I’m right on schedule to stare aghast at my credit card bill, be horrified by the number of DoorDash deliveries I’ve had, and cast around for an alternative. This time around I’ve latched onto Georgie & Tom’s, a meal delivery service where you just need to do a little sautéeing or chopping. I give it a few weeks before I start to feel bad about the amount of plastic I’m generating. But at least their boxes are totally recyclable, and I guess getting plastic takeout containers is just as bad, so maybe I should just get over myself? And my first couple dishes have been really nice so far. Try the shrimp pad thai.
To go with tonight’s lime and chili chicken, I pulled 2021 Wineworks Marlborough Sauvignon Blanc Kato.
Marlborough is the largest region in New Zealand, and sauvignon blanc has been the star of the show there since the 1980s. It’s a cool weather region, with plenty of breezes off the ocean. So their wine will tend to more citrus and minerality, unlike a warmer climate that yields a rounder, flowery version.
This is a classic Kiwi sauv blanc, with lots of lime on the palate. There’s a pretty white floral note on the nose too. Sometimes I find their sauv blancs to be like eating a freshly mowed lawn, but this has very nice balance. You’ll want to watch the serving temp on this one. Fresh out of the fridge will make it too sharp, but warming up too much makes it lose the focus. I’ve been keeping my wine fridge at 48°F lately, which seems to be the sweet spot for cooling and flavor.
Do you really need me to tell you what to do with sauv blanc amidst a heat wave? Course not! Chilled shellfish, maybe some pesto to cut through the fat. It went nicely with my chicken and herby salad thingy.
Here’s to cooking in some way, shape, or form, and drinking yummy stuff while we do so. Stay cool.
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