What is #SauvBlanc Day? It’s a whole day, in all time zones, to celebrate a wine, in this case, one of our favorites, Sauvignon Blanc. St. Supéry hatched this concept back in 2009 and this year we’re taking the lead to promote it.  Wine brands from around the world – along with restaurants and retailers – will be participating.  Click onto this Eventbrite page to see who has joined the fun so far: http://sauvblanc2011.eventbrite.com/

How to get into the online conversation? Anyone can participate online by posting about Sauvignon Blanc and adding the “hash tag” #SauvBlanc in the post. Try searching online (Twitter, Facebook, Google) for #SauvBlanc and you’ll see the chatter has already started. (#SauvBlanc is not case sensitive, but must be one “word” – no spaces – to show proper results.) For twitter geeks (like us), try adding a column in Tweetdeck for #SauvBlanc and see that the conversation has been ongoing for weeks already.

How to participate with just wine? Just pop a bottle of Sauvignon Blanc and enjoy! It’s summer, it’s Friday, life is good!

.

.

If  anyone needed an excuse to open a bottle of St. Supéry Sauvignon Blanc, this is it.  It’s simple, it’s easy and it’s a great pairing for two people or twenty people.  See why and please leave us a comment below.  Cheers!
.

24 medium to large shrimp
24 cilantro leaves
1/4 cup seasoned rice vinegar
1 TSP each peeled ginger, minced
2 TSP lemongrass inner bulb, finely chopped
lime zest, minced
1-1/2 cornstarch
1/4 TSP crushed red pepper
Salt

Combine 1/3 cup water with vinegar, lemongrass, ginger, lime zest and crushed red pepper in small pan. Mix cornstarch with 1 TBSP water in a small bowl or cup, then whisk into pan with vinegar mixture. Bring to boil over medium-high heat. Boil for 1 minute while stirring. Chill mixture in refrigerator.
In a large pot, bring enough water for shrimp to a boil. Add shrimp and reduce to simmer shrimp until cooked, about 3 minutes. Drain shrimp, then arrange on a baking sheet. Refrigerate until partially chilled. Peel shrimp, leaving tail attached. Cut a slit on back of each shrimp, remove vein. Place a cilantro leave in cut of each shrimp, brush with glaze mixture and serve as an appetizer.

Related articles by Zemanta

• Simple, delicious Amalfi-style shrimp skewers can be done quickly (cleveland.com)
• 7 Melt-in-Your-Mouth Mexican Recipes (lifescript.com)
• Garlic Sauteed Shrimp with Roasted Red Peppers and Cilantro Pesto (charlotte.news14.com)

.

.

from Chef Ron Barber

Ocean fresh oysters with this tangy salsa really compliment the crisp acidity of the Sauvignon Blanc. I prefer the smaller oysters such as Kumamoto or Malpeque.

Oysters with Cucumber & Pickled Ginger Salsa
Pair with St. Supéry Sauvignon Blanc

36 fresh oysters – on the half shell
1 cup peeled and finely diced English cucumber
5 tablespoons pickled ginger – finely chopped
¼ cup red onion – finely chopped
¼ cup cilantro leaves – finely chopped
2 teaspoons fresh lime juice
2 tablespoons seasoned rice wine vinegar
salt to taste

Combine all ingredients (except the oysters) and refrigerate for at least one hour.  Place about a half teaspoonful on the oysters just before serving.

Serves 6 as an appetizer

This recipe was created by Chef Ron Barber to pair with the 2009 Dollarhide Ranch Sauvignon Blanc

INGREDIENTS
4 boneless chicken breast halves – skin on
1 TBSP canola oil
1/2 cup Sauvignon Blanc
3/4 cup cream
1 Granny Smith Apple – peeled, cored, and sliced 1/8″ thick
1/2 cup walnut pieces – toasted
1/2 cup shallots – finely chopped
1 TSP garlic – finely chopped
1 TBSP fresh lemon juice
Salt & Pepper to taste

Preheat oven to 425°F

Season the chicken breasts on both sides with salt and pepper. In a large nonstick ovenproof sauté pan, heat the oil over medium high heat until simmering. Add the chicken, skin side down, and cook until the skin is well browned—about 5 minutes.
Flip the chicken over and place the pan in the oven. Roast for 15 minutes, or until the juices run clear. Remove the chicken from the pan and let rest at room temperature for 5 minutes, keeping warm.

Discard all but one tablespoon of the remaining oil then add the apples, shallots and garlic to the pan. Cook over medium heat until soft—about 3 minutes. Add the Sauvignon Blanc to the pan and reduce by half. Add the cream and bring to a simmer. Cook until the mixture is slightly thickened. Stir in the walnuts, lemon juice and season with salt and pepper.

Dived the sauce among 4 warm plates. Slice each breast into 4 or 5 pieces and arrange over sauce.

.Recipe by Chef Ron Barber

INGREDIENTS
1 LB small scallops
1 LB medium shrimp — peeled and de-veined
1 cup St. Supéry Sauvignon Blanc
2 large eggs — beaten
2 cups breadcrumbs
6 TBSP mayonnaise
1 TSP Dijon mustard
1 TBSP fresh lemon juice
4 TBSP parsley — minced
4 TBSP green onion — thinly sliced
vegetable oil for frying
salt and pepper to taste

Combine shrimp, scallops, wine, and simmer for 2 minutes.
Drain and reserve liquid. Chop shrimp and scallops coarsely in food
processor or by hand.  Reduce cooking liquid by half. In a bowl, combine egg, breadcrumbs, mayonnaise, mustard, parsley & scallions. Add reduced cooking liquid and lemon juice . Fold in shrimp, scallops & season with salt and pepper to taste. Form mixture into 12 patties and sauté in vegetable oil until golden brown.

.

.

INGREDIENTS
12 OZ fresh Dungeness crabmeat
1 cucumber, peeled and sliced
1 ripe mango, peeled and cut into 1/4-inch dice
1 ripe avocado, peeled and cut into 1/2-inch dice
2 shallots, finely chopped
1 OZ chives, finely chopped
2 cups mixed greens
1/3 cup extra virgin olive oil
2 lemons
1/2 cup oyster sauce
1/2 cup soy sauce
1 TSP sugar
1 tsp rice wine vinegar
1/4 OZ fresh grated ginger
Salt and freshly ground pepper to taste

Mix together the last 5 ingredients in a small saucepot, and reduce several minutes over medium heat until slightly thickened, set aside.

Mix the olive oil with juice from the 2 lemons and set aside. Heat a pan with 1/8-inch of vegetable oil to 350 degrees, add the lotus root slices and fry until light gold and crisp.

Season the cucumber slices and distribute in the bottom of four ring molds. Season the mango cubes and place on top of the cucumber. Drizzle 1 tbsp of the soy reduction over the mango. Slice the avocado and lay the slices over the cucumber.

Mix the crab, shallots, 2 TBSP of the lemon vinaigrette, 1 TSP of the soy reduction and season. Mix the herbs with 1 TSP of the vinaigrette and mound on top of the salad.

Drizzle remaining vinaigrette around, serve and enjoy!