(Photo: Carlos Sarmiento)
One of my favorite (and often times, challenging) combinations for food and wine pairings has been seafood and white wine.
Sauvignon Blanc is a green-skinned grape variety that originates from the Bordeaux region of France. This grape gets its name from the French words sauvage (wild) and blanc (white) due to its indigenous grape origins from the south west sector of France.
Another wonderful collaborative partnership I have recently done, has been with Knights Bridge Winery in Napa Valley, California.
(Photo courtesy of Knigts Bridge Winery)
In 2006, Jim Bailey purchased an 83-acre parcel of land with hillside vineyards in Knights Valley, the perfect spot to produce exceptional Sauvignon Blanc, Chardonnay and Cabernet Sauvignon.
Along with his brother Essel Bailey, and longtime friend Tom Costin, he began his journey into wine and founded Knights Bridge with the singular goal of producing world-class wines.
Understanding that great wine starts in the vineyard, the team dedicated themselves to analyzing each vineyard block for perfect synergy between specific soils, varieties, and clones.
(Photo courtesy of Knigts Bridge Winery)
They adopted new, sustainable vineyard management techniques, replanted portions of the estate, and hired a team of seasoned professionals who shared their ambition to produce the best wines possible.
Situated at the foot of ancient volcanic Mount St. Helena, just north of Calistoga, beautiful and remote Knights Valley features an untamed landscape of cattle ranches, small farms
and 2,000 vineyard acres.
Located in a narrow valley bordering the Mayacamas mountain range that divides Sonoma and Napa Counties, this easternmost Sonoma County appellation is also the warmest viticulture region in the county.
(Photo courtesy of Knigts Bridge Winery)
Within this rural sanctuary, sparse rhyolitic soils are sheltered from the Pacific Ocean’s strong cooling influence, while evening temperatures are moderated by elevation, resulting in beautifully balanced Sauvignon Blanc, elegant Chardonnay, and age-worthy Cabernet Sauvignon.
For this particular pairing, Knight Bridge Winery’s Sauvignon Blanc promises to nicely complement a new version of one of my favorite types of fish.
Let‘s get cooking!
Menu: Broiled Dorado fish (Mahi-Mahi) with Lemon-Basil herbed butter, roasted garlic-sage baby Dutch yellow potatoes and asparagus.
Wine pairing: 2020 KB by Knights Bridge Winery - Sauvignon Blanc (Knights Valley, Sonoma County, California)
Serves 4
Ingredients
Fish:
4 fillets of Dorado fish (Mahi-Mahi), approximately 3/4 to 1 pound each, skinned and deboned
2 tablespoon of extra Virgin olive oil
1/4 cup of salted butter, softened
2 tablespoon of fresh basil, finely chopped
2 tablespoon of fresh lemon zest
sea salt & cracked pepper
1 lemon, cut into thick slices
Potatoes:
1 1/2 pound bag of Baby Dutch yellow potatoes, washed but with skin on, cut in 1/8 inch size rounds
3 garlic cloves, finely minced
2 tablespoons of fresh sage, finely chopped
4 tablespoons of extra Virgin olive oil
Sea salt & cracked pepper
Asparagus:
1 bunch of fresh asparagus (approximately 1 to 2 pounds), ends trimmed off (about one inch)
Sea salt & cracked pepper
Extra Virgin olive oil
Lemons wedges (for garnishing/side)
Directions
Potatoes:
Set oven to 350 degrees F.
Mix potatoes, garlic, sage and olive oil in a bowl. Add salt and pepper to taste and mix again.
Transfer potatoes to a non-stick baking sheet or to an ovenproof shallow baking dish.
Cook for 40-50 minutes or until cooked though.
Fish:
Set oven to 350 degrees F.
On an ovenproof deep dish, coat bottom of dish with olive oil. Place fish fillets on dish and lightly season with sea salt and cracked pepper.
In a small bowl, mix butter, basil and lemon zest thoroughly.
Spoon generous dollops of herbed butter on top of every fish fillet.
Place lemon slices on top and around the fish fillets.
Bake for 35-45 minutes. Set oven to lo broil and cook for an additional 5 minutes. Remove from oven.
Asparagus:
Set oven to 350 degrees F.
Place asparagus on an ovenproof shallow pan or dish.
Lightly season asparagus with sea salt and cracked pepper. Drizzle with extra Virgin olive oil.
Cook in oven for approximately 15-20 minutes. Remove from oven.
Serve it up!
On an individual dish, set a piece of fillet in the center of the plate. If the fillet piece is big, you can slice it off length-wise and place it cross cross on top of the other.
Scoop a generous portion of the potatoes and spoon them next to the fish fillet.
The asparagus can be either served family style on a platter or if you prefer, a few spears on top or on the other side of the fish.
Place lemon wedges on a small plate or bowl of on the serving dish itself as a garnish. Bon appetit! Enjoy!
(Photo: Carlos Sarmiento)
(Photo: Carlos Sarmiento)
(Photo: Carlos Sarmiento)
About the wine...
2020 KB by Knights Bridge Winery - Sauvignon Blanc (Knights Valley, Sonoma County, California)
(Photo: Carlos Sarmiento)
Tasting notes: There is a vibrancy about this Sauvignon Blanc that ushers in spring with aromas of fragrant citrus blossom, bright lime, young Bartlett pear, and a whiff of sea salt. Lush pear and zesty citrus follow through on the palate, leading to a crisp finish with a hint of minerality.
Grape: 100% Sauvignon Blanc
Production Notes: Grapes hand-harvested at night, sorted, destemmed, gently pressed, then thoroughly settled, before beginning a slow fermentation at cool temperatures.
Food pairing: Ideal for picnics or lighter outdoor cooking fare, such as grilled oysters, fish tacos, or even a Chinese barbecued pork.
Awards Gold medal - San Francisco Chronicle Wine Competition
A very special thank you to Knights Bridge Winery for their generous contribution of this aromatic and crisp Sauvignon Blanc wine.
For more information, visit:
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Decorative wine drip collar by: https://dripstosips.com
(Special discount promo code: CFW15)
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Coming soon…a savory new dish featuring:
2019 KB by Knights Bridge Winery Chardonnay
(Photo: Carlos Sarmiento)