Sauvignon Blanc from Oddbins Wine Bloggers and Olives from Spain

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:)

Spanish Olives with Manchego Cheese

Serves 4
Prep time 10 minutes
Dietary Vegetarian
Meal type Side Dish, Snack
Misc Pre-preparable, Serve Cold
Region Spanish
By author Omar Allhiboy


  • 1 tin Black or Green Spanish Olives
  • 100ml Mild Spanish Olive Oil
  • 50g Manchego cheese
  • 5 Black Peppercorns
  • 1 sprig Rosemary
  • 4 cloves Garlic


  • 2 Fresh Bayleaves


Step 1 Drain the olives from the brin and place in a bolw with the chopped manchego cheese
Step 2 Crush the garlic cloves and black peppercorns with the back on a knife before added them to the olive and cheese mixture
Step 3 Pour over the olive oil
Step 4 Pull the rosemary into neat sprigs and then rub all the herbs between the palms of your hands before adding to the mixture
Step 5 Mix everything together well and leave to stand for at leas 20 minutes. These will keep in the fridge for up to a month

olives from spain


Disclosure:  I was given two bottles from the Oddbins case to try free of charge.  All views expressed are my own.

4 / 5 stars     
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  1. says

    You had me at “manchego cheese”, truly one of my faves! I love those non-meals where you just open a bottle of wine and nibble on some of your favorite snacks…as someone who still doesn’t know her way around the kitchen, this is something I do often:-) Cheers!

  2. says

    I have to say that their label isn’t particularly inspiring. However, you don’t dirnk the label, right? :) Olives and manchego cheese I would die for!

    • says

      LOL indeed, I just think it’s funny that they seem to be trying to imitate new world wine labels…the olive recipes are great and very easy to do.

    • says

      I love french wine, but I would normally buy NZ sauvignon blanc…so, it was great to try a good and not too expensive French one (£8.99 a bottle)

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