This excellent white wine grape is widely cultivated in California and is becoming increasingly successful as an alternative to the somewhat more costly Chardonnay. In its native France, it is the principal white grape of the Graves district of Bordeaux; it is also responsible for the charming fruity wines produced along the upper Loire Valley, the best known of which is Pouilly-Fumé, but also Sancerre.

The grape can yield a wide range of wines from light and fruity to rich and assertive, with an intense herbaceous character, which is sometimes called grassy. Transplanted to California in the mid-1800s, Sauvignon Blanc wines were initially produced in the semi-sweet style. Then in the late 1960s, Napa Valley vintner Robert Mondavi introduced a dry, crisp Sauvignon Blanc he named Fumé Blanc to associate the wine with those of the Loire Valley. Mondavi's style has been highly successful and most California wineries offering Sauvignon Blanc wines produce them in this style. Over 120 of California's wineries now offer a Sauvignon Blanc or Fumé Blanc in their line. Colors range from light straw to golden. Serve chilled with light to medium-bodied foods.

Camille says...This gratin combines oysters and mussels with Sauvignon Blanc and fresh herbs. They are first steamed in the wine and then gratinéed with the cheese. Serve with steamed tarragon carrots and green beans and a mixed green salad. For dessert -- luscious baked cinnamon apples.

Gratin 1/2 lb. shucked oysters & liquor
1 medium clove garlic, smashed
2/3 lb. IQF mussels, thawed
2 tsp. chopped fresh or 3/4 cup clam juice
1 1/2 tsp dried oregano
1 cup Sauvignon Blanc
3/4 cup half and half
1 Tbsp. fresh lime juice
1/4 cup grated Gruyère cheese
1 Tbsp. chopped green onion salt and freshly ground pepper
Garnish: 4 sprigs parsley, 4 lime wedges

Preparation

Drain shucked oysters and mussels, reserving liquor. Pour liquor in measuring cup and add enough clam juice to make 1 cup liquid. In a large saucepan, combine wine, clam juice blend, lime juice, green onion, garlic and oregano. Bring to a boil, reduce heat and simmer 4 minutes. Add oysters and mussels, stir gently and cover. Poach 30 to 45 seconds and remove from heat and let stand 4 minutes, stirring twice. Drain shellfish and reserve liquid. Arrange shellfish evenly among 4 oiled broiler-proof ramekins or one larger broiler-proof dish.
Put poaching liquid in sauce-pan, place over high heat and reduce to 2/3 cup, about 3 minutes. Remove from heat and strain. Rinse saucepan and return liquid to pan. Slowly stir in half and half over medium heat until reduced to 1/2 cup, about 3 minutes. Spoon sauce evenly over shellfish, top with the cheese and broil until cheese melts and the top is golden brown, about 2 minutes. Garnish with lime wedges and parsley.

Prep time: 25 minutes.

Cooking time: about 14 minutes.

Makes 4 servings.

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