Saturday, May 26, 2012

You Don't Need a Wine Rating System to Enjoy Wine

You don't need a wine rating system or self appointed expert  - often a middle aged man in Mom jeans and a shag haircut- to tell you about wine. Learn foryour self, pair wine with a poem, a friend, a breeze, s sonnet, a cello concerto, a nicely set table, and tanned legs. Books and Paker and ratings are silly. Read some Emerson and be your own judge.
Sauvignon Blanc is a green-skinned grape variety which originates from the  Bordeaux region of France. The grape most likely gets its name from the French word sauvage ("wild") and blanc ("white") due to its early origins as an indigenous grape in  Southwest France a possible descendant of savignon, or Wild thing, you make my heart sing.
Sauvignon blanc is planted in many of the world's wine regions, producing a crisp, dry, and refreshing white varietal wine. Oregon, Washington, and California produce some very nice Sauvignon Blanc blends that can be found a plenty at Grocery Outlet.
Sauvignon Blanc's crisp acidity, bright citrus, and green herbs call for a sauce or dressing laced with lemon and herbs. This salad is a natural match for Sauv Blanc heavy blends.
Seafod Salad with Creamy Tarragon Dressing
Serve this salad on a bed of butter lettuce or a sandwich on crusty bread.
1 lb peeled shrimp
1/2 lb bay scallops
1/2 lb cleaned calamari
1/2 cup mayonnaise, best when you make your own
1 tsp grated lemon peel
1/4 cup fresh lemon juice
1/4 cup fresh lemon juice
1 tbsp Dijon
salt and pepper to taste
1/2 cup chopped butter lettuce leaves
1/4 cup drained capers
1 avocado pitted peeled and diced
Boil large pot of water over high heat. Add shrimp, scallops,a and calamari. Take a sip of wine.
Cover, remove from heat, and let steep until the shrimp are pink on the outside and and opaque but still moist inside. Drain the seafood, immerse in cold water and drain again.
Meanwhile, combining mayonnaise, lemon peel and juice, tarragon, mustard, whisk until smooth, or use a blender.
Combine seafood, lettuce, and capers in a large bowl, Gently stir in avocado, toast yourself with a nice glass of wine.

No comments: