I’m must be a Mermaid. SauvBlanc Day
“I must be a 🧜♀️ I have no fear of depths and a great fear of shallow living”
Okay, that and when it comes to seafood - make mine RAW. My favorite pairing￼ for raw food from the ocean ￼is a plush Sauvignon Blanc.
Join me in raising your glass on May 7th, which is #SauvBlanc Day and celebrate this lovely grape with sipsters around the globe.
Oh I’ll start early. Like every good wine writer, I’m preparing for the big day with a pre func ￼the day before. I’m thrilled to be invited to a virtual wine tasting with St. Supéry Estate Vineyards and Winery - Napa Valley on Sauv Blanc day eve. I’ll be gathering virtually with Michael Scholz, VP Winemaking and Viticulture to taste and discuss what makes this varietal so beloved. In addition, Tod Kawachi, Estate Chef, will teach how to prepare a sustainable seafood raw bar at home to accompany the perfect sauvignon blanc pairing. I’m super excited about that.
So, wait...I’ll be able to see the seafood but not partake? That’s not going to work. Zona Blanca to the rescue. Thankfully, Chef Chad White (Season 13 of Top Chef) is re-opening the perfect place for mermaids 🧜♀️ like me. ￼
￼￼￼So yes, I’m starting early but you can join me on the big day by tuning in for an Instagram Live Chat with Andrea Robinson and Michael Scholz on #SauvBlanc Day, Friday, May 7 at 4pm PT. @stsupery Enjoy a refreshing glass of sauvignon blanc! Grab your favorite Sauv Blanc or drink what I’ll be drinking - St Supéry 2019 Dollarhide Sauv Blanc. Is it good? Well James Suckling gave it a 93. So yeah, I’m sure it will be remarkable.
#SauvBlanc, #SauvBlancDay #StSupery
(Opening quote by Anais Nin)