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2003 Pinot Grigio, Estate Vineyard
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Description
A cool growing season allowed the grapes to mature slowly for maximum flavor concentration. A long cold fermentation in stainless steel tanks was used to emphasize the refreshingly bright, crisp mineral qualities of the wine. Aromas of pineapple, coconut and mango and a touch of Meyer lemon enhance the firm acidity and make this a lovely wine, delicious with fresh seafood, or seared scallops over a bed of pasta. 2500 cases produced.
Awards
Gold, 2004 San Diego National Wine Competition
Gold, 2004 Santa Rosa Press Democrat North of the Gate Wine Competition
Silver, 2004 Taster's Guild International
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Food Pairing
| Dungeness Crab with Fennel Slaw
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For the Crab:
1lb Crabmeat, preferably Dungeness
¼c Mayonnaise
½ea Lemon, Juiced
pinch Cayenne Pepper
3T Fresh Chives, thinly sliced
2T Fennel Fronds, from Fennel Bulb, roughly cut
Salt and Pepper to Taste
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For the Salad:
2ea Fennel Bulbs, shaved
½ea Red Onion, shaved
1ea Lemon, Juiced
2T Extra Virgin Olive Oil
Salt and Pepper to Taste
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Place crabmeat in large bowl and squeeze to remove any excess water from the
meat. Pick through the crabmeat
for any remaining shell fragments.
Add mayonnaise, lemon juice, cayenne pepper, and salt and pepper and gently mix
into the crabmeat, being careful not to break any large pieces.
Fold in two tablespoons of the chives and fennel fronds.
Reserve fennel fronds from the tops of bulbs.
Shave fennel and red onion on Japanese-style slicer, as thinly as possible.
Place in bowl with lemon juice, olive oil and a pinch of salt and
freshly ground pepper. Let
marinate for 10 minutes, tossing frequently.
Divide salad into four portions, and gently mound the crabmeat onto the fennel
slaw. Garnish with sliced chives.
Serves Four.
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| Seafood Brodetto
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2oz Extra Virgin Olive Oil
16ea Large Prawns, shelled and deveined
1lb Firm Fleshed Fish (Swordfish, Salmon)
16ea Small Clams, washed
16ea Mussels, debearded and washed
4ea Cloves Garlic, minced
1c Chardonnay Pinot Grigio
1ea 14.5oz Diced Tomatoes
4T Fresh Basil, chopped
2T Fresh Tarragon
2T Fresh Parsley
2C Cooked
Pasta (Fusilli, Torchio, Farfalle)
2T Butter
Salt and Pepper to Taste
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Heat olive oil in large pot. Sauté
seasoned prawns until pink and remove.
Add fish and sauté until just done, remove.
Add clams and mussels and sauté for 30 seconds; add garlic and cook until the
smell of garlic is apparent. Immediately
add Pinot Grigio. Cook clams and
mussels until they open, removing as they open.
When all shellfish have opened, add tomatoes and simmer for
approximately ten minutes, or until sauce begins to thicken.
Add fresh herbs, pasta, butter, and salt and pepper to taste, and
return to a simmer. Remove
from heat and add fish and shellfish.
Serves 4.
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