What the blankity blank?

There are some wines that just make the grade, and tick off a lot of boxes. One of the world’s most favored wines is Cabernet Sauvignon and its sibling Cabernet Franc. But, did you know these hearty ed wine grapes descended from a white wine grape? What the blankity blank? It’s true. Sauvignon Blanc came before Cabernet. And, it remains one of the best white wines to this day, which is International Sauvignon Blanc day. A true gem of a grape, the versatility of Sauvignon Blanc is a marvel. The wine can range from semi dry to sweet finding its way into sparklers like champagne to dry, medium to light bodied still wines, to sweet dessert wines. While most wines claim one style, this baby is a true workhorse adapting to whatever situation it encounters.

Having this adaptability, one would expect it to be near the top of the list of most grown grapes. But, it lingers around 7th place by most accounting. The top 5 include Cabernet, Merlot, Airen (A Spanish variety found in lighter whites or a base for brandy), Chardonnay, and Tempranillo. Next comes Syrah, then our beloved Sauvignon Blanc (SB to save space). Definitely further down the list than it should be. But, it is still the third most popular White wine. So, not bad. Besides, who wants to be the best seller? That usually involves some compromise and dumbing down for the masses. It also makes it a tad less expensive since its not in the highest demand. SB usually takes a secondary position to Chardonnay on most lists. But, it’s every bit as good. In some ways, it’s preferable with a touch of understatement.

What the blankity blank is wrong with Sauvignon Blanc?

People who prefer red wines often seek out bold, strong, even ostentatious flavors and drinking experience. They wouldn’t be caught dead drinking white wine. That’s among the reasons Chardonnay is more popular than SB. Chardonnay has some bigger, bolder flavors that red wine drinkers crave, and find lacking in whites. But, SB has more finesse. Subtlety is a quality that should not be discounted. Remember, it takes on many different characteristics. In its native France, it tends to be a mildly fruity, dry, almost tart wine with “bracing acidity”. But, when grown in other countries and climates it varies greatly. New Zealand and South Africa produce a more balanced, citrusy variation. Some cooler climates produce more tropical fruit flavors. And, Areas in the USA create a sort of hybrid. I’ve had SB Dessert wines from Sonoma. And, Mondavi coined the term Fume Blanc to compare it to Pouilly Fumet.

Of course, the plus side of the lesser demand than something like a chardonnay makes it more wallet friendly. Where a Chardonnay may fetch around $15 a bottle, an SB of similar quality may come in around $12. So, take that to the bank. Between cost and versatility, SB should be your go to white. It may not be as brazen as Chardonnay, but, remember, a lot of Chardonnays are oaked, contributing to the bolder flavors. The same can be done with SB. Of course, all this versatility makes it harder to purchase SB. With Chardonnay, labels should say oaked VS un-oaked. Meanwhile SB could be fruity, dry, sweet, tropical, citrusy, redolent of melon, or loaded with peach and/or gooseberry flavors. It helps to get answers from the vintner about what style to expect. Growing region is helpful in that quest. No need to ask what the blankity blank.

So, start pairing

Despite French roots, SB is truly a wine of the world. So, whether you have a classical French version or a tropical tasting New world vintage, prepare to have a wonderful wine experience with SB. And, make it part of a culinary experience. Being a white wine of light to medium body, you probably wouldn’t want to pair it with a heavy dish like steak or lasagna. But, it makes a wonderful compliment to most seafood, poultry, lighter pork dishes, salads, and of course cheese. It goes perfectly with a Mediterranean diet. And, remember, we are heading into warmer weather, so a heavy red isn’t the best thing for these days. So, get ready to indulge in our favorite international wine on this particular day: Sauvignon Blanc.

To help you with your pairing, we have a few recipes that fit the bill for today.

Bon Apetit and Bon Vivant!

Honey Glazed halibut with Brussel Sprout Slaw

cheffd

Print Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Course Main Course

Cuisine American, canadian

Servings 4 People

Ingredients

  

• 4 Each 6 oz Halibut Fillets, Boneless, skinless
• 1/2 Cup Fine Diced Shallot
• 1 Cup Honey
• 1 Cup Lemon Juice
• 1/2 Cup White Wine, Preferably sweeter, like Reisling
• Salt and Pepper to taste
• oil for cooking, Canola or other neutral oil is best
• For Slaw
• 1 Lb Brussel Sprouts
• 1 Medium Carrot
• 1/4 Cup Shaved Red Onion
• 1/2 Cup Shaved Apple
• 1 Tbsp Lemon Juice
• 1/2 Cup Apple Cider
• 2 Tbsp Honey
• 1/2 tsp Ground Allspice
• 1/2 Cup Neutral Oil
• 1/2 tsp Dijon Mustard
• Salt and Pepper to taste

