Note You'll need to begin this recipe a day
You are familiar with the story by now, I'm sure. Last year, Australian vignerons were shocked to discover that the white grape growing in their vineyards that they thought was the trendy Spanish albariño was in fact the obscure French savagnin. The growers and makers have since got on with picking the grapes and making the wine - whatever it was called. As it happens, savagnin is also known in parts of Europe as white traminer - which makes sense in retrospect as many of the wines made from this variety here in Australia have been exotic yet fresh, like a cross between fat gewürztraminer and steely riesling. Indeed, many of the Australian savagnins in bottle shops are more traminer-like than the Australian gewürztraminers. And this is exactly the kind of white you need with this dish. The wine's delicate perfume will tackle the aromatic spice rub, while its dry finish is wonderfully matched to the rich flesh of the fish.
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