Even though we are in the middle of October, SoCal is still seeing summertime temperatures. Wild Horse Winery has teamed up with Chef Santos MacDonal to share his Shrimp & Scallop Ceviche recipe. Chef Santos owns Il Cortile which encompasses a Mediterranean approach to California food and wine. His latest restaurant, La Cosecha (which means harvest) focuses on Spanish and South American cuisine – simple food paired with wine.
2013 Viognier started with grapes from the Central Coast near Paso Robles. The 2013 growing season was 70% drier than average, yet temperatures and overall conditions were favorable. It produced a slightly higher than average crop with fruit from Wild Horse Estate, Nevarez, and Fralich. From bin to press, free-run juice was separated from the press fraction to maintain pH balance and avoid bitterness from the tannins. Fermented in tanks and transferred to neutral French oak barrels at 17° Brix to complete fermentation. The wine aged sur lie in neutral French oak for six months prior to blending and bottling. Tasting notes: Lychee, citrus, and stone fruit aromatics experienced; Peach flavor experienced on the front of the palate and lemon on the back end; Food pairing: Chicken and light pasta dishes. Rating: 3.6/5 stars
To read more, see recipe, and slideshow, please visit: http://www.examiner.com/review/wild-horse-winery-vineyards-ceviche-recipe