The Angler – Sauvignon Blanc

The nose is filled with mouthwatering stone fruit and floral aromatics. The mouthfeel is bright and up front, with a bit more texture and weight resonating on the palate that comes from lees contact in the barrel. The citrus finish is clean and enduring, making this a perfect porch sipping wine on a hot summer day, or the perfect pairing with your favorite seafood dinner.

General rule of thumb, white wine works well with light dishes such as fish. And for the coastal woodsman, salty seafood dishes even out the acidity found in Sauvignon blanc. From the lobster speared in the Caribbean, to the trout pulled from the mountains, this Sav Blanc works well with every fish in between. Trout, salmon, lobster, shrimp, bass, catfish, and yes even carp! In the recipe down below see how you can use your wine as the key ingredient in an absolutely incredible.

THE COASTAL WOODSMAN’S WINE SAUCE
-1/2 cup of Sav Blanc wine
-1/4 teaspoon of crushed red peppers
-1/4 tablespoon of olive oil
-2 garlic cloves minced
-4 tablespoons of butter
-1 teaspoon of salt
-½ teaspoon of fresh ground pepper

Directions

In a pan heat olive oil over low-medium heat. Add the red pepper and garlic and saute until golden brown. Takes about 1 minute. Add salt, pepper the Sauvignon Blanc, and butter stirring for about 2-3 minutes. Remove from the heat and add to your catch! For taking with you to the field pre-mix items and use small hard waterproof containers to store in your cooler or in your dip net in the stream. Add the bottle of wine to a cool mountain stream at least 30 minutes prior to drinking to maximize your meal.

This Sauvignon Blanc comes from a small vineyard nestled in southern Dry Creek Valley California. The 20-year-old vines are musque clone, which is known for adding luscious tropical and floral components. Every winemaking decision in the cellar was aimed at preserving the amazingly delicate aromatics. The fruit was picked first thing in the morning and then went directly to press cold and whole cluster. It was fermented in neutral barrels with native yeast, then aged on the lees to bring weight and complexity to the mid-palate. All this gentle handling succeeded in preserving the musque qualities of the complex Sauvignon Blanc.