I hope everyone is enjoying their Easter break! I’m sure you’re already neck deep in delicious chocolates and hot cross buns so how about some wine to go with that? They say every brand has a story and the story of Jed starts off with three young Australian winemakers who traversed the globe’s wine regions in search of vineyard sites ultimately leading them to the Uco Valley in Mendoza, Argentina. The reason? Purity of light, clean air, high elevation and the back drop of the Andes.
Mendoza is known throughout its 450 year wine making history for producing Malbec but recently winemakers in the Uco Valley (which is in the upper limits of the Mendoza Valley) have been producing both red and white varieties. And for the foodie, Argentine wines are known for the food matching capabilities. The Jed Wines portfolio includes Blanc de Blanc, Sauvignon Blanc, Pinot Grigio, Malbec, Limited Release Cabernet Franc and Limited Release Malbec.
So what do we have for you today? You can win a case of Jed Sauvignon Blanc valued at $276 delivered to your door! Life doesn’t get much better than getting a case of wine delivered to your door does it?
All you need to do is tell me what which dish you would serve with a bottle of this Sauvignon Blanc! Simply add your answer as a comment to the story. The competition ends at Midnight AEST 25th April, 2010. You can enter this competition once daily as long as your answer is different. This competition is open to Australian residents only.
The winner is: Cheryl M.!
You can also opt in to Jed’s Mailing list here
Best of luck!
Love,
Lorraine
xxx
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241 Comments | Add your own
I think I would serve it with a nice piece of blue eye cod, creamy mash and asparagus.
I just realised how much I realllllllly love fish. We had it last night, and I just forget how much I love it, and how much I wish I had it more. x
I’m hopeless at knowing how to match food with wine… but maybe a smoked salmon risotto?!
I would go with clam pizza. I’m more of a red drinker unless fish is involved.
I would serve it with a big bowl of tiger prawns – then let everyone tuck in, peel and enjoy!
Mmmm so many options. I think it would have to be pan fried blue eye with beurre blanc, wilted spinach and potato fondant.
I have no idea when it comes to food/wine match, but when I read the story for some reason a creamy gnocci in a white wine and mushroom sauce came to mind.
A bbq seafood platter…prawns, scallops, Balmain bugs. Whatever looked good at the fish market that day! Mmmmmm!
BBQ Chicken Breast with a squeeze of fresh lime and my favourite Spicy Corn and Avocado Salad which has lime and chilli in the dressing. Nice and easy and I can cater for a crowd… which is bound to happen if I get a case of this!
Thai Jungle Curry.
I can just imagine cracking into a freshly cooked mud crab with all the juices just oozing out supported by a crisp fresh garden salad making a right little piglet of myself as I show my epicurean tastes in quaffing this delightful sauvignon blanc and doing the tango at the same time.
Would have gone great with a seafood spread yesterday!
I think I would like to enjoy it with a Dukkah crusted Atlanic Salmon fillet on a Lemon and Pea risotto.
Fish and White Wine are always a good combo.
My mother’s prawn salad would be my first choice.
I think it would go superbly with a nice chicken roast!
Prayns, oysters & fish bites hot with Wasabi, they taste unreal & with Sauvignon Blanc nothing else hits the spot
pasta with cacciatore sausage, onion, garlic, lemon, rocket and lots of olive oil. And parmesan!
I was at a wine tasting night and an expert said ‘You should enjoy your favourite wine with any meal at anytime that you like, sure it is nice to enjoy a wine with its’ suitable gourmet meal, but the most important object is to just enjoy’
However having said that the ‘ambrosiac’ (is there such a word…ie ambrosia) Mendoza Sauvignon Blanc, is especially tasty with the Coconut crabs which are served in Vanuatu
I would serve it with a cheese platter, Australian cheese of course. Cheese and Jed Sauvignon Blanc how wonderful!
As it is Argetinian wine a nice big steak seems suitable
I would make my fresh pea and leek risotto,home grown veg of course!
