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This article was published in The 30 Second Wine Advisor on Wednesday, Jul. 9, 2008 and can be found at http://www.wineloverspage.com/wineadvisor2/tswa20080709.php. Sauvignon Blanc and curry
Pour a glass of Sauvignon Blanc with dinner, and certain specific food accompaniments come to mind. Asparagus, of course, and salads: These "green" flavors go naturally with the herbaceous character that's typical of Sauvignon Blanc. For more substantial means, I like seafood with Sauvignon Blanc. Its tart, citric flavors seem to go as well as a squirt of lemon with seafood or fish. Pork or poultry will work well, too, with this relatively food-friendly wine. But here's a slightly more offbeat suggestion: With its bright, bold aromas and intense flavor, New Zealand Sauvignon Blanc in particular makes a surprising match with curries and spicy dishes. Intense and fragrant food and intense and fragrant wine can make a "likes-with-likes" match that makes the flavors sing, and the combination of sharp acidity and slight sweetness in many NZ Sauvignon Blancs can help mellow the curry's heat. Today's featured wine, typical of NZ with its green-chile and green-olive aromas, made a fine match with a simple chicken tikka-style curry. You'll find my notes below
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