You’ve made a great decision buying that bottle of Sauvignon Blanc
On behalf of the team at Wairau River, I want to thank you for choosing our 2023 Sauvignon Blanc. We enjoy sharing this refined and elegant wine with our family and friends; and we know you will too.
This Sauvignon Blanc has notes of tropical fruit, guava and stone fruit and it’s the perfect complement to [food match group – eg. seafood]. In our winery restaurant, we pair it with [food option – eg mussel chowder], and we’ve included a recipe on the page below, so you can recreate the experience at home.
From our family to yours; cheers [raises glass and drinks]
Our Sauvignon Blanc pairs perfectly with Mussel Chowder
At our vineyard restaurant, we pair our Sauvignon Blanc with Mussel Chowder
CREAMY MUSSEL CHOWDER
1kg mussels in shells
1 large or 2 medium onions
I Tbsp canola or other oil
1 large carrot
2 large celery stalks
2 medium-sized potatoes
50g butter
1/2 cup standard (plain) flour
2 cups milk2 cups fish or chicken stock
salt and pepper to taste
chopped parsley and/or dill
Boil 2 cups of water in a large pot, then add a third of the washed mussels, cover and heat until shells open 5mm, then lift promptly, with tongs, into a large bowl. Repeat until all mussels have opened. Save the liquid. Cut onion(s) in 1cm cubes.
Heat the oil in a covered non-stick pan, then add the onion and cook, stirring occasionally, until softened but not browned. Chop the carrot, celery and potato into similar sized cubes and add them to the pan. Strain the mussel cooking liquid into the pan of vegetables and simmer until vegetables are tender. Take the mussels from shells, discarding beards.
Cut the mussels in 1cm cubes, saving any liquid, and put aside. Melt the butter in the cleaned mussel pot, then stir in the flour. Add the milk and bring to the boil, stirring or whisking constantly, then add the stock and boil again, still stirring. Take off the heat. Add the cooked vegetables and their cooking liquid and season carefully to taste.
Cool, then refrigerate up to 24 hours if necessary. When ready to serve, heat, stirring constantly, until very hot. Add two thirds of the mussels and any liquid, then pour into large bowls. Top with remaining mussels and chopped parsley or dill and serve with hot rolls, garlic bread, crackers or toast.
Makes 3-4 servings
