2022 Dave’s Porch Wine – Sauvignon Blanc and A BBQ’d Mexican Chicken Dish
The Wine Owner & Winemaker
Dave Yewell is the owner of Porch Wines pictured with his wife, from north Napa Valley. He is in his 13th year producing in his words “an everyday table wine” to be enjoyed by friends and those in the know! Today they offer two wines 2022 Sauvignon Blanc from the just northeast of Napa Valley, from Lake County. Also a 2021 Rose of Pinot from Sonoma Valley.
A surprising fact is that this “everyday table wine” is made by the renowned Rudy Zuidema who just made his best Sauvignon Blanc! He is also the winemaker for many other wineries including Rapp Ranch, Shadybrook Estate, Red Cap Wines, Southern Roots, Phamus, Napa de Oro and many others including his Zuidema Wine Company. All of which are excellent wines with many varietals produced.
The Wine “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
From the initial pour this catches your attention as being a similar shade to previous vintages, still with a pale golden yellow hue. On the nose lemon grass and honeysuckle swarm into the senses. On the palate, green apple, Meyer lemon or lemon custard confirms it pedigree as a Sauvignon Blanc. Leaning a little more towards New Zealand than previous vintages so food and spice choices options are keen. On the finish extremely crisp, refreshing and clean. An unbelievable bargain at $140/case. It will make my Best Tasted Wines for 2023 in the under $50 bracket. This list comes out annually around mid-December. Unfortunately the wine can be shipped for California & Nevada residents.
The Food and Wine Pairing “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
Paired this evening with a Mexican BBQ Chicken Breast with a few creative additions. A marinate & sauce ingredients included olive oil, minced garlic, chili powder, ground cumin, paprika, dried oregano, salt, ground black pepper and fresh lime juice. Added ingredients were minced Jalapeño peppers and the chicken breast was butterflied with all ingredients stuffed in the middle. When served, it was topped off with a medium salsa, minced Jalapeño peppers and a blend of chesses (Monterey Jack, Cheddar, Queso Quesadilla and Asadero).
Photo ©Michael Kelly
Accompanied by Fiesta Bean Salad with a combination of minced garlic, fresh lime juice, olive oil, cumin, crushed red pepper flakes, black beans, chickpeas, halved cherry tomatoes, minced red onion, cilantro, avocado and corn.
A wonderful and creative meal with a refreshing and tangy wine. A perfect match this warm evening!
Sláinte,
Michael