Wine Pairing: Geyser Peak Block Collection River Ranches Sauvignon Blanc 2008
Tasting Notes: This clean, refreshing Sauvignon Blanc with its grapefruit and lime blossom flavors paired excellently with the Kumamoto Oyster, a refreshing treat from the sea, which was paired with a plum wine gelee. In wine and food pairing parlance, this would be a complimentary match as the flavors complimented one another.
The Porcini Flan with Dungeness Crab and Black Truffle Dashi was a richer dish. In this case, the wine, with its lively refreshing acid, cut through the richness of the dish, cleansing the palate. This is a case of “contrasting flavors.”I also liked the wine with the shrimp and scallops, a very light dish expertly prepared. The herbal notes of the light sauce nicely matched the herbal flavors of the wine.I would suggest the above-dishes represented great pairing choices for this wine. At home, you might want to try serving it in the following ways:1. Alone as an aperitif.2. With a cheese like fresh chevre (goat cheese). The wine varietal Sauvignon Blanc was originally from the Loire Valley in France, and chevre was the local cheese.3. With all typical brunch dishes such as omelets and quiche.4. With white-fleshed fish, simply prepared (steamed, broiled) with a very light sauce.5. Composed luncheon salads.Technical Notes: While the wine was fresh and clean, winemaker Schroeter said that a small portion of the wine was barrel fermented to give a textured roundness to the mid-palate. Vineyard Notes: Russian River’s cool climate produces intense, fruit forward, vibrant New World style of Sauvignon Blanc, the hallmark of Geyser Peak, which dates from the nineteenth century. The backbone of this blend comes from the River Road Ranch Vineyard.
Within the ranch, winemaker Schroeter and his team have divided the vineyard into distinct blocks, based on sun exposure and soil type. True wine geeks might find it interesting to know that the ajority of the vineyard is planted to Clone 1 Sauvignon Blanc (a “clone” represents a specific genetic grape type).
Winemaking Notes: At harvest, each vineyard block was picked during the cool morning hours to preserve the fruit’s intensity, and then gently pressed as whole berries. The majority of the wine was pressed in stainless steel (to preserve its aromatic fruit flavor). 15% of the blend was fermented in neutral French Oak. No malolactic fermentation was employed. The wine was matured for four months and bottled March 2008. Only 3,300 9L cases are made.Second Food FlightBlack Sea Bass Vanilla Infused Saffron SauceMain Day Boat LobsterCelery Root, Peas, Blood Orange, & PomegranateLine-Caught Halibut with Popped Rice
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