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Casa Lapostolle Sauvignon Blanc

Recipe for Scallops below
(June 12, 2012)
Summer weather brings sunnier days and with it brighter colored clothes, lighter cuisine and fresher, crisper white wines to accompany them.  When it comes to wine, a delicious Sauvignon Blanc immediately comes to mind.

With Sauvignon Blanc grown in a variety of regions the best way to find your favorite is to test them out and find which best suits your palate or pairs best with your favorite warm weather meal.  The most popular come from Chile, France and New Zealand, and perhaps for this wine, more than any other varietal, the selection of country is important.  That’s because the Sauvignon Blanc grape produces wines that are extraordinarily expressive of their terroir – a fact that doesn’t go unnoticed by their fans.  In fact, according to Liza Zimmerman, writing in Wine Business, sommeliers she interviewed said that their customers were more likely to know this wine’s origin than those who regularly order other wines.

How to choose? 
Like all good wine choices, it’s up to your palate:

From France:  Typically more restrained and lower in alcohol than their new world counterparts, Sauvignon Blanc from the Loire is typically steely, clean with a touch on minerality.

From New Zealand:  You’ll find bigger, bolder Sauvignon Blancs, typically full-on in flavor, alcohol and acidity with a strong and distinctive citrus blast on the palate.

From Chile:  You’ll come across a great selection for those who crave a bit more adventure than wines from France but aren’t quite in tune with the full-on citrus punch of New Zealand.  The delectable middle ground is found in the best Chilean Sauvignon Blancs, dry and crisp tasting of lime, grass and gooseberry.

Experts particularly recommend wines from the Casablanca Valley region in Chile, such as Lapostolle’s Casa Sauvignon Blanc.  Clean and fresh, with a purity of fruit, the Casa Sauvignon Blanc offers a balanced taste, elegance and value that far over delivers for the price of the bottle (SRP: $12 / bottle).

This spring, as you explore the best white wines, try the Casa Sauvignon Blanc 2011.  Drink it alone as an aperitif or with dishes such as Linguine with Scallops.



Paired with Casa Lapostolle Sauvignon Blanc Wine
Serves 4


    • 1 pound dried linguine
    • Zest and juice from 2 limes
    • 4 tablespoons olive oil
    • 4 cloves garlic, minced
    • ¼ cup finely chopped fresh cilantro
    • 1 fresh hot red chili, seeds removed, finely chopped
    • Salt and pepper
    • 12 large scallops


1. Cook pasta according to package directions. Keep warm

2. Meanwhile, whisk together the lime zest, lime juice, 3 tablespoons olive oil, minced garlic, chopped cilantro, and chopped pepper. Season with salt and pepper. Set aside

3. Heat a large, heavy bottom skillet, over high heat. Toss the scallops with the remaining tablespoon olive oil. Add the scallops to the skillet, cook until well browned, about 2 minutes. Flip the scallops and repeat cooking until browned, 3 to 4 minutes. The scallops should be opaque at the center. Remove scallops from the skillet. Toss in a small bowl, with 1/3 of the olive oil mixture.  Combine the remaining olive oil mixture and mix till well coated.

4. Divide the linguine between 4 serving plates, arrange the scallops on top. Serve.


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