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New Zealand Sauvignon Blanc – Expressive Flavours

In 1975, when Marlborough’s first Sauvignon Blanc vines were planted, no one predicted the superstar status that this varietal would attain. The explosive flavours of New Zealand Sauvignon Blanc have dazzled wine critics throughout the world, setting the international benchmark for the style.

Clifford Bay Sauvignon Blanc possesses a light straw colour and tropical aromas of guava, melon and citrus. The palate exhibits the same fine flavours followed by a crisp, dry, flinty finish.

Balanced, Refreshing & Pure

Named for the bay where the Awatere River meets the cool waters of the Pacific Ocean, Clifford Bay blends the best of the South Island’s famed Marlborough fruit to produce balanced Sauvignon Blancs with signature freshness and distinctive aromatics.

“The flavours of New Zealand Sauvignon Blanc, and this is why it is so popular, are powerful and aromatic. If you are looking for a food match need big flavours on your plate to stand up to it.”

The zest and zing of Sauvignon Blanc is a delightful complement to the fresh flavours of seafood, shellfish and white fish, and enhances citrus or garlic based sauces. If you see big flavoured fusion dishes reach for a New Zealand Sauvignon Blanc!

Triple Citrus Glazed Grilled Salmon

Thank you to foodnetwork.com for this great recipe!


Triple Citrus Glaze:
  • 3/4 cup fresh orange juice
  • 1/4 cup fresh lemon juice
  • 1/4 cup fresh lime juice
  • 1/4 cup chicken stock
  • 1 garlic clove, minced
  • 2 tablespoons orange marmalade
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon light brown sugar
  • 1 tablespoon butter
  • Pinch kosher salt and freshly cracked black pepper
Grilled Salmon
  • Extra-virgin olive oil for brushing 4 (6-ounce, 1-inch thick) salmon fillets
  • Kosher salt and freshly cracked black pepper

How to Make It


Bring all of the ingredients to a boil in a medium-sized saucepan over medium heat, stirring to melt the preserves and to keep the mixture from burning. Reduce the heat to a simmer and let the glaze reduce until syrupy, about 15 to 20 minutes. Adjust the seasonings with salt and freshly cracked pepper, to taste.


Heat a grill to medium-high heat.
Brush both sides of the fillets with olive oil just before grilling, then season with salt and pepper, to taste. Grill the salmon for about 4 minutes per side, brushing with the glaze during the final few minutes of cooking. Transfer the salmon to serving plates and brush them with the remaining glaze before serving.

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