Beautifully aromatic with aromas of bell pepper, honeydew melon and kiwi fruit all uplifted with fresh acidity. The palate is all fruit, beautifully balanced and round on the mid-palate, finishing with brisk acidity. A perfect springtime wine.
Kiwi, Melon, Pepper
Appellation: Santa Barbara 100%
Grape: Sauvignon Blanc 100%
Alcohol by volume: 12.9%
Drink/Hold: Now and through 2017
A delicious, mouthwatering wine that is perfect for our warming weather. This is a playful wine that hails from a great coastal climate, delivering great acidity and crisp central coast fruit. This wine is my choice for poolside and with summer rapidly approaching, you'll want to grab some of this wine now.
Spicy Spinach Dip with Pine Nuts
Recipe selected from Food & Wine Magazine
Lot 269 2010 Santa Barbara County Sauvignon Blanc pairs beautifully with this low-fat, full-flavor spinach dip. The tartness of the Greek yogurt demands a wine of equal or greater acidity while offering subtle herb notes, complimenting the spices. This light, yet flavorful dish and Sauvignon Blanc pairing is the perfect solution for the on-the-go party host.
1 cup Greek-style plain nonfat yogurt 2 tablespoons extra-virgin olive oil 1/4 cup pine nuts 1/2 small sweet onion, minced 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon pure chile powder Pinch of cayenne One 10-ounce package frozen whole-leaf spinach, thawed Salt
Scoop the yogurt into a paper towel-lined strainer set over a bowl. Let stand at room temperature for 30 minutes. You should end up with a 1/2 cup yogurt.
Meanwhile, heat the olive oil in a small skillet. Add the pine nuts and minced onion and cook over high heat, stirring frequently, until the onion is softened and lightly browned and the pine nuts are golden, 4 to 5 minutes. Add the cumin, coriander, chile powder and cayenne and cook, stirring, for 1 minute. Scrape into a bowl.
Using your hands or a potato ricer, squeeze the spinach until very dry, then coarsely chop it and discard any stringy pieces. Stir the spinach and yogurt into the onion mixture and season with salt.
MAKE AHEAD The spinach dip can be refrigerated overnight.
SERVE WITH Toasted baguette slices or crudites. Or use as a condiment for curries, steaks or roast chicken.