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Sauvignon Blanc (so-veen-yoh
blahn)
by Sharon Rosenbaum, Senior Wine Buyer
Fume
Blanc and Sauvignon Blanc are different names
that cover wines from the Sauvignon Blanc grape.
The latter is the more classic, while the former
is a marketing innovation developed by Robert
Mondavi at his Napa Valley winery. The famous
Napa Valley vintner invented the name 35 years
ago and all California has claimed it as their
own. Worldwide, there are about 175,000 acres
of the grape with France far and away the leader
with 42,000 acres, mostly in the Loire and Bordeaux
wine regions, and some new vineyards in the Languedoc-Roussillon
area. California comes in fifth with 13,000 acres.
The name Sauvignon - "sauvage" in French - means
wild. It is an apt name. First, it attacks the
palate with a higher than usual acidity which
makes it a great aperitif - the first wine of
the meal. Second, when it grows in colder climes
of the world, it can yield VERY vegetal flavors.
However, in California's warmer climates it usually
shows more of its fruity side, reminding many
of melons or quince. Colors range from light straw
to yellow-gold. Most California wineries offer
a Sauvignon Blanc or Fume Blanc in their line.
As in Bordeaux, it is often blended with Semillon
and aged in small oak barrels. Pair with light
to medium-bodied fish, seafood, all poultry and
especially, fresh goat cheeses. |
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Food Recipe to accompany
Sauvignon Blanc
by Camille Stagg
Ingredients
Red Pepper Rouille ~ about 1 1/2 cups
1 large red bell pepper, seeded and peeled
Juice of 1 lemon
1 tsp minced garlic
1 tbsp water
2 egg yolks
1 cup premium olive oil
1 pinch cayenne pepper
1 tsp paprika
Salt and pepper to taste
Chop the pepper and puree in a food processor along
with the lemon juice, garlic, water and the egg
yolks. While the processor is running, slowly add
the olive oil. Add the cayenne, paprika and season
to taste with salt and pepper. Mix well. Keep refrigerated
until needed.
Shrimp Remoulade
1 cup cooked bay shrimp
2 tbsp red onion, minced
1 tsp parsley, chopped
1/4 cup mayonnaise
Pinch cayenne pepper
Pinch paprika
Pinch dried dill leaves
Salt and pepper to taste
12 endive leaves
Mix all of the ingredients together except for the
endive leaves. Place about 1 tbsp of the shrimp
remoulade on each endive leaf. Place a small amount
of the rouille on top. Arrange on a serving plate.
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Preparation
EASY PEEL-A-PEPPER
Over a gas flame or under a broiler, blacken the
pepper all over. Place in a zip-lock plastic bag
for 10 minutes, then peel under cool running water.
Remove the stem and seeds and process as needed.
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