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Sauvignon Blanc Day is celebrated on the first Friday in May. We invite you to continue this tradition and raise a glass to this beloved variety on #SauvBlancDay and then continue celebrating this grape throughout the month of May and beyond. We believe this important variety deserves more than just one day! Prepare our Estate Culinary Team’s recipes paired with your favorite St. Supéry Sauvignon Blanc and tag us at @stsupery for a chance to be featured.
Did you know that St. Supéry grows 9.4% of the Sauvignon Blanc in the Napa Valley? The winery is one of just a handful of 100% estate grown, produced and bottled wine estates in Napa Valley with both Napa Green Vineyard and Winery certifications.
A delicious and bright blue food recipe to pair with St. Supéry Napa Valley Estate Sauvignon Blanc.
Ingredients
4 ea. Jumbo Sea Scallop, fresh
Saffron Sea Salt, pinch
1 tsp. Grapefruit Zest and juice
1 oz. Cucumber, thinly sliced
1 ea. Radish, thinly sliced
1 tsp. Rice Vinegar
½ oz. Caviar or Roe
Lemon olive oil, for garnish
Microgreens, for garnish
A perfect al fresco dish with Dollarhide Estate Vineyard Sauvignon Blanc.
Ingredients
2 lbs Black Cod filet, bones removed and cut into 4-6 pieces
¼ C Honey
3 Tbl ginger, minced and divided
¼ C Mirin
¼ C Red Miso
½ C Water, divided
2 Tbl Grapeseed Oil
4 each Baby Bok Choy, cut vertically in half
4 oz Oyster Mushrooms, cleaned and torn into medium-sized pieces
Salt and Black Pepper
1 tsp Garlic, minced
2 Tbl Black Sesame Seeds, toasted
1 Scallion, very thinly sliced
Fresh and inviting, especially when paired with Sauvignon Blanc.
Ingredients:
1 head Castelfranco salad
1 bunch baby Chioggia beets
1 bunch baby yellow beets
1 Cara Cara orange
1 Oro Blanco grapefruit
2 Perfection mandarin oranges
¼ cup toasted chopped pistachios
¼ cup red wine vinegar
Beet Chèvre
½ cup Laura Chenel Chèvre
1 Large red beet
Grill whole fish for a satisfying summer indulgence paired with St. Supéry Sauvignon Blanc.
Ingredients
8 Mackerel filets
2 C whole Milk
2 tsp Thyme, minced
Salt and Black Pepper
Extra Virgin Olive Oil
2 Lemons, sliced 1/4” thick, seeds removed
1 bunch French Breakfast Radishes
Unsalted Butter, sprinkled with coarse salt
Italian Parsley Leaves, stems removed
Learn more about Grilled Mackerel with Radishes, Grilled Lemon, and CrackersGet The Recipe
March 30, 2024