Pairing Pros/Recipes

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Paradise Ridge Winery

Author: Julie Fadda
July, 2008 Issue

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The first time Holland-born Walter Byck saw what would eventually become his 156-acre Santa Rosa estate overlooking the Russian River Valley, he told his family he’d seen paradise. Thus, Paradise Ranch was born. Within the first year of owning the property, the Bycks planted Sauvignon Blanc. Their winery opened in 1994 and now offers several varietal blends and single-vineyard offerings. From April to October, visitors are invited to “Wines and Sunsets,” where they can bring a picnic, enjoy some wine and take in the view starting at 6 p.m.

Today, the estate and winery is operated by brother and sister Rene Byck and Sonia Byck-Barwick. Winemaker Dan Barwick says the estate Sauvignon Blanc vineyard has three new clones planted alongside the older vines, which brings a diversity of tropical fruit, sweet grass, citrus flavors and aromatics.

The following recipe was created by the winery’s “gourmet goddess,” Mishka Lord, who says its combination of cilantro and lemon pair perfectly with the wine’s cornucopia of fruit flavors. “You may need to get an extra bottle—the first always seems to disappear while I’m cooking the fish!” she says.

  
 


                                                              

Tangy Cilantro Lemon Sensation (Seafood Marinade)


For marinade:
3 teaspoons fresh grated ginger

4 tablespoons grainy mustard

1/2 large, juicy lemon; juiced and zested
    (may need more if the lemon isn’t juicy)

4 green onions, finely chopped

1 small bunch cilantro, finely chopped
    (about the same quantity as green onions)

1/2 cup olive oil

Salt and pepper to taste

For fish:
4 good-sized, firm, white fish fillets
    (sole, bass, snapper, Basa, catfish)

1 tablespoon olive oil

1 tablespoon butter

 


Preparation:

DG_PAIRINGPROS_Okay.jpgCombine ginger, mustard, lemon juice and zest with green onions and cilantro in a medium-sized bowl. Emulsify (mix thoroughly) with the olive oil. Add salt and pepper to taste. Add fish and turn to coat. Cover and refrigerate at least 20 minutes.
Heat one tablespoon of olive oil in heavy, large skillet overVinumOwners.jpg medium-high heat. Take fish from marinade. Do not brush off extra marinade. Place fish in skillet and sauté three minutes on the first side. Turn carefully to cook the other side. Add butter to the pan and sauté for three more minutes.

Serves 4
 

Paradise Ridge Winery Owners
Sonia Byck-Barwick and Rene Byck

 
 


 

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