2020 Hindsight Wines Sauvignon Blanc and Spicy Shrimp Pad Thai
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 Wine – 2020 Sauvignon Blanc, Napa Valley
(Photo ©Michael Kelly)
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/bottle. 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. They also make a 2021 Sauvignon Blanc Dry Creek Valley which I have not tasted and goes for $29.99/bottle.
The Food and Wine Pairing
(Photo ©Michael Kelly)
The Hindsight Wines Sauvignon Blanc was pulled from the cellar for last night’s meal due to the spiciness of the dish called Shrimp Pad Thai. Thai, Pad Thai or Phad Thai, is commonly served as a street food and at restaurants in Thailand. Last evening went with a much more flavorful and spicy recipe. The ingredients were thin whole wheat spaghetti, virgin olive oil, minced garlic, uncooked fresh shrimp, eggs, bean sprouts, red bell pepper, green onions, chopped peanuts and lime juice. The Pad Thai sauce included, low sodium soy sauce, brown sugar, rice vinegar, Sriracha (lots!) and creamy peanut butter! Accompanying the meal was a fresh garden salad with an Asian dressing. The meal packed a punch of flavor and warmth! The 2020 Hindsight Sauvignon Blanc Riesling was a godsend. The wine was refreshing, quenched the palate and tasted wonderful with the shrimp. The mouth filling Sauvignon Blanc was a perfect match for this food.
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 Tasted of Year the last two years!