Buy Salentein Selection Sauvignon Blanc at ’t Bockje Bathmen

75 cl · 13% · White

€ 15,95

Salentein Selection Sauvignon Blanc
This bottle

Salentein Selection Sauvignon Blanc

Recommendation for this bottle

At the table with Salentein Selection Sauvignon Blanc

White wine · Argentina · sauvignon blanc · 13%

Why this works together

Gekozen op de kleur (witte wijn), het smaakprofiel uit onze webshop (fruitig & zacht), de druif (sauvignon), het land van herkomst (Argentinië), het alcoholpercentage (13%) en de tonen van groene appel en limoen in de omschrijving. Sauvignon blanc en geitenkaas is een van de weinige combinaties waar vrijwel iedereen het over eens is.

Serve at 10 to 12 °C.

What is needed

For 4 people

Zalm uit de oven met dille en citroenHoofdgerechtZalm uit de oven met dille en citroen

Ingredients

  • 600 gram zalmfilet
  • 1 bunch of dill
  • 1 lemon
  • 2 tablespoons olive oil
  • 500 gram groene asperges
  • 800 grams of baby potatoes
  • salt and pepper

Method

  1. Preheat the oven to 200 °C.
  2. Boil the baby potatoes in salted water for 15 to 20 minutes until tender.
  3. Leg de zalm en de asperges in een ovenschaal, besprenkel met olijfolie en bestrooi met zout en peper.
  4. 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.
  5. Bestrooi met verse dille en dien op met de krieltjes.
ManchegoWith the cheeseManchego

Ingredients

  • 160 grams of Manchego

Method

  1. Take the cheese out of the fridge about an hour before serving; that brings out the flavour best.
  2. Only cut or break the cheese just before serving.
Deep-fried calamari with aioliBefore 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

  1. Pat the squid rings dry with kitchen paper.
  2. Heat the frying oil to 180 °C.
  3. Mix the flour with salt and pepper, toss the rings in it and shake off any excess flour.
  4. Deep-fry in small batches for 1 to 2 minutes until light golden and just cooked.
  5. Drain on kitchen paper, sprinkle with salt and serve with aioli and lemon wedges.

To serve one glass per person

  • 1 bottle of Salentein Selection 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

Foto’s: Zalm uit de oven met dille en citroen: avlxyz, CC BY-SA 2.0 · Manchego: snowpea&bokchoi, CC BY 2.0 · Gefrituurde calamares met aioli: pointnshoot, CC BY 2.0

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Wij verkopen geen alcohol aan personen onder de 18 jaar. NIX18.