About This Wine
Judd Finkelstein is a graduate of Arizona State University’s Walter Cronkite School of Journalism.
Since Cronkite once was called the most trusted man in America, you’d expert the vintner for Judd’s Hill Winery to be straightforward in his approach to life. And so he is, particularly when it comes to the notion that winemaking is romantic.
“Crushing grapes is nasty, grungy, necessity-fulfilling labor,” Finkelstein says. “And the sweltering weather can be brutal. Romantic? It’s barely pleasant. So why do I put myself through it each year? The understanding that we have created and crafted sumptuous wines which give great pleasure to so many is the greatest satisfaction I have known.”
Case in point: the 2011 Judd’s Hill Sauvignon Blanc, crafted from grapes grown in Napa Valley’s Calistoga and Rutherford districts. The wine is fresh, beautifully balanced and enjoyable. As a certain iconic journalist might have put it: “That’s the way it is.”
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:100% Sauvignon Blanc
- Grape Source:60% Calistoga Area and 40% Rutherford Area in Napa Valley
- Aromas & Flavors:Papaya, Green Mango, Guava, Passion Fruit, Lychee, Herbs and a Hint of Lemon Zest
- Aging Vessels:Previously Filled French Oak Barrels for 5 Months
- When to Drink:Now Through 2015
- Food Pairing Suggestiona crab, avocado and mango sushi roll.
Smoked 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
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 RecipeGreen 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
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
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 Recipe