This week we had six entries into our Pinot Grigio competition, the winner was drawn out of a hat this morning. This weeks lucky winner of a 6 pack of Durvillea Wine is Rebekah. Rebekah loves Pinot Grigio matched with anything that has blue cheese in it! If you can email me your address Rebekah we will get this wine off to you today- sophie@durvilleawines.co.nz

Do you want a chance to win to win a 6 pack of Durvillea Wine too? Last night I made a fantastic blue cod dish with a very easy and tasty Beurre Blanc style recipe that Maree from Hotel d’Urville gave to me. I served the fish with mashed potato, the Butter Suace sauce (recipe below) and a spinach, baby tomato and sliced fennel bulb salad with a squeezed lemon dressing. This was fantastic, so easy to do, and matched perfectly with Sauvignon Blanc.

This week we want you to tell us One of the best meals you have had with a glass of Sauvignon Blanc. Same as the last two weeks, simply comment on this blog below with your best/most memorable meal you have had paired with a glass of Sauvignon Blanc and you are in the draw!

Terms and Condition to Enter:
* Must be over 18
* Comments must be posted on this blog, not our facebook or twitter accounts
* Only those in New Zealand and Australia are eligible for this competition
* One person’s comment a week will be picked Wednesday mornings each week for the whole of July by the team in the office and that lucky person will win a mixed 6pack of Durvillea wines

Since Maree’s Butter Sauce (Beurre Blanc style)  was so easy and delicious I have posted it below:

In a microwavable dish add one diced shallot, 2 Tbsp White Wine Vinegar, 4 Tbsp White Wine (I used Durvillea Sauvignon Blanc) and some peppercorns. Warm in microwave for 45 seconds.

Put two egg yolks into food processor and blend

Sieve white wine reduction and add to food processor while motor going

Melt 200g of butter and slowly add to food processor while motor going in a steady stream (like adding oil to make mayonnaise)

Blend until thickens then serve.