Grilled Quesadillas filled with grilled shrimp, grated manchego and queso fresco cheese, cabbage slaw and a chipotle dressing. On the side a light black bean and avacado salsa. The crispness of a Sauvignon Blanc matches perfectly with these flavors.
I think I would stuff a chicken breast with sage,butter and a small amount of panchetta and roast it so the shin goes crispy (if no skin maybe a bread crumb coating with fennel seeds and pecorino. Actually maybe just grilled to add a little smokiness) I’d serve it with blanched green beans and asparagus oiled and seasoned with a few toasted slithered almonds and some parsnip chips (roasted).
mmm what desert wines does Jed have?
Seafood pasta stew of shrimps, scallops, crabmeat and favourite white fish cooked in butter and olive oil with garlic, sliced mushrooms and green onions in sauvignon blanc and lemon juice mixed through al dente medium seashell pasta and a basket of warm sour dough bread. To die for when served with chilled Jed’s Sauvignon Blanc!
I would serve it with some garlic and white wine mussels with a serve of garlic bread! (:
Salt cod brandade {quenelle}, poached egg & shaved jamon {had this recently..i cant stop thinking about it AMAZING!}
My low fat seafood lasagne… made with seafood marinara in a light oyster dressing, wholemeal lasagne sheets & a reduced fat white sauce. Served over-looking the ocean,under candle light with a green salad & a glass of Jed Sauvignon Blanc….absolute heaven.
This lovely wine would go well with a just coloured scallop perched on crisply-fried black pudding. Yum!
I would have it with my one pan chicken with asparagus,tomatoes,bacon,olives and white wine.
a gorgeously creamy gorganzola stuffed grilled fig wrapped in proscuitto matched with JEDS Sav Blanc would be a match made in heaven
mmmm who would want more than some really nice sauv blanc??
I would compliment such a wine with a fresh hot and cold seafood platter consisting of lobster tail, fresh bugs and prawns, pan fried fish fillets, scallop mornay, salt and pepper calamari, oysters natural, spicy tomato mussels, salad and fresh fruit plus lemon wedges, tartare and cocktail sauces!
Now I am hungry and thirsty!! LOL!!
What a lovely surprise to be greeted with wonderful wines at NQN on a fabulous Easter Saturday afternoon. As I sit on the pier surfing NQN on my iPhone while hubby’s ordering our seafood lunch at Lorne (seaside town on the route to the Great Ocean Road in Victoria), I wonder – wouldn’t it be really nice to enjoy the fresh oysters and seafood platters with a glass of Jed Sauvignon Blanc? I love simple seafood dishes such as Grilled fish or calamari served with a touch of lemon dressing, together with a good Sauvignon Blanc wine as perfect companion to the dish. The wine’s crisp acidic edge brings out the zest and true flavour of the freshly grilled seafood, adding a new dimension to the overall experience without overpowering it.
I love travelling on the Great Ocean Road with my family during the long weekends and sampling the seafood delights at each of the stopovers (Lorne, Apollo Bay, Port Campbell, Anglesea). A case of Jed Sauvignon Blanc would be perfect for my travels and bring out the culinary lights and shades to the wonderful seafood experience. Food, travels, wine and NQN – the perfect combination to the true pleasures of life!
Jenly
Australian lobster with a chilled sauvignon, a marriage made in heaven !
Steamed parrot fish with ginger and shallot….! Matches beautifully with this sauv.
Crispy skinned salmon with braised chickpeas, minted yogurt and green beans
i am baking a whole snapper tomorrow for dinner with some gourmet potatoes and nice greens and i think this wine would go perfect with this dish.what do you think?
It’d go very nicely with a refreshing salad of warm duck and watermelon (dressed with mint, coriander, cashews and a drizzle of lemon juice).
I would barbecue some Moreton Bay Bug halves and serve with a light champagne, garlic, and lemon sauce, with some buttered rice and green salad on the side. Happy Easter!
