Stone Rock Sauvignon from Bordeaux – Olives from Spain!
It sounds like a New Zealand Sauvignon Blanc…and the bottle design looks like a New World wine (to me, at least). But, it’s not – it comes from Bordeaux and it is one of Miss Bouquet‘s recommendations in the last Oddbins Blogger Case. If you remember I tried the red Morgon with some venison sausages a few weeks ago…and I still think it’s a great idea to get wine writers to make up their own case.
Miss Bouquet’s recommendation was that it would work well as an aperitif so we decided to try it with a few olives, salami and other cured meats, nuts and crisps on one of those evenings when we just didn’t need to eat a meal. And, it was excellent with our odd assortment of nibbles.
In fact, we did have some marinated olives – two kinds this time – some of the lemon, mint and sesame seed and another of Omar’s recipes for Olives From Spain for Spanish Olives with Manchego Cheese. What is interesting about trying wine with a variety of distinctive tastes is that the wine changes character quite dramatically. And, while you might not notice that if you are eating a plateful of meat and vegetables that have been selected to work with each other, if you are nibbling on olives, cheese and meats it does become quite obvious. For me this wine worked very well with my favourite lemon mint and sesame seed olives and also with the slightly softer Olive and Manchego Cheese recipe I’ve given below. But it was lost a bit with the salami I’d brought back from Barcelona. It’s a very interesting exercise that I will repeat on another occasion because the food matching of this sort was a fun way to begin to understand the wine.
All in though, the wine was a a really lovely fresh, citrusy wine that we drank quite happily on it’s own once the nibbles had gone:)
Disclosure: I was given two bottles from the Oddbins case to try free of charge. All views expressed are my own.