Varietal of the Month: Sauvignon Blanc

Originating in the Bordeaux region of France, Sauvignon Blanc is a green-skinned grape that creates a white wine very different from other white varietals. It grows well around the world and is prolific in New Zealand and throughout California.

The name originates from the French word “sauvage,” which means “wild,” because the grape grew wild throughout that area of France. Originally, it was not used to create its own wine. Instead it was used as a blending grape added to white wines that were more popular during the time.

Sauvignon Blanc’s flavor is grassy with citrus notes, minerality and herbaceous undertones.   The mouthfeel is crispy and tart due to the high acidity in the grape and low sugar. It is rarely aged in oak but some, like Duckhorn, give the wine a short aging in the barrel to add complexity, mellow the minerality, and make the wine more fruit-forward.

Wine of the Month: Duckhorn Sauvignon Blanc

“Duckhorn Vineyards has been making their Napa Valley Sauvignon Blanc since 1982. This rich and elegant Sauvignon Blanc was blended with Sémillon grapes to add depth and complexity. Fermented and aged using both stainless steel and French oak, it offers ripe citrus and tropical flavors, refreshing acidity and Sémillon-driven silkiness.

Enticing aromas of grapefruit, melon and lime leap from the glass, followed by tropical notes of lychee, pineapple and passionfruit. On the palate, this Sauvignon Blanc is juicy and bright, with silky layers of fruit balanced by lovely natural acidity and a vibrant streak of minerality. Hints of zesty citrus and subtle baking spices linger throughout a long, focused finish. Composition: 82% Sauvignon Blanc, 18% Sémillon” – From Duckhorn Vineyards

Food Pairings:
Salads, seafood, shellfish, light pasta sauces, creamy dishes, roasted chicken.

Eggplant Wrapped Cod with Lemon Cream Caper Sauce
1 eggplant
2 tablespoons vegetable oil
4 cod fillets
2 cups heavy cream (or half & half)
1 sliced green onion
2 teaspoons capers
1 tablespoon lemon juice
Salt and pepper, for seasoning

Preheat oven to 350 degrees. Remove top and bottom from the eggplant. Cut long slices of eggplant, about 1/2 inch thick. You only need 4 slices and may not need all of the eggplant. In a skillet, heat the oil over low-medium heat. Sprinkle the eggplant with salt and pepper and cook for about 3 minutes each side, until soft enough to bend and is slightly browned.

Remove from the pan and place on a greased baking sheet. Let cool slightly. Place the cod on top of the eggplant. Season the cod with salt and pepper and wrap the eggplant around it while placing the rolled cod seam side down. Cook for 20 to 25 minutes, until the fish is cooked through.

Meanwhile, add the cream and green onions to a skillet and bring to a boil. Let reduce by half and let thicken, about 5 minutes. Season with salt and pepper. Remove from heat and add the capers and lemon juice.  Remove fish to a serving plate. Follow with a spoonful of the sauce. Serve additional sauce at the table.

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