How I would love to have a chilled bottle today to serve with the pie of spinach , rice, ricotta and fetta, encased in my own sour cream pastry that’s infussing my whole house with its aroma as it cooks in my oven to golden perfection,
Lighlty battered salt and pepper squid, so fresh it’s still jumping.
Lighlty battered salt and pepper calamari, so fresh it’s still jumping.
A big pan of steaming seafood paella. With lots of fresh Mussels, Prawns and Flathead fillets.
Too easy – Chilli crab and lots of bread to mop up the sauce!
Sauvignon Blanc??? I would say a nice chicken, lemon, cream and sage linguine. Delicious.
Boy would I love to win this – my boyfriend recently picked up an ENORMOUS wine rack – it holds 480 bottles!! And despite being the daughter of a winemaker, I do not currently HAVE 480 bottles of wine. Even 3 cases looks paltry in this massive thing. So an extra case would be helpful. And I’m always up for trying new wine
bowl of mussels and garlic bread.
Sri Lankan born,I would have to go with a spicy fish curry and freshly bake roti. Hmmmmmm
In true Aussie tradition I would pack a picnic of fish and chips and take my beau on a romantic sunset dinner with my wine to match that will make my night a winner!
I recently have become a seafood lover I would devour, Linguine with lemon prawns topped with garlic and fresh herbs served with a side salad of baby Spinach, red capsicum, avocado, a squeeze of lemon juice and a dash of olive oil. I could easily polish off a whole bottle of Sauvignon Blanc with this dish.
When ever friends get together would be a good time to whip up some freshly made , lightly salted , edamame and a chilled bottle of Sauvignon Blanc .
Sauvignon Blanc is so versatile
That I drink it with a smile
As I’m cooking up a storm
With the tempting garlic prawn
We would have shredded pork butt, mashed yukon gold potatoes, and roasted asparagus.
I would serve the SB with smoked salmon, truffled scrambled eggs on toasted brioche with chargrilled asparagus on the side. What a combination!
I think I’d go for garlic prawns- it would be a perfect match
Hmmm…because it’s a little rainy and cool at the moment I’d have a warm roasted pumpkin, feta, beetroot and hazelnut salad with honey mustard dressing…
A seafood risotto followed by summer fruits lightly sauted in butter and brown sugar…then flambe….yum…getting hungry already!
I love snapper so i would barbecue a fillet with a green olive,caper and thyme tomato sauce and some roast potatoes and a baby spinach and pear salad.I think that would really go well with the wine!
The subtle flavours of Sauvignon Blanc go fantastic with fish.
So i would serve it along-side a nice piece of sustainably harvested Flathead, which is lightly grilled and accompanied by some fresh homegrown steamed veggies.
Simple yet elegantly presented and tastes marvellous.
The food’s inconsequential in the end… This Sauvignon Blanc is best served with fine background music, sparkling conversation and GREAT FRIENDS!
Nice and simple: a mixed mushroom risotto.
Serve with a cheese & fruit platter, good friends and girlie gossip.
One of my favourite dishes is an Asparagus and Scallop Risotto, which is absolutely delicious with a Sauvignon Blanc.
I can only drool whenever I see your give away blogs…:( – maybe I should find someone in Australia to receive this giveaways for me :p…
Mmm I’m more than partial to a well chilled bottle (or two!) of Sav Blanc….
My pairing of choice? Coconut Citrus Lobster Ceviche with a side of Mango Pico Gallo (from Scott Linguist’s contemporary Mexican cookbook – Mod Mex)
An ode to the Latin American if you will!
Oops Latin American region I meant!
spaghetti!!! i’m obsessed about it at the moment, i’ll eat it with anything!
With a nice fresh flavour like a Sauvignon Blanc, I imagine a warm afternoon in summer with an antipasto platter and good friends and conversation
I’d serve it with a fragrant coconut curry, the paste made with my own mortar and pestle. Add fresh seafood to the mix: prawns, reef fish, and scallops… together with a sprinkle of bean sprouts and coriander. Mound everything on top of steamed jasmine rice. Hmmm.
