Buy Mont Gras Reserva Sauvignon blanc at ’t Bockje Bathmen
75 cl · 13.5% · White
€ 9,99
- TypeWhite
- GrapeMerlot
- FlavourFruity & Soft
- OriginChilli
Mont Gras Reserva Sauvignon blanc
Mont Gras Reserva Sauvignon blanc
€ 9,99
In stock
4.7 out of 5 · 222 reviews of our shop on Google
Shipped insured and carefully packed to prevent breakage. If something does go wrong, we will find a suitable solution together.
At the table with Mont Gras Reserva Sauvignon blanc
White wine · Chilli · merlot · 13.5%
Why this works together
Gekozen op de kleur (witte wijn), het smaakprofiel uit onze webshop (fruitig & zacht), het alcoholpercentage (13,5%) en de tonen van asperge en citroen in de omschrijving. Het rijpe fruit en de zachte zuren dempen pit, zodat kruiden en chili niet gaan branden.
Serve at 10 to 12 °C.
What is needed
For 4 people
Main courseOven-baked salmon with dill and lemon
Ingredients
- 600 gram zalmfilet
- 1 bunch of dill
- 1 lemon
- 2 tablespoons olive oil
- 500 grams of green asparagus
- 800 grams of baby potatoes
- salt and pepper
Method
- Preheat the oven to 200 °C.
- Boil the baby potatoes in salted water for 15 to 20 minutes until tender.
- Leg de zalm en de asperges in een ovenschaal, besprenkel met olijfolie en bestrooi met zout en peper.
- Place lemon slices and dill on the salmon and bake everything in the oven for 12 to 15 minutes, until the salmon is just cooked.
- Sprinkle with fresh dill and serve with the baby potatoes.
With the cheeseFresh goat's cheese
Ingredients
- 160 grams of fresh goat's cheese
Method
- Take the goat's cheese out of the fridge half an hour before serving.
- Slice it with a wet knife.
Before the meal or with drinksDeep-fried calamari with aioli
Ingredients
- 400 grams of squid rings
- 100 grams of flour
- 150 millilitres of aioli
- 1 lemon
- oil for deep-frying
Method
- Pat the squid rings dry with kitchen paper.
- Heat the frying oil to 180 °C.
- Mix the flour with salt and pepper, toss the rings in it and shake off any excess flour.
- Deep-fry in small batches for 1 to 2 minutes until light golden and just cooked.
- Drain on kitchen paper, sprinkle with salt and serve with aioli and lemon wedges.
To serve one glass per person
- 1 bottle of Mont Gras Reserva Sauvignon blanc
The quantities are a guide for home cooking; salt, pepper and oil for frying are not always listed.
All recommendationsA recommendation with every wine
Photos: Oven-baked salmon with dill and lemon: avlxyz, CC BY-SA 2.0 · Fresh goat's cheese: portmanteaus, CC BY 2.0 · Fried calamari with aioli: pointnshoot, CC BY 2.0
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Wij verkopen geen alcohol aan personen onder de 18 jaar. NIX18.