Wine Shop

Balanced and yummy; aromas of kiwi, honeydew and sweet violets backed by flavors of yellow delicious apples and pears. A staff favorite. Released May 31st, 2008.

Wine-tech stuff:
100% Chenin Blanc
24.8 brix
1.75 RS
0.65 TA
3.47 pH

Vineyards:
Upland Vineyard (77.3%)
Evergreen Vineyard (22.7%)

Chenin Blanc, this one in particular, goes great with food. One of those rare wines that seems to go happily along with anything you throw its way. Goes wonderfully with asian food, especially sushi that may be on the spicy side and coconut and lemon grass based soups of Malaysia. But you can also go a more traditional route, as the French of the Loire Valley do, and serve it with some beautiful fresh goat cheese. Or fresh seafood.

trout grenobloise

serves 2-4

ingredients

2 12-ounce trout, butterflied
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons clarified butter or vegetable oil
1 tablespoon unsalted butter
Juice of 1 lemon
2 teaspoons salted capers, rinsed

preparation

1. Place flour in a shallow dish. Add 1 teaspoon salt and 1/2 teaspoon black pepper; stir with a fork to combine. Season butterflied trout lightly with more salt and pepper. Pat both sides of the trout in flour, shaking gently to remove excess flour.

2. Heat butter or oil in a large skillet over medium-high heat. Add trout to skillet, skin-side up. Cook until pale golden, about 3 minutes. Turn and continue cooking, 3 to 4 minutes more.

3. Remove trout to a warmed serving platter. Remove skillet from heat. Add butter, lemon juice, and capers. Brown the butter, stirring with a wooden spoon to release the brown bits in the bottom of the skillet, 1 to 2 minutes. Pour sauce over trout and serve immediately.