7/11/2017 - St. Helena, CA—What grape varieties grow best in Napa Valley’s cooler regions and why? What sorts of foods cozy up to Napa Valley’s distinctive Sauvignon Blancs? How might Merlot complement a favorite chef’s Salad Niçoise? How do winemakers gain color depth in Napa Valley Pinot Noirs?
The answers to these and many other wine and food questions can be found in the new Napa Valley Wine & Food Guide, a limited-edition magazine produced by the Napa Valley Vintners (NVV) wine trade association.
In addition to Napa Valley’s renowned Cabernet Sauvignons and Chardonnays, the new Napa Valley Wine & Food Guide explores four other Napa Valley wine varieties (Sauvignon Blanc, Rosé, Pinot Noir and Merlot) with each chapter featuring:
Wine and food enthusiasts can order a free copy of the limited-edition Napa Valley Wine and Food Guide at napavintners.com.
from Chef Masaharu Morimoto, Morimoto Napa
Paired with: Napa Valley Sauvignon Blanc
Serves 6 (3 tacos each) as an appetizer
18 large square wonton wrappers
Grapeseed oil to fry
Using a 3-inch-wide cutter, cut rounds out of the large wonton squares. Heat the oil to 325°F in a deep-fryer or saucepan. Using a mini-taco press,** fry each wonton round until light golden brown. Remove to a rack placed inside a baking sheet and cool to room temperature.
1 ripe avocado
3 cloves garlic
¼ cup cilantro leaves
2 teaspoons lime juice
½ jalapeño, seeded and de-ribbed (save the remaining half for the garnish)
¾ teaspoon salt
Place all the ingredients in a food processor or blender and purée until smooth. Taste for seasoning, adding more salt or lime juice as needed. Place in a squirt bottle or a small Ziploc bag. Snip the corner of the bag when ready to pipe the mixture.
Hamachi and Marinade
½ cup plus 2 teaspoons lime juice
1½ teaspoons salt
¼ teaspoon yuzu kosho (available online or at an Asian specialty food market)
9 ounces hamachi fillet, cut into ½-inch cubes
In a medium bowl, whisk together the lime juice, salt and yuzu kosho. Just before assembling the tacos, add the hamachi and stir well to combine.
12 cherry tomatoes, stemmed, cut into 1/8 inch slices crosswise (should have 36 slices)
2 jalapeños, plus the remaining half, seeded cut into 1⁄8-inch slices lengthwise
1 small red onion, cut into 1⁄8-inch slices, lengthwise
½ cup micro-cilantro
6 lime wedges
Pipe a generous tablespoon of the avocado purée in the bottom of each taco shell.
Divide the hamachi mixture among the tacos then top each with the garnishes: 2 cherry tomato slices, 2 slices of jalapeño, 2-3 slices of red onion, 2-3 sprigs of the micro cilantro and a lime wedge.
*Yellowfin tuna can also be marketed as ahi tuna.
**Taco presses fold taco shells into a U-shape for frying. They’re inexpensive and readily available online.
Contact: Cate Conniff Communications Manager