Early June days bring warm temperatures, bright sunshine and the start of bountiful varied produce in the garden.   It is a special time in Napa Valley where temperatures are generally delightful, people linger at the farmer’s markets and life seems to leisurely slow down.   In early spring, the air was abundant with floral aromas and now as the valley prepares for June there is the slight, yet ever-present, smell of produce and herbs from neighbors’ gardens.   Culinary creativity and wine pairings take on a more vibrant character with the arrival of new locally grown items.   Neither too hot nor too cold, June presents itself as a terrific time to enjoy a wine such as Chenin Blanc.

Earlier this spring, I featured a personal favorite Chenin Blanc from a different winery in Napa Valley that was slightly off-dry.    In that article, I mentioned that at a later date I would also feature a dry style Chenin Blanc, hailing from aged vines.    As promised, that time has arrived.   Casa Nuesta Winery and Vineyards (“Casa Nuestra”, located in St. Helena, along the Silverado Trail) produces a Dry Chenin Blanc which I and other members in the wine industry have regarded as a true embodiment of Chenin Blanc and perhaps as one of California’s best.    While only two weeks ago I featured Casa Nuestra’s Rosado and typically try to rotate among wineries, the fact is that Casa Nuestra had a number of wonderful wines that are the perfect accompaniment to summer.   It would be futile to wait all summer to dole these out (particularly for those of you who contact the wineries and purchase) for not only would summer be over, but Casa Nuestra’s historically smaller productions would be sold out.  

As discussed in my earlier article titled, “Spring and Chenin Blanc”, Chenin Blanc once dominated plantings for white wine grapes in California.   In the 1980’s, however, American whim changed to favor Chardonnay and far too many of the Chenin Blanc grape vines were sacrificed.   As previously indicated, today it is very difficult to find a winery producing estate-grown Chenin Blanc wine.   It is even rarer to find a winery that is producing Chenin Blanc from aged vines, unless you already know to frequent Casa Nuestra.    Casa Nuestra’s Chenin Blanc grape vines were planted in the early 1960’s, still thrive today and are readily visible at the front half of the vineyard estate.

Visually taking in the aged nature of these vines, it is not a surprise that they would produce such an outstanding Chenin Blanc.   Nevertheless, when a bottle of the 2009 Dry Chenin Blanc opens and the wine’s first aromas waft up to linger and entice, it is then that you know that you are truly in for a treat.   The bouquet presents gorgeous aromatics of pear, citrus blossom and green apple.   On the palate, the wine is delicious with lush round ripe pear kissed by honeydew melon and followed by a sassy yet short burst of acidity on the finish.

Since the wine only boasts an alcohol content of 13.3%, has balanced yet notable acidity and round fruit flavors, it is a delightful wine for food pairing as it can cover a broad culinary spectrum.   Wanting to showcase the wine’s ability to pair with a vibrant dish, this week’s menu hosts:

·         Grilled Mandarin Orange Honey Teriyaki Chicken Atop Sautéed Spinach and Toasted Pine Nut Couscous

Presently the garden is on the cusp of being ready to produce ripe tomatoes.   Given it is still enjoying a blend of warm and cool temperatures items such as spring onions and spinach are continuing to thrive.

Also taking off are various basils and thyme.   Purple basil and Thai basil are particularly predominant.

Gathering from the garden, spinach is sautéed with mild sweet spring onions and a handful of fresh lemon-scented thyme.   To add a spice dynamic between the Toasted Pine Nut Couscous and the Sautéed Spinach, garden-fresh leaves of purple basil and Thai basil are torn and tossed throughout.   Each basil has a distinctive taste, one with a hint of licorice and the other with a note of pepper. 

While a sweet citrus teriyaki marinade is used, to help tie the wine to the meal with greater intimacy, the chicken is brined in a glass of the 2009 Dry Chenin Blanc prior to being brushed with the marinade or grilled.

Once finished, the plate is properly plated adding a few mandarin oranges for festive flare.

Pairing the meal with the wine, a cornucopia of flavors leads the palate on an exotic delicious adventure.    The 2009 Dry Chenin Blanc maintains its inherent bright and refreshing nature as it joyfully dances through the mouth.   Throughout the meal it is easy to envision that this wine could easily be invited for dinner to accompany nearly all light or summer fare.   Perfect for picnic sipping or lazily whiling away a summer afternoon in the middle of a vineyard, Casa Nuestra’s 2009 Dry Chenin Blanc delights with an elegance that emanates the strong weathered aged vines from which it hails.