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Pairing: Sauvignon blanc with noodle salad

Our Wine of the Week, Floral Springs 2012 Soliloquy Vineyards Sauvignon Blanc ($25), is as bright as a sunny summer day and way more refreshing. On first sip, the cool wine conveys a warmth and suggestion of sweetness, as flavors of Mandarin orange and Asian pear blossom. Following close on the heels of these qualities is a burst of citrus, especially white grapefruit and Eureka lemon, flavors that contribute to the wine's refreshing quality. There are little swirls of smoke and toast, a hint of cool mountain water splashing over polished river rocks and a whiff of something elusive and floral — roses, perhaps, or orange blossoms.

The wine's texture is plush and luxurious, with a mouth-filling richness that will likely win over chardonnay aficionados. The long finish carries a bit of heat, expected in a wine with 14.5 percent alcohol. This quality is key to pairing the wine at the table. You don't want to go with too much spicy heat, as the fire of chiles will turn the wine bitter.

Enjoy this easy quaffer with all manner of seafood, from raw oysters and seared scallops to crab, shrimp, sand dabs and sole. It's richness makes it a possible paramour with wild Pacific King salmon, as well, provided the salmon is dressed lightly. Green summer vegetables — especially green beans, Padrone chiles and zucchini — will welcome the wine alongside.

The wine is also excellent with Thai food, especially noodle dishes, seafood and green curries, provided the heat is not turned up too high. Singapore noodles is a good choice, too. For today's recipe, I've taken inspiration from these Southeast Asian noodle dishes, reworking a classic fiery glass noodle salad to make it compatible with the wine.

<strong>Glass Noodle & Zucchini Salad with Baby Shrimp, Basil, Cilantro and Mint</strong>

<em> Makes 4 servings</em>

4 ounces glass (bean thread) noodles

2 tablespoons minced fresh garlic

1 tablespoon minced fresh ginger

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