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is Simonsig Chenin Blanc from
Stellenbosch, Coastal Region, South
Africa and the second pick is the Wirra
Wirra Scrubby Rise Sauvignon Blanc/
Semillon/Viognier from McLaren Vale,
South Australia.
For the sausage pizza, we’ve never met
a red wine that didn’t like sausage and these
two picks are classic examples: Tormaresca
Neprica from Apulia and Ogier Côtes du
Rhône Heritages from France.
Mushroom and Malbec seemed
to work perfectly with the savoury
fruit perfectly dovetailing into the
earthy flavours of the mushrooms. Our
Argentine picks include budget busting
Trivento Cabernet Malbec Reserve and
Terrazas de los Andes Malbec Reserva.
Tomatoes and goat’s cheese were
made for Sauvignon Blanc and the
fruiter the better when it comes to
pizza. Try the Babich Sauvignon Blanc
for recipes, please see page 124
WiLD MuSHrooM PiZZA AnD CHErry ToMATo GoAT’S CHEESE AnD FrESH bASiL PiZZA
from Marlborough, New Zealand.
Expect its passion fruit, smoked jalapeño,
gooseberry, grapefruit, green apple,
flavours to be a fine foil to the cheese
and tomatoes. That goes ditto for the
Chilean Carmen Sauvignon Blanc, from
Valle del Curicó. Always intense, the
Carmen Sauvignon uses fresh pineapple
and gooseberry fruit to set the palate for a
lemon and bitter lime rind finish. Think
of it as a palate cleanser between bites.
TASTE 67