Bradswine.com introduces Two Brothers Sauvignon Blanc 2013

First part in a wine tasting series by www.bradswine.com

Two Brothers Sauvignon Blanc
This excellent summer wine is produced by Ben Gould in the Margaret River region of Western Australia. Pale straw with green hues. The nose has typical varietal aromas of passionfruit, gooseberry, snow peas and citrus. There are some underlying grassy and herbal notes. The palate shows clean tropical and vegetal flavours, backed up by a clean crisp finish. Refreshing and zesty. The freshness and vitality of this wine is best enjoyed whilst young. Drink without delay.

This delicious wine is available through www.bradswine.com. (Site is currently running in German only, but will be translated to English soon!)



Recipe (to marry with the wine):

Thai Sesame Chicken in Lettuce Cup (serves two)


Brad suggests accompanying the dish with zesty Two Brothers Sauvignon Blanc. An excellent and tasty match!


SAAM Mountain Sauvignon Blanc is a wine Brad specifically sourced for Brad's wine and could be one of your taste matches!


Brad used to prepare this in his restaurant The Wine Press in Manila, Philippines, it was a great success with the clients blending Thai and Chinese dishes together to form a warm, herbaceous and very delicious spiced main course.




You will need:


30 ml sesame oil (roasted)


200 gms chicken breast , cleaned and diced small


20 gms shallots, diced small


20 gms celery, diced small


20 gms pistachio kernels , chopped in half


10 gms thai bird chilis, chopped


10 gms fresh basil, chopped


10 gms fresh coriander leaves, chopped


10 gms fresh mint leaves, chopped


10 ml kikkoman soy sauce


Salt and pepper for seasoning


1 whole iceberg lettuce


1 Fresh Lime


Sesame Chicken



Instructions:


High heat a wok or good non-stick frying pan and add sesame oil, let the oil quickly heat up and add the chicken breast, sear the diced pieces of breast until some of them are turning brown, probably three to four minutes.


Then add the shallots, celery, pistachios, chilis, and the herbs, quickly fry on high heat for three to four minutes and then add in the soy sauce, high heat for another one minute then season lightly and serve. The lettuce should be cleaned and each leaf carefully removed.


The chicken should then be served in the lettuce leaves, with fresh lime squeezed over the top and then rolled up before eating. Judge the amount of chilli yourself for future reference.


Suggest serving with white rice.



Watch Bradley Mitton talk about the wine:





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