A Chilean Sauvignon Complements a Lemony Salmon Dish Well

We tried another Slimming World recipe.  This time Baked Lemon and Dill Salmon, which we thought was an excellent way of serving Salmon.  It had a lovely lemony sauce but the flavours of the fish still came through well.  We thought the wine to drink with it would need acidity to match and we managed to find a superb match with an excellent wine – Seven Rivers Sauvignon Blanc 2008, a Sunday Times Wine Club wine from Chile.  The food brought the fresh citrus flavours in the wine to the fore.  Delightful.

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