Salut/Hi st.helier,

As usual, I agree with most of what you say about NZ Sauvignons,

le/on Sun, 9 Jan 2005 21:27:01 +1300, tu disais/you said:-

>I agree with (the privately communicated comments of my friend, the learned
>Lipton) - upon my recommendation, he tried the Nautilus, and compared same
>with the Crawford.

Who is missed on the NG (is he OK?)

>Sauvignon (no matter where from) would not be my choice of winter wine, but,
>I urge you, to look outside the obvious - you may well be surprised)

Assuming you mean "winter" in weather terms, rather than a North-centric set
of months, why not, and what would YOU serve to accompany a new recipe I
shall be trying out by the ever adventurous Gordon Ramsey, "Jerusalem
artichoke risotto with pan seared scallops."

You cook the unpeeled (to preserve their flavour) sliced artichokes in
butter till tender and then simmer with cream till well reduced. That's used
as the flavouring added at the end of a classic risotto made with chicken
stock etc and the richness cut with a dribble of a sweet sherry vinegar
caramel. I had been going to use one of my remaining Babich Barrel fermented
SBs, but wondered what kind of wine you felt would go better. A classic
white Burgundy (with a flavour profile like that Alan Scott Reserve we blew
our minds over)? Something more mineral?
--
All the Best
Ian Hoare
http://www.souvigne.com
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