This yellow-gold Napa Valley wine has loads of lemon and grapefruit on the nose with traces of vanilla. These crisp and clean citrus flavors carry over to the palate, yet there is a lushness similar to that of a Sancerre or Pouilly-Fume. Sauvignon Blanc is very fish-friendly, and especially appropriate for delicate preparations such as Greg’s steamed halibut, and the varietal has an affinity for vegetables like carrots and spinach. Finally, this wine has a nice tangy-green quality that I think pairs well with onions.
Sauvignon Blanc is an ideal wine for many salads and vegetable dishes. I also recommend it with Greg’s Shaved Brussels Sprouts with Citrus Vinaigrette. The wine’s minerality works well with the earthiness of raw Brussels sprouts, while its inherent tartness can handle the acidity in the salad’s vinaigrette. In addition, acidic foods serve to amplify the fruit characteristics in acidic wines.
Typically, California sauvignon blancs are made in one of two major styles: Bordeaux style or Loire Style. Bordeaux-style sauvignon blancs are modeled after the earthy, apple and sweet citrus flavored wines of Pessac-Leognan, which often include amounts of semillon to add body. Many of these wines will see some barrel fermentation for added complexity. The other type emulate Pouilly-Fume and Sancerre from France’s Loire Valley. Usually made from 100% sauvignon blanc with no oak aging, they tend to be crisp, with grapefruit, gooseberry, and grassy flavors.
GRANT HENRY
Pairs With Sup! Loves Cookbooks: Seasons in the Wine Country
Price $20
Also pairs well with asparagus, chicken, fish, garlic, herbs, oysters, salads, and vegetables of any type.
- Category White Wine
- Varietal Sauvignon Blanc
- Region Napa Valley CA
I just did a pot roast with a full bottle of zinfindel. Of course it nearly blew up in my face. My arm was actually warm (scary story), but looks like you did it right. Again, another hit.
Neeps and Tatties; so that’s what you kids are calling them these days…
kinda makes you giggle a little just saying it.
On a serious note, this bistro style meat and potato dish has all the right stuff working together to make magic on the plate.
..not only for having a week of meat and potatoes (and you know where I stand on potatoes) but for introducing the all new neep-and-tattie-cake — and I love how that sounds! You gotta hand it to the Scots and Robbie Burns for the musicality of their words.
Here you are, post after post of a carnivores dream! I feel the lioness in me coming out!
Thanks for your comment. Figuring out ‘secret’ stuff is always fun.
The short ribs look great by the way!
Ben
For a minutes there, I had to go into my collective vocabulary to try and figure out what neeps and tatties were. hahaha… Come to think of it I don’t think I’ve had any neeps recently. Just added it for my next market run.
Neeps and tatties…potatoes and rutabagas…definitely not where I saw that going either! I guess great minds think…in the gutter. Apparently.
The dish looks great! Those ribs seem like the perfect accompaniment.
For a guy who does care for pot roast, I am impressed with your ability to eat it night after night (apparently). I on the other hand love pot roast, so too bad I don’t live by you, I’d invite myself over. Especially because the one time I did this–baby #2 was on her way, and baby #1 had FINALLY decided she liked meat, but only braised meat, so I went pot roast crazy (and brisket, etc) and I thought my husband, who is more like you, was going to kill me.
I confess I have never cooked a rutabega, but given what else you have going on in this I already know it was delicious.
That’s my kind of dish for a cold winter meal. I love the way you braised the meat. I usually use Yukon potatoes too. They have the best texture for this kind of dish (not too starchy, perfect color and very flavorful). Mmm and it’s only 8am!
I’ve heard of “Bubble and Squeek”, and “Bangers and Mash”, but never “Neeps and Tatties”.…gotta love the people of the British Isles for the creativity they put into naming their cuisine. This is my kind of dish through and through, from the name to the delectable offering on the plate…yummy!
I admit that I (and most Americans) don’t eat a lot of neeps but I do know it’s a great root vegetable and works well in any braise. Thanks for the recipe.
… except I’m too busy drooling. This dish is what happens when Irish inspiration and Scottish turnips meet LA style!