(Photo by Carlos Sarmiento)
Carlos’ Food & Wine is proud to announce a fantastic new partnership with Pardela Wines!
(Image courtesy of Pardela Wines & Spirits)
Pardela Wines is a specialized wine importer, whose business is built on more than 25 years of experience in wine importing and distribution throughout the United States.
Pardela Wines USA – Representing a distinctive and diverse wine portfolio from Domaines Francois Lurton. Their mission is to develop a network of meaningful and collaborative partnerships across the US to expand the culture, exposure and availability of our Lurton family owned, sustainable, & organic wines.
(Image courtesy of Domaines Francois Lutron)
Representing the 4th generation of the Bordeaux Lurton Family, François Lurton set up his own business in 1988, firstly with his brother Jacques. Today he runs the company single–handedly : owns and produces wines in estates in four countries: Argentina (Alta Uco Valley, Mendoza) since 1996, Chile -(Colchagua Valley, Lolol) since 2000, France (Languedoc–Roussillon) since 2001 and Spain (Rueda/Castilla y Leon & Toro) since 2002.
All of their wineries are organic certificated. Their vision is to craft unique, fresh, and tasty wines through organic farming, biodynamics, working horses, concrete vats, underground cellars, foudres, amphoras. Improving aromatic control vianatural and native yeasts, new barrels, sterile filtration, limited sulfites use… No more preventive treatments, anti– botrytis, or insecticides.
Today, I am excited to showcase a wine I’ve been dying to finally try…the enigmatic “Orange” Sauvignon Blanc.
To maximize the flavors of both the wine and the food pairing, I am sharing a delightfully simple fish recipe that enhances each sip of this refreshingly nuanced wine.
Let‘s get cooking!
Menu: Grilled swordfish steaks with lemon-paprika-turmeric-rosemary rub and charred asparagus.
Wine pairing: 2022 Les Fumées Blanche “Orange” Sauvignon Blanc - Domaines Francois Lutron - Vin de France
Serves 2
Ingredients
Fish:
Two swordfish steaks
4 teaspoons of ground turmeric
2 teaspoons of paprika
Zest of 1/2 lemon
Juice of 1/2 lemon
1/4 cup of evoo
2-4 large rosemary sprigs
1 large lemon cut in thick slices
Asparagus:
1 lb of fresh asparagus
Sea salt and cracked pepper
3 tablespoons of extra Virgin olive oil
Directions
Fish:
Place fish steaks into large ziplock bag
In a small bowl, mix turmeric, paprika, lemon juice and lemon oil.
Add mixture to bag and add the rosemary sprigs. Zeal bag and marinate for 30 minutes in the refrigerator.
Coat grill grates with grape seed oil And heat grill to approximately 350 degrees.
Remove fish steaks from bag (discard bag with marinade) and g rill swordfish steaks for approximately 5-8 minutes on each side (turning fish 90 degrees after the first 4-5 minutes, so as to create cross-hatch grill marks). Turn fish over and repeat.
Remove fish from grill and keep warm on a plate.
Quickly grill lemon slices about 2 minutes each side remove from grill and save for garnishing.
Asparagus:
(can be grilled at the same time as steak):
In a medium sized bowl, mix: oil, salt and pepper (to taste).
Place asparagus flat on a long deep dish. Drizzle marinade mixture on top of asparagus.
Grill asparagus for approximately 3-5 minutes on each side or until slightly charred.
Serve it up!
Place grilled swordfish steak on the center of the dish. Arrange a few asparagus spears on the side or on part of the top of the fish. Finish garnishing plate with one or two grilled lemon slices and on it two rosemary sprigs.
Bon Apetit! Enjoy!
(Photo by Carlos Sarmiento)
(Photo by Carlos Sarmiento)
About the wine…
2022 Les Fumées Blanche “Orange” Sauvignon Blanc - Domaines Francois Lurton - Vin de France
(Photo by Carlos Sarmiento)
(Photo by Carlos Sarmiento)
Long maceration of Sauvignon Blanc. Harvested ripe and unsulphured, the grapes are destemmed and lightly crushed before being placed in vats. Fermentation temperature is between 18 and 20 degrees Celsius, far higher than traditional sauvignon blanc fermentation in the liquid phase.
The cap of grape skins, is frequently immersed until the desired wine structure (pleasant expression of bitters) is obtained. One vat is worked differently, with oxygen added as soon as the grapes are crushed to specifically develop exotic aromas.
As with traditional white winemaking, the lees are regularly suspended at the end of alcoholic fermentation and during ageing, to build upthe mid-palate.
Tasting notes:
Straw-colored wine with golden highlights. Sparkling. Shortly after bottling, the nose reveals mainly exotic notes of fresh pineapple and lychee.
On the palate, notes of blood orange, citrus zest and candied citrus are particularly expressive. The attack is lively and refreshing. The fatness of the mid- palate accompanies the bitters, which never dominate.
The finish remains lively, carried by fine acidity and notes of green cardamom that mingle deliciously with wild mint.
Grapes:
100% Sauvignon Blanc
Food pairing:
Always at ease with spicy dishes and flavorful poultry (duck with orange), pigeon and other game birds), this wine is also wonderful with sweet and a savory dishes (fish in sauce and Oriental cuisine), or simply white meats (grilled veal), as well as hard cheeses like Comté or Cantal de Salers.
Accolades:
2023 Gold Medal Anivin
2022 90 points, Best Buy, Wine Enthusiast, Silver Medal Anivin
For more information, visit:
&
Instagram:
@fumeesblanches @pardelawinesusa @fumeesblanchesus
Special thanks:
Big thanks to my new friends at Domaines Francois Lurton/Pardela Wines for this sensational wine pairing collaboration and to Adrien Granel for making it possible. Merci Adrien!
(Photo courtesy of Pardela Wines/Domaines Les Les Fumées Blanche)
*Domaine Les Fumées Blanches is in the Gascony area, in the South– West of France. A place well known for the sumptuous spirit of Armagnac. It’s in 1997 that François Lurton and his brother Jacques found this unknown terroir, the perfect place to grow and express the true character of Sauvignon Blanc.
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