Wine…It’s What’s For Dinner

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Feat. Sauvignon Blanc

Sauvignon Blanc is a wine that you see on every wine list at every restaurant, but it may not be one you know much about. The Sauvignon Blanc grape originated in the Loire Valley having been made popular there and in the Bordeaux region of France. It’s translation means ‘wild white’ as the term Sauvignon translates from sauvage in French, meaning wild. When you have a glass of Sauvignon Blanc, you are literally having a glass of wild wine. This makes sense given what flavors can be found in this wine. Sauvignon Blanc is a more acidic, dry wine while fruit flavors and herbal notes can always be detected. It can be described as a ‘green’ wine, containing the flavors of green apple and lime with notes of grass and green herbs amongst many others. Because of the fruits and herbs, it makes for a good spring and summertime wine, as it is light and refreshing. Today, Sauvignon Blanc is produced all over the world including New Zealand, South Africa, Chile, California, and of course, Colorado, with each region giving its own spin on the classic.

 

Food it pairs well with: Chicken; Pork; Light Fish; Shellfish; Green veggies and salads; Cheese

 

Recommended Recipe: Andrew Zimmern’s Baltimore-Style Crab Cakes from Food & Wine

Ingredients:

  • 1/2 cup mayonnaise
  • 1 large egg, beaten
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon hot sauce
  • 1 pound jumbo lump crab meat, picked over
  • 20 saltine crackers, finely crushed
  • 1/4 cup canola oil
  • Lemon wedges, for serving

How to make:

  1. In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and hot sauce until smooth.
  2. In a medium bowl, lightly toss the crabmeat with the cracker crumbs. Gently fold in the mayonnaise mixture. Cover and refrigerate for at least 1 hour.
  3. Scoop the crab mixture into eight 1/3-cup mounds; lightly pack into 8 patties, about 1 1/2 inches thick. In a large skillet, heat the oil until shimmering. Add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.

 

Recommended CO Wines: Wild Women Wine Skinny Bitch Sauvignon Blanc; Infinite Monkey Theorem Sauvignon Blanc/Semillon; Sutcliffe Sauvignon Blanc


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