Bob ‘short For Kate’: Sauvignon Blanc, 2022, Marlborough Recipe

1. Chill

Place the bottle in the refrigerator for at least 2 hours before serving. If you need it faster, set the bottle in an ice bucket or large bowl with ice and cold water for 20–30 minutes until the wine reaches about 8–10°C (46–50°F).

2. Prepare glass

Select a chilled white wine glass (tulip or all-purpose). If desired, briefly rinse the glass with cold water and drain to further chill; dry lightly with a clean cloth so the glass is not dripping.

3. Open the bottle

Using a waiter’s corkscrew, remove the capsule and cork cleanly. Wipe the bottle lip with a clean cloth or napkin to remove any sediment or cork residue.

4. Taste & pour

Pour a small tasting measure (about 30–60 ml) into the glass and sniff and taste to assess the wine: Marlborough Sauvignon Blanc typically shows bright citrus (lime, grapefruit), green herb and passionfruit notes with crisp acidity. After tasting, pour about 120–150 ml per glass (roughly one-third to one-half of a standard wine glass) to allow space for aromas to develop.

5. Optional chill/serve on ice

If serving outdoors in hot weather, add a few ice cubes to the wine in a short stem glass or use an ice bucket at the table. Note: excessive dilution will mute aromatic intensity, so prefer pre-chilling the bottle when possible.

6. Garnish (optional)

If you want a subtle aromatic lift, gently clap a mint or basil sprig between your hands to release oils and rest it on the glass rim, or float a thin lemon or lime slice in the glass. These are optional — classic service is without garnish.

7. Serve

Serve immediately. Encourage guests to swirl gently and smell before sipping to appreciate the varietal’s bright aromatics.

8. Leftover wine

Recork the bottle (use original cork or a wine stopper) and refrigerate upright. Consume within 3–5 days for best freshness; use a vacuum stopper to extend shelf life slightly.

9. Tasting notes: Expect a vibrant nose of green apple, lime, grapefruit, passionfruit and grassy/herbaceous notes typical of Marlborough Sauvignon Blanc. The palate is crisp, acidic and zesty with a clean, mineral-driven finish.

10. Food pairings: Pairs well with fresh shellfish (oysters, prawns), goat cheese, green salads with citrus vinaigrette, sushi, light fish dishes, and fresh herb-forward preparations. For a casual pairing, try with goat-cheese crostini, ceviche or a simple lemon-herb chicken.