With so much terroir diversity in California, there’s a perfect place to grow nearly every kind of grape. In fact, you’ll find more than 100 varieties, giving winemakers the latitude to create complex varietals and unique, expressive blends. Since the 1700’s, immigrants from all over the world have settled in California, bringing their vines and their skills with them. Hard-earned secrets of soil, climate and vine have been passed from generation to generation, providing California wine with its unique legacy and spectacular range. Always crisp and refreshing, California vintners like to put their own spin on this classic varietal, with flavors that range from vibrant lemongrass and herb, to tart green apple, round melon and fig. Enjoy this wine with oysters, gnocchi with Gorgonzola sauce, or a dessert pastry.
“Sauvignon Blanc doesn’t have to be grassy like so many New Zealand versions of the grape; California has been growing the grape for longer and offers a more elegant style. Instead of green beans or asparagus (as the Kiwis love it), this shows melons, citrus, white pepper, limes and a bit of lemongrass.” – Doug Frost, Master Sommelier and Master of Wine.
Winemaking Team: Roxie Ward, Travis Proctor, Anna Clifford
Appellation: Central Coast, California
Varietal Blend: 100% Sauvgnon Blanc
Analysis: 14.3% alcohol / volume
• Two, 8 oz pieces mahi
• Salt and pepper
• 2 tbsp olive oil
DIRECTIONS: Heat a medium sauté pan with 2 tbsp olive oil in a wood fire (an oven will work just fine). The smokiness adds a wonderful flavor. Meanwhile season mahi lightly with salt and pepper. Place mahi gently in preheated pan and place back into oven for about 2 minutes. Check sear and flip once golden brown. Finish cooking in oven for about another 5-8 minutes. Remove and set aside.
LEMON BEURRE BLANC INGREDIENTS:
• 1 to 2 shallots, chopped fine
• 8 oz white wine
• 2 oz lemon juice
• 1 tbsp heavy cream
• 12 tbsp cold unsalted butter, cubed
• Salt and pepper, to taste
DIRECTIONS: Combine the shallots, white wine, and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tbsp. Add the cream to the reduction. Once the liquid bubbles, reduce the heat to low. Add the butter, one cube at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency. Season with salt and pepper.
QUINOA: Cook about 1 ½ cups quinoa according to package instructions.
GRILL ASPARAGUS INGREDIENTS:
• 12 asparagus spears
• 2 tbsp olive oil
• Salt and pepper to taste
DIRECTIONS: Lightly rub asparagus with oil. Season to taste with salt and pepper. Place asparagus on preheated grill and allow to cook until slightly charred. To serve, place quinoa on plate, top with mahi, beurre blanc and arrange asparagus nicely around circumference of dish. Garnish with lemon wedge if desired. Recipe compliments of Chef Brian Reigle of Terravant Winery Restaurant.