SAUVIGNON BLANC AND SMOKED TROUT – THE IMPORTANCE OF TEMPERATURE
- 11 March 2016
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SAUVIGNON BLANC AND SMOKED TROUT – THE IMPORTANCE OF TEMPERATURE
SAUVIGNON BLANC AND SMOKED TROUT – THE IMPORTANCE OF TEMPERATURE
The ultimate temperature at which wine should be served is a much-debated subject. (Read our blog: Chilling your wine to perfection) The temperature at which food is prepared is of course also essential – we all know about that cake cracking up because the oven is too hot… Temperature is also essential when it comes to the very old, yet trendy culinary technique of smoking.
As part of our food and wine collaboration with Franschhoek-based Three Streams Smokehouse for the duration of March, this week we will be pairing their Cold Smoked Trout Sashimi with the 2015 Leopard’s Leap Sauvignon Blanc from our Classic Collection.
But what does Cold Smoking entail?
According to the experts at Three Streams, Cold Smoking is the technique at which fish (in this instance) is first cured and then smoked for between 6 and 12 hours at a very low temperature. The trout is oak-smoked, ribbon sliced and ready to eat.
Three Streams combines traditional curing and smoking techniques with modern food safety standards to ensure a luxury product with an exceptional flavour profile: The deep, rich colours and silky textures combine with the subtle smoky nuances. The master smoker only uses imported oak shavings and closely monitors the process to ensure the finest textures and flavours.
We just love it when such care goes into a product!
Cellarmaster Eugene van Zyl recommends the 2015 Leopard’s Leap Sauvignon Blanc with its refreshing character and upfront aromas of passion fruit, gooseberry and apple, as the perfect pairing to the cold-smoked trout sashimi – even when you serve it with cream cheese and avocado on a toasted ciabatta or incorporate it as part of a fresh salad or delightful pasta.
Chef Pieter, however, suggests you start your day on a delicious note and serve the trout with scrambled or poached eggs! Perhaps make it brunch rather than breakfast, so you can have the wine without a guilty conscience…
Get your cold smoked trout sashimi from your nearest Woolworths or order online.
Also remember to visit Leopard’s Leap Family Vineyards this weekend for a tasting of the delicious cold-smoked trout and 2015 Leopard’s Leap Sauvignon Blanc!
The ultimate temperature at which wine should be served is a much-debated subject. (Read our blog: Chilling your wine to perfection) The temperature at which food is prepared is of course also essential – we all know about that cake cracking up because the oven is too hot… Temperature is also essential when it comes to the very old, yet trendy culinary technique of smoking.
As part of our food and wine collaboration with Franschhoek-based Three Streams Smokehouse for the duration of March, this week we will be pairing their Cold Smoked Trout Sashimi with the 2015 Leopard’s Leap Sauvignon Blanc from our Classic Collection.
But what does Cold Smoking entail?
According to the experts at Three Streams, Cold Smoking is the technique at which fish (in this instance) is first cured and then smoked for between 6 and 12 hours at a very low temperature. The trout is oak-smoked, ribbon sliced and ready to eat.
Three Streams combines traditional curing and smoking techniques with modern food safety standards to ensure a luxury product with an exceptional flavour profile: The deep, rich colours and silky textures combine with the subtle smoky nuances. The master smoker only uses imported oak shavings and closely monitors the process to ensure the finest textures and flavours.
We just love it when such care goes into a product!
Cellarmaster Eugene van Zyl recommends the 2015 Leopard’s Leap Sauvignon Blanc with its refreshing character and upfront aromas of passion fruit, gooseberry and apple, as the perfect pairing to the cold-smoked trout sashimi – even when you serve it with cream cheese and avocado on a toasted ciabatta or incorporate it as part of a fresh salad or delightful pasta.
Chef Pieter, however, suggests you start your day on a delicious note and serve the trout with scrambled or poached eggs! Perhaps make it brunch rather than breakfast, so you can have the wine without a guilty conscience…
Get your cold smoked trout sashimi from your nearest Woolworths or order online.
Also remember to visit Leopard’s Leap Family Vineyards this weekend for a tasting of the delicious cold-smoked trout and 2015 Leopard’s Leap Sauvignon Blanc!
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