The nice pair that I’m referring to is my shrimp with baby bok choy over rice and Sauvignon Blanc. But more on the pairing in a minute.
If you’re one of my regular readers, by now you’ve noticed that my wine repertoire is dry red heavy. A chilled white is nice for a change of pace, but overall my preference is usually red. And as much as I try, I can’t interest my husband in sharing a bottle of white which means I’m drinking it all by myself. The plus side of drinking white wine alone is more for me!
While my drinking buddy is having a cocktail, I’ve decided to try my Coppola Diamond Label Sauvignon Blanc 2015. How did a bottle of Sauvignon Blanc end up in my wine stash, you ask? In addition to general curiosity, Sauvignon Blanc is frequently suggested to pair with foods we eat often such as shellfish and fresh salads. I’ve been ordering it by the glass occasionally, but my initial forays into the world of Sauvignon Blanc have not been very agreeable. Before giving up on it altogether, I’ll do some reading to understand what it is I don’t like about it.
The Sauvignon Blanc grape is grown in many different countries and wine regions. In fact, it’s the most widely planted wine grape in the world. The wide variation in terroir as well as the wine-making style creates a lot of diversity in the final product. I may have stumbled onto the reason why my first half dozen tries give me the impression that no two Sauvignon Blancs taste alike!
Cool climate vineyards tend to produce Sauvignon Blancs with higher acidity, and citrus, grassy, and mineral flavors. In general, these characteristics aren’t my go-to flavors when it comes to wine. Reading through various tasting notes, I notice that Coppola is described as tropical fruit flavors which sound more to my liking. Also boosting my confidence that I’ll take a liking to the Coppola Sauvignon Blanc is that we enjoy several of their red wines such as Cinema and Claret.
The label’s description of tropical fruit is true to form in the delicate nose. On the palate are pineapple and ripe cantaloupe. Citrus flavors lean towards tangerine and red grapefruit rather than lemon or lime. The fruit flavors are ripe and sweet as opposed to tart. The second day brings out more floral notes on the nose and palate. The overall impression is light and refreshing with a quick finish.
If the Sauvignon Blanc you prefer has bright acidity, lemony tartness, grassiness , or a mineral quality, this is probably not the one for you. If ripe tropical fruits are more to your taste, then give it a try. I’ll be buying another bottle soon!
Part two of my enjoyment of this wine is how well it paired with our dinner. The shrimp with baby bok choy is prepared simply in chicken stock and sesame oil with a bit of garlic and served over rice. The delicate flavor of the shellfish is complimented by the easy nimbleness of the wine. Bok choy brings its own subtle textures to the dish, combining wilted leafy tops with crunchy ends. For the full shrimp with baby bok choy recipe, visit this page: http://wp.me/p4rcsv-7L
Any suggestions of other Sauvignon Blancs I should try?