2022 Cuda Ridge Sauvignon Blanc – Paired Beautifully with Shrimp and Scallops!
Photo ©Michael Kelly
The Winery
There is a lot to be said about Cuda Ridge Wines in Livermore, California with Larry Dino as the winemaker and his wife Margie as chief wine taster. They produce Bordeaux style wines. The Cuda Ridge Wines tasting room is located at 2400 Arroyo Road in Livermore, California. Cuda Ridge Wines current production is approximately 2100 cases. They produce the following Bordeaux varietals: Semillon, Sauvignon Blanc, Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, Petit Verdot and most recently their addition of Carménère. Always experimenting, Larry Dino also has produced non-Bordeaux style wines which are designated under their Black label, these wines include Sangiovese, New-World style Cabernet Sauvignon and others. Each varietal produced are small lots ranging from 100 – 450 cases. Cuda Ridge does extensive blending of the varietals and strives for lower alcohol wines with intense complexity and character, traditional of the Bordeaux style wines.
The Wine “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
I was treated to a taste of this wine last Saturday when purchasing some of Larry Dino’s (owner/winemaker) delicious Carménère and Cabernet Sauvignon. On the eyes a soft and pale golden coloring with a light viscosity. But don’t be fooled that this is some wimpy watered down Chardonnay with a little citrus quality!! On the nose a rush of grapefruit citrus startles your senses, yes it is that strong. When smelling this wine, you almost think it is a New Zealand Sauvignon Blanc, but no it is a Livermore Valley Sauvignon Blanc. On the palate, the wine provides the follow up of the grapefruit punch followed by secondary flavors of lemon grass and peach. The finish continues with its boldness and long lasting citrus notes. The wine is extremely crisp and clean with the acidity kept in check. This can be a refreshing summer wine on the patio deck or paired with selected foods to highlight it even further. Only 150 cases were produced and it goes for $29/bottle with a typical alcohol level of 12.9%.
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
The first seafood of the evening was some beautiful large wild shrimp (8/12 RFD) from Asia . Large and tasty were the key words to describe the fish. The citrus flavors of the wine counter balanced the succulent flavors of the shrimp even with a little cocktail sauce highlighted with horseradish.
Photo ©Michael Kelly
The second dish of the evening was large scallop’s (U10’s) from Japan sautéed in hot oil, with a little butter, garlic and salt/pepper. The contrast with the rich scallops and the crisp Cuda Ridge Sauvignon Blanc was a desirable Yin/Yang contrast with equal powers. Accompanied by some toasted sourdough garlic and butter bread.
Besides the wine being excellent, the seafood from Ohana Seafood in Modesto was outstanding!
Sláinte,
Michael
https://californiawinesandwineries.com