Recipes / Wine of the Week

Bethany’s Wine Pick (Plus a recipe from the winery owner)

There are so many great wines in Temecula Valley and the surrounding area. Sometimes it is hard to pick a favorite. Gershon Bachus made it a little easier this week. The Wine Company featured a tasting of Gershon Bachus wines at Tuesday’s Counter Club. Owners, Kenny and Christina Lesch were there, and brought five wines to share. Of the four reds and one white, all were delicious, but each had enough character and individuality to stand on its own.

Christina and Kenny Lesch, owners. Photo by Tom Plant

I love red and white wine, almost equally, but for this week’s wine pick, I chose the delicious, dry, White Melange. I look for different things in wine in the warm weather than I do in cooler weather. I like lighter wines that can be chilled, and enjoyed on their own as the days get longer. The white mélange is crisp, layered, and complex. It is a blend of 40% Pinot Grigio, 40% Sauvignon Blanc, and 20% Viognier. These varietals come together to create a wine that is pleasantly acidic, with some of the stone fruit flavor that Viognier contributes, but none of the floral tones. It is wonderfully drinkable.

Melange is a great wine to drink while sitting and talking with friends, but it has enough going on to be an outstanding food wine.

Christina loves to cook. The following is her favorite recipe for using the Melange.

Fresh Alaskan Halibut

Season Alaskan Halibut Steak with truffle salt on both sides.  Place in a glass baking dish.  Drizzle EVOO to both sides let sit. Heat in oven to roast(400 degrees)

In a hot skillet, use one pad of butter, shallots and sweet onion.  Add fresh arugula and spinach.  Wilt the mixture and remove it from the flame.

You will use this base for the bottom of the baking dish for the fish. In the same hot skillet add a small pad of butter, EVOO shallots and sweet onion and a little minced garlic.  Cook until the shallots and onions are crisp.  Add a little more EVOO to the hot pain.  Place Halibut steaks in the pan.  Sear first side, Add Gershon Bachus White Melange to the pan- enough to 1/2 way cover the steaks.  Sear the fish on one side and turn over adding a little more wine.  Cook in the pan for only a few minutes.

Place steaks, shallots and onions to the baking dish with your arugula and spinach with the liquid.  Add more liquid (wine) if needed so that the veggies do not burn.  Cook in the oven for 5-6 minutes.  Fork test fish.

Fish should NOT be overcooked…but rare.

Gershon Bachus creates delicious, sophisticated wines. The winery is located on De Portola Wine Trail on a hill with views everywhere you look. Instead of standing at a bar, guests are encouraged sit and discuss the wine. The focus there is on making wines that people enjoy.

Gershon Bachus is offering to pay the tax on Melange, if you mention seeing it in Taste of Temecula.

Is there a wine we have to check out? Let us know in the comments.

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