I sat down for breakfast with Augustin Fransisco Huneeus, proprietor of his family’s eponymous Huneeus Vineyards a while ago. He was an energetic fountain of early-morning conversation the likes for which I was mentally unprepared. If the name Huneeus isn’t familiar, I’d point you to the family’s historic organic and biodynamic estate in the Rutherford [More]
Recently I was invited to taste through a lineup of Sauvignon Blanc from Geyser Peak Winery. Located in Healdsburg, California, I was at first intrigued because it seems, well, audacious for a place to make four (!) Sauvignon Blancs. It reminded me of Matanzas Creek, the only other Sonoma winery I could think of also [More]
Baby ZucchiniOriginally uploaded by jamesonf These are going to be great with a glass of Sauvignon Blanc. Simply sliced thin, sautéed with olive oil, S&P. Done.
2008 Nora Albariño (Spain): I recall previous vintages of this wine having a bit too much RS for my liking, but this was really racy. 2008 Las Brisas (Spain): Verdejo/Viura/Sauvignon Blanc blend. This is the kind of $10ish white from Spain that I love; bracing and gulpable. 2007 Corvidae “Rook” (Columbia Valley, WA/OR): This line [More]
AsparagusOriginally uploaded by jamesonf One of the worst “truths” about food and wine pairings is that asparagus does not go well with wine. This is completely wrong! Here is a list of wines I would drink with asparagus: Sparkling Wine (Prosecco, Cremant, Champagne) Chenin Blanc (Loire Valley or South Africa) Riesling (dry from Australia or [More]
I love Sauvignon Blanc from the Loire, with its searing, enamel-chipping acidity. But I also really appreciate white Bordeaux (and similarly-styled Aussie whites) with a healthy dollop of Semillon. It softens the sharp edges of Sauvignon Blanc and adds a bit of richness. Today I tried a 2008 Matanzas Creek Winery Sauvignon Blanc, which was [More]
I love Sauv Blanc with high acid, seafood-based dishes. I marinated halibut in lime juice and chile powder, pan-seared it, and served it with a jicama, cabbage, and radish slaw. I can’t say enough about Chilean Sauv Blanc; I had the Aresti. Other ones to look for are Viu Manent Secreto and Veramonte. I really [More]
I will pretty much drink a white wine with anything. Steak? No problem. BBQ? Why not? I don’t think it works the reverse way; Cabernet and oysters sounds awful. You also have to think about the setting and the company: A 100 degree day in Seattle, fans blowing, lack of AC, an oven far enough [More]