Wine Olympics - Sauvignon Blanc

Huru Sauvignon Blanc winner of the New World Wine Shop Wine Olympics

Event #2  -- Sauvignon Blanc
 
WINNER: Huru Marlborough Sauvignon Blanc 
COUNTRY: New Zealand
 
There is so much more to this bottle of wine than just another pretty bottle.  Over the last few decades, New Zealand's Marlborough Valley has established itself as one of the leading "savvy" growing regions in the world. The natural, straightforwardness of Huru Marlborough Sauvignon Blanc makes it easy to drink, especially for beginners. This complex wine has a full bouquet of fruit flavors, including pink grapefruit, mango, passionfruit, and lime.

ATHLETE SPOTLIGHT
The New Zealand men's rowing pair of Eric Murray and Hamish Bond took their second Olympic gold in the Rio Summer Olympics! Possibly the greatest team in rowing history.  Murray and Bond have won 69 successive races at elite level in the men's coxless pair, with their record in that boat featuring two Olympic golds, six world championships and 16 World Cup triumphs.  Congratulations to these amazing athletes for their Olympic gold and the stellar achievements they have made in their winning career!
 
 
PAIRING SAUVIGNON BLANC 
GARLIC CHICKEN, BEAN AND FETA SALAD
Can be served as a side or enjoy as a main meal

MARINADE
1. 17 1/2 oz skinless, boneless chicken thighs
2. garlic cloves, crushed
3.Juice from 1/2 lemon
4. Tbsp olive oil
5. 1/2 tsp sea salt
DRESSING
1. 1/4 cup good quality extra virgin olive oil
2. 1/8 cup of lemon juice
3. 1 clove of garlic, finely chopped
4. 1/2 Tbsp finely chopped fresh basil
5. 1/4 tsp sea salt
6. 1/4 tsp sugar
7. A pinch of freshly ground black pepper
SALAD
1. 17 1/2 oz thin green beans, topped & tailed
2.1 can cannellini beans, drained & rinsed
3. 10 cherry tomatoes, quartered
4. 1/4 cup of crumbled feta cheese

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1. Combine chicken thighs and marinade ingredients in a large, non-reactive bowl. Mix well to coat the chicken. Cover and refrigerate for at least 20 minutes.
2. Preheat a barbecue or grill on high heat and spray with cooking oil. Remove chicken from marinade. Cook for 1 minutes each side or until golden. Reduce heat to medium-low. Cook chicken for a further 6 to 8 minutes or until cooked through. Transfer to a plate. Cover and stand for 5 minutes.
3. Meanwhile, bring water to boil in a saucepan and blanch the beans in boiling water for 1-2 minutes until just tender. Drain and refresh under cold water. Set aside.
4. Make the salad dressing by combining ingredients in a small bowl and whisking. Set aside.
5. Slice the chicken and combine with green beans, cannellini beans, tomato, feta and chicken in a large bowl. Add dressing and toss gently. Spoon onto plates and serve immediately.

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