We have been sleeping with the windows open every night this week! I think that means that summer is on the horizon! Which means barbeques and fun things with friends. Although, our summer calendar is PACKED. Like...to the max. Matt and I were trying to make a dinner reservation down in the city and the first weekend that we are both available on a Saturday night was...JULY 9. That is crazy. Matt's on a boys golf trip this week, next weekend is Greek Easter, the weekend after I am away for a bachelorette party, the weekend after that we have a wedding...the list goes on and on! By far the most exciting thing we have planned for this summer is a trip to Greece and Vienna. We are going to Santorini, and instead of having like 4 hour layovers in the Athens airport, we are doing a single night in Athens (Matt has never seen the Parthenon), 4 nights in Santorini, and finishing with 2 nights in Vienna. I can't wait. I've never been to Santorini or Vienna, but I have heard awesome things about both. If you have suggestions of "must sees" while in Vienna, please let me know!
So, first things first (then I will get to our fab Sauvignon Blanc). Tomorrow, I will be down at Terrain at Styers in Glen Mills with my buddy Steve Wildy from the Vetri restaurant group. They are putting on a festival and have asked that we take part. We will be pouring our 2013 Chardonnay, 2013 Merlot, and our Keg Red! If you are looking for something to do, you should definitely come down. Should be a pretty fun day!
Now, onto our Sauvignon Blanc. It is 87% Sauvignon Blanc, 10% Pinot Gris, and 3% Viognier...and it is 100% delicious! Here are the tasting notes as written by Kevin and Casey: Tropical aromatics of pineapple & coconut with a hint of honeysuckle lead to a flavor profile of Meyer lemon and flinty minerality. This mouth-watering, full bodied Sauvignon Blanc is framed by bright acidity and ends with a long & lingering finish.
I read something a few weeks ago that I would like to share with you. Though our Sauvignon Blanc is only 3% Viognier for this vintage (it was a small crop for 2015), I like that we are seemingly ahead of the curve on this: https://www.bordeaux-undiscovered.co.uk/blog/innovations-in-sauvignon-blends-watch-out-for-viognier/. I think that even though there is only a small percentage of Viognier in this blend, the floral quality of that grape comes through in a very subtle and pleasing way (hence, the "honeysuckle" descriptor above!).
I would pair this wine with a goat cheese platter with some quince paste and dried green apple chips. If a cheese board isn't in the cards, you can pair it with some kind of spring vegetable plate (fresh peas, asparagus, artichoke) in an easy vinaigrette, pasta with homemade pesto, delicate fish...or a personal favorite of mine: raw oysters. Back to the pesto, though. I love making pesto at home...and I like pesto on pretty much anything. Potatoes, pasta, salmon, shrimp, bread, vegetables...it goes with it all! Homemade pesto tastes so much better than it does from the store (even if it is from the refrigerated section). I feel like the key to a good pesto is enough salt, enough GOOD parmesan cheese, the right amount of garlic, a good amount of pine nuts, good quality olive oil, and a big bunch of basil. Do you see why my friends get mad at me when they ask me for a recipe and that's what I send them? Matt's assistant wanted to know how I make my granola...my directions were very similar to my pesto instructions. I don't think she's made it yet... I think it kind of runs in the family. The other day, I asked my grandmother for the Tsoureki (Greek Easter bread) recipe that she uses, and she told me, "you are going to have to make it with me and watch because it's not really a recipe". Anyway, I found a recipe for pesto that should yield good results for you! Here it is: http://www.foodnetwork.com/recipes/food-network-kitchens/basil-pesto-recipe2.html.
I hope you have some great plans for this weekend, and if you don't, then you should definitely make sure to come down to Glen Mills tomorrow! Tonight I am going to see My Big Fat Greek Wedding 2! Can't wait. Until next time...