Today we shine a spotlight on the revered French grape variety Sauvignon Blanc - happy International Sauvignon Blanc Day!
Sauvignon Blanc originated in the Loire Valley region of France and its name loosely translates as ‘wild white’. It's one of the parent grapes of Cabernet Sauvignon and has ties to the white varieties Chenin Blanc and Savagnin.
Did you know that Sauvignon Blanc is the second largest planted white variety in Australia after Chardonnay? Gapsted Estate has been producing award-winning Sauvignon Blanc from our King Valley growing partners for 25 years. The King Valley wine region is characterised by widespread plantings of classic varieties such as Sauvignon Blanc, where a noticeable diurnal temperature variation ensures that this ripening process is slow and steady, letting the grapes retain their acidity as they develop varietal complexity.
Sauvignon Blanc remains popular today, accounting for 1 in every 8 bottles of wine purchased in Australia through retail channels. It’s been embraced by drinkers for its lifted and easily identified aromas, intense fruit flavours, and distinctive herbal and mineral characters.
Exploring different styles of Sauvignon Blanc can be rewarding, as winemakers are using techniques like oak fermentation and ageing, wild and malolactic fermentation and lees stirring to create richer, textural examples that shows the diversity of Sauvignon Blanc. Let us know if you’ve discovered an interesting Sauvignon Blanc lately!
We’d love to share a recipe with you that Gapsted Estate Head Chef Leon believes is the perfect match to showcase Sauvignon Blanc. Our tomato, ricotta & cornbread bruschetta with salsa verde featured recently on our Summer Taste of Season menu.
Enjoy!
Tomato, ricotta & cornbread bruschetta with salsa verde
(serves 4)
Ingredients
Cornbread
Dry ingredients:
170g polenta
270g plain flour
1.25 tbsp baking powder
132g sugar
1/2 tsp salt
Wet ingredients:
320g creamed corn
150g melted butter
3 eggs lightly whisked
225ml milk
Salsa Verde
1 bunch flat leaf parsley
1 lemon – zest + juice
½ cup capers
1 tsp salt
Extra Virgin Olive Oil
To Serve
2 punnets cherry tomatoes, sliced in half
200g ricotta
Method
- Preheat oven to 185°C (fan-forced).
- Mix all dry cornbread ingredients together in a bowl.
- Mix all wet cornbread ingredients together in a separate bowl.
- Add wet ingredients to dry ingredients and combine.
- Grease bread tin with butter and pour in combined ingredients.
- Bake for 25-30 minutes.
- While bread is baking, combine Salsa Verde ingredients except olive oil in a blender. Once combined, add approx. 1tbsp olive oil until the sauce thickens in consistency. Set aside.
- Once the cornbread has cooled, slice four pieces and toast lightly. Top each piece with ricotta, cherry tomatoes and drizzle with the Salsa Verde.
- Serve with a glass of Sauvignon Blanc. Bon appétit!
