Wild Horse Winery & Vineyards + ceviche recipe

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