If you are looking for the most amazing mouthwatering dish to pair with Sauvignon Blanc, look no further! This dish is perfect for an afternoon lunch or light dinner, you can even make this for a larger party! Our CRU Sauvignon Blanc has enticing aromas of fresh citrus, orange blossom and honeysuckle which are really elevated with the citrus salad. Juicy Meyer lemon and mouthwatering acidity throughout, balanced by its soft crème brûlée are brought to life with the Salmon.

Let’s get started!

Baked Salmon with Lemon + Dill

2 Salmon fillets

1-2 Lemons / Slice thinly

1 Buddle of Dill

1 tablespoon of CRU Sauvignon Blanc Spice

½ cup CRU Sauvignon Blanc

CRU Olive Oil

Pre-heat the oven to 325 degrees.

1. In a baking pan, add 4-5 sprigs of dill to the bottom of the dish, arrange lemon slices on top. Then place the salmon, skin-side down, onto the bed of lemon and herbs.
2. Lightly oil the salmon and sprinkle Sauvignon Blanc Seasoning on top.
3. Add wine into the baking dish, and then cover with aluminum foil. Bake the salmon 12 to 30 minutes, depending on the thickness of the fillets. Start checking progress after 10 minutes.
4. Remove and serve!    

Citrus + Avocado Salad

1 Fennel Bulb

1 Pink Grapefruit

2 Oranges

2-3 Blood Oranges

2 Avocados

¼ Cup of Pecorino Cheese

Citrus Salad Dressing

¼ Cup of Lemon Juice

½ Cup of CRU Olive Oil

1 Tablespoon of Dijon Mustard

2 Garlic Cloves, made into paste

½ Teaspoon of Zest of Lemon

Salt and pepper to taste

1. Remove all the rind and peel from the oranges and grapefruit. Add to a bowl. *We remove the rind to eliminate some of the bitterness that comes from them, but you don’t have to.
2. Dice up 2 avocados and add to the salad.

Lemon Vinaigrette

In a jar, add all the ingredients and shake! Drizzle of the salad and serve!

To download this recipe, click here! Salmon Recipe!

About the CRU Sauvignon Blanc Spice

CRU Sauvignon Blanc Spice was hand crafted to bring out the fresh citrus, crème brulee and toffee notes of our CRU SB and highlight its mouthwatering finish. Robust bright ingredient of lime peel, lemon verbena, chive, coriander, green peppercorn, salt and proprietary blend of spices. The Sauvignon Blanc spice not only pairs with our CRU Sauvignon Blanc, it also goes well with smoked salmon, dips, salad dressing, all whitefish and shrimp, vegetable pasta, and bruschetta. 

About the CRU Sauvignon Blanc

THE WINE

Enticing aromas of fresh citrus, orange blossom and honeysuckle are complimented by hints of Tahitian vanilla and all-spice. Juicy Meyer lemon and mouthwatering acidity throughout, balanced by its soft crème brûlée – like texture and long, drawn out finish. The fresh, lively 2018 CRU Sauvignon Blanc pairs wonderfully with a lighter seafood fare, citrus and avocado salad, and is incredibly enjoyable on its own. Ready to drink upon release!

THE VINTAGE

The 2018 growing season began with a mild, beautiful Spring which extended flowering and provided ideal conditions for berry set, thus yielding uniform grape clusters. Temperatures were warm and steady throughout the summer, with very few heat spikes or dry wind patterns which were quite impactful during the 2017 growing season. The 2018 harvest began approximately two weeks later than the previous few vintages and it continued until the end of October. There was a minor rain event on October 2 and 3 but it did not negatively impact grape quality. It simply provided a break in the harvest as we allowed for a few dry out days before resuming the harvest. This long, drawn out, bountiful harvest yielded beautiful, dense, concentrated wines with intense color and a unique freshness to them.

THE VINEYARD

“Wine is made in the vineyard” serves as the philosophy for Keith Emerson, Director of Winemaking at Vineyard 29, and is the guiding principle behind our CRU wines. From site selection to crop yield to harvest planning, each farming decision is made with the final blend in mind. Keith’s deliberate and detail-oriented winemaking results in elegantly composed wines that depict the best of Napa Valley.