Saturday night was full of bubbly fun. Our small plates dinner began with one of my favorite appetizers: Smoked Trout Dip With Sweet Onion Vinaigrette…here’s the recipe from Food and Wine Magazine:
We paired the smoked trout dip with a rosé champagne ~ Champagne Louis De Sacy Brut Rosé Grand Cru and served the dip with rustic potato chips. This champagne is in the $60 range. Lovely salmon pink color. Notes of toasted almond and brioche. Creamy and balanced with the freshness of rich ripe fruit.
And then a pleasant surprise..Supernatural Sauvignon Blanc 2014…so different than traditional New Zealand Sauvignon Blanc…
Traditional New Zealand Sauvignon Blanc…wine aficionados either love it or hate it. Personally I hate it. I usually find New Zealand Sauvignon Blanc to be grassy and green bell peppery and why would anyone put that in a glass?
But, the Supernatural wine had such a cool label…I just had to try it!
The Supernatural (the name refers to the estate’s viticultural practices) is farmed organically, vinified naturally and estate grown in Hawke’s Bay, New Zealand, overlooking the Pacific Ocean. Hawke’s Bay is one of New Zealand’s warmest, driest regions and this has made it one of the country’s leading producers of wine. $25 – $30 range.
The smoky and spicy notes of this wine are characteristic of the sun-drenched south sea days Hawke’s Bay is famous for. The Supernatural is complex with layers of citrus, passion fruit and honeysuckle.
This lovely wine was a fabulous pairing with Raclette cheese melted over buttered “one bite” tiny Yukon Gold potatoes.
Pictured above ~ Raclette cheese melting in a Raclette broiler.
Raclette is an ancient Swiss dish that dates back to the time when Herdsmen would pasture their cows high in the Swiss Alps. Once they had set up camp they would cut open their wheels of cheese and warm them on a rock by the campfire, scraping the edge of the cheese as it melted over cooked potatoes, sour pickles and baked ham to create a hearty meal. Raclette comes from the French verb racler, to scrape.
Accompaniments to Raclette included tiny Yukon Gold “one bite” potatoes, cornichons, watermelon radish pickles and pickled pearl onions, homemade hot sauce, artichokes with sun-dried tomatoes and Parmesan cheese. Served with my favorite Bok Choy Salad: http://www.food.com/recipe/bok-choy-salad-184840
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