About This Wine
There’s no better wine to serve with shellfish than Sauvignon Blanc.
Whether it’s shrimp on the barbee, scallops seared to tender perfection, or mildly seasoned crab cakes, the bright acidity of Sauvignon Blanc is the perfect foil. These are matches made in heaven because the food is better with the wine, and the wine is better with the food.
The lone exception to the Sauvignon Blanc-with-shellfish “rule” is lobster — but only because so many like to dip lobster in drawn butter. The richness of the butter and the acidity of the wine create conflict, rather than harmony, on the palate.
The vintner at Iron Rock Cellars loves lobster, and decided to do something about that recurring culinary conundrum. So when she was assembling the blend for Iron Rock’s 2010 Sauvignon Blanc, she added a splash of Chardonnay. The strategy worked, resulting in a Sauvignon Blanc that everyone will love — including lobster fans.
About Sauvignon Blanc
Notable "grassy" aroma, often with notes of apple and citrus fruits. High acidity. Can amaze as a late harvest wine, with rich and complex flavors.
- Grape Composition:Sauvignon Blanc, Chardonnay and Other White Varieties
- Grape Source:Select Vineyards in Various California Growing Regions
- Aromas & Flavors:Grapefruit, Lemon, Lime, Herbs and a Hint of Grass
- Aging Vessels:Stainless Steel Tanks
- When to Drink:Now Through 2013
- Food Pairing Suggestiongrilled shrimp, or oysters.
Citrus Roasted Chicken With Basil Cream Sauvignon Blanc is among the most flavorful and refreshing wines on Earth. But the characteristics that make it unique -- its relatively high acid level, its "grassy" impression in the nose, its mild herbal flavors in the mouth -- also render it a real challenge to pair with food. But we've found a recipe that works beautifully, primarily because... Get The RecipeSmoked Duck A La Orange Just in case this year's California wildfires impart a smoky flavor to vintage 2008 wines, here's a recipe that will match up nicely. Otherwise, try this dish - developed by Garre Winery Executive Chef Ty Turner -- with naturally smoky wines such as Sauvignon Blanc, Semillon, Pinot Noir or Syrah. Get The Recipe
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
Green Salad With Cranberry Vinaigrette With almost any type of salad, we suggest Sauvignon Blanc as a well-matched wine. But because of the cranberry flavor featured in this recipe, you may want to try a wine that includes cranberry among its aromas and flavors. We tried it with a lighter-bodied Pinot Noir, and it turned out to be an intriguing and enticing combination. Get The Recipe
Scallop Stir Fry It recently was reported that President Barack Obama is a big fan of scallops -- those velvety, succulent treats from the sea. But scallops may not be the first thing you think of when you get the urge to take a wok on the wild side. We predict that will change once you've tried this recipe. It makes 4 servings, and matches beautifully with... Get The Recipe