● By Style
Wine bottle photos by Aaron Roseli.
RUDI WIEST SELECTIONS 2009 MOSEL RIVER RIESLING
Warm weather begs for refreshment. One of the best wines to suit this need is good Riesling. Good Riesling can be found in all price ranges. The best come from Germany, Australia, California and Washington.
Rudi Wiest Selections 2009 Mosel River Riesling shows the classic fuesal scent of Riesling. Flavors of tart, fresh green apple and hints of slate are generously present. Include this wine for a simple and delicious warm weather meal.
Pairs best with:
Seared Fresh Scallops (lightly salted and peppered, then served with a crisp salad of baby greens in vinaigrette).
Rick is Store Director of Corti Brothers in Sacramento, personal assistant to Darrell Corti, and “The Good Taste Guy” for oodleboxtv.com.
2010 BISON BLANC VIOGNIER
Enjoy this Rhone-style white wine produced from El Dorado County grapes. Fresh and complex floral aroma with flavor of peaches and apricots give this dry white wine the creamy mouth-feel of Chardonnay and make it perfect for a summer day.
Pronounced “vee-ohn-yay,” until recently, this varietal almost shriveled on the vine into extinction. By the mid ‘80s, almost all the significant Viognier in the world was planted worlds away, in France on only 250 acres. Today, it’s making its mark in the Sierra Foothills – chiefly because of its extraordinary combination of perfume and body. Reminiscent of apricots, honeysuckle and ripe peaches, it is complex for a white wine and is in the fruit and flower spectrum rather than the mineral or animal one.
Pairs best with:
Mini Crab Cakes (for the recipe, visit stylemg.com!); also pairs well with spicy dishes like Thai and Indian food.
Jocelyn is a Cellar-Rat and Girl with Many Hats.
CHALONE VINEYARD ESTATE 2006 PINOT BLANC
Crafted in a Burgundian style, the 2006 Pinot Blanc opens with fresh aromas of green apple, pear and melon, accented by a fragrant nuttiness. In the mouth, flavors are rich and supple, picking up bright green apple and crisp peach nuances across the middle. The influence of oak lends complexity, texture and distinct notes of hazelnut. Juicy honeydew persists through the long and satisfying finish.
Pairs best with:
Seared Ahi Tuna (pumpkin seed crusted Ahi tuna, baby root vegetable ragout, grape tomatoes, preserved lemon sauce and lemon mousseline).
Mark is the Director of Operations of Sienna New American Grill and LandOcean New American Steakhouse, opening soon.
Mini Crab Cakes
- 8 oz. Marscapone cheese
- ¾ cup grated Parmesan cheese, divided
- 1 large egg
- ¼ cup sour cream
- 1 tsp. grated lemon peel
- ½ tsp. grated orange peel
- 4 tsp. plus 2 tablespoon chopped chives
- ¼ tsp. sea salt
- Large pinch cayenne
- 6 oz. lump crabmeat, picked over, patted dry, coarsely shredded
- 1 cup panko breadcrumbs
- ¼ cup melted butter and more for pans,
- 2 mini muffin pans
Beat Marscapone cheese until smooth. Add ¼ cup Parmesan and egg, beat to blend. Beat in sour cream, citrus peel, 4 tsp. chives, salt and cayenne. Fold in crab. Can be done 1 day ahead. Cover and chill.
Preheat oven to 350°. Butter mini-muffin pans. Toss panko, ½ cup Parmesan and 2 tbsp. chives in small bowl. Drizzle ¼ cup melted butter over and toss with a fork until moistened. Press 1 rounded tbsp. into bottom of each cup forming crust. Spoon 1 tbsp. crab mixture into each cup. Sprinkle rounded tbsp. over each (some may be left over.)
Bake crab cakes until golden on top and set, about 30 minutes. Cool in pan 5 minutes. Run knife around cake and gently lift from pan. Do ahead: Can be made 2 hours ahead. Arrange on baking sheet; let stand for 2 hours. Reheat in 350° oven 6 to 8 minutes.
Makes 24 mini-muffins