Tag Archives: California white wine

Roasted Winter Vegetables with Maple-Ginger Glaze pairing recipe

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roasted-vegetablesINGREDIENTS:

•  ¼ lb. parsnips, peeled and cut into 2” x ¼” sticks
•  ¼ lb. carrots (3 or 4), peeled and cut into 2” x ¼” sticks
• ¼ lb. turnips (about 2 medium or 1 large), peeled and cut into thin wedges
• ¼ lb. Brussels sprouts, stems trimmed and any wilted leaves pulled off; large sprouts halved
• 2-inch piece fresh ginger, peeled and sliced into very thin matchsticks (about 1/3 cup)
•  3 Tbs. unsalted butter, melted
•  Kosher salt and freshly ground black pepper
•  1 tsp. grated fresh ginger
•  1 ¼ Tbs. pure maple syrup

DIRECTIONS:
Heat the oven to 425ºF.  Spread the vegetables and ginger matchsticks in a large, low-sided roasting pan or a heavy rimmed baking sheet. Drizzle with butter and season with salt and pepper. Toss to evenly coat the vegetables and spread them out, so that they’re just one layer deep. Roast the vegetables, tossing a couple of times, until tender and golden brown in spots, about 30 minutes. Combine the grated ginger and maple syrup. Drizzle the vegetables with the maple-ginger mixture, toss, and roast for another 5 minutes. The vegetables should be very tender and browned in spots. Serve warm. Serves 4.  Recipe courtesy of FineCooking.com , Eva Katz, Issue 55

MR_12ChardSilky_StickerScheid Family Wines
Metz Road
Estate Grown Chardonnay
Monterey, CA

The namesake Metz Road runs alongside Scheid Family Wines’ Riverview Vineyard, the site of their Estate grown Chardonnay. Located in the northernmost vineyard in Monterey County, Riverview is located two miles southeast of Soledad and adjacent to the Pinnacles, nestled on a bench overlooking the Salinas River.  The bench location aids in creating excellent air flow and maximizes available sunlight and allows the fruit to ripen slowly and evenly.  Riverview is an ideal site for ultra-premium Chardonnay with a Burgundian flavor profile.  The cool climate produces a steely style, with distinct notes of minerality.

Dave“Juicy red apples, citrus and bright tropical fruit greet the nose, followed by lilting aromas of vanilla and toasty oak.  The palate delivers concentrated apple and pear flavors with a distinct mineral component.  Beautifully balanced, the well-integrated oak doesn’t overpower and a soft, full mouthfeel is complemented by balanced acidity.”,  Dave Nagengast winemaker.

Winemaker: Dave Nagengast
Appellation: Monterey, California
Varietal:  100% Chardonnay
Analysis: 13.3% alcohol / volume, 3.35 pH, 3.3 g/L RS
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine.

Crab Cakes with Curry Aioli

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Sauvignon Blanc is a great pairing for seafood, but because it is still cold outside, we wanted something comforting that could easily be whipped up during the work week. The curry aioli adds a nice heat element to this dish and highlights the brightness of this wine.

crab-cakes-recipeINGREDIENTS:

• 1 teaspoon Madras curry powder
•  ¾ cup mayonnaise
•  2 tablespoons crème fraiche
•  2 tablespoons fresh lemon juice
•  1 tablespoon snipped chives
•  1 tablespoon minced parsley
•  1 tablespoon minced tarragon
•  1 cup panko bread crumbs
•  1 pound lump crab
•  ½ cup canola oil
•  1 tablespoon Champagne vinegar
•  Salt & pepper to taste

DIRECTIONS:

In a bowl, whisk ½ cup of the mayonnaise with ¼ teaspoon Madras curry powder. Let chill.

In a mixing bowl, combine the remaining mayonnaise with crème fraiche, lemon juice, chives, parsley, and tarragon. Season with salt and pepper. Fold in the crab, form into 4 patties and coat with the panko. Transfer crab cakes to a lightly oiled baking sheet and let chill.

Preheat the broiler and position a rack 8 inches from the heat. Drizzle the crab cakes with 2 tablespoons of oil and broil for about 12 minutes or until golden and crisp (ok to turn once). Transfer to plates and drizzle with curry aioli.  Add a lightly dressed arugula salad if desired.   Recipe courtesy of Food & Wine magazine.

Limited_SB13_BottleshotSilky_StickerLIMITED CAMBRIDGE CELLARS
SAUVIGNON BLANC
DRY CREEK VALLEY, CA

Cambridge Cellars strives to produce wines that embody the designations from where they are grown. Their  “LIMITED” wines represent those rare, exception lots from distinguished appellations throughout California’s wine country.  Dry Creek Valley is anchored in by two distinct areas of water – Lake Sonoma to the north and the Russian River to the south.  Sauvignon Blanc is the standout white varietal as it thrives in moderate conditions that are neither too cool nor too warm. Dry Creek is blessed with a steady fog in the morning coming in from the San Francisco Bay and by afternoon temperatures are warm and dry, allowing the Sauvignon Blanc grape to reach maximum potential.

Douglas-Danielak-winemakerDOUGLAS DANIELAK, WINEMAKER

“Our Limited is a beautiful example of crisp, ripe and fresh Sauvignon Blanc. Bright fruit notes of pink grapefruit, peach and apple open on the palate, with vibrant acidity and a rich mouth-feel through the finish. ”

 VARIETAL: 100% Sauvignon Blanc
APPELLATION: Dry Creek Valley, California
ANALYSIS: 13.2% alc/volume

FEATURED WINE CLUB WINE: January 2015