On the vineyard front, the Naked Vine Vineyard on Apple Hill narrowly (and quite miraculously, I might add), escaped last Friday's intense storm which was replete with a good bit of hail. It looks now as though the young section of the vineyard (ie:, the Grenache blanc) will be catching up with the more establised Grenache noir vines, and that both may yield in the neighborhood of 4 tons of fruit this coming harvest. Good stuff.
Finally for your Spring and early Summer dining options, please give the following a try. Either Ruddy Bloom Rose' or Harvest Blanc would pair swimmingly (pun intended) !
Grilled Shrimp with Citrus Avocado Salsa:
2 each - shallots, minced
1 each - jalapeno, deveined, minced
3 each - Mandarin oranges, segmented and halved
2 each - Haas avocados, medium dice
1 each - lemon, juiced
2 bunches - basil, rough chopped
1 teaspoon - ground cumin
1/2 teaspoon - cayenne pepper
2 tablespoons - honey
Extra-virgin Olive oil/Red Wine Vinegar
Salt/Course ground black pepper
Combine and lighly toss all ingredients. Splash with vinaigrette and season to taste. Serve with grilled shrimp.
3 each - large red onions, sliced thin
1/2 cup - brown sugar
2 tablespoons - mustard seeds
1 cup - red wine
Slowly saute' onions in a little olive oil until fully caramelized. Add brown sugar and mustard seeds, combine. Raise heat briefly and deglaze with red wine. Simmer until red wine becomes a syrup. Season to taste. Layer brioche with your favorite goat cheese and top with brule'.