Sauvignon Blanc

Here are three recipes showing how it can be included in a wide variety of dishes from breakfast, lunch to dinner and in between.

In a small saucepan, bring water and quinoa to a boil. Reduce to a simmer, cover and cook for 10 minutes. Turn heat off and leave covered saucepan on burner for an additional 5 minutes. Remove lid and fluff quinoa with a fork. Set aside.

In a non-stick frying plan on medium heat, melt 5 ml (1 tsp) of the butter. Saute asparagus and mushrooms for 4 minutes. Add green onion and saute for another 3 minutes or until asparagus is tender. Remove vegetables from pan, mix in tomatoes and set aside.

Full Story: Super nutritious, super versatile: Quinoa can be used in myriad recipes - The Canadian Press

Paul Dolan Vineyards in Mendocino, was launched to have a strong venture into organic.  His long-term belief that planet environmental issues significantly effect food, wine, and health has made him a pioneer in the industry.

As a leader, winemaker, farmer, and father, Paulâ??s focus is determined to develop the organic wine industry as a model for all agriculture and business worldwide.  While working at Fetzer in Mendocino County, where he later became president, Dolan describes his â??Ah-ha!â?? moment.

In 1987, he was sampling sauvignon blanc grapes to determine whether or not they were ready to harvest.  One block of vines he tasted was part of an experiment Fetzer had begun the year before to farm some of their vineyards organically.

Full Story: Wines of the World: Paul Dolan's Organic Wines - Making them green - Fort Worth Business Press

Published: Monday, March 29, 2010 at 3:00 a.m.

Last Modified: Thursday, March 25, 2010 at 5:51 p.m.

Calstar, 2008 Sonoma County Sauvignon Blanc, 13.7 percent, $19. A tasty sauvignon blanc with notes of grapefruit, gooseberry and lemon. Zesty finish.

Full Story: Wine List - Santa Rosa Press Democrat

While the warm weather lingers in the air a specialist wine store in the heart of Auckland (The Wine Vault) collaborated with a premium Italian gelato maker (Giapo) to create ‘sorbet season’. Ten Sauvignon Blanc producers were chosen to participate in this exciting project, each wine carefully selected because of their different flavour profiles.

It is widely known that Jayson Bryant from The Wine Vault is passionate about wine. He expertly educates people in a friendly easygoing manner on how to drink, taste and enjoy wine. And now he has extended his reach beyond his store and into another one with the sorbet season. Jayson has sampled each sorbet and results have been broadcast to The Wine Vault TV, Giapo TV and other social media sites.

This week Saint Clair Family Estate has shared the enthusiasm and after being one of the few selected produced a sorbet showing a fresh zesty lime flavour with a twist of passionfruit. The strong characteristic flavours are fresh on the palate and truly reflect the flavours in the bottle.

Full Story: Saint Clair Sways to Sorbet - Scoop.co.nz (press release)

We're asking ourselves that question at the moment. The business has been open for 10 months and it's been tough. There are several challenges, the main ones being the recession, the seasonality of tourist-focused businesses in the Cape and the building of the New Cape Quarter across the road. Around half our customers are foreign. We do sell lots of wine by the glass, but if you look at the consumption statistics, South African per capita consumption is around 7.3 litres per year - less than 10% of the equivalent figures for France and Italy. So we all need to drink more wine.

For whites, definitely. People want freshness, which translates to 2009-vintage chenin and sauvignon blanc, but they are happy with older chardonnays. But then 2008 was not a great white vintage, so that could be the reason. Strange to report, but we don't have a great demand for older reds.

Franschhoek is hot at the moment. That said, our top selling red comes from Durbanville: the Nitida 2008 cabernet sauvignon, while the top white is from Gabrielskloof in Bot River - their 2009 vintage sauvignon blanc.

Full Story: Q & A: Raising the bar - Times LIVE