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...Sole is a delicate, mild-flavored fish, and this baked version is so quick to prepare. Using olive oil makes it good for the heart, and it is equally good for the soul, since it goes so well with Sauvignon Blanc. Serve rice pilaf with green peas and steamed carrots to complete the meal. End with a sweet-tart lemon pie.

2 lbs sole fillets**
2 Tbsp extra virgin olive oil
1 Tbsp unsalted butter, melted
1 medium clove garlic, minced
3 medium green onions, finely chopped
3/4 cup Sauvignon Blanc
3 Tbsp fresh lime juice
11/4 tsp grated lime zest
1 Tbsp finely chopped fresh dill weed or 3/4 tsp dried
salt and freshly ground white pepper

Preparation

Rinse fish fillets; pat dry with paper toweling. Arrange in lightly oiled baking pan. Heat olive oil and butter in medium skillet over medium heat. Sautée garlic and green onions, stirring, until translucent, about 3 minutes.

Remove from heat. In glass measuring cup, combine wine, lime juice, lime zest, dill, salt and pepper; stir into garlic-onion mixture in skillet and combine well; pour sauce over fish. Place fish on middle rack of preheated 400°F oven and bake 8 to 10 minutes, until fish begins to flake. Place under broiler to lightly brown the top, about 1 minute.
Serve immediately on hot platter. Spoon sauce onto each serving.

Preparation time: 10 - 15 minutes.

Cooking time: 10 minutes.

** Other flatfish (flounder, plaice or dabs) may be substituted.

Makes 5-6 servings.

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