Tag Archives: Sauvignon Blanc

Crispy Sea Bass with Soba Noodles

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Sea-bass-soba-noodlesINGREDIENTS:
•  1/2 pound soba noodles
•  2 tablespoons sesame seeds
•  1/4 cup chicken stock or low-sodium broth
•  2 tablespoons soy sauce
•  1 teaspoon sugar
•  1 teaspoon Asian sesame oil
•  3 tablespoons vegetable oil
•  1/2 pound young bok choy, sliced 1/2 inch thick on the diagonal
•  1 tablespoon minced fresh ginger
•  1 large garlic clove, minced
•  3 scallions, white and light green parts only, thinly sliced
•  Four 6-ounce sea bass fillets, with skin
•  Salt
•  1/4 cup rice flour

DIRECTIONS: Bring a medium saucepan of salted water to a boil. Add the soba and cook until al dente, about 3 minutes; drain. Rinse the soba under cold water and drain, shaking off any excess water. In a small skillet, toast the sesame seeds over moderate heat, stirring, until they begin to pop, about 2 minutes. Transfer to a plate to cool.

In a small bowl, combine the chicken stock, soy sauce, sugar and sesame oil. In a large skillet, heat 1 tablespoon of the vegetable oil. Add the bok choy, ginger, garlic and scallions and stir-fry over high heat until the bok choy is crisp-tender, about 5 minutes. Add the soba noodles and cook, tossing, for 2 minutes. Add the soy mixture and bring to a boil, tossing. Remove from the heat and keep warm.

Meanwhile, in a large nonstick skillet, heat the remaining 2 tablespoons of vegetable oil. Season the fish with salt and dust with the rice flour. Add the fish to the skillet, skin side down, and cook over high heat until crisp, about 4 minutes. Flip the fillets and cook until just opaque throughout, about 2 minutes longer.

Transfer the soba and bok choy to shallow bowls and top with the fish, skin side up. Sprinkle with the toasted sesame seeds and serve. Recipe courtesy of Chasing Venus

ChasingVenus_Sauv_blancChasing Venus
Silky_StickerSauvignon Blanc
Russian River Valley, CA

Sourced fruit from the cool Russian River Valley, this beautiful wine’s perfumed aromatics indicate immediately that it is pure 100% California Sauvignon Blanc. Grapes from the Chalk Ridge Vineyards were used in making this inaugural Russian River Valley Sauvignon Blanc.  The ideal growing season was typical of the appellation: cool, foggy mornings followed by warm, sunny afternoons.  The fruit was picked at optimum maturity with a just a hint of botrytis. Fermentation was slow and cold (50°F) to retain the varietal flavors.  A bouquet of honeysuckle, gardenia and citrus blossom fills the glass.  Crisp and mouth-watering, this pretty wine will pair with oysters on the half shell, spicy Thai spring rolls or a salad of endive, goat cheese and crisp green apples.

Winemaker: Dan Cederquist
Appellation: Russian River Valley, CA
Vineyards: Chalk Ridge
Varietal Blend:  100% Sauvignon Blanc
Analysis: 14.3% alc/vol, 3.14 pH, .65 TA
Aging: 100% Stainless steel tanks

Chilean Shrimp with Matetic Sauvignon Blanc

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Gambas Pil Pil (Chilean Shrimp)

INGREDIENTS:shrimp
• 10 cloves garlic, peeled and slightly crushed
• 1/2 cup grapeseed oil or olive oil
• 1 1/2 pounds large shrimp, peeled and deveined
• 1 cacho de cabra pepper, or Anaheim pepper, seeded and cut into 1/2-inch pieces
• 3 tablespoons pisco or brandy
• salt to taste
• cayenne pepper to taste
• 1 lime, cut into wedges, for serving

DIRECTIONS:
Place the garlic cloves and grapeseed oil in a skillet over medium-high heat. Let the garlic slowly turn golden brown as the oil becomes hot; continue cooking until the garlic has turned golden-brown, and the oil is quite hot.

Add the shrimp, stir to coat with oil, and cook for 15 seconds before stirring in the chile pepper. Continue to cook until shrimp is pink and firm. Pour in pisco, and cook for 30 seconds to let the alcohol evaporate. Season with salt to taste, then pour the mixture into a serving dish. Serve sprinkled with cayenne pepper, and garnished with lime wedges. Makes 6 servings.  Recipe compliments of AllRecipes.com

WC_Jan_2014_EQ_BottleMatetic EQ Coastal
Sauvignon Blanc
San Antonio D.O., ChileSilky_Sticker

“Smoke, Meyer lemon and grapefruit notes play out in this crisp yet concentrated white, with layers of spice and flint adding range to the solid finish.” 90 pts. Wine Spectator

Winemaker: Julio Bastias
Appellation: San Antonio D.O., Chile
Varietal:  100% Sauvignon Blanc
Analysis: 14.0% alc/vol
Critical Acclaim: 90 pts. Wine Spectator 2012
94 pts. Years Best Wine & Spirits 2011
91 pts. Editors Choice Wine Enthusiast 2011
90 pts. Wine Advocate 2010

Villa Barbi Orvieto Pairing Recipe

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Pasta with Artichoke Hearts, Capers and Sun-Dried Tomatoes

Chicken Florentine Artichoke BakeINGREDIENTS:

• 1 pound pasta of your choice
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 large clove of garlic, minced
• 1 cup dry white wine
• 1/2 cup chicken or vegetable stock
• 1/4 cup finely sliced sun-dried tomatoes (packed in oil or dried are both fine)
• 1 (15 or 16 ounce) jar artichoke hearts, drained
• 1/4 cup drained capers
• Lots of freshly grated Parmesan cheese

DIRECTIONS:

Put on water to boil in order to cook the pasta.

While the water is boiling, heat the olive oil and butter in a large skillet over medium-high heat. Lightly cook the garlic until very fragrant (don’t let the garlic burn or your sauce will be bitter). De-glaze the pan with the white wine. Add the chicken stock, and the sun-dried tomatoes. Let the mixture cook down until reduced by about half. Add the artichoke hearts and capers. Cook about a minute more (enough to warm up the newly added ingredients.) Set aside.

Cook the pasta, and when it is finished, drain it and add the sauce immediately. Toss the mixture together and serve. Garnish each serving very generously with lots of freshly grated Parmesan cheese.  Serves 4-6.

Villa_Barbi_Ovieto_BiancoVilla Barbi Orvieto Classico DOC
crispUmbria, Italy

A vibrant straw color.  Highly aromatic with white fruits, citrus and a hint of almonds. Round yet clean on the palate with bright acidity and a slight bitter almond note on the finish. This wine has excellent balance and beauty. Villa Barbi Bianco expresses the Orvieto tradition at its finest as upheld by Decugnano dei Barbi. It is a fresh wine, fine on the palate and harmonic.

Winemaker: Riccardo Cotarella
Appellation: Orvieto Classico Zone, Umbria, Italy
Varietal Blend:  Grechetto, Procanico, Vermentino, Sauvignon Blanc
Analysis: 12.5% alc/vol