We’ve experienced some hot weather on the east coast recently. We’ve also felt the heat of the sun in California as well. For us, a nice summer sipper lately is Sauvignon Blanc. We were fortunate to have a glass of I-Block Fumé Blanc on Wednesday.Fumé Blanc is made from Sauvignon Blanc grapes. Before the 1970’s, Sauvignon Blanc had a bad rap in the United States for being too sweet and boring. Robert Mondavi was inspired by Loire Valley’s Pouilly-Fumé (poo-yee foo-MAY) and worked a nice batch of Sauvignon Blanc grapes he had to counteract the sweet and tired reputation the wine carried. Modeling the subtle elegance of the Loire Valley wines, and fusing the wine names together, Fumé Blanc was born. In California, the Dry Creek Valley in Sonoma enjoys daily high temperatures in the mid-80s with frequent late afternoon/evening cooling from the coast. Crisp acidity is maintained in the grape when growing conditions are on the cooler side. This temperature fluctuation helps the winemaker decide how to mould the taste of their wine.A nice food and wine pairing for Fumé Blanc is flounder, and we’d like to share a recipe we recently tried.
- 2 pounds flounder or sole fillets
- 2 tablespoons lemon juice
- 1/2 cup grated Parmesan cheese
- 1/4 cup butter or margarine, melted
- 3 tablespoons mayonnaise
- 3 tablespoons chopped green onions
- 1/4 teaspoon salt
- Coat a piece of heavy-duty foil (about 14 in. x 14 in.) with nonstick cooking spray.
- Place fillets on foil; brush with lemon juice.
- Crimp foil, forming edges
- Place foil flat on the grill (do not seal).
- Grill, covered, over medium-hot heat for 4 minutes.
- Combine Parmesan cheese, butter, mayonnaise, onions and salt; brush over fillets.
- Grill 3-4 minutes longer or until fish flakes easily with a fork.
Cheers!The Hello Vino Team