Blog Archives
Illumination Sauvignon Blanc is Awesome
I sat down for breakfast with Augustin Fransisco Huneeus, proprietor of his family’s eponymous Huneeus Vineyards a while ago. He was an energetic fountain of early-morning conversation the likes for which I was mentally unprepared. If the name Huneeus isn’t familiar, I’d point you to the family’s historic organic and biodynamic estate in the Rutherford [More]
Randy Meyer of Geyser Peak Winery Talks Roses (Flowers)
Recently I was invited to taste through a lineup of Sauvignon Blanc from Geyser Peak Winery. Located in Healdsburg, California, I was at first intrigued because it seems, well, audacious for a place to make four (!) Sauvignon Blancs. It reminded me of Matanzas Creek, the only other Sonoma winery I could think of also [More]
Baby Zucchini
Baby ZucchiniOriginally uploaded by jamesonf These are going to be great with a glass of Sauvignon Blanc. Simply sliced thin, sautéed with olive oil, S&P. Done.
Asparagus and Wine: Together Forever
AsparagusOriginally uploaded by jamesonf One of the worst “truths” about food and wine pairings is that asparagus does not go well with wine. This is completely wrong! Here is a list of wines I would drink with asparagus: Sparkling Wine (Prosecco, Cremant, Champagne) Chenin Blanc (Loire Valley or South Africa) Riesling (dry from Australia or [More]
Taming Sauvignon Blanc
I love Sauvignon Blanc from the Loire, with its searing, enamel-chipping acidity. But I also really appreciate white Bordeaux (and similarly-styled Aussie whites) with a healthy dollop of Semillon. It softens the sharp edges of Sauvignon Blanc and adds a bit of richness. Today I tried a 2008 Matanzas Creek Winery Sauvignon Blanc, which was [More]
Sauvignon Blanc and Fish Tacos
I love Sauv Blanc with high acid, seafood-based dishes. I marinated halibut in lime juice and chile powder, pan-seared it, and served it with a jicama, cabbage, and radish slaw. I can’t say enough about Chilean Sauv Blanc; I had the Aresti. Other ones to look for are Viu Manent Secreto and Veramonte. I really [More]
Great Food and Wine Pairings: Frozen Pizza and Sauvignon Blanc
I will pretty much drink a white wine with anything. Steak? No problem. BBQ? Why not? I don’t think it works the reverse way; Cabernet and oysters sounds awful. You also have to think about the setting and the company: A 100 degree day in Seattle, fans blowing, lack of AC, an oven far enough [More]
