Subtle use of French oak is at the heart of a new spin on the classic, much loved Marlborough Sauvignon Blanc.
Brancott Estate is releasing its Special Reserve Marlborough Fumé Blanc 2013 at the end of February. “We are very proud of the unique style of Marlborough Sauvignon Blanc and believe there is so much we can do with this varietal,” says Patrick Materman, chief winemaker at Brancott Estate.
Use of French oak during fermentation imparts a distinctive smoky flavour that gives Fumé Blanc its name (Fumé Blanc translates to ‘white smoke’). The result is a wine that shares many characteristics of a barrel-matured Chardonnay but still retains the fresh vibrancy of Marlborough Sauvignon Blanc.
“Like Chardonnay, the distinctive characteristics of Fumé Blanc are amplified by dishes that are rich in flavour,” says Patrick Materman. “I think this is something which will really appeal to Chardonnay drinkers.”
Brancott Estate Special Reserve Marlborough Fumé Blanc is available from leading liquor retailers nationwide for $19.95 from late February 2014.
Suggested match: Smoked Marlborough Salmon with Radish, Baby Capers & Preserved Lemon
In a mortar and pestle mix together rock salt, sugar and citrus zest. Spread over salmon. Place in a hot smoker for 20 minutes.
Lightly fry radish in a little olive oil for a few seconds then mix in a bowl with capers and preserved lemon.
Finely slice fennel and coat in a little lemon juice.
Sprinkle over smoked salmon with some fennel leaves as a garnish.
Recipe courtesy Brancott Estate Heritage Centre. Visit www.brancottestate.com