Pair This: Seafood & Marlborough Sauvignon Blanc

I almost always get the same thing when I end up at P.F. Changs , but my last visit, I took a delightful detour: Shrimp with Lobster Sauce and Brancott Estate ’07 Marlborough Sauvignon Blanc.

In both production and size, the Marlborough region of New Zealand is its largest wine region. Lots of sunshine with cool nights provide a long growing season which aids in providing wines with vibrant fruit flavors, especially in their most important grape: Sauvignon Blanc. Brancott’s ’07 Marlborough Sauvignon Blanc is no exception to the unique flavors of this regions wines. It is lively with crisp acidity and tropical fruit flavors of melon and pineapple along with being nicely balanced.

The vibrant flavors of the wine were deliciously compatible with the delicate flavors of the Shrimp with Lobster Sauce.  I can imagine this and all Marlborough region Sauvignon Blancs would pair perfectly with many different types of fresh seafood: steamed clams, boiled lobster, grilled fish, scallops in butter sauce and Dungeness crab salad – the options could go on and on. I have no doubt this post about pairing seafood with Sauvignon Blancs from the Marlborough region will continue to grow. Next up? Willamette Valley winemaker Ray Walsh’s Capitello Marlborough Sauvignon Blanc with fresh caught clams, steamed, from Eugene’s Fishermans Market.