2020 Sauvignon Blanc Release and Pairing Highlight

It’s the time of year to embellish your cellar with the brand-new release of our Jessup Cellars 2020 Napa Valley Sauvignon Blanc. Our members and longtime wine lovers know this wine never hangs around for long. To celebrate the release of this much-loved porch pounder, we’re giving you some seasonal pairing suggestions rather than recommending a simple wine and cheese pairing. (Although we love that too!) Stock up now before we sell out.

Although this irresistible sipper is perfectly paired with fresh shucked oysters or a decadent spread of cheese, we’re highlighting a Spring dish from one of Napa’s all-time favorites restaurants. This dish is one of the local’s closely kept secrets. Bistro Jeanty sits just a stone’s throw away, between the Jessup Cellars and Handwritten tasting rooms in Yountville. The classic French bistro serves an elegant and satisfying preparation of sweet roasted beets with lemon and truffle vinaigrette that pairs beautifully with our bright and lively Sauvignon Blanc.

Our bold and iconic Napa Valley Sauvignon Blanc bursts with fresh aromatics of white lilies and chamomile with ripe lemon citrus rind, anjou pear, and white peach. Perfectly dry on the palate with bright acidity and a warm, weighty mouthfeel, this wine delights with fruity flavors of ripe grapefruit, tropical pineapple and guava. Be warned – One might argue this wine goes down a little too easy!

In crafting the latest release of our much-loved Sauvignon Blanc, our winemaking team have sourced 100% Napa Valley fruit from our very own Wooden Valley vineyard. Grapes were delicately pressed down to stainless steel fermenters, with 5% reserved for aging in used French oak. The delicate use of old French oak delivers a certain softness and sweet vanilla hints. We could go on for hours, so let’s get back to that famous beet recipe!

Bistro Jeanty’s Salade de Betteraves, heirloom beets & mâche salad. (Don’t quote me, but I think that’s French for f*ng delicious marinated beet salad with feta cheese and citrus dressing). Serves 8.

 

What you’ll need.

Marinated Beets

4 cups red beets, cooked, diced (2-3 pounds raw; cooked in salted boiling water until tender, cooled, peeled, diced)

1/4 cup sherry vinegar

1/3 cup extra virgin olive oil

1-1/2 tsp. salt

1 tsp. ground black pepper

  1. Combine all above ingredients well and allow to marinate 6-8 hours or overnight.

 

Truffle Vinaigrette

¼ cup lemon juice

½ tsp. kosher salt

¼ tsp. ground black pepper

¾ cup extra virgin olive oil

¼ cup white truffle oil

  1. Mix lemon juice with salt and pepper and allow salt to dissolve.
  2. Whisk in olive and truffle oils.

To Serve

8 ozs. Goat cheese

6-8 ozs. Mache lettuce

 

Assembling the Beet Salad

  1. In serving bowl(s) mound beets in center of serving dish.
  2. Place mache lettuce in center on top of beets.
  3. Crumble goat cheese over the top of entire salad, being careful not to crush the lettuce.
  4. Drizzle truffle vinaigrette over top and garnish with fresh ground black pepper.

Enjoy this dish with a lazy alfresco sunset or some good ol’ Summer fun. If you’re visiting our Yountville winery and tasting gallery, be sure to ask for a splash of our new 2020 Sauvignon Blanc. To add our new release to your next wine club shipment, call our tasting room team at (707) 944-5620 for that personalized service you know and love. We are super excited for you to enjoy it this summer.