International Sauvignon Blanc Day May 3, 2019
International Sauvignon Blanc Day is May 3, 2019, and Lake County has plenty to celebrate. Sauvignon Blanc is one of the most widely planted varietals in the region and recognition for this grape continues to grow.
Janet Fletcher, in collaboration with Wine Institute, recently published Wine Country Table. The book highlights several wineries (including Lake County’s Six Sigma Ranch), growing regions across the state, and the agricultural bounty of California. Lake County Sauvignon Blanc is highlighted in a piece titled, “Where Sauvignon Blanc Shines.” The publishers have generously provided the article and a recipe from the book that will pair with Sauvignon Blanc.
WINE COUNTRY TABLE: With Recipes that Celebrate California’s Sustainable Harvest
By Janet Fletcher
Photographs by Robert Holmes and Sara Remington
In collaboration with Wine Institute
Where Sauvignon Blanc Shines
Lake County’s reputation as a source for well-priced Sauvignon Blanc continues to climb as growers home in on the best sites for this variety. The grape loves the plentiful sunlight the county’s high elevation provides, assuring ripeness and the development of tropical-fruit and citrus aromas, while cool evenings preserve the crisp acidity that makes Sauvignon Blanc so refreshing. Read more
Credit © Wine Country Table: With Recipes that Celebrate California’s Sustainable Harvest by Wine Institute, Rizzoli, 2019
1 albacore tuna steak, about 10 ounces (315 g) and 3⁄4 to 1 inch (2 to 2.5 cm) thick
3⁄4 teaspoon ground fennel seed
3⁄4 teaspoon kosher or sea salt
1 large fresh thyme sprig
1 bay leaf
1 clove garlic, halved
6 black peppercorns
13⁄4 to 2 cups (430 to 500 ml) extra virgin olive oil
Learn more about Sauvignon Blanc
Slicing and Dicing Sauvignon Blanc by Jim Gordon
The Savvy Lake by Alder Yarrow
Two Lake County caterers are celebrating Sauvignon Blanc Day with Greek-inspired recipes that will pair beautifully with Lake County Sauvignon Blanc.
1 lb ground veal
2 lb ground lamb
1 large onion, grated
8 TB Italian parsley, finely chopped
5 TB fresh dill, finely chopped
¾ cup medium grain rice, uncooked
1 lemon, zested and juiced
3 sprigs fresh oregano
3 sprigs fresh dill
3 sprigs fresh mint
2 cloves garlic
Red pepper flakes
1 teaspoon salt
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