Name: Phantom Canyon Brewing Companys Drylands, Sauvignon Blanc Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: New Zealand
Ingredients: 750 ml Sauvignon Blanc; 200 g Grilled Asparagus; 100 g Goat Cheese; 1 whole Fresh Lemon; 2 tbsp Olive Oil; 1 tsp Salt; 1 tsp Black Pepper

Koha Sauvignon Blanc

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Chill the bottle of Drylands Sauvignon Blanc in the refrigerator for at least 2 hours before serving to enhance its crisp and refreshing qualities.

Chilling the Wine

Using a wine glass, pour approximately 150 ml of the Sauvignon Blanc, allowing it to breathe and release its aromatic notes.

Pouring the Wine

Preheat your grill to medium-high heat. Toss the asparagus with olive oil, salt, and black pepper in a bowl. Grill the asparagus for about 5-7 minutes, turning occasionally until tender and slightly charred.

Grilling the Asparagus

While the asparagus is grilling, slice the goat cheese into small rounds or crumbles. Set aside for serving.

Preparing the Goat Cheese

Once the asparagus is grilled, plate it alongside the goat cheese. Squeeze fresh lemon juice over the dish for added flavor.

Serving the Dish

Sauvignon Blanc

Grilled Asparagus

Goat Cheese

Fresh Lemon

Olive Oil

Salt

Black Pepper

Drylands, Sauvignon Blanc

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Deep Fried Oreos

roasted garlic white bean hummus, seasonal vegetables, naan

Hummus

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Make Drylands, Sauvignon Blanc Recipe in just 30m. new zealand

Drylands, Sauvignon Blanc Recipe

Descriptors

Tasting Notes

Food Pairings

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