LWA
2023 Cuda Ridge Wines Sauvignon Blanc with Sashimi and Nigiri
Photo ©Michael Kelly
The Winery
Photo ©Michael Kelly
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, Sauvignon Blanc and others. Each varietal produced are small lots ranging from 100 – 450 cases. Cuda Ridge does extensive blending of 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
This is where one should not judge a book by its cover! While on the eyes a pale almost clear coloring thinking this is nothing more than “glorified water” or light Sauvignon Blanc. The truth is just the opposite. Bright and crisp aromas of peach and white grapefruit greet the olfactory senses. Then when on the palate, this wine becomes larger than life with grapefruit being the pronounced flavor. Secondary flavors lime and lemon grass let their presence be known. The finish was extremely and enjoyably long, especially for Sauvignon Blanc.
This wine made my Best Wines tasted during the year 2024 (comes out each December) and will again in 2025. It is a great summertime wine on the patio and being only 12% alcohol is great for social occasions. It is listed for $30/bottle and the surprising punch of power and flavors was astonishing. This wine has won awards at both the San Francisco Chronicle Wine Competition and the Alameda County Fair.
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 sashimi and a couple of Nigiri rolls from Shiro Ninja restaurant in Angels Camp, California. Our eldest grandson was visiting for the evening, who like his grandfather, loves fresh sushi and sashimi. Brought it home and plated the sashimi of Sake (salmon), Hamachi (yellowtail) and Maguro (ahi tuna) along with a Nigiri of Sake and Unagi (eel).
With a modicum of both wasabi and ginger, the wine was excellent with the meal with its acidity, liveliness and flavors.
Sláinte,
Michael Kelly