Instructions

 

• Make the Cole Slaw: Shave Sprouts, onion, carrots, and Apple (Use a mandolin if you have one). Whisk all the other ingredients to make a light vinaigrette. Toss the Vegetables in the dressing and set aside.
• Preheat oven to 400.
• Sprinkle the fish fillets with Salt and Pepper. Heat a coating of oil in a Saute Pan over medium high heat. Sear the Fish on one side until golden brown. Transfer to a sprayed baking sheet or "sizzle Platter". Set aside.
• In the Same Saute Pan, add a little more oil. Saute the Shallots until translucent. Then add the wine and lemon juice. Reduce this liquid by Half. Then Whisk in the honey and simmer until it thickens a bit to become a glaze.
• Spoon half of the honey glaze over the fish. Place the fish in the preheated oven and cook until done, about 10 minutes. It should be firm to the touch or you can check the temperature using a meat thermometer. You want it at 145 degrees.
• Plate the fish and spoon more of the glaze on top. Top with the slaw and serve with whatever sides you want.

Keyword Brussel Sprouts, Glazed, Halibut, honey, Slaw

Truffled Goat Cheese and Ramps Flan with Morel and Asparagus Salad

cheffd

Print Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Course first course, Main Course, Salad

Cuisine American, French

Servings 4 People

Ingredients

  

• olive oil for cooking
• Salt and Pepper to taste
• For Flan
• 1 Cup Fresh Ramps, Cleaned and trimmed, plus a few extra for garnish
• 1/2 tsp Chopped Fresh garlic
• 12 Each Large Egg yolks
• 3 cups Heavy Cream
• 1 Cup Crumbled Goat Cheese
• 2 Tbsp Chopped Fresh Thyme
• Truffle oil and truffle shavings to taste
• For Salad:
• 4 Oz baby greens, arugula or whatever is freshest
• 8 Oz Fresh Morel Mushrooms
• 1 Tbsp Chopped Fresh garlic Scapes
• 1 Bunch Asparagus
• 1/2 Cup Sliced Fresh Spring Onions
• 1 Cup White Wine
• 1 Medium Lemon: Zest and Juice only
• 1/2 Cup Olive Oil
• 1 Tbsp Chopped Fresh Marjoram
• Grape tomatoes for garnish
• Extra fresh herbs for garnish

Instructions

 

• Soak the morels in cool water for about 20 minutes to remove any dirt. Remove from the water, and soak a second time. They tend to get a lot of grit inside the gills.
• Preheat oven to 375
• Heat a little olive oil in a saute pan over medium high heat. Saute ramps and garlic, stirring as needed. Cook until translucent. Allow to cool.
• Whisk eggs until beaten smooth. Continue whisking in the cream, salt, pepper, and Thyme. Add in about a tablespoon of truffle shavings and a splash of truffle oil. Fold in the goat cheese.
• Spray individual ramekins or foil cups with pan spray. Fill each evenly with the flan mixture. Place on a sheet pan and bake in the oven about 30 minutes. You want them firm, but not too puffed up. If the center is still a bit runny, cook a little longer. 10 minutes should do.
• Heat a little olive oil in a pan. Saute the garlic scapes and spring onions until soft. Add in the mushrooms and cook until soft. Then add the wine and cook until it evaporates. You want it to create a glaze on the mushrooms and onions. Add in the asparagus, stir, and remove from heat. The residual heat will cook the asparagus. You want it al dente.
• Grill extra ramps for garnish if desired.
• Whisk the lemon juice, zest, oil, salt, pepper, and marjoram together. Toss the greens, asparagus, mushrooms etc in. Mix well.
• Invert the flans onto individual plates. Garnish with the salad, tomatoes, and grilled ramps.

