05/03/2011 - "Vine and Dine" WIth "Winogal" April 2011

Temecula Night Out is thrilled to announce that Cindy Lemos known throughout our local wine country as 'WInogal" is joining our team as Editor of our new "TNO" "Vine and Dine" section. Cindy was a sommelier at the highly regarded "Ahwahnee Dining Room" located in Yosemite National Parks historical and world famous Ahwahnee Hotel and Lodge. She brings to "TNO" her extensive wine knowledge and seasoned palate. Following is her first contribution to what we believe will become a monthly favorite. A featured part of this new section will be a monthly "Vine and Dine" pairing which will combine a local wine and an original recipe crafted by Cindy for your use that has been created specifically for it along with an exclusive "TNO" "Seize the Deal" offer that goes with it. Below is our first offering... Enjoy!

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"TNO" "Vine and Dine" - April, 2011

"KIWI de Gallo" Fish Tacos and Middle Ridge 2008 Sauvignon Blanc.

By Cindy Lemos aka The "Winogal"

"A Hint Of KIWI"...Really?

It was late April 2010 just a year ago when I was invited to visit The Collective in old Town Temecula by Tom Plant of WINEormous. Suffice it to say, I took him up on it and once there found myself immediately smitten!

As I stepped onto the wood planking fronting the establishment and reached for the heavy double doors, my memory flashed back to my very first Napa Valley visit at Grgich Hills. I was only 23 years old and a wine steward at the Ahwahnee Hotel in Yosemite. I'd been sent by Stewart Good, esteemed Beverage Manager, to hone my palate at a number of Napa wineries and Grgich was the first stop in my quest.

The geodome that Grgich Hills tasting room used back then bears no resemblance to the high ceiling, modern beauty of The Collective. What was similar however, were the Wine Giants who sent me into each of these establishments. Both of them, so knowledgeable on wine and so willing to impart that knowledge while sharing their impressions with me.

Last April, our winery of choice was Middle Ridge, The Collective is just that: a collection of wineries. Tom told me that Middle Ridge's Meritage crafted by winemaker, (and chief bottlewasher) as he likes to call himself, Chris Johnston, was one I had to try, so I did! It continues to be a favorite.

I have been a member of Middle Ridge through The Collective since that night and walked out with a bottle carrier holding three bottles. One of them was their 2008 Sauvignon Blanc.

Months later and into a very hot August evening, I grabbed that bottle and opened it. I was stunned; this wine actually did have a hint of Kiwi to it! Let me explain that statement, Chris the winemaker had a great idea when he started bottling his wines. He adds a unique comment about the wine on all of his back labels, a sort of personal observation on his part. For this particular wine and on its label he had made note of there being an expression of Kiwi in the taste. However, being the seasoned wine drinker I am, I didn't recall Kiwi having ever been a part of my wine vocabulary before, that is until the moment I took the first taste of this delightful Sauvignon Blanc.

Sauvignon Blanc is the white queen of Bordeaux and the mother of Cabernet Sauvignon, it is usually considered to be either grassy/herbaceous or fruit forward depending on the grapes being sourced and the winemakers methodology. Middle Ridge somehow has managed to accomplish blending elements of both styles into theirs. Lemongrass and grapefruit meld beautifully together in the nose and in the savoring of its taste and yes, the 2008 does exhibit that unmistakable hint of Kiwi that Chris refers to as it finishes softly on your tongue.

Before I had that glass, my plan that evening had been to make my favorite recipe for fish tacos. I adore fresh produce and I fortunately actually did have some Kiwis on hand. After the first glass of Chris's luscious Sauvignon Blanc, I suddenly had a culinary inspiration to add some of that Kiwi to my homemade fresh salsa and WOW this recipe was born!

Below is the recipe for what I now call my "KIWI de Gallo" Fish Tacos...

Makes 12 tacos and serves 4 to 6 people

6 Tomatillos

3 Jalapenos

3/4 cup olive oil

1 Lemon (zest lemon prior to squeezing)!

Sea salt & fresh ground pepper

4 kiwis, skinned & chopped

8 oz package of tri-color pear tomatoes, chopped (I buy them at Traders Joe & like the colors, but cherry tomatoes work just fine)

1/2 cup of chopped shallots (those small red onions)

1/2 tsp sesame oil - (secret ingredient) - (find it at Trader Joes)

1 avocado, slice just before serving

1 cup shredded cabbage

White Fish: I prefer tilapia, but you can use the fish of your preference 2 lbs cleaned filets, cut into 12 equal strips about the size of a taco shell

Corn Tortillas 1 package

Tomatillo Sauce: Pour 1/4 inch of the olive oil in the bottom of a roaster. Place the Tomatillos & jalapenos on roaster and put on the grill at low flame till soft. Put 2 Tbsp of the infused oil aside for the Kiwi de Gallo.

Remove husks from Tomatillos and the seeds from two jalapenos. Put into food processor with 1/2 tsp sea salt and 2 Tbsp of the infused oil from the roaster pan & the sesame oil. Put into fridge to chill.

Fish Marinade: Mix remaining infused oil with the juice of the lemon, the lemon zest, 1 tsp sea salt & 5 turns of the pepper grinder. Marinate the fish for 30 minutes.

KIWI de Gallo: Combine the chopped kiwi, tomatoes and red onion with the 2 Tbsp of reserved oil, ground pepper and sea salt to taste. Squeeze the third roasted jalapeno (or chop and add if you like it spicy, squeezing it gives just a hint of heat.) Cover and let sit to marry flavors.

Grill the fish in a fish roaster or other grill pan until done but not dry. Flash fry the corn tortillas and build your taco, filling first with fish, a sprinkling of shredded cabbage, a few slices of avocado, some Tomatillo sauce and then top with the KIWI de Gallo.

Serve with a side of black beans, spiced to your individual taste, add a green salad and throw on some chopped kiwi there also if you are adventurous!

Now before you dig in, take a look at your plate. Have you ever wondered what a rainbow might taste like? Well, all we need is some blue, as in Blue Corn Tortilla chips and done!

So, lift your glasses, toast to a wonderful gathering of friends and then dive into those "KIWI De Gallo" fish tacos and experience them with what I believe you will delight to discover is a wonderful and unique Sauvignon Blanc now perfectly and deliciously paired, all for your "TNO" "Vine and Dine" enjoyment.

Chris still has a very limited supply of this unique and wonderful Sauvignon Blanc available at The Collective however it will be gone soon. Middle Ridge's 2009 Sauvignon Blanc which is also available is a bit different from the 2008 yet it still pairs very well with this recipe. It is nearly colorless, but folks, it's not water! Chris calls it Idyllwild mist, so it's appropriately been named "Mistik". Perhaps I'm only dreaming here, but I still detect the Kiwi in that one as well! Bon Appetit!

Click HERE for Exclusive "Seize The Deal" offer from "TNO" featuring the Collective and Middle Ridge Wines...

Click HERE To Visit 'The Collective"

Click HERE For More On Tom Plant And "WINEormous"