CELEBRATE MARLBOROUGH SAUVIGNON BLANC

by Belinda Jackson and Jan Bilton

Irvine Holt RRP $20.00

— From the team that brought you Marlborough on the Menu, winner of the 2010 Le Cordon Bleu World Food Media Best Wine/Food Guide.

New Zealand Sauvignon Blanc — first and foremost Marlborough sauvignon blanc — is the international success story that has established this country as a world-class wine producer. Celebrate Marlborough Sauvignon Blanc chronicles this phenomenon — the history, the terroir, the vineyard year and the winemaking process; and showcases the pleasures of local gourmet foods matched with the globally acclaimed winner for which New Zealand’s premier wine producing region is renowned.

In Celebrate Marlborough Sauvignon Blanc wine expert Belinda Jackson and food writer/food photographer Jan Bilton invite you to share the vision and passion of those behind the phenomenon and to enjoy a comprehensive menu of tempting wine and food matches including crayfish, salmon, oysters, asparagus, mussels, cheese, peppers, peas and pasta.

***

Sixty Marlborough sauvignon blancs feature alphabetically from A to Y; extensive vineyard images; 30 full-page colour food photographs; 30 recipes with wine matches. An affordable gift. Easy ($1.80) to post. 

Here are a couple of the recipes from the book to whet your appetite!

Bocconcini and Olive-stuffed Chicken

Wine Match: Hunter's Sauvignon Blanc

8 Kalamata olives, pitted and sliced

100g bocconcini or similar, diced

1-2 teaspoons chopped rosemary leaves

freshly ground black pepper to taste

4 small, single, skinned and boned chicken breasts

4-6 slices streaky honey-roasted bacon

2 teaspoons canola oil

3/4 cup sauvignon blanc

Preheat the oven to 180°C.

To make the filling, combine the olives, cheese, rosemary and pepper. Pat the chicken dry and season with pepper.

 Make a pocket in each chicken breast. Divide the filling between pockets, pressing in well. Wrap a strip of bacon around each breast and secure with cocktail sticks, if required.

Heat the oil in a small, oven-proof pan also suitable for the hob. Brown the chicken, for about 2 minutes each side. Transfer the pan to the middle of the oven and bake until cooked through, about 15 minutes. Remove the chicken to a warm platter.

Add the wine to the pan. Bring to the boil and simmer, stirring, until reduced. Pour over the chicken and serve. Serves 4.

Broad Bean Salad with Mint & Feta

Wine match: Stoneleigh Sauvignon Blanc

100g round beans, trimmed

500g (podded) broad beans

1/4 cup mint leaves

75g feta cheese, diced or crumbled

3 tablespoons lemon juice

6-8 tablespoons extra virgin olive oil

flaky sea salt and freshly ground black pepper to taste

Blanch the beans separately in boiling water for about 2 minutes. Drain and refresh in icy water. Remove the skins from the broad beans.

Place in a serving bowl with the mint leaves and feta.

Whisk the lemon juice, olive oil, salt and pepper. Drizzle over the salad and serve. 

Serves 4.

Another really appealing, keenly-priced, glove-box size publication from specialist boutique wine & food publisher Irvine Holt.

Irvine Holt Enterprises Ltd

Publishers, editors, journalists, photographers
PO Box 5183, Springlands, Blenheim 7241, Marlborough, New Zealand
+64 3 579 6100 -   021 627771
www.janbilton.co.nz