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Last fall we visited Kluge Estate in Charlottesville, VA.
Here is the breakdown of three of the recently released wines. There are more.
Albemarle Sauvignon Blanc, a classic, is fruit forward with good acid so it’s good for warm weather and pairs well with the following foods: BBQ and grilled meats, fried chicken, veggies like asparagus and artichoke, and grilled shrimp.
Albemarle Viognier, a great alternative to the usual whites, Viognier is enjoying a lot of popularity lately. Try it with seafood, pasta with veggies, cold cuts, assorted salads and vegetarian dishes.
Albemarle Simply Red, a Bordeaux-style red blend, is an elegant wine that pairs well with pastas, beef, veal, stews and substantial salads.
This recipe goes well with the Albemarle Sauvigon Blanc.
Asparagus and Avocado Salad with Orange-Hollandaise
Hollandaise
4 egg yolks
1/2 lb soft (but not melted) Butter
1 lemon
Salt and Pepper
2 tbsp Orange Juice
Whisk the egg yolks and the orange juice together in a bowl over a pot of hot water until slightly thickened. Continue whisking, and add a little of the butter at a time (wait until the piece has melted before adding the next little piece). When all the butter has melted, season with the lemon juice, salt, and pepper. Keep in a warm space until you are ready to use.
Balsamic Vinaigrette
1 c Olive Oil
1/2 c Balsamic Vinegar
Salt and Pepper
Slowly whisk the vinegar into the oil and season with salt and pepper.
Method
Mixed Greens
Sliced Avocado
Asparagus (blanched till tender)
Hollandaise Sauce
Balsamic Vinegar
Toss the greens with the vinaigrette.
Place 5 slices of the avocado in the center and lay 3 pieces of the warm asparagus over the top.
Top with a little hollandaise.
Kluge Estate Winery and Vineyard
100 Grand Cru Drive
Charlottesville, VA 22902
434 977 3895
International Food Wine & Travel Writers Association
Books By Hills Success With Writing Where & What in the World Blog
Member: Society of Professional Journalists
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Author: Maralyn
Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.
