Wine & Food Pairings
The Delicious Sage Marinated Grilled Quail with Lemon Basil Salad Dressing. Served with Fiddlehead Happy Canyon Sauvignon Blanc 2007
For the Marinade:
3 oz Sage
2 cloves of garlic
5 Tablespoons of Sherry Vinegar
1 Tablespoon of Salt
1 Tablespoon of Pepper
1.5 cups of Extra Virgin Olive Oil
Combine all the ingredients into a blender, and pour oil in a steady stream until mixed. Then, marinate the bird. Depending on the guests, one bird per person will suffice (2 for heavy eaters). After 4 hours, brush or towel to remove the excess oil.
For the Dry Rub:
Zest of 2 lemons
1 Tablespoon Thyme Dried
2 Tablespoon Oregano
2 Tablespoon Salt
1 Tablespoon Paprika
1 Teaspoon of Colander
1 Tablespoon Dried Parsley
1 Teaspoon of pepper
Combine all ingredients in a coffee grinder until finely blended. Sprinkle the meat with Dry Rub for a finished seasoning touch and then grill or bake bird until internal temp reaches 165 degrees.
For the Salad Dressing (makes about 3 cups):
3 oz Basil
1 Tablespoon of Dijon
Zest of 2 Lemons
Juice of 4 Lemons
1/3 Cup White Balsamic Vinegar
1 Clove Garlic
2 cups of Extra Virgin Olive Oil
2 Tablespoon of Salt
1 Teaspoon of Pepper
For the salad: Arugula Spring Mix, watercress and other seasonal fresh veggies.
Fiddlehead Happy Canyon Sauvignon Blanc 2007
St. Patrick’s Day, green, leprachauns, festivities, bagpipes, fiddles …..(Fiddlehead)
Ahh, spring, longer evenings, warmer days, singing birds….happiness. (Happy Canyon.) fresh, bright, citrus, lively Sauvignon Blanc. Put them all together, along with KUVO’s “Women in History” month and the sum is Kathy Joseph’s Fiddlehead Happy Canyon Sauvignon Blanc 2007 as our featured wine this month. The wine in this bottle is unique in every way - from who makes and owns the winery, to where the grapes are grown, and how the wine is made, which results in the fabulous finished product.
Like the growing number of women winemakers in California today, Kathy’s wine career started after earning her graduate degree from UC Davis and a start at Simi Vineyards. After learning all the ropes at various wineries, she started Fiddlehead with the goal of winemaking where her focus is on crafting wines that speak to the place of the wines, all with gorgeous, elegant flavors and sexy, silky textures.
Since 1989, Kathy Joseph, owner, winemaker and chief fiddler of Fiddlehead has given all her attention to just 2 varietals - Pinot Noir and Sauvignon Blanc. She chose Happy Canyon as the source of her Sauvignon Blanc, long before it became its’ own AVA (American Viticultural Area).
In order for a region to qualify for its own AVA designation, petitioners must prove that the area is significantly different from the surrounding appellation in terms of mesoclimate and geography, thereby producing distinguishable fruit. Everything from rainfall to soil content, pH, drainage, topographical history, etc is documented, analyzed and contrasted with neighboring locations. If the differences are significant, the BATF can award the new AVA certification. Happy Canyon was granted its own AVA in 2009, one of 4 AVA’s in the Santa Barbara County. It is very small with only about 500 acres of commercial viticulture – (as opposed to Napa Valley’s roughly 45,000 acres). The AVA system assures consumers that the wine they are drinking originates from a specific winemaker and growing area. However, unlike the French system, the AVA system requires only 85% of the grapes used come from within that specified AVA (in most cases). Happy Canyon is at the far eastern edge of the Santa Inez Valley where the mountains and valleys run east west. As one moves inland the temperature increases – about one degree per mile. The eastern end of the Santa Ynez Valley appellation is deliciously warm during the day, and enjoys a diurnal shift to cool evening temperatures – a picture perfect place to grow classic Bordeaux varietals such as Sauvignon Blanc. The early morning fog, warm afternoons, long hours of sunlight and cool evenings provide a climate that allows the grapes to fully ripen, yet retain the crisp and racy acidity ideal for Sauvignon Blanc. (Conversely, the Western portion of Santa Inez Valley is much cooler and therefore better suited for Chardonnay and Pinot Noir). Story has it that Happy Canyon was named such during prohibition because it was the only area in the county with spirits. Because the area held the cure for what ailed ‘em, the locals lovingly nicknamed the spot “Happy Canyon.”.
Care starts in the vineyard, where Fiddlehead pays its contractors to farm by the acre, not by the ton, insuring their quality standards on the fruit can be met. All the grapes are grown sustainably, where the vineyards are encouraged to be self sufficient. The wines are handcrafted with care and attention given individually to each barrel throughout the aging process. One third is fermented cold in stainless steel, 1/3 is fermented in New French (Damy) oak, and 1/3 is fermented in neutral French oak. Unlike almost all the Sauvignon Blancs on the market, once bottled, most of the Fiddlehead’s Sauvignon Blanc ages at least another year in a temperature controlled facility so that the different components of the wine are married and integrated, yet still layered and with a pleasing complexity. The 2007 reflects scents of flowers, pears, melon and apricot with layers of complexity, a hint of oak, and a rich mouth feel, with a contrasting zippy finish. Around 1,000 cases were produced (1/3 less than the previous vintage) and the remaining stock is very limited. Joy Wine and Spirits is “happy” to offer this delicious wine. 1302 E 6th Avenue