Keyword Asparagus, Flan, goat cheese, May day, Morels, Ramps, salad, Seasonal, spring, thyme, vegetarian

Roasted Pepper Hummus and Citrus Spiced Olives with Pita

cheffd

Print Recipe

Prep Time 15 minutes mins

Course Appetizer

Cuisine Middle Eastern

Servings 1.5 pint

Ingredients

  

• 1 cup Garbanzo beans (cooked or canned)
• 6 each garlic cloves
• 1/2 cup roasted red peppers
• 1/4 cup lemon juice
• 1 Tbsp Tahini paste
• 1 Tbsp ground cumin
• 1/2 cup Olive oil extra virgin
• Salt and Pepper to taste
• For the olives
• 1 cup Mixed olives (preferably without pits)
• 1 whole lemon
• 1 Tbsp Olive oil Extra Virgin
• 1/4 tsp crushed chili flakes
• 1/4 tsp cumin seeds
• 1 Tbsp chopped fresh cilantro
• 1/2 tsp chopped fresh time (or 1/4 tsp dried)
• Salt and pepper to taste
• Pita bread to serve with the hummus

Instructions

 

• Drain garbanzo/chic peas well.
• Put garlic in a food processor and mince fine. Add in the garbanzos and pulse, scrape down the sides repeatedly to make sure it gets chopped smooth.
• When the garbanzos are relatively smooth, add in the peppers, tahini, lemon juice, and seasonings. Process until a smooth paste is achieved. Scrape down sides to incorporate everything well.
• With the processor running, drizzle in the oil in a steady stream. When it reaches a consistency that is smooth, but not too loose, stop adding the oil. Too much will make it runny.
• Put hummus in a serving bowl and chill or leave at room temperature.
• For the olives: Slice the lemons relatively thin. Grille the slices at a high temperature. Then cut them into 1/4's.
• Drain the olives of any liquid. Toss in a bowl with all the other ingredients. Then bowl them up to serve. Refrigerate for at least an hour to allow the flavors to blend.
• Cut pita bread into wedges and/or cut some fresh vegetables. Serve alongside the hummus and olives

Keyword Appetizer, Citrus, Hummus, Olives, Pita, Red pepper, Roasted, Spiced

Rosemary Goat Cheese Gougeres

cheffd

Print Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Course Appetizer

Cuisine French

Servings 24 Gougeres +/-

Ingredients

  

• 1 Cup Milk
• 4 Oz Unsalted Butter
• 1 Cup AP flour
• 4 large Eggs
• 1 Cup Gruyere cheese shredded
• 1/2 Cup Crumbled Goat Cheese
• 1/2 tsp Fresh Ground Nutmeg
• 1 Tbsp Chopped Fresh Rosemary
• Kosher salt and pepper to taste

Instructions

 

• Preheat oven to 400
• Bring milk and butter to a boil in a heavy pot. Then stir in the flour with a wooden spoon. Stir frequently until the dough pulls away from the pan. Continue to cook for another minute , stirring continuously to prevent burning.
• Remove dough to a mixing bowl. Whip in the eggs, one at a time. Make sure each one is fully incorporated before adding the next one. This is easiest if done in a mixer. But, it can be done by hand if you want a bit of a workout. Add seasonings and rosemary. Then fold the two cheeses in by hand. Make sure the goat cheese doesn't break down too much. You want creamy pockets in the puff. Have a little extra gruyere to sprinkle on top.
• Line sheet pans with parchment paper or a non stick liner. Put the dough in a pastry bag. You can use a star tip or plain tip. Pipe mounds of the dough about the size of a quarter onto the lined sheet pans. Leave enough space between each to expand. Sprinkle a little extra cheese on top for visual effect.
• bake for about 20 minutes. If they still look a little pale, give a couple more minutes. They should have an even brownish hue. And, when you tap them, they should be crisp on the outside with a hollow sound inside.
• Serve hot. They can be made ahead of time and reheated at 350 degrees for a few minutes if necessary. Serve by themselves or with a nice fondue or tomato sauce.

Notes

Gougeres are a classic French Hors D’ouevre. They are like savory cream puffs made with cheese. Gruyere is the classic cheese used with them. It has a piquancy that shows well in the pastry. You can substitute a sharp Swiss, Comte, or other sharp cheese. We added goat cheese for a little difference in texture and a creamy surprise. It doesn’t melt into the dough, so you get little creamy pockets in the gougere. We also added Rosemary for a savory flavor boost.

Being made of pate a choux, the insides will puff up and be partially hollow inside. So, you can treat them like a profiterole and fill them with a savory stuffing, like a mushroom duxelle, or, maybe a leek mousse, or, eggplant puree. Traditionally, though, they are served as is. maybe accompany with a dip if you want to vary the flavors or textures.

Keyword Appetizer, cheese, French, goat cheese, Gougere, Gruyere, Pate A Choux, Puff, Wine

And, if you get a dessert Sauvignon Blanc: