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Faustini Wines Blog

Welcome to the Faustini Wines blog. Here you will find info on what's happening at the winery, our thoughts on winemaking, food, life, and wine industry news. Let us know if you want us to post on any topics.... 

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Shannon Hurley
 
June 15, 2015 | Shannon Hurley

Sauvignon Blanc- The Wild White

As the weather heats up we find ourselves reaching, more often than not, for some crisp, zingy Sauvignon Blanc. It’s a perfect way to cool down and is versatile enough pair with appetizers, cheese, salads, light seafood and the like.

The name Sauvignon Blanc literally means “Wild White” and the grape is related to Traminer with origins in the South of France. Sauvignon Blanc is one of the most widely planted wine grapes in the world and because of this it has a wide range of styles and flavors. As we know the wines of Napa Valley are very complex and full bodied. The heat of the valley and the diverse soils of the region enhance the aromas and flavors of the wines. The warmth contributes to the texture and character of the wine.  Sauvignon Blanc is not grown everywhere in Napa Valley but it is grown in St Helena, Chiles Valley, Rutherford, Mt. Veeder, Oak Knoll District and Los Carneros.

Rutherford (where our Sauvignon Blanc is grown) is 50 miles north of San Francisco. The soils are composed of alluvium and marine sediment with some volcanic influence, particularly on the east side of the region. The climate is warm although there can be as much as a ten degree difference between the northern portion of Rutherford which is warmer and the southern portion.  The Elevation is about 500 feet.

The intense flavor of this Sauvignon Blanc grab’s your attention. Rutherford's Sauvignon Blanc has the classic characteristics of citrus, green apple, floral, mineral and lemon grass aromas and flavors. The 2012 vintage of Beach House #34 is possibly one of the prettiest Sauvignon Blancs that Faustini has produced. Gorgeously perfumed, the aromatics are vibrant yet delicate at the same time. The stunning white peach note is accompanied by apricot and citrus zest. The palate is very persistent, dominated by a fresh and bright entry, with a great acid pop that lingers for over a minute. Flavors of honeydew melon, lemon grass, and grapefruit all play well together to top off this wine. An endlessly long finish. 

So my wine friends after spending a long day at the beach or on the boat (or even while you’re there) kick back and relax with family and friends over a bottle of Beach House #34 Sauvignon Blanc. It’s crisp, refreshing and will sure help you create that memorable summer moment.

Till next time oneophiles…

Cheers!

 

Read more about the story behind “Beach House #34” here! http://www.faustiniwines.com/Our-Story/Beach-House-34   

Looking for a great dish to pair with this wine? Check out our featured recipe! http://www.faustiniwines.com/recipes/Beach-House-Clams

 

Time Posted: Jun 15, 2015 at 6:35 AM
Anthony Faustini
 
June 7, 2011 | Anthony Faustini

Beach House Clams for Father's Day

Enjoy Father's Day next week with a great recipe from Faustini Wines.

Ingredients:

  • 3/4 Cup Chopped Pancetta

  • 3/4 Cup Chopped Roma Tomatoes

  • 1/2 Cup Chopped Yellow Onion

  • 2 dozen Fresh Little Neck Clams

  • 4 cloves Chopped Garlic

  • 3 Tablespoon Un-Salted Butter

  • 1 Tablespoon Chopped Itailan Parsley

  • 1 Tablespoon Olive oil

  • 1 Teaspoon Grey Salt

  • Pinch Crushed Red Pepper flakes (optional)

  • 1/3 Cup Faustini Beach House #34, Sauvignon Blanc

  • 1 Lemon (Juice of)

In sauté pan, add olive oil and pancetta and render it down. Then add onion and cook until almost transparent, then add garlic. Add mixture into a roasting pan along with butter, lemon juice, grey salt, wine, clams, and red pepper flakes (optional).

Cover roasting pan with aluminum foil and place inside oven pre-heated at 425 degrees (you can also place on an outdoor grill). Allow 10-15 minutes cook time. As the first clam opens, add chopped tomatoes and cover for another 2-5 minutes. Once all of the clams open, remove from oven/grill place into large bowl and add chopped parsley. Enjoy

Also, great over linguine

Time Posted: Jun 7, 2011 at 8:35 AM