Rock Rabbit Sauvignon Blanc
Rock Rabbit Winery, Graton, Sonoma County, CA
Vintage 2006

Served chilled with pan-seared salmon and used in pan sauce reduction.
Nose: Melon, lemon
Taste: Melon, citrus, clean, lively, straightforward with fairly tart finish.
Appearance: Clear, very pale straw
Rating: 9/10


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At the market, I kept thinking about a sauce of fresh basil and citrus. It just lead me to a Sauvignon Blanc. I've learned to associate that particular wine with refreshing green, tart notes. Rock Rabbit turned out to be a nice choice, which I'll definitely purchase again.

Salt and pepper salmon fillets. Heat oil in pan over high heat. Place salmon skin side down in pan. Wait a few seconds. Then turn heat to medium. Cook till skin browned. Flip over. Cook about 3 minutes or so. Transfer salmon fillets to warm oven (Preheated to 190 then shut off). Pour off excess fat, if any, from pan. Add Sauvignon Blanc. Scrape up fond. Reduce wine to half. Add heavy cream and a small amount of fresh lemon juice. Balance out acidity with a dash of sugar. Add 1/4 tsp whole grain dijon mustard. Add chopped fresh parsley, oregano, and basil. Salt and pepper to taste. Spoon over salmon.

I made shrimp couscous salad, which after the fact, would have been a better side for a grilled beef kabob. Flavors were too aggressive to match the sauce. I'll do a broiled asparagus next time with the salmon.