Sidewood Sauvignon Blanc paired Fish Tacos
Head Winemaker, Darryl Catlin carefully selects the best parcels of fruit for our award winning Sauvignon Blanc from Sidewood’s main vineyard on Mappinga road in Oakbank. Currently THE top producing region in Australia, Adelaide Hills Sauvignon Blanc’s are typically vibrant, dry with exceptional fruit definition, length and crispness. Picked at 4am, the fruit is kept as cool as possible and is pressed as soon as it arrives at the winery before being fermented at 14 – 15 degrees for two weeks.
The perfect summer pairing, the citrus notes in our Sauvignon Blanc balance out the spiciness of the dish and its savoury minerality and herbaceous notes.
2017 SIDEWOOD ESTATE SAUVIGNON BLANC
Price: $20 (Join the Wine Club for Club discounts)
- 2 X tspns of olive oil
- 500G X chopped white mild flavoured fish
- 1 x pinch of salt and pepper
- 1 x pinch of chilli flakes
- 1/2 x cup of chopped tropical fruit
- 1 x cup chopped capsicum
- 1 x cup of corn kernels
- ½ cup of chopped coriander
- ½ cup of coriander
- 6 x soft shell tacos
- 1 x cup shredded red cabbage
- 1 X chopped avocado
Step one: Put two teaspoons of olive oil into a frying pan on a medium to high heat.
Step two: Chop fish into chunks and cook in frying pan for 3-4 minutes or until cooked all the way through.
Step three: Stir salt, pepper and chilli flakes through the fish then set aside.
Step four: In a large bowl, combine tropical fruit, capsicum, corn kernels, coriander, lime juice
Step five: Prepare tacos of assembly (use empty egg carton for stand).
Step six: Fill tacos with an even layer of red cabbage.
Step seven: Add layer of fish.
Step eight: Add layer of salsa you made earlier.
Step nine: Spoon layer of avocado over the six tacos
Step ten: Pour yourself a glass of Sidewood Sauvignon Blanc and enjoy!