I would serve this lovely crisp wine with Fettucini Bosciola.
After googling, it seems to go well with grilled fish and chicken. But who cares? A wine as good as this can be matched and enjoyed with anything. So since it’s an AusTRAAlian wine, I’m thinking to serve it with the typical Aussie Barbie with pavlova for dessert.
Juicy BBQ pork ribs!
Foil baked Atlantic salmon with lime & chilli on a bed of steamed Asian greens with oyster sauce & whole, buttered, boiled spuds
I’d have to say it would go wonderful with a spinach, fetta and ricotta cannelloni, with a freshly made salad!! yumm.
Succulent Mediterranean Salmon,
with fresh rosemary, olive oil, and lemon.
A glass of Sauvignon Blanc I would pour
So delicious, you’ll be swimming upstream for more!
I would have it with Wasabi-crusted salmon with a cucumber salad.
A nice piece of salmon lightly flavoured with lime,chilli & sesame oil,bak choy & warm fresh bread with dukkah. yum
hello Lorraine
I wish a nice happy easter in Australia !! Pierre de Paris
I like my Sauvignon Blanc with almond encrusted snapper, good company and sparkling conversation. Sounds like this wine would be perfect!
I’d match this with a delicious spicy thai curry. I love sauv blanc + thai. I don’t know if that’s wrong, but if it is, I don’t want to be right!
I know im not from australia, but i wish to participate and pay the transport if i win =) (and otherwise,..i dont care, just like to participate
)
I would serve it definately with a
fresh tagliatelle with brocolli, and a sauce of cream with gorgonzola, tiny bit of creamy butter, white wine, chives (of course, seasoned)
Very simple, but very tasty!!!
My husband makes a lovely vodka Gorgonzola sauce that pairs quite well with sauvignon blanc.
And, really, who needs an excuse? I think a bottle of this wine would pair well with anothe bottle of this wine.
A chilli chicken stirfry.
As the ‘Mendoza Sauvignon Blanc’ is an Argentinian wine, I would serve it with a traditional Argentinian meal but not one which would over power the wine such as: ‘Fish Empanadas’ and so by combining Oil, chopped onion, red pepper and tomato.
then add tomato extract, paprika and salt to form a rather thick sauce. (if sauce comes out too thick,I would add more broth)
Mix 2 cups any white fish, boiled (remember to de-bone it) with sauce, and if sauce has not thickened, add breadcrumb garlic mix. (Adjust for salt)
Finally fill rounds of doe with fish filling and bake in a hot oven. (around 350’- 400’) yuuuummmmyyyyy my mouth is really watering now.
oooopppppssss I omitted to add ‘JED’ after Mendoza, but I am sure that you know what I meant LOL
My spag bol deserves such a wine. Crisp & fresh to cut the heaviness of the meal.
Sushi, salad – a special meal in our household to be topped with a special wine
I’d serve it with the classic seafood platter – fresh Mooloolaba prawns, scallops, Coffin Bay oysters, Moreton Bay bugs, barbecued squid, homemade tartare sauce and lots of lemon wedges! Something light, fresh, and clean to compliment the wine.
Fettucine in creamy Carbonara Sauce, finished with shaved parmesan cheese and crackled black pepper.
I’d consult the ‘Master of Cheese’ Will Studd ( via his book of course) and prepare the most enticing, humungous International cheese platter, invite family and friends and sit at a lovely picnic spot and imbibe Jed Sauvignon Blanc with glee
I’d definately be up for some slowwwwwwww food… I’d make up a big platter canapes, starting with cold seafood: sesame-crusted tuna sashimi, fresh sydney rock oysters with sherry eschallot vinegar, fresh king prawns with garlic aoili; then move on to hot: corn & zucchini fritters, pork & garlic chive gyoza, mini snapper, fetta & artichoke pies; chicken and fresh herb risotto balls; finishing up with some mini coconut creme caramels with fresh toasted coconut and lime …..
