About This Wine
Tom Myers takes a special interest in Castoro Cellars’ Fumé Blanc.
“It’s one of my favorite white wines,” the Castoro winemaker says of the variety more commonly known as Sauvignon Blanc. “It’s beautiful with shellfish appetizers and most light fish entrees.” He also likes to drink it alongside scallops sauteed in butter and garlic.
Myers describes the 2010 vintage as “fresh and crisp, with classic Sauvignon Blanc aromas. The mouth is clean and has lingering citrus notes.” There’s also just a hint of spiciness in the aroma and flavor, something not normally associated with the variety.
That, Myers explains, comes from the addition of a small amount of Gewurztraminer to the blend. Semillon is a common blending partner for Sauvignon Blanc, but Gewurztraminer? It’s that kind of outside-the-box thinking and careful attention to detail that makes Castoro Cellars’ Fumé Blanc so outstanding. “The 2010 is highly aromatic and lush in flavor,” Myers enthuses.
About White Blend
- Grape Composition:Sauvignon Blanc and a Splash of Gewurztraminer
- Grape Source:Dos Viñas and Hog Heaven Vineyards in Paso Robles
- Aromas & Flavors:Lemon Curd, Lime, Flowers, Apple, Lemon, Toast & Spice
- When to Drink:Now Through 2014
- Food Pairing Suggestionscallops sautéed in butter an garlic.
Papaya Pear Mango Salsa Normally, we provide Vinesse members with complete recipes for wine-friendly fare. This month, however, we thought we'd share a pair of "topping" recipes that will bring any number of main course selections to life. We begin with this salsa recipe from our friends at Sonoma County's Kenwood Vineyards. Try it over sea bass, halibut or salmon for a palate-awakening change of pace, and enjoy it with Sauvignon Blanc, White Bordeaux or almost any white blend. Get The Recipe