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...Satisfy your yearning for a delicious seafood entrée with this dish that features tilapia, a delicate fish that is also a good value. Serve with steamed rice, brussels sprouts with orange zest, a tossed mesclun salad and perhaps a warm bread pudding for dessert.

1 pound medium-size frozen, cleaned shrimp
1 pound tilapia fillets, about 1/2-inch thick
2 Tbsp all-purpose flour
1/2 tsp salt
1/4 tsp freshly ground pepper
2 medium shallots, minced
1 1/4 cups Sauvignon Blanc or other dry white wine
1/4 cup lime juice
2 tsp grated lime rind
2 Tbsp Canola oil
6 medium green onions, chopped
Minced red bell pepper and lime wedges

Preparation

Cook shrimp according to package directions; drain and set aside. Rinse fish, pat dry. Mix flour, salt and pepper in a large, deep bowl. Dredge fillets in flour, patting to remove excess. Combine shallots, wine, lime juice and grated lime and set aside.

Heat oil over medium-high heat in a (preferably nonstick) 12-inch skillet or sauté pan. Add fillets when oil is hot, but not smoking. Cook for 3 minutes. Turn the fish once and cook until the fillets are opaque in the center (make a small cut with a sharp paring knife to check the thickest part). Transfer to a serving platter and keep warm. Add wine mixture to the skillet over high heat, scraping up cooked bits and reduce by half, about 3 minutes. Stir in green onions and cooked shrimp; cook 1 minute more, until shrimp are hot.

Pour over fish and garnish with minced red bell pepper and lime wedges.

Preparation time: about 20 minutes

Cooking time: 12 to 13 minutes.

Makes 5-6 servings.

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