A Great Summer White
On our recent trip to Napa, we made a point to stop by the Robert Sinskey tasting room. Here they do it right – a flight of 4 reds served with a small plate of munchies to match the wines. The small servings of perfectly matched food make for a wine experience rather than just a tasting.
In addition, our hostess, Laurel, shared her knowledge and passion for wine and the industry, which made for a delightful visit.
Always looking for a wine that goes well with a variety of foods, I was pleasantly surprised by the 2008 Abraxas. A blend of Pinot Gris, Riesling, Gewurztraminer and Pinot Blanc, it’s excellent all by itself.
From the tasting notes:
Vibrant flaxen hue. Effusive aromas suggest citrus notes of Rangpur lime and Meyer lemon, layered with floral hints of honeysuckle, magnolia flower and spice. Lingering flavors of crisp nectarine, pear and meyer lemon overlaying exotic spice, floral musk and a subtle, but pervasive minerality. Aromatic fruit and lively acidity makes it perfect with ham & cheese quiche.
Recipe: Quick Ham & Cheese Slice
This quick and easy quiche has a crisp, flaky puff pastry base and a tasty ham and cheese filling.
Preparation time: About 20 minutes:
1 1/2 sheets frozen puff pastry, thawed
1/2 cup grated cheddar cheese, firmly packed
1/2 cup grated gruyere cheese, firmly packed
2/3 cup finely chopped ham, firmly packed
3 large eggs
4 1/2 Tablespoons heavy cream
1 Tablespoon grated onion
1/4 teaspoon ground nutmeg
Salt and pepper
Preheat oven to 400. Adjust oven rack to lower middle position. Grease an 8 x 10 pan. Place whole pastry sheet at one end of pan so it slightly hangs over the sides. Place the half sheet at the other end, overlapping the first sheet approximately 1 inch. Firmly press the pastry together where it overlaps to prevent filling from seeping out.
Sprinkle 3/4 of cheese over the pastry. Top with ham.
Sprinkle with remaining cheese.
Place eggs, cream, onion, nutmeg, salt and pepper in a medium bowl and whisk until well combined. Pour egg mixture over ham and cheese.
Fold overhanging pastry over filling.
Bake 30 to 40 minutes, until lightly browned and filling in cooked. Cut into slices and serve.
Tags: California, gewurztraminer, Napa, pinot blanc, pinot gris, white
