By Jessica Yadegaran
Friday, April 23rd, 2010 at 10:25 am in Corkheads.
This dry, crisp Patianna sauvignon blanc is made with biodynamically farmed grapes in gravelly Mendocino soil. The result is a refreshing and full of minerals. If you like the New Zealand style, you’ll be stoked to drink this refreshing, screwcapped wine. It’s bright, fresh, and has all the tangy citrus and gooseberry flavors plus the acidity you come to expect from this variety. It’s a bargain at $14 if you ask me.
I love cooking with this style of white wine. I came home after the gym and tossed a splash of the Patianna with two handfuls of sliced cherry tomatoes, three cloves of garlic, certified California olive oil, parsley, butter and some butterflied shrimp. I poured the whole thing over some basil pasta and added a squeeze or two of fresh lemon. It was to die for. The wine cut the sweetness of the cherries and the richness of the shrimp, butter and oil. The lemon squeeze really mirrored the citrus flavor in the wine.