2020 Hindsight Sauvignon Blanc with Pacific Islander Halibut

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Previously I have written about the Hindsight Winery in Calistoga and their excellent red wines, especially their Cabernet Sauvignon’s.  About six months ago their long time winemaker, Jac Cole retired. Now some excellent news—they hired Michael Weis, who was the head winemaker at Groth. He is well known for making spectacular wines and I believe he received 100 points from Wine Spectator for one of his Sauvignon Blanc vintages. Additional reading on the winery and ownership can be found at:


The Hindsight 2020 Sauvignon Blanc

Their inaugural Sauvignon Blanc release under Michael Weis was handcrafted with an artisan touch. First on the eyes it is a golden straw color and medium viscosity. On the nose, floral aromas waft into the senses, along with green apple which is most prominent. On the palate, citrus accents of lime and lemon come into play and are kept in check with flavor but not overpowering. The finish provides a mouthful feeling of a much heavier wine rather than a “light Sauvignon Blanc”. This is most likely due to the addition of nine percent Viognier. This also helps lower the acidity. This wine goes for only $25.99!

The Food and Wine Pairing

This evening meal was fresh halibut picked up by my wife. (Editor’s note: my wife detests fish and she was kind enough to bring this back in an ice chest for me to cook—and very much appreciated!).  When I returned home she mentioned “the purchase” in the refrigerator. I immediately thought of the 2020 Hindsight Sauvignon Blanc. Prepared as a Pacific Islander theme, cooked in a sauce of Chardonnay wine, a dab of butter, wasabi, ginger, mango slices, pineapple slices, a few purple onion slices, pineapple juice and salt & pepper. The Halibut was served over rice pilaf and topped with diced mango, pineapple and a modicum of purple onion. This dish sang an operetta in the mouth with flavors of enjoyment with this Hindsight Sauvignon Blanc.  A wonderful food pairing this evening!






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