Tuesday, April 15, 2014
Green and Fresh
There was a spring meal of fresh asparagus and Alaskan halibut and that called for a young, fresh wine. I opted for a wine I picked up last May during a trip to California; a Munselle Vineyards, River Ranch, Alexander Valley Sauvignon Blanc. I tasted the wine at the vineyard during a tour last May and brought a bottle home. It was crisp and bright in California and the extra year of bottle age did not change that.
This bottle was still fresh and herbaceous, but with a little bit of deeper flavor than I remember. Very easy to drink with a slight chill to it. The asparagus was steamed and served with a lemon butter and the halibut was pan seared and oven roasted with the same lemon butter sauce. Great match with the wine, though it truly shone with the fish.
Sadly the Sauvignon Blanc is not currently available from the vineyard, but they make a number of other wines. The story behind Munselle is quite interesting. You can read that by clicking here.
2012 Munselle Vineyards River Ranch, Alexander Valley Sauvignon Blanc. 14.2% alcohol and about $20.