I would serve it with a fish platter of whitebait, grilled calamari, mussels , salmon
Fresh crusty bread and olive oil.
Cause a whole case of wine delivered to my door would induce a rapture that would prevent me from cooking.
In the famous paraphrased words of Homer Simpsons – can’t cook, drinking.
Umm I would make grilled swordfish with tomatoes and capers. yum!!!!!
I would probably pair it with the basil ricotta gnocchi with mushroom, prosciutto and tomato cream sauce that I made for dinner last Thursday. Yum…
Coming from a family of fishermen, I grew up eating fish most of my life. My absolute favourite has got to be Mum’s Oven-baked Salmon served with grilled eggplant, potatoes and a touch of light lemon mayonnaise. The simplicity of the dish means that I can experiment with the sauces to serve with the fresh salmon to add a bit of oomph and pizzazz to achieve a restaurant quality finish.
). To add a bit of Argentinian twist, I’ll serve with a touch of that fresh aromatic herby Chimichurri sauce from Matt Preston’s recipe. The sweet, sour, herby flavour of the Chimichurri sauce, when combined with the freshness of salmon, together with the multi layered fruitiness of Sauvignon Blanc wine, would elevate the dish to a new level that is sure to impress the harshest of food critics (Mum included). After all, no one can deny the lure of Latino magic! 
I’d definitely serve this family dish with the Jed Sauvignon Blanc wine, which is great for seafood (from my bit of research
Cheers,
Christine
That is a breathtaking view of the Andes! What a fabulous giveaway!
Simply enjoy the Sav Blanc with Chinese dumplings.Yum
This wine would be perfect with a seafood platter.
Linguine with lemon and garlic prawns with wilted baby spinach leaves.
Gosh, I’d serve it with anything – the wine’s that good!
Sounds like really good wine. I love the packaging and it’s awesome that they do a sparkling wine too. Cheers~
Today I am cooking a traditional roast chicken dinner. I am thinking the Sauvignon Blanc would be divine with our meal.
A beautiful tuna steak with a sundried tomato crust served over mashed potato and green beans, mmmm…
My favourite Thai would be a good match for me and Jed Sav Blanc
Rock or mountain oysters, depending on how I felt about my guests…
I’d serve it with a cheese platter with an assortment of crusty bread and crackers.
I make a delicious creamy fettuccine with chicken ,prawns,mushrooms and onion served topped with avacado and snow pea sprouts and I’m certain this wine would compliment it just nicely.
If the wine is great, the food will taste great. I would serve whatever I felt like cooking on the day & enjoy a glass Jed Sav Blanc while preparing the meal. Bon appetit!!
As I’ve rather over-eaten my fill of seafood this Easter weekend, I’d serve it with my favourite dinner of “snacks” which is just my boring term for tapas or nibbles.
A variety of cheeses, maybe some roasted red peppers or grilled eggplant, chili olives, maybe a simple salad of rocket, parmesean and balsamic. I love ‘non-meals” like this as dinner.
I would love to serve Mendoza Sauvignon Blanc to my family with a platter of Roasted Mullet with fennel and vine tomatoes.
I’m feeling Chinese today. Maybe a green tea skin lotus paste mooncake with a platter of mixed nuts and frozen grapes.
Portuguese Piri-Piri Chicken.
Roasted barramundi fillets wrapped in prosciutto with lemon mayonnaise, and steamed fennel.
Today is all about healthy eating so an orange, macadamia & chicken salad. Lots of greens.
Right now, I’m feeling a Linguine Alfredo & shrimp with Sauvignon Blanc…that would be heaven.
ooh now THIS is a good giveaway! Who doesn’t love a good bottle of wine! I always enjoy a good glass of wine with my pumpkin and chicken risotto.
OH YUM!! I would serve this wine with a crisp autumn salad and chicken wrapped in proscuitto. Perfect meal for the lovely weather we have been having lately.
