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Go Stir Fried Over A Great White

May 9, 2015 Beverage No Comments Email Email

Richland Sauv BlancSAUVIGNON Blanc is today one of the world’s most-widely planted white wine grape varieties, with over 121,000ha (300,000 acres) estimated to be under cultivation around the globe.

Originating in the Bordeaux region of France, it still flourishes there as well as now-other parts of that country, plus Italy, Spain, Romania and Moldova, and further afield Australia, New Zealand, the USA, Chile and South Africa.

A rewarding local example is Calabria Family Wines’ Richland Sauvignon Blanc from the NSW Riverina, the 2014 a lovely fruity and full-bodied drop in which maker Bill Calabria has coaxed to the forefront its wonderful varietal tropical fruit flavours of passionfruit, lime and mango.

At just $12 it’s a great white on warmer days to simply enjoy on its own, makes a perfect match with seafood platters that include prawns, crabs and lobsters, or as Bill Calabria himself enjoys, with Asian stir fries featuring lemon grass, coriander, tomato, onions and a touch of garlic.

ONE TO NOTE:  KATNOOK in South Australia’s Coonawarra launched their Founder’s Block range in 2005, and in the decade since it’s become their biggest selling wine – a just-released 2013 Cabernet Sauvignon a further great example of just why.

For here’s a medium-bodied wine that’s got wonderfully classic Cabernet Sauvignon mint and blackcurrant to the fore, and with accompanying fine tannins… and interestingly came from a vintage that got off to an early start after good Winter rainfalls in 2012 led into a warm and dry Spring, with these conditions continuing right through the growing season into that early vintage in 2013.

Priced at $20, with those minty and blackcurrant flavours it’s a great one to enjoy with roast lamb, or even something with a suggestion of spiciness to it.

Richland Sauv Blanc

FRUITY and full-bodied, here’s a great match with cold seafood platters, or Asian   stir fries if you prefer something hot.

KFB Cabernet Sauvignon NV

WHAT better than the minty and blackcurrant flavours of this one with a roast    lamb dinner?

NEED A FOOD/DRINK IDEA? Check out We’re also on Australian Good Food Guide  in main blog.

Written by : David Ellis

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