Easton Sauvignon Blanc Paired with Panzanella, Mozzarella and Herbs

The Wine

Easton Sauvignon Blanc Monarch Mine Vineyard, Sierra Foothills, 2013

This is a grown up Sauvignon Blanc, made from estate grown grapes from Monarch Mine Vineyard. The soil that the vines are grown in are very rocky, which adds to the wines minerality .Fermented in stainless steel tank at 55˚F, then aged for nine months in neutral French oak barrels on lees, producing a wine that has a delicious rich crispness.  

The aromas and flavors of the wine are suggestive of lime, casaba melon, and green papaya. The finish is brisk and fresh with a note of lingering river stone like minerality. Absolutely satisfying as an aperitif, and a good match for light summer meals.

The Wine Enthusiast awarded it 92 points and an editor’s choice designation and had this to say about it "This standout wine has enticing herb and mineral aromas, plus rich, unorthodox flavors that resemble fresh fennel bulb and crisp white peach along with racy acidity and a good, substantial mouthfeel with a memorable personality".

The Pairing

Panzanella with Mozzarella and Herbs

What you will need:

4 ounces ciabatta or baguette, preferably stale, cut into 1-inch cubes (about 3 cups)

6 tablespoons extra-virgin olive oil, more to taste

¾ teaspoon kosher sea salt, more to taste

2 pounds very ripe tomatoes, preferably a mix of varieties and colors

6 ounces fresh mozzarella, torn or cut into bite-size pieces

½ cup thinly sliced red onion, about half a small onion

2 garlic cloves, grated to a paste

2 tablespoons red wine vinegar, more to taste

1 tablespoon chopped fresh oregano or thyme (or a combination)

Large pinch red pepper flakes (optional)

½ teaspoon Dijon mustard

Black pepper, to taste

½ cup thinly sliced Persian or Kirby cucumber, about 1 small cucumber

½ cup torn basil leaves

¼ cup flat-leaf parsley leaves, roughly chopped

1 tablespoon capers, drained

How prepare do it:

Heat oven to 425 degrees.

Spread the bread cubes on a rimmed baking sheet and toss with 2 tablespoons oil and a pinch of salt. Bake until they are dried out and pale golden brown at the edges, about 7 to 15 minutes. Let cool on a wire rack.

Cut tomatoes into bite-size pieces and transfer to a large bowl. Add mozzarella, onions, garlic paste, 1 tablespoon vinegar, oregano or thyme, 1/4 teaspoon salt and the red pepper flakes if using. Toss to coat and set aside. In a medium bowl, combine remaining 1 tablespoon vinegar, the mustard, 1/4 teaspoon salt and some black pepper to taste.

While whisking constantly, slowly drizzle in the remaining 4 tablespoons olive oil until the mixture is thickened. Stir in cucumbers, basil and parsley.

Add bread cubes, cucumber mixture and capers to the tomatoes and toss well.

Let sit for at least 30 minutes and up to 4 hours before serving. Toss with a little more olive oil, vinegar and salt if needed just before serving. Recipe from Melissa Clark, nytimes.com

Cheers!

The Wine Guys