What We Are Drinking Now


It's that time of year. We are not neglecting our love for our reds, but there is something both refreshingly crisp and rich in 2013 Merry Edwards Russian River Valley Sauvignon Blanc. Rated 95 points by Robert Whitley, Wine Review Online, this wine will pair well with a variety of cuisine you might be cooking for dinner this summer, whether it be Spicy Seafood, or a fruit-filled spinach salad topped with goat cheese. This wine includes grapes from "six diverse sites in Russian River Valley. The foundation is 53% Sauvignon Musqué, a highly floral and rich-bodied clone of the parent varietal. Adding weight and depth to the blend is the old vine portion, which contributes 40% to the blend from vines 25 to 35 years old." There are notes of jasmine, orange blossom and lemon verbena. White peach and ripe pear along with accents of pineapple, lychee and guava round out the nose. The barrel fermentation and twice-weekly lees stirring during the six months it lives in French oak shows up on the palate and the finish is classic sweet grapefruit. 
Chill a bottle or two and enjoy a sunset with your good friends. Cheers!

Here's a suggested recipe to pair perfectly according to chef Jose Flores. 

4 oz frisée, cleaned and dried
1 bunch fresh asparagus, bottoms trimmed and peeled
2 oz olive oil
sea salt
1 oz Champagne vinegar
1 oz citrus infused olive oil (recipe follows)
A few shavings of Pecorino Romano cheese

Brush the asparagus spears with olive oil, sprinkle with salt and place on the grill. Mark the sides and remove from heat. While the asparagus is cooking, toss the frisee with the Champagne vinegar and a pinch or so of sea salt. Place the frisee on four plates, place the grilled asparagus on top, garnish with the cheese and finish with a few drops of infused olive oil.

Citrus Infused Olive Oil
1 750 ml bottle of Extra Virgin Olive Oil
The zest of one lemon and one grapefruit
2 sprigs of rosemary
1 sprig of oregano
1 sprig of parsley
4 black peppercorns

Muddle the herbs and pepper together gently. Place the herbs, pepper and zest into the olive oil and let stand for at least one week before using.


Posted on Thursday, June 11, 2015

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