An Aussie White Blend Hits the Spot with a Cambodian Fish Curry

We wanted to drink a bottle of Citrus Carriage 2007 Australian Semillon/Chardonnay from the Sunday Times Wine Club with some Asian cuisine.  We thought something from Rick Stein’s Far Eastern Odyssey should be good.  We had Steamed Fish Curry with Coconut, Turmeric, Lemongrass and Kaffir Lime Leaves, which is a Cambodian dish.  A very good match.  According to the  Wine Club this wine is rounded yet fresh with flavours of peach, honeydew melon and tangerine.  It had a lovely creaminess that we felt complemented the coconut in the sauce.

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