Pairings – Scallops w/ mango salsa and Sauvignon Blanc and more…..

On our recent trip to Santa Barbara we picked up a bottle of Carhartt’s 2012 Sauvignon Blanc.  On the tasting menu it suggested a pairing of scallops or  mango salsa, sooo last  Thursday night we combined both.

Carhartt Pairing W/Scallops

Carhartt Pairing W/Scallops

Carhartt 2012 Sav Blanc

Carhartt 2012 Sav Blanc

The 2012 Sauvignon Blanc is from the Santa Ynez Valley with 47% of the fruit coming from the Carhartt vineyard, 17% from the Faith Vineyard, 18% from La Pressa and 18% from Curtis. (This is the geeky stuff I love that Carhartt kindly puts on the back of their labels!  Ready to geek out some

more?) The wine is 100% Sauvignon Blanc, clone 1 on 101-14 rootstock grown on a vertical trellis system.  This was whole cluster pressed and fermented in 50% stainless steel and 50% neutral oak for 6 months.  Only 750 cases were produced.

The mango salsa I created was a simple recipe with mango, green onions, lime juice, cilantro and olive oil.  My mango was not fully ripe, so it had a little tartness to it.  Michael cooked the scallops in butter and olive oil with just salt and pepper.  We did a fresh herb salad from the garden with a sesame dressing, quinoa with herbs and some avocado/cucumber rolls from Whole Foods.

Michael remembered that we had 2 other whites open (we have a vacuum sealer and they had only been opened the day before!  Don’t worry!).  One was a Field Blend from Stuart Cellars.  This wine was 45% Chardonnay, 35% Sauvignon Blanc, 15% Viognier and 5% Muscat.  The Muscat definitely adds a sweetness to this wine.  Stuart Cellars was a winery in Temecula California, they were bought out by a company an are now named Bel Vino.  We had a bottle of Bel Vino 2012 Viognier also open, so…we thought we would give them all a shot! The Viognier I had really enjoyed the day before and the Field Blend is Michael’s go to.

Tasting Notes:

Bel Vino Stuart Carhartt

Bel Vino Stuart Carhartt

Carhartt Savignion Blanc 2012-17% from the Faith Vineyard, 18% from La Pressa and 18% from Curtis.

  • This wine was lovely on it’s own.  When we opened it I got lots of tropical fruit on the nose.  A little citrus, not overly grapefruit.  Later on as it opened up I got more apple, and a softer apple like a Fuji apple or a macintosh.
  • Scallops/ Mango-The Sauvignon Blanc held up to the mango salsa, and slightly tempered the brightness of the flavors.  It would be interesting to see how it would taste with a riper mango.  The flavors were nice with the quinoa and salad (I think it played nicely off of the sesame dressing) but with the avocado/cucumber rolls it was really nice!
  • Avocado Cucumber Rolls– …by far the Sav Blanc was the best pairing here.  It enhanced the cucumber causing the flavor to burst in cool refreshment in the back of my palate!

Bel Vino Viognier 2012

  • Scallops/ Mango– With the scallops and mango salsa the Viognier was very nice bringing out the sweetness in the scallops, it held its own here.
  • Avocado Cucumber Rolls- the Viognier was better with the roll as it had a little less sweetness and held it’s own.

Stuart Cellars Field Blend-45% Chardonnay, 35% Sauvignon Blanc, 15% Viognier and 5% Muscat.

  • Scallops/ Mango- The Field Blend was the overall winner with the scallops and mango.  It brightened the mango and pulled out the sweetness in the scallop and while not an over the top OMG pairing, it was very nice.
  • Avocado Cucumber Rolls-The Field Blend was just a little sweet with the roll.  It picked up on the rice wine vinegar but it was a little sweet and heavy to pair with the cucumber/avocado. Had this been a roll with a little crab, the Field Blend would have probably been better, pairing with the sweetness of the crab meat.

This could become a Thursday event!  Look forward to some Pizza pairings and then possibly a take off on “The Taste” with spoon full tastings to pair.  This promises to make Thursdays my favorite night of the week!

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