Pairing: Jambalaya and 2013 Sea Fog Sauvignon Blanc from the Napa Valley
Food: Mardi Gras in New Orleans is a really big deal … parades, floats, costumes, revelry … and food (and drink!) and lots (excess?) of it! This “Carnival” is celebrated in places throughout the world and held on the day before the start of the liturgical season Lent leading up to Easter. Lent is a time observed, in part, by fasting and denying oneself of favorite foods and beverages. So, Mardi Gras/ Carnival is a last chance to consume such favorites, including meat. Jambalaya is one of the most common food traditions during Mardi Gras. Basically it is rice and vegetables flavored with Cajun spices with one or more meats added to it, usually some combination of chicken, ham, andouille sausage, and shrimp. We use all four (gotta get that meat in before Lent!).
Wine: When one is talking about the Napa Valley wine region just north of San Francisco Bay, the topic is usually the famed Cabernet Sauvignon. And rightfully so … the Cabs here are often the benchmark for the world’s most popular red wine. But, Napa is a great place for growing other wine grapes. Sauvignon Blanc is one of those varieties that often gets overlooked among the vast expanse of Cabernet Sauvignon vineyards. Sea-Fog Sauvignon Blanc is made by The Grade Cellars in the Calistoga district in the northern part of Napa. Calistoga is noted for, among other things, its hot springs and spas.
Tasting Notes: OK … imagine yourself on a breezy day in June, out by the clothesline with the dry sheets billowing in the breeze. Your nose presses up against the sheets as you take them down off the line … and a clean, fresh smell caresses your senses. Nearby, the honeysuckle is in full bloom and you get the lovely honey-scented fragrance of them on the breeze. That’s the best way to describe the nose of this utterly delightful golden yellow wine. The palate extends these clean, crisp qualities added to the gentle flavors of green melon and white flowers. These clean, fresh tastes are a perfect foil to the spicy Jambalaya. Wonderful pairing, but this wine is great, too, all by itself.
Other Wines That Pair Well with Jambalaya: Pinot Grigio (Italy), Albarino (Spain), Sancerre (France), Chenin Blanc (South Africa)
Other Foods That Pair Well with Sauvignon Blanc: Fried Chicken, Grilled Shellfish, Raw Oysters, Raw Tomatoes (to name just a few foods that go well with this food-friendly wine)
Read About: https://napavintners.com
A Source: www.wine.com