Spy Valley, New Zealand Recipe

Time35m

Serves5

Make Spy Valley, New Zealand Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Chill bottle
Place the bottle of Spy Valley Sauvignon Blanc in the refrigerator for at least 2 hours, or in an ice bucket filled with ice and water for 20–30 minutes, until the wine reaches 7–10°C (45–50°F).
2
Prepare glassware
Select a white wine glass. Rinse briefly with cold water and dry; optionally chill the glass in the freezer for 5–10 minutes before serving.
3
Open the bottle
Use a corkscrew to remove the cork gently. Wipe the bottle lip with a clean cloth to remove any cork fragments.
4
Pour
Pour 150 ml (about 5 oz) of Sauvignon Blanc per serving, filling the glass to about one-third to allow aroma concentration. If serving a group, pour into each glass in turn to keep the wine cool.
5
Serve temperature
Serve immediately at 7–10°C (45–50°F). If the wine warms quickly, return the bottle to an ice bucket between pours.

6
Lime garnish
Cut a thin lime wedge and slot it on the rim of the glass or squeeze lightly into the wine for a brighter citrus lift. Use 1 wedge per glass.
7
Cucumber ribbon
Using a vegetable peeler, shave long thin ribbons from a chilled cucumber. Drape 1–2 ribbons inside the glass or across the rim for a fresh, herbal note that complements the wine's grassy character.
8
Serve with light bites
Arrange small portions of light goat cheese (about 30 g per person) and 3–4 chilled, boiled prawns on a plate. The acidity and herbaceousness of the Sauvignon Blanc will cut through the richness of the cheese and pair well with seafood. Replenish as needed.
9
Use ice sparingly (optional)
If you prefer a slightly colder glass outdoors, add 2–3 ice cubes to the glass just before serving. Note this will dilute the wine over time and slightly mute aromas; prefer an ice bucket for best results.