Lovely French Sauvignon Goes Well with Smoked Haddock Gratin

We had Smoked Haddock Gratin from Slimming World.  The Haddock was cooked with spinach, tomatoes, crème fraiche, eggs and soft cream cheese, topped with breadcrumbs.  We opened a bottle of Liboreau Sauvignon Blanc 2008 from Sunday Times Wine Club.  This is a French White from Vin de Pays Charentais.  It’s described as crisp and lemony and we would agree.  The Wine Club also say it has Gooseberry, lime and fresh-cut grass aromas followed by citrus flavours and tangy freshness.  We thought the citrus flavours were enhanced by the food combination and would rate this wine and the food match highly.

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