2012 Sauvignon Blanc

2012 Sauvignon Blanc

The patio furniture is out, our propane tanks are full, and we are in the midst of summer. If you are like me, you are enjoying your fair share of Sauvignon Blanc, the perfectly refreshing white wine to a hot and humid New England day.

Not too long ago, this vivacious varietal had trouble catching on within the US market. It wasn’t until the 70’s when Californian Vintner, Robert Mondavi dubbed his struggling Sauvignon Blanc, “Fume Blanc” that wine enthusiasts accepted the grape. Interestingly enough, this is exactly what happened with the well known (and loved) Chilean Sea Bass around the same time. Originally called the Patagonian toothfish, it is not truly sea bass, nor from Chili. What was once shunned by the masses is now prized by chefs and foodies alike, simply by giving it a chic name.

bottleSauvignon Blancs’ continued success is based on its zippy reputation. New Zealand plays a large role in the popularity of this varietal and after 40 years, are still churning out multi-faceted expressions of the grape. The growing popularity has inspired vintners to offer a Sauvignon Blanc unique to their area. This grape takes its cue from the climate and soil, making it one of the most transparent varietals from grassy and herbaceous notes, to flinty mineral qualities, and of course the infamous fruit forward expressions. The acidity, however, is what makes this white wine stand out amongst the rest.

Though it did have humble beginnings on American soil, it is currently one of the most widely and successfully planted varieties. For this reason, it can be one of the best values on many restaurants wine list.

Among its offerings, Sauvignon Blanc has a superb affinity for many of our favorite New England summertime dishes: seafood of every scale or shell, and big bountiful salads. Find fresh, local ingredients to pair with your glass of wine at the Stonington Farmers Market every Saturday from 9am until 12pm. The Saltwater Farm Vineyard 2012 Sauvignon Blanc offers a balance of citrus and steely Stonington minerals, the perfect accompaniment to the Asparagus Salad and Grilled White Fish recipes below.

Cheers to staying refreshed,

KR

Asparagus Salad

INGREDIENTS
:
One bunch of young fresh asparagus – washed and ends trimmed, thinly sliced crosswise
4 oz of soft goat or sheeps milk cheese – crumbled
1/3 cup chive blossom vinegar or white wine vinegar

¼ cup High quality extra virgin olive oil

Fresh cracked pepper and kosher salt to taste

DIRECTIONS
:
Toss all of the above ingredients together, that’s it! Garnish with smoked finishing salt if you happen to have some.

NOTE: Don’t have chive blossom vinegar? Add a thinly sliced shallot instead.

Grilled White fish

Halibut is a good choice for grilling
*Brush your grill with your preferred oil and Preheat to high (have patience, this part is important)

INGREDIENTS
:
Individual portions of your fresh catch – cut to size and brushed with oil, season well with sea salt and fresh cracked pepper

2-4 lemons sliced crosswise into rounds and arranged in a single layer on your grill (just before you are ready to cook the fish)

Handful of mild herbs (such as chives, parsley, chervil, thyme, etc) – place on top of lemon

TO PREPARE
Cook your fish directly on top of the lemons and herbs, about 6 + minutes per side depending on the thickness of your fish. The flake test is the best way to check for doneness, use a fork to peel off a flake of the fish. If it comes off with no issue and is opaque all the way through, your fish is done.

Serve with a chilled glass of Saltwater Farm Vineyard 2012 Sauvignon Blanc

Find more delicious recipes at Smashed Garlic

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