Hindsight Wines 2020 Sauvignon Blanc with Royal Miyagi Oysters and Patagonian Toothfish
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 about the winery and ownership can be found at:
The Hindsight 2020 Sauvignon Blanc Wine
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! It is not an “in your face” over citrusy Sauvignon Blanc and thus makes it perfect for standalone drinking pleasure or to be paired with a variety of foods.
The Food and Wine Pairing
Picked up a wonderful shellfish and seafood yesterday while in Modesto. For dinner this evening was a special meal starting off with Royal Miyagi oysters. The Royal Miyagi oysters have been grown and cultured in Japan’s Miyagi Prefecture for over 300 years. These oyster are now on the northwestern North America off the coast of Washington and British Columbia near Vancouver Island. They are raised by the suspension line and beach methods. These two methods allows them to “toughen up” by giving them a stronger, less brittle shells and firmer “sweet” meats. Served with “uncut” horseradish and a drop or two of Tabasco sauce on each oyster.
Chilean sea bass is often considered the filet mignon of fish. It is typically expensive and a highly regulated fish. In 1994, the U.S. Food and Drug Administration accepted the alternative market name of Patagonian toothfish as Chilean sea bass. It is a stark white meat that is oil rich and when cooked correctly, is flaky and sweet. Pan fried in Canola oil, Chardonnay wine, ginger paste, capers, salt & pepper, lemon juice and minced garlic. Garnished with fresh parsley and capers. Accompanied by baby asparagus and mushroom sautéed in garlic and seasonings. Also a mix of long and short grain rice.
While this 2020 Hindsight Sauvignon Blanc can easily be enjoyed by itself, it was a delightful and an especially refreshing wine to be shared with this food. Another reason it has made my Best Wines of Year!