After a lower temperature – but steady – growing season in Lake County, the fruit is finally in!!! We finished picking September 6th with great result. The grapes came in between 20 and 22 brix and are showing that distinctive Dancing Crow balance of stone fruit aromas with bright acidity and full, ripe flavors. Our winemakers David and Katharine DeSante have been meticulously tending to this new addition to the Dancing Crow Family, through pressing and fermentation processes. Our South African and Bordeaux yeasts have been added to different batches of the juice and have had their little yeast party. We are already noticing aromas of pear, papaya, peach, and lemon custard. The 2016 looks to be another well-balanced and complex vintage; showing off the true potential of Lake County to make exceptional Sauvignon Blanc.
Lake County Vineyard Life
Dancing Crow Vineyards is honored to become part of the Lake County Quilt Trail, a painted quilt tradition that has over 50 members around Clear Lake and over 2000 in the US and Canada. This wonderful piece of art was painted by the Quilt Trail ladies.
Dancing Crow Vineyards’ Winemaker Blog
David DeSante discusses the nuances of the rarely studied Positive Eyebrow Effect
Dancing Crow Vineyards’ Winemaker Blog
Dancing Crow Vineyards’ winemaker David DeSante describes his experience in our Lake County Sauvignon Blanc vineyard.
Wine Pairing Recipe: Scallop crudo with radishes – Chef Cindy Pawlcyn
Place four 10” round or oval plates in the refrigerator about 20 minutes before you start preparing the recipe. Remove the small tough muscle on the side of each scallop (this is commonly called the ‘foot’). Rinse the scallops under cold water and pat dry with a paper towels. Hold the scallop upright on its side, and with a very sharp slicing knife, slice the scallop as thinly as you can, ideally no more than 1/8” thick. Each scallop should yield about 7 or 8 slices. Arrange each sliced scallop on a chilled plate, and brush well with olive oil. You can make the recipe to this point up to several hours ahead, and keep the plates chilled in the refrigerator with plastic wrap covering the scallops.
Peel the hard green skin off the watermelon radish, and cut into thin slices, about the width of a matchstick. Then square off the round part of each slice, and slice the resulting squares into matchstick size pieces (known as “julienne”). You will need 32 pieces of julienned radish.
Slice the French breakfast radish into thin round slices. Slice the fresno chili, starting from the pointy tip, into razor-thin rings. Keep slicing until you reach the section of the chili that contains the seeds. Soak the chili rings in a cup of ice water.
Cut the top and bottom off the lime, and working around, cut the skin and white pith off, leaving only the flesh of the lime. Slice into the lime parallel to the membranes that separate each section, and try to pop out the whole sections of lime. Slice the resulting sections into small triangles, about 1/8” thick.
Season the slices of scallop with sea salt to your taste. Scatter 5-6 pieces of lime over each portion of scallops. Then scatter 5-6 slices of French breakfast radish. Arrange the julienne of watermelon radish around the plate, making ‘X’s with two sticks of the radish. Place 3-4 slices of fresno chili rings around the plate. Mix the chimichurri sauce and drizzle each scallop with about 1 tablespoon of it. Finally, arrange 4-5 leaves of watercress around each plate.
1/4 C minced, peeled garlic cloves
1/2 C washed and chopped flat leaf parsley
1/4 C fresh oregano chopped
1 tsp. chili flakes
.75C extra virgin olive oil
4T cup red wine vinegar
salt and pepper to taste
Mix all ingredients together. Sauce will hold several hours before it starts to discolor, so mix small batches as necessary if you will not use all the sauce in one sitting.