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Category Archives: Sauvignon Blanc

Welcoming Spring With Champagne And Rosé!

Since this is what my kitchen looks like right now, it’s understandable that I am not doing a lot of cooking these days.  We are combining our kitchen and dining room to make one big kitchen.  Very exciting, but I miss cooking!  Should only be a month to six weeks to complete. Thinking about what should be the first meal that I cook in my new kitchen…would love suggestions from my readers!

Fortunately our family and friends have seen to it that we get fed well during our kitchen remodel ~ so thoughtful!

My bubbly sister-in-law took me out to lunch at my favorite neighborhood restaurant River and Rail.  I had the Green Bibb Salad. The reason I love this salad is that the Buttermilk Herb Dressing is in the bottom of the bowl along with Clemson blue (cheese), pistachios, celery, and little chunks of Virginia apple, which helps to distribute the dressing more evenly as you eat the salad.  I look forward to preparing salads that way when I get my kitchen back.   Blue cheese is not my favorite so they substituted Parmesan cheese on my salad, yum! For dessert we enjoyed an ice cream trio ~ Honey Lavender ice cream is pictured on the above left.  Unique and delicious!

My bubbly friend made this beautifully delicious fresh coconut cake for Easter…yum!!! The fresh eggs in the photo above are compliments of my bubbly friends hens.  The hens even colored their eggs for Easter (of course they color their eggs all year round!).

My bubbly friend also made this lovely strawberry appetizer…fresh strawberries halves stuffed with a combination of softened brie cheese, blue cheese and chopped toasted pecans. Delicioso!

“Wine is sunlight, held together by water.” Galileo

Enjoyed this bubbly over the weekend…Ruby Red Grapefruit Rosé SPARKLES!  you will think that you’ve just cut into a fresh ruby-red grapefruit. It’s easy to see why this is all the rage in Paris…lots of tiny bubbles, a lovely light grapefruit flavor with a tee-tiny bit of sweetness. $13 range.

McGah Family Cellars flagship wine is “Scarlett” named after the founder’s daughter.  http://www.scarlettwines.com

“My philosophy is simple: create the most natural and expressive wines California can offer. I believe in allowing the fruit to fully reveal itself in the wines, encouraging the personality and terroir of the vineyards, while showcasing itself to the fullest extent. Thus, allowing the wines to be true to their nature and bringing harmony to the bottle.”  ~  Mike Smith / Winemaker

Another wine we shared with bubbly friends this past weekend was McGah Family Vineyards Scarlett Sauvignon Blanc. Honeydew “green melon” flavors along with notes of honeysuckle, Meyer lemons and lime blossoms.  Clean, crisp finish. $30 range. Excellent pairing with Thai food.

Easter Wine!

Notes from The Champagne Guide 2014-2015:

Laurent-Perrier macarates its rosé for 12-72 hours, depending on fruit ripeness, until the color is fixed and the aroma resembles freshly picked raspberries.  So crucial is timing, legend has it that the first Chef de Cave, Edouard Leclerc, slept by the tank to stop it just in time! This wine has achieved that elusive ideal of volume and finesse, the world’s best-selling rosé champagne epitomizes the ultra-restraint of  rosé’s finest expressions.  All the more remarkable for the challenging  saignée method.

One of the first times that we served this delightful rosé, one of our guests exclaimed “Oh! Easter Wine!” She explained that her mother always liked to serve wine that matched her pink dining room drapes on Easter Sunday (White Zinfandel Wine). We all got quite a giggle over that story and we continue to call this  Rosé Brut “Easter Wine” to this day.

 Perfect for Spring sippin’ because it is so nice and light.  A grenache/cinsault/syrah rosé  blend.  $15 range. Very fresh with notes of strawberries, peaches and rose petals. I love this bottle…the base of which is cast into the impression of a full rose flower.

My bubbly friend introduced me to Noosa Blackberry Serrano Yogurt. Served with fresh blackberries it made a perfectly yummy healthy dessert.  Just the right amount of sweet and just the right amount of heat.

You are invited to visit my Facebook page: Bubblybee

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Supernatural Sauvignon Blanc 2014 Paired With Raclette

smoked-trout

Saturday night was full of bubbly fun.  Our small plates dinner began with one of my favorite appetizers: Smoked Trout Dip With Sweet Onion Vinaigrette…here’s the recipe from Food and Wine Magazine:

http://www.foodandwine.com/recipes/smoked-trout-dip-sweet-onion-vinaigrette

We paired the smoked trout dip with a rosé champagne ~ Champagne Louis De Sacy Brut Rosé Grand Cru and served the dip with rustic potato chips. This champagne is in the $60 range. Lovely salmon pink color. Notes of toasted almond and brioche. Creamy and balanced with the freshness of rich ripe fruit.

louis-champagne

 

And then a  pleasant surprise..Supernatural Sauvignon Blanc 2014…so different than traditional New Zealand Sauvignon Blanc…

Traditional New Zealand Sauvignon Blanc…wine aficionados either love it or hate it. Personally I hate it.  I usually find New Zealand Sauvignon Blanc to be grassy and green bell peppery and why would anyone put that in a glass?

But, the  Supernatural wine had such a cool label…I just had to try it!

supernatural-wine

supernatural-wine-label

The Supernatural (the name refers to the estate’s viticultural practices) is farmed organically, vinified naturally and estate grown in Hawke’s Bay, New Zealand, overlooking the Pacific Ocean. Hawke’s Bay is one of New Zealand’s warmest, driest regions and this has made it one of the country’s leading producers of wine. $25 – $30 range.

 The smoky and spicy notes of this wine are characteristic of the sun-drenched south sea days Hawke’s Bay is famous for. The Supernatural is complex with layers of citrus, passion fruit and honeysuckle.

This lovely wine was a fabulous pairing with Raclette cheese melted over buttered “one bite” tiny Yukon Gold potatoes.

raclette-machine

 Pictured above ~ Raclette cheese melting in a Raclette broiler.

Raclette is an ancient Swiss dish that dates back to the time when Herdsmen would pasture their cows high in the Swiss Alps. Once they had set up camp they would cut open their wheels of cheese and warm them on a rock by the campfire, scraping the edge of the cheese as it melted over cooked potatoes, sour pickles and baked ham to create a hearty meal.  Raclette comes from the French verb racler, to scrape.

raclette

Accompaniments to Raclette included tiny Yukon Gold “one bite” potatoes, cornichons, watermelon radish pickles and pickled pearl onions, homemade hot sauce,  artichokes with sun-dried tomatoes and Parmesan cheese.  Served with my favorite Bok Choy Salad:  http://www.food.com/recipe/bok-choy-salad-184840

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