Perfect Pairings: Matua Valley, Sauvignon Blanc, 2009, New Zealand, 271473

Guacamole

3 ripe avocados
1 small tomato
6-7 stems cilantro
1 small white onion
juice of 1 lime
pinch of salt

1. Slice avocado down the center, to the stone, all the way around, and twist halves to separate. To remove stone, chop a sharp knife into the pit and twist and pull. Set aside. Carefully slice avocado flesh down to, but not through, the peel, in a criss-cross pattern, and scoop out with a spoon. Immediately combine with lime juice and salt in a bowl or mortar and pestle, and mash to the consistency of cottage cheese.

2. Cut tomato into wedges and remove seeds. Chop flesh fine, and add to avocado.

3. Rinse and chop cilantro and add to mixture.

4. Chop onion very fine. Add to mixture.

5. Season with salt to taste. Place avocado stones into mix, remembering to remove just before serving (this keeps the avocados from turning brown). Cover with plastic wrap and refrigerate for at least one hour before serving.







					Guacamole 3 ripe avocados 1 small tomato 6-7 stems cilantro 1 small white onion juice of 1 lime pinch of salt 1. Slice avocado down the center, to the stone, all the way around, and twist halves to separate. To remove stone, chop a sharp knife into the pit and twist and pull. Set aside. Carefully slice avocado flesh down to, but not through, the peel, in a criss-cross pattern, and scoop out with a spoon. Immediately combine with lime juice and salt in a bowl or mortar and pestle, and mash to the consistency of cottage cheese. 2. Cut tomato into wedges and remove seeds. Chop flesh fine, and add to avocado. 3. Rinse and chop cilantro and add to mixture. 4. Chop onion very fine. Add to mixture. 5. Season with salt to taste. Place avocado stones into mix, remembering to remove just before serving (this keeps the avocados from turning brown). Cover with plastic wrap and refrigerate for at least one hour before serving.



	Matua Valley Sauvignon Blanc • 2009 • New Zealand • 271473 Grape: Sauvignon Blanc appearance - bright, clear color : pale yellow aroma - strong flavors (smell + taste) sweetness - dry acidity - crisp oak - fruit - granny smith apples, grapefruit earth - grass, asparagus, green pepper body - light additional notes - very earthy sauvignon blanc, clean and mouthwatering, best cold				• The primary factor affecting the taste of a wine is the grape variety. But location, climate, soil and the winemaker can all add their own personal stamp as well. During 80's and 90's, oakiness was all the rage. Many Americans were drawn to the toasty flavors that oak barrels impart to wine. But as the America palate continues to evolve that trend seems to be reversing. Unoaked or stainless steel fermented wines are more popular than ever, and for this particular pairing I want you to ask for an unoaked New Zealand Sauvignon Blanc. • That crisp, clean style is just what rich and creamy guacamole needs. Guacamole is an avocado based dip or relish, in fact guacamole translates as avocado sauce. It originated with the ancient aztecs and was valued for its high fat and vitamin content. Here's a couple of tips for homemade guacamole: choose Hass avocados and place the pits in the dip. They will keep it from turning brown and, unlike lime juice, won't affect the flavor.