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2003 Serenity, Estate Vineyard
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Description
Named for High Serenity Ranch, this delightful blend of Sauvignon Blanc and Pinot Grigio with a touch of Gewürztraminer is a light, fruity wine with fragrant honeysuckle aromas and hints of vanilla and ripe peaches. Crisp Granny Smith apple on the palate leads to a crisp and lingering finish. Perfectly balanced, this wine has the structure to enhance spicier or fruit influenced dishes such as spicy shrimp with mangoes, snow pea salad, or roasted green chili chicken soup.
Awards
Gold, 2004 Taster’s Guild International
Bronze, 2004 Santa Rosa Press Democrat North of the Gate Wine
Competition
Bronze, 2004 San Diego National Wine Competition
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Food Pairing
| Thai Beef Salad
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For the Salad:
1lb Top Round or Sirloin, trimmed of all fat
1ea 8 oz pkg Thai Rice Noodles
½bu Cilantro, roughly chopped, reserve stems
1ea Red Onion, julienne
1ea Red Bell Pepper, julienne
1ea Orange Bell Pepper, julienne
1bu Green Onions, julienne
3ea Thai (or Serrano) Chilies, seeds removed, julienne
Salt and Pepper to Taste
25ea Peanuts, chopped
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For the Dressing:
1/3c Fish Sauce (available in Specialty Markets)
1/3c Fresh Lime Juice
¼c Peanut Oil
2ea Garlic Cloves
10ea Cilantro Stems
Salt and Pepper to Taste
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Boil 3 quarts hot water in a large pot. Place rice noodles in a large bowl and
pour boiling water over noodles and let stand for 30 minutes.Grill or broil beef until medium rare,
let rest for 10 minutes and then thinly slice. In a blender, combine all ingredients
for the dressing and blend until the dressing is smooth. Drain rice noodles and place into
another large bowl. Using two
knives cut noodles into smaller pieces, approximately 2-3 inches long. Place all remaining ingredients into the
bowl except for the beef, peanuts and dressing. Mix well and then add dressing to the
salad. Salad should be moist but
not soggy. Place on a serving platter and top with beef. Garnish with peanuts. Serves 4.
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| Calabrian “Angry” Prawns
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16ea Large Prawns, shelled and deveined
2T Butter
¼c Olive Oil
4ea Cloves Garlic, thinly sliced
2ea Serrano Chilies, sliced
20ea Basil leaves, whole
2T Orange Zest
Salt and Pepper to taste
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Heat butter and oil in large non-stick sauté pan over
medium-high heat. When butter
begins to bubble, add seasoned shrimp and cook until pink and firm; remove from
pan. In the same pan, immediately
add sliced garlic and cook until it just begins to brown.Add serrano chilies and cook for 30
seconds. Immediately, add basil
leaves, being careful to watch for splattering of oil upon adding to the
pan. Cook until the leaves turn
deep green. Add orange zest and
cook for another 30 seconds. Remove
from heat and pour over
prawns. Serves 4.
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