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Liquid Refreshment

21

Apr

Back to Buffalo

Jacob Gaffney  in White Wines, Sauvignon Blanc, Semillon, Viognier , , , ,

Did you try Friday’s buffalo wing recipe? Well, I did, but without the benefit of the suggested wine. Simply put, InterWined’s recipe inspired me to experiment.

In this case, the gamble was with the widespread 2006 Jacob’s Creek ‘Three Vines’ white, £7 from Costcutter. The Three Vines offerings by Jacob’s Creek are nothing short of the latest marketing ploy. In this case, two popular grapes are blended with a more unusual third to give it that little extra…draw.

InterWined.com has reviewed Jacob’s Creek in the past, but that was before we decided to only rate wines worth buying. Normally, the stuff is a must-avoid, and truly the ‘Three Vines’ red is no exception.

The ‘Three Vines’ white, on the other hand, is not that bad. It gets a bit of citrus zing from Semillion, some gooseberry from Sauvignon Blanc and a hint of zinc and apricot from the Viognier. Drink it very, very cold and serve with InterWined’s Buffalo wings (unbreaded) and you got yourself a good time. The tartness of the three vines cuts the spice well, but don’t dip in the lemon parsley zesty sauce, because it makes the wine taste sour.

I also experimented further by adding a pinch of curry powder to one of the chicken wings.

BAD IDEA!

Stick to the unbreaded, no sauce recipe. Stick to super cold ‘Three Vines’ white. And the food and wine will stick to your ribs.

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Sean
Sean said: April 21st, 2008 at 11:56 am

Only Jacob’s Creek could manage to make a Sauvignon-Blend taste sour when paired with lemon. Bland, I would have believed, but sour? Wonder what does that?

Also, very interesting to learn that you’re a unbreaded man…not sure what to make of that yet.

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