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2003 Sauvignon Blanc, Estate Vineyard
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Description
Whole cluster pressing followed by a slow, 30-day fermentation brought forward intense aromas of cantaloupe, Fuji apple, tropical fruits and red grapefruit. Flinty and floral qualities enhance the lively mid-palate with a firm acid structure and lingering finish. Enjoy this wine solo, or with prosciutto and cantaloupe, a seafood risotto with wild mushrooms, or baked salmon with a fresh tomato and sorrel beurre blanc.
Awards
Gold, 2004 Taster’s Guild International
Silver, 2004 Santa Rosa Press Democrat North of the Gate Wine
Competition
Bronze, 2004 San Diego National Wine Competition
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Food Pairing
| Baked Oysters
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24 Oysters, cleaned and shucked, shells reserved
2lb Spinach, cleaned
2ea Garlic Cloves, minced
1lb Bacon, diced
24t Parmesan Cheese (1t for each oyster)
Salt and Pepper to Taste
1ea 3lb box Rock Salt
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Pour rock salt on to oven proof serving platter.
Shuck oysters and place in a separate bowl, reserving bottom shell.
Place bottom shells on rock salt.
Sauté spinach and garlic until wilted.
Drain off excess moisture by squeezing spinach into a colander.
Sauté bacon until crisp, cool.
Place one oyster in each shell. Top
each oyster with a small amount of spinach, a small amount of bacon, and
finishing with a sprinkling of Parmesan cheese.
Place in 500-degree broiler and cook until Parmesan cheese begins to
brown and oyster begins to bubble.
Serve immediately. Serves 6.
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| Bitter Greens with Herbed Goat Cheese
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For the Bitter Greens:
1ea Radicchio Lettuce, cleaned
1bu Watercress, picked, washed
3ea Belgian Endive, cleaned
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For the Goat Cheese:
½bu Parsley, leaves only
1bu Tarragon, leaves only
½bu Thyme, leaves only
½bu Basil, leaves only
8 oz Fresh Goat Cheese (Chevre)
Salt and Pepper to Taste
4T Excellent Quality Extra Virgin Olive Oil
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Clean greens and pick out any less than fresh leaves.
Cut each lettuce into fork sized pieces, refrigerate.
Chop Parsley, Tarragon, Thyme, and Basil; combine and set aside.
Roll goat cheese into herb mixture, completely coating the outside of
the cheese. Sprinkle salt and
pepper over the cheese. Cut into
1½-2” pieces. Sprinkle salt
and pepper to taste over the bitter greens and toss.
Drizzle Extra Virgin Olive oil over bitter greens and toss again.
Place greens on plate and to with herbed goat cheese.
Serve immediately. Serves
4.
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