Goes well with the Aotea Nelson Sauvignon Blanc from Seifried Estate Winery

The fruity and grassy Aotea Nelson Sauvignon Blanc from Seifried Estate Winery is perfect with fish and seafood. This is a classic combination. Oysters, mussels, crabs, prawns or grilled fish go well with this type of wine. The acidity of the wine can balance the seafood and the fruity flavours complement the delicate sea flavours. The fruity acidity of the wine can highlight the delicate fish flavours in sushi and sashimi and provide a refreshing combination.

Dishes prepared with citrus fruits also harmonise well with the fruity acidity of New Zealand wine. This could be lemon chicken, grilled salmon fillets with lemon butter or prawns in a citrus marinade. The grassy notes of Sauvignon Blanc go well with asparagus. A simple preparation method such as steamed asparagus with a little lemon juice and Parmesan can work wonderfully.

Green vegetables such as green beans, peas, spinach or broccoli can harmonise well with Aotea Nelson Sauvignon Blanc. The flavours complement each other and the acidity of the wine can bring out the freshness of the vegetables. Sauvignon Blanc and goat cheese are a classic combination. The grassy and fruity flavours of the wine go perfectly with the characteristic taste of goat cheese. A salad with goat cheese or a cheese platter are good options.

Likewise light, summer salads with fresh herbs, tomatoes, cucumbers and a light dressing. They can go well with this New Zealand Sauvignon Blanc from Nelson. The fresh flavours complement each other perfectly. Grilled chicken, turkey breast or chicken salads with fresh herbs are also suitable companions for this style of Sauvignon Blanc.

We can also imagine pasta dishes with light sauces such as pesto, tomato sauce or lemon butter very well with it. Aotea Sauvignon Blanc has also proven to be very good with summer starters such as Caprese salad (tomato, mozzarella, basil), bruschetta or gazpacho.