Definitely a pea and mint risotto with seared scallops… YUM!
Ravioli Ricotta in Carbonara Sauce. YUM!
um…mine isn’t a ‘food’ as such, but still pretty tasty. I’d have my SB while devouring those boys in the top pic. YUM!
Char-grilled salmon.
Lorraine, I was about to enter the competition for the afternoon tea book, but noticed it closed 3rd april…. it is now 7th april!!!! Barb
It’s left-over day today but with a drop of Sauvignon Blanc it’s all good.
Yummy Garlic Prawns … with a nice side salad of prosciutto, apple and walnut salad
I would serve a bottle of Jed’s 2008 Sauvignon Blanc with BBQ prawns on a bed of leaves drizzled with lime aioli and garnished with a generous squish of finger lime pulp …
I would like to have the wine with a spicy oyster coconut curry and crusty bread rolls. Delicious!
I would go simple for the meal and let the wine be the star of the meal. I always enjoy fresh seafood with sauvignon blanc, so I’d pair it with a seafood BBQ before the weather gets too cold. Prawns and mussels and some nice fresh salads!
Toasted cheese sandwich, to jazz it up!
i would drink the wine with one dozen Saccostrea Glomerata, also known as Pambula Rock oysters. Delicious.
Im thinking of a casual autumn lunch with pumpkin, red onion, lentil, fetta pinenuts and spinich salad, some great crusty bread and Jed Sauv Blanc
I would pair with a variety of cheeses, grapes, crackers and home made dips!
Late night grilled cheese sandwiches deserve a special tipple.
I would pack an esky with very chilled sauv. blanc, go by dinghy to the southern end of Bribie Island and pull up on a patch of deserted beach, very quickly grill some whiting fillets over fire, serve with squueeze of lemon, pat of butter and salad featuring avocado and mango. Gorgeous fresh tropical flavours. And, enjoy it with my honey.
Definitely something light and fresh, probably my special salmon ceviche which is a family favourite.
Quiche Lorraine would go rather well, don’t you think? ;o)
Hmm today I would serve it with homemade pizza with olives, sun dried tomatoes, cherry tomatoes, spanish onions, mushrooms and chili oil! Yummy!
Chicken roasted with 40 garlic cloves, bean salad and a chocolate mousse for dessert.
Again, still not an australian (even though i wish to go there and pick up the nice bottles if i ever would win this contest, but again, paying transport is fine too
)
Would serve it with a scottish seabass with a nice chivesauce, grilled courgettes and a mix of light wild mushrooms.
Claypot Drunken Crab Claws with Glass Noodles ,,, yummy ,,,
Spaghetti Marinara
A divine home-made vegetarian pizza topped with everything fresh from the garden.
Either the side of salmon I have in my freezer, waiting to be poached in olive oil or some sambal king prawns with the heat turned right up. A slightly sweeter wine is the perfect match for a spicy dish.
Pan fried chicken breast with white wine and cream sauce, blanched asparagus and roasted potatoes.
The dish I would serve with a bottle of this Sauvignon Blanc! Of course is seafood. Pan fried snapper with tomoto & blanched beans, little bit of butter.
Chicken breast on rice with a light lemony sauce.
Freshly shucked oysters… simple yet best!
A rich creamy Brie and pepper crackers. I know this is not really a ‘dish’, but it would be perfect with a Jed Sauvignon Blanc.
With a creamy potato and leek soup. Yum!
I am having friends over today. Dianne is bringing her signature dish of gnocchi. The Jed Sauvignon Blanc would beautifully complement.
It would go perfectly with the whole BBQ’d snappers I am planning to prepare for my 100 guests for my 40th birthday in September. In fact a case of it would be great to serve for the entire party, I love promoting young winemakers!
Seafood seems to be the crowd pleaser, but I can’t think of anything better to go along with a cold bottle of Savingnon Blanc than firey but sweet southeast asian food. My vote is a steaming bowl of laksa.
Lobster Risotto? I’ll have my partner make that for me! Ha!
sometimes keeping it simple is the way to go: a nice hot steaming pasta.
Sweet and sour fish.
Today my Mother is making her Salmon FROU FROU – a family name from our childhood – the Jed Sauvignon Blanc would be perfect.
Beef in Black Bean Sauce
A nice creamy risotto.
I would make my Special-Christmassy crayfish sandwiches (with the crusts removed) to have with the Jed-Sav-Blanc.
Pan-fried rainbow trout.
Chicken Fettucine with Alfredo Sauce. Crusty bread on the side.
Blue swimmer crab with angel hair pasta. Delicate and delicious.
My own secret recipe of sour cream fish with mushroom- Very simple and traditional dish but super yummy.. The wine will definately match it perfectly.
Chicken Tikka.
Sweet and Sour Pork
Lobster on the barbeque.
Sausages, vegies and mash potato with gravy!
Fish and chips.
I’d team my sauvignon with an asparagus and ricotta puff pastry tart. Oh, and a handful of friends!
Foccaccia filled with chicken, cheese, lettuce and avocado.
Vongole Linguini, a splash of wine to the dish leaving 75% for consumption at dinner table.. the perfect match.
Spicy Malaysian Satay Chicken.
I’d serve it with smoked trout, asparagus, dill and caper spaghetti.
Homemade chicken pizza with mozzarella cheese
The wine will really go well with my easy made pizza topped with freshly picked tomato and herbs from my garden (plus feta chesse!)
Serve this with a seafood platter made up of blue eyed cod, prawns, calamari, smoked salmon and oysters. A perfect compliment for each other.
Fried Rice. The mild spiciness is matched by the Sauvignon Blanc’s zesty fruitiness.
I have a bit of a thing for Fettucine Carbonara at the moment… that would go beautifully with the wine and vice versa.
I would get my peeps together at my place and serve a massive plate of assorted sushi then finish off with an amazing melange of cheeses from my fave deli. The Sauvignon Blanc would be perfect all night.
Chicken Parmiagana with beer battered fries and a garden salad.
I would serve fish and chips still in the paper wrapper (battered fish of course!).
Sav Blanc, a white chocolate moouse tart and lightly poached peaches, a wonderful combination
I would serve it with a roast, perhaps a lovely roast chicken. Perhaps this is a strange answer but there is an even stranger reason. (I will probably sound like that Mastercard add now, the one where they advertise tickets for concerts). So, this wine comes from Mendoza, where my great aunt lives. She is a Nun. Nun’s make me think of Church which we attend each Sunday. We also usually have a good old Sunday roast most Sundays. That’s the reason for my response.
Stir fried prawns with rice wine & ginger.
Smoked salmon and mozzarella pizza.
I’d serve it with a lovely piece of salmon glazed with soy and ginger.
Chicken breast stuffed with ham and cheese, steamed vegies on the side.
a baked dinner
Feeding my hungry men – who also love a wine! I would serve the Sauvignon Blanc with pan fried fish, a big dollop of mashed potato, sweet potato, carrots and broccoli. All accompanied with a crisp glass of SB. That should keep them happy.
I’d drink it with George Clooney, he’s a dish.
Paella would be perfect with this wine.
A light seafood salad made with prawns and lots of pineapple dressing
With banana caramel pie! Favourite dessert ever!
I would serve the SB with my tuna, chilli and lime cakes and a nice green salad.
Though to be honest, I wouldn’t care if there was food or not. SB is my favourite wine.
Bailey flavoured chocolate mousse cake. It just seems to go together!
Roast turkey stuffed with cranberries and macadamias.
we love all italian food so i would make a mouth watering lasagna and have a nice glass of wine to savour it all and cap it off nicely
good old Carbinara
After last nights Masterchef, I’ll go good old Aussie Pavlova!
Crepes rolled around asparagus spears topped with a crab mornay sauce and baked in the oven (made by my clever husband)
Spaghetti Carbonara with cracked pepper and parmesan cheese.
Barbecued chicken and garden salad with crusty bread.
Sushi!!!!!!
I’d bring a bottle to share with the girls on a sugar high friday night or high tea. Chocolate mousse cake, macaroons and wine!Yum!!!
I would start of with sizzling garlic prawns served in a cast iron pot. Followed by a dill and lemon crusted seared salmon with a jed savugion blanc and cream reduction served on a creamy rissotto.
Something different. A nice pork katsudon (crumbed pork topped with onion and egg sauce). It is different but what a pair.
I think it would be great with chicken in a creamy white wine sauce.
I would wait to taste it. I am an avid fan of wine and nothing is better than perfectly matched meals and wine which enhance each other.
Otherwise I would serve a Sydney sunset at a picnic with friends. Never a better way to enjoy good wine!
With baked potato bolognaise.
i think it would pair nicely with a yummy seafood green curry thai style.
Spaghetti and bolognese! Not conventional but would be lovely!
I will serve it just with some simple cracker to enjoy the wine through the night!
a Sauv Blanc goes well with pretty much anything, even a simple caesar salad.
Spicy Thai beef salad.
A sweet potato and sage risotto!
With Dijon Chicken on rice!
A nice spicy quail with wine. What can be more fulfilling?
chicken and creamy prawns with pasta….yum!!!
Turkey enchiladas and Mexican rice.
I would serve it with blue spanner crabmeat, served in iceberg lettuce rounds with a sherry vinegar mayonnaise.
fresh creamy oysters from the delta of the river I grew up by!!! Yum!
A yummy aged cheese platter, sitting on a houseboat in the Murray.
Lobster, oysters and scallops. It’s definitely something you have with seafood. And i would serve it very cold.
Roast turkey with roasted pumpkin, potatoes, onion, carrots and peas.
I’d serve it alongside Veal Scallopini,creamy garlic mash and and a light green salad.
I would pair this wine with Oysters barbecued with a wonderfully simple Sauvigion Blanc, butter and garlic sauce.
The sweet, creamy sea flavours of the oysters are enhanced by the dry, crisp, clean characteristics of the Sauvignon Blanc!
nothing…just the wine will do
I would pair it up with a Salt and Pepper Squid dish.
Chorizo sausages.
At our house, I am the only one who is not fussy, and also enjoys a class or two of wine. As much as I would love to lay back in my spa with king prawns, and indulge in a glass of wine, I don’t spoil myself.
So I would say, cheese, pates and olives with water crackers, and watch over the farm from the comfort of my heated spa. Just a small treat, and won’t do justice to a decent Sauvignon Blanc.
I had the most amazing lobster rissoto in Provincetown MA USA. If I could replicate that I would love to pair it with a glass of sauv blanc. yum.
I would serve it with chicken cacciatore and a side of grilled zucchinis.
Dessert platter with choc mousse, banana caramel pies, meringues and creme caramels!
Yum – Sav Blanc! I would serve the wine with a prawn and pea risotto. Heaven.
Rolled seasoned shoulder of lamb, slow roasted and enjoyed with a glass of Jed’s Sav Blanc would be hard to beat
lasagne
I would enjoy having oyster Kilpatrick with a lobster mornay with a drop of great wine.
My Dad’s Chicken with pine nuts and a marsala sauce over croissants with a gorgeous salad. We are always looking for new wines to go with his ‘special meals’
Jed Sav Blanc served with marinated, spit roasted baby goat and greek salad, a meal made in heaven
wow. so many entries. looks like everyone wants to win this prize. i’d love to try it with seafood, many oysters and freshly cooked prawns.
if you can afford lobster, then that would be the best dish, if not prawns would be ideal
I would serve it with a sea scallop salad, drizzled with a dash of good quality balsamic.
a nice big bowl of garlicy spaghetti marinara
Savigon Blanc great with a prawn cocktail in an avocardo.
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