Friday, April 27, 2007

Wine & Tuna


Viognier...this is a white wine that is very aromatic. You will experience enticing aromas of orange blossom, white peach, green apple and spice. Full, luscious layers of ripe melon, honeyed pear and tropical fruit intermingle with fresh citrus to refresh the palate. This is a great wine, in my opinion.

With a bottle of Goosecross Viognier in the wine celler, I left my husband home for a weekend to take my daughter to a cheerleading competition. The wonders of technology, my husband texted me a beautiful picture of the Tuna dish he made with the Goosecross Viognier. I was quite impressed. I was so impressed, that I submitted the recipe to Goosecross and they tried it and posted it on their website. I am sharing this recipe with you


Goosecross Cellars is a small winery off the Silverado Trail in Napa. We stumbled upon this winery quite by accident in 1998. Since then, we have been members of their wine club and have visited quite a number of times. (picture of our visit in 2002). They have excellent wine. I can do a vertical tasting of the Aeros Wine going back to 1998. Their Aeros is only produced when the growing season produces the best in quality grapes. It isn't produced every year and to date I believe they have only produced 6 vintages. I have 3 of those vintages.

Ingredients:

2 tuna steaks, about 6 ounces each
4 tablespoons Goosecross Viognier
1 lemon, juiced
4 tablespoons soy sauce
1 tablespoon ginger, minced
6 tablespoons scallion, minced
Salt & pepper to taste

Preheat a large skillet over medium-high heat. Rub the tuna with lemon juice, salt and pepper. Cook tuna for 2 minutes on each side and remove from pan. Turn heat down to low and add the remaining ingredients to the pan. Cook 1 minute. Season with salt and pepper. Pour sauce over tuna and serve with Goosecross Viognier.

Paul’s Mixed Vegetables
½ cup broccoli
1 tablespoon olive oil
¼ cup onions, chopped
½ teaspoon garlic, minced
2 tablespoons Viognier
½ cup mushrooms, sliced
½ teaspoon ginger, grated
1/4 cup green bell pepper, sliced
1/4 cup red bell pepper, sliced


Directions:
Steam broccoli for 3 minutes (don’t cook it all the way). Heat olive oil is small skillet and sauté onions and garlic. Add wine, mushrooms, ginger, red and green pepper and sauté for 2 minutes. Add the broccoli and sauté 3 more minutes.

Serves 2

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