To marinate meat in white wine sauce, mix all the ingredients together and leave for at least two hours.

Barefoot Sauvignon Blanc gives this dish the wow factor, so once you’ve sautéed the garlic in butter, add a good glug of white wine – the equivalent of a small glass for each 200 grams of pasta. When pairing food and wine, including herbs and spices, it’s best to follow these rules. If a glass of dry white is in your hand, sprinkle chives, tarragon, garlic, basil and sesame. For a sweeter glass choose a spice to contrast, like ginger or rosemary. Importers have also warned that shoppers may start to notice a reduction in range, due to flat-rate cost increases per shipment. However, this is more likely to impact wines produced in smaller volumes or from small winemakers. Tagged as:Fruity White Zinfandel has delicious peach, pears, strawberries, pineapple notes, perfect for drinking over ice. Enjoy a glass with spicy tandoori Indian and Asian food, along with salty bacon, grapes, mild cheese and cured meat. Most seafood and shellfish can also be paired with the sweetness of White Zinfandel. Whip up a sensation by placing a dash of Sauvignon Blanc (about half a glass) in a pan with equal measures of white wine vinegar and a pinch of diced shallot onion. This vino variety is citrusy and herbaceous, with a racier flavour than other crisp white wines. The acidity alone makes Sauvignon Blanc one of the best white wines to cook with poultry, seafood or anything rich and creamy. These recipes taste great served with a glass of Barefoot Sauvignon Blanc – or another white wine from our fabulous range. Delicious Sauvignon Blanc recipes

There are several ways to approach cooking with white wine, but here are the key rules to remember: Experimenting with Sauvignon Blanc recipes is a great example of something fun you can do at home. Lay the table, dim the lights and play your favourite tunes – because tonight, the party is at your house. This is similar for desserts. A dry white will love tasty citrus notes like sharp sorbet or lemon meringue pie, while sweet wine is best matched with banana bread, apple pie and caramel. Rosé wine is often fruity and sweeter than red and white. This is why, when choosing wine pairing food, a taming rosé can take on strong flavours. If seasoning, choose cumin, chilli, paprika or tarragon.This popular dry white wine is full of summer notes with fruity honeydew, melon, nectarine and peach. Hints of sharp lime balance the sweet pear. Fresh flavours like green vegetables, crisp apples, citrus fruits as well as potatoes, pasta and even chips all go well with Sauvignon Blanc. Enjoy a chilled glass with roasted turkey, smoked fish like salmon, salty oysters and feta or goat's cheese salad. For stews, add the wine as soon as the dish begins to simmer – then leave on a low heat while the wine does its thing. Are you confused by all the wine pairing techniques? If so, we’re here to help you decide what food goes best with wine. Match citrus to citrus, sweet to sweet or take the edge off and pair sweet wine with spicy dishes. It’s ultimately down to your taste buds, but if you do want to add some flair to your dinner parties, follow our ultimate guide to matching food with wine. The reds (dry to sweet) This popular classic is rich in cherry, boysenberry and plum aromas. You’ll find merlot to be one of the sweeter red wines while still being typically mild. Enjoy the warm chocolatey, mocha finish with a smoky vanilla-oak aftertone. A medium merlot is the most versatile out of the reds and can be paired nicely with all red, smoked and cured meats. Merlot can also complement swordfish, grilled tuna, roasted chestnuts and all poultry. The whites (dry to sweet) Light-bodied and floral, Pinot Grigio is one of the sweeter white wines. You’ll be able to taste the tart green apple, fruity citrus and peachy undertones. Fish and white meats are great food pairings for Pinot Grigio. Enjoy with poultry, spicy pasta, cheese pizza and green veg.

Fry an onion, then add a clove of garlic with about 200 grams of mushrooms. Add a large glass of wine and a sprig of parsley, then stir until the liquid reduces. Stir as the mixture reduces to a syrup, then add heavy cream, plus salt and pepper to taste. Whisk in some butter, remove the onions and serve. Sweet tooth? Try swapping the vinegar for citrus juices. This delicious sauce injects some excitement into salmon and transforms green beans from side-serving to tasty centrepiece. It also pairs brilliantly with any mild white fish.

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