Recently in Sauvignon Blanc Category

FOOD & WINE PAIRINGS: Tis the Season for Crab!

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Tis' the season for crab! Pair your favorite crab dish with sparkling wine, chardonnay or sauvignon blanc. We've got some suggested wine and food pairings below!

recipeRodStrongCrabCakes.jpgCrab Cakes with Sherry Mayonnaise
Sip a glass of Rodney Strong's refreshingly crisp and luscious Reserve Russian River Valley Chardonnay which only get's sweeter when paired with it's perfect compliment-scrumptious crab cakes. See Recipe

Mini Crab Cake Appetizers
These melt in your mouth crab cakes are a great addition for any party, even your upcoming Superbowl Party! No matter what team you are rooting for, make sure you make a lot, as these will go fast. Pair with Domaine Chandon's Sparkling Wine. Tip: Buy some extra bottles for celebration after the game. See Recipe

Crab Risotto with Fine Herbs
La Crema Monterey Chardonnay offers an elegant contrast to the flavors in this dish. Crisp and cool as it cuts through the richness of the risotto, while building off the herb and mineral notes found in this dish. There could not be an easier recipe for success. Look for very fresh crab to enhance the seafood flavor, while also accentuating the lemon peel aromas of this Central Coast wine. See Recipe

FOOD & WINE PAIRING: Steamed Mussels with Sauvignon Blanc

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Submitted by: Chef Robin Lehnhoff-McCray of Kenwood Vineyards

recipe_KenwoodVineyards_mussels.jpgRecipe: Steamed Mussels with Fresh Fennel and Thyme

Wine Pairing: Kenwood Vineyards Sauvignon Blanc


Ingredients:
  • 3 pounds fresh mussels
  • 2 T olive oil
  • 2 T unsalted butter
  • 1 T freshly chopped garlic
  • 1 fennel bulb, sliced thinly
  • 2 cups Kenwood Sauvignon Blanc
  • 2-3 cups chicken stock
  • Kosher salt and black pepper to taste
  • 1 bunch fresh thyme, leaves picked off stems

Special Note: Have all your other ingredients ready to use as this recipe moves pretty quickly once you start to assemble it.

Food & Wine Pairing: Winter Salad & Sauvignon Blanc

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VINeleven at the Napa Valley Marriott, Chef Brian Whitmer

recipe_NVMarriott_salad.jpgRecipe: VINeleven Winter Salad
Wine Pairing: Sauvignon Blanc

My favorite culinary expression is the composed salad.  Spinach, red leaf, watercress, escarole, arugula and Totsoi are just a few that you will find in my salad bowl this time of the year.  Enjoy my Winter Salad, a celebration of garden greens and market vegetables of the moment. Bon Appétit! ~ Chef Brian Whitmer


Wine & Food Pairings: Sauvignon Blanc & Wild Salmon

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recipe_ClifFamily_salmon.jpgBy Master Chef, Anna Callway of Clif Family Winery

It's wild salmon season! Salmon is my favorite fish - it's easy to prepare, good for you and lends itself to many wonderful preparations. I have tried cooking salmon many different ways, but the recipe below is an all-time favorite. Pair this meal with Clif Family Winery 2010 Rte Blanc Sauvignon Blanc.

This method yields a melt in your mouth texture and it is a medium rare finish ( slightly translucent in the center).

Get Your BBQ Grills Out!

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FOOD AND WINE PAIRINGS

recipeBBQFeature_Beringer.jpgGrilled Chicken Breast with
White Corn and Mango Salsa

Elevate your ordinary grilled chicken to new heights with Beringer Winery Executive Chef David Frakes' White Corn and Mango Salsa. The salsa's simple yet refined flavors make it a "go-to" dish for company and will likely inspire another week's worth of meals--try it with fish, tacos, grilled steak, or pork tenderloin. We think the lush, tropical notes are a perfect complement to our Beringer Knights Valley Alluvium Blanc.

CLICK HERE for recipe.


Grilled Lamb with Chanterelles, Ricotta Gnocchi and Souce Soubise
HALL Winery celebrates the season with scores of recipes that pair beautifully with their wines and beckon gatherings with good friends! Try this grilled lamb recipe to create a memorable wine-friendly feast. CLICK HERE for recipe.

Dave's "Zinful" Flank Steak
Pair with Dry Creek Vineyard's Zinfandel. CLICK HERE for this popular recipe.



recipeBBQFeature_Peju.jpgGrilled Teriyaki Chicken Kebabs
Part of Peju Winery's Hot Summer Trio & Food Pairings. The Hot Summer Trio is the ideal selection of wines for a warm summer day - serve chilled on the deck, the boat or at the beach. Includes the 2010 Napa Valley Sauvignon Blanc, 2011 Carnival and 2011 Provenance. This particular dish pairs well with the Carnival.

CLICK HERE for recipe.

Grab a Slice, Pour the Wine & Celebrate National Pizza Month

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Submitted by Kenwood Vineyards

October is National Pizza Month, though Americans don't need a special month to indulge in this lunch and dinnertime favorite. An astonishing 93% of Americans eat pizza at least once a month, and every man, woman and child in the country eats an average of 46 slices of pizza per year. Pizza and a glass of wine are a natural pairing, yet few food and wine matchmakers have ever tried this tasty combination - pizza and Sauvignon Blanc.

Pairing pizza and Sauvignon Blanc makes perfect, palate-pleasing sense. While toppings can range from almost nothing to almost everything, tomato sauce and cheese lie at the heart of pizza's scrumptious flavors, and Sauvignon Blanc complements both. Sauvignon Blanc's forward fruit/herb character enhances the herb-infused flavors of tomato sauce, while its crisp acidity serves as a foil to the richness of the cheese.

Quinoa Salad

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Quinoa-Salad.jpgby:  Kathy Glass, Director of Macaroni Salad, Platypus Tours

Wine Pairing Suggestion: Pairs beautifully with a slightly chilled un-oaked Chardonnay or Sauvignon Blanc.

A delightful salad for warm days or evenings.  Quinoa meets many dietary requests in that it's gluten/wheat free, a natural protein and very tasty.  This dish is versatile as well.  Just leave out the cucumber and cilantro and serve it warm as a side dish in colder times of the year.

Irish Mouths Are Smiling Too

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irishsodabread.jpgBy Deirdre Bourdet

Many holidays have their traditional foods, only eaten for the occasion.  Frequently such dishes are... shall we say... less than thrilling, which makes abstention the rest of the year pretty do-able.  But when something is truly fabulous--like champagne, or Easter ham, or Irish soda bread--why wait for the special occasion to enjoy it again? This St. Patrick's Day I faced my baking disability and associated fears head-on, and made soda bread from a recipe developed by Mrs. Mary O'Callaghan in County Clare, Ireland.

Miraculously it turned out great despite my usual compulsive meddling, and reminded me of how incredibly delicious this stuff is.  A few days after St. Patrick's Day, I tested the luck o'the Irish as a half portion, again with the lazy person modifications, and met with even better success because it didn't take as long to bake through (only 40 min).  I can only conclude that this bread recipe is fool-proof.

Oysters Mustar'feller

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oysters.jpgNapa Valley Wine Train
Executive Chef : Kelly Macdonald

 

INGREDIENTS

  • 12 Grays Harbor Oysters in a half shell (Oyster origin optional)
  • 3 Cups Champagne
  • 2 Cups Heavy Whipping Cream
  • 12 Ounces of fresh Spinach (stemmed, cleaned & dried)
  • 1 Cup Shallots (chopped)
  • 4 Tablespoons Dijon Mustard
  • 2 Tablespoons Whole Grain Mustard
  • ¼ Cup Grated Parmesan Cheese
  • ¼ Cup Bread Crumbs
  • 2 Tablespoons Butter
  • ¼ Teaspoon Dried Thyme
  • Salt & Pepper to taste
  • Sea Salt (optional)

Sweet White Corn with Crab & Chive Oil

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cornsoup.jpgBY ROBERT CURRY | WINE SPECTATOR GREYSTONE RESTAURANT

The first appearance of local sweet corn is the inspiration for this heavenly soup. Capturing the fleeting flavors of summer, Chef Curry likes to create layers of interest in his food by creating both complementary tastes (that of the corn and the crab) and those flavors that act as contrasts (the sweetness of the corn and the smokiness of the bacon). The herbal undertones suggest the verdantness of the garden and the lightness that is life in the Wine Country in July and August.


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