Chilean Sauvignon Complements a Spicy Vietnamese Sea Bass Recipe

We wanted to cook some sea bass and tried Rick Stein’s Crisp Fried Sea Bass with a Tomato, Chilli and Kaffir Lime Leaf Sauce.  We served this Vietnamese dish with Rice Noodles in Soy Sauce.  We drank a bottle of Don Cayetano Sauvignon Blanc 2008, a Chilean white from the Sunday Times Wine Club.  At first we weren’t sure this was a good match – the dish delivers quite a complex combination of flavours.  However, we found the wine progressively gained more of an affinity with the food.   The flavours of the dish stayed on the palate after we had finished eating and definitely enhanced the citrus fruits in the wine.

Leave a Reply

Your email address will not be published. Required fields are marked *