This is a rather nice white wine from Western Australia’s Margaret river.
It has a pleasent crispness to it, not sweet, not dry that is somewhat refreshing and goes very well with Tasmanian Salmon (which is what I had for dinner tonight).
I highly reccomend this bottle for lighter meals, as a predominantly red wine drinker, this is definatly a drop worth considering.
[…] Ingredients: 2x 150gm salmon fish fillets – scaled with skin left on 1x packet “Ainsley Herriot’s – Citrus Kick Cous Cous” Green or Red Curry Paste Salad of some description Make 4x incisions (about 1/2 thickness of fillet deep) on each salmon fillet (skin side) rub 1-2 tsp of curry paste in to this and all over the salmon, put in fridge for 30minutues to 1 hour. In non stick pan stick the fillets under a grill skin side up on a medium high heat, while they cook (depending on thickness) prepare cous cous as per instructions. Stick cous cous on plate, shove fillets on top and toss some salad around the side. (Peel the skin from the fish if its cooked to perfection it will just peel away). Serve with a decent white wine ( http://www.bugga.net/2006/04/06/margaret-river-watershed-sauvignon-blanc-2005/ ) Tasty and healthy as! M […]
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