Gnekow Family Winery invites you in the optimistic spirit of our uniquely expressive wines.
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Sauvignon Blanc is a quintessential white wine calling for white meats (from fish and shellfish to chicken, pork or other white meats). The wines typically crisp acidic edge and moderately medium weight does not lend itself to anything beyond that.
A true summertime wine… With a wonderful citrus nose ranging from lemons to limes. The perfect summer wine! “Z” magazine gave this wine a 95 rating.
Food Pairings & Recipes
Sauteed Halibut with Simmered Tomatoes
1 lb halibut steaks
2-3 large tomatoes
1/4 cup olive oil
1/2 cup fish or chicken stock
Flour for dusting
Freshly ground black pepper
Salt the halibut steaks well and set aside.
Core and see the tomatoes, then chop them into pieces about the size of your thumbnail.
Heat a large saute pan over high heat for 1 min. Turn the heat down to medium high and add the olive oil.
Dust the halibut steaks in the flower, shake off the excess and place in the pan. Turn the heat down to medium.
Cook the halibut for about 5-8 min. on the first side until golden brown. (turn the heat down if necessarily).Flip the fish and cook on the other side for 2-4 mins, depending on its thickness. A little undercooked is ok, because the steaks will rest(and continue cooking a bit).
Set the steaks aside and add the fish stock. Turn the heat up to high and scrape any bit off the bottom of the pan with a wooden spoon; this is called deglazing. Grind black pepper over the pan.
Boil down the stock until almost the entire surface of the pan is bubbling, about 3 mins. Add the tomatoes and stir to combine.Cook for 1-2 mins, just to heat the tomatoes through.
To Serve, pour some of the tomatoes onto each plate and top with the fish.
Prep Time: 15 mins, Cook Time: 15 mins, Total Time: 30 mins
2008 Amenti del vino - Gold medal 2008 Wine Enthusiast - 84 rating 2008 Orange county fair - Silver medal 2008 Pacific Rim wine competition - Silver medal 2010 Consumer Wine Awards - Bronze medal