavors.
- Grape Composition:Sauvignon Blanc
- Grape Source:Select Vineyards in South Eastern Australia
- Aromas & Flavors:White Flowers, Lime and Green Apple
- When to Drink:Now Through 2018
- Food Pairing Suggestionoysters with mignonette sauce.
30 recipes match for this wine.
Green Salad With Cranberry Vinaigrette With almost any type of salad, we suggest Sauvignon Blanc as a well-matched wine. But because of the cranberry flavor featured in this recipe, you may want to try a wine that includes cranberry among its aromas and flavors. We tried it with a lighter-bodied Pinot Noir, and it turned out to be an intriguing and enticing combination. Get The Recipe
Scallop Stir Fry It recently was reported that President Barack Obama is a big fan of scallops -- those velvety, succulent treats from the sea. But scallops may not be the first thing you think of when you get the urge to take a wok on the wild side. We predict that will change once you've tried this recipe. It makes 4 servings, and matches beautifully with... Get The Recipe
Citrus Roasted Chicken With Basil Cream Sauvignon Blanc is among the most flavorful and refreshing wines on Earth. But the characteristics that make it unique -- its relatively high acid level, its &quot;grassy&quot; impression in the nose, its mild herbal flavors in the mouth -- also render it a real challenge to pair with food. But we've found a recipe that works beautifully, primarily because... Get The RecipeEasy To Make Guacamole There is no better &amp;quot;appetizer&amp;quot; for a summertime backyard barbecue than chips and guacamole. Try this version with a well-chilled glass of Sauvignon Blanc, dry sparkling wine - and don't be surprised if you have to go back and make more. Get The RecipePapaya Pear Mango Salsa Normally, we provide Vinesse members with complete recipes for wine-friendly fare. This month, however, we thought we'd share a pair of &amp;quot;topping&amp;quot; recipes that will bring any number of main course selections to life. We begin with this salsa recipe from our friends at Sonoma County's Kenwood Vineyards. Try it over sea bass, halibut, salmon for a palate-awakening change of pace, and enjoy it with Sauvignon Blanc, White Bordeaux, almost any white blend. Get The Recipe
Smoked Duck A La Orange Just in case this year's California wildfires impart a smoky flavor to vintage 2008 wines, here's a recipe that will match up nicely. Otherwise, try this dish - developed by Garre Winery Executive Chef Ty Turner -- with naturally smoky wines such as Sauvignon Blanc, Semillon, Pinot Noir, Syrah. Get The Recipe