Field blending is a fun new thing happening in parts of the wine industry.
I love everything new, and this process of harvesting a number of white grape varieties – in the case of Tipping Point Common Good, it’s chardonnay, pinot gris, gewurztraminer and sauvignon blanc. – then squeeze them to make a delicious and interesting wine, it’s in my street.
For me, it takes all the nuances of each grape to make a special wine that has a real individual character.
He doesn’t take himself too seriously and should be appreciated as an honest, reliable, and satisfying drop.
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This ground blend has good Sauvignon Blanc acidity, is nicely rounded from Chardonnay and Pinot Gris, and Gewurztraminer adds a touch of sweetness.
I haven’t had much luck tasting and playing with dishes that might be good pairings, so I’m going with my instincts, which most people generally serve well. The main thing is to keep things relatively light.
Try these dishes with Tipping Point Common Good 2021 Marlborough Field Blend
Cheese sticks (often known as gougère, a salted choux pastry baked in a French oven).
ceviche flavored with fennel (ground, roasted seeds and finely chopped bulb), fresh dill, lemon olive oil.
Clams with spaghetti, garlic, parsley, butter, lemon juice and zest, with just a few chili flakes to add some heat.
A simple crayfish and iceberg salad with a creamy mayonnaise-style sauce.
Toasts with cumin gouda and ham
Lemon, garlic and thyme, grilled butterfly chicken on the barbecue, with a lemon orzo pasta salad with chopped parsley, basil, tarragon and mint.
Goat cheese salad with bitter greens, apples and toasted nuts.
Below, Brown shares a beautiful, simple dish with a delicious summer flavor.
WATCH THE COMPLETE TIPTING POINT ON STUFF SERIES
KINGFISH SASHIMI WITH MANDARIN AND DILL
Paired with Tipping Point Common Good Field Blend.
For 6 persons
For the mandarin croutons
¼ baguette, crust removed
2 finely zested mandarins
1 tablespoon of tangerine juice
1½ tablespoon olive oil
For the king mackerel marinade
½ cup of tangerine juice
¼ cup of chardonnay vinegar (or white wine vinegar)
⅓ cup Al Brown orange and chili oil (or extra virgin olive oil)
Flaky sea salt
600g king mackerel
Fresh dill and fresh red pepper
Preheat your oven to 180 degrees Celsius.
To make the tangerine croutons, take the crustless baguette and cut it into 5-millimeter (or smaller) squares. (You should have about 1 cup.)
Place the squares of bread in a small bowl to mix with the zest and juice of tangerine and olive oil. With clean hands, mix gently so that the juice and zest are absorbed by the bread.
Spread the croutons out on a large baking sheet and bake for about 5 minutes, until golden brown and crisp. Remove from oven, then let cool and store in an airtight container until use.
For the kingfisher marinade, whisk the tangerine juice and vinegar in a small bowl, add the oil, then season with a generous amount of salt. Refrigerate until needed.
To serve, mince the trevally as finely as possible and arrange them on a plate or individual plates. Pour generous amounts of the refrigerated marinade over the fish. Choose small sprigs of dill and arrange them randomly on the fish and scatter the chilli.
Sprinkle the top with small crispy tangerine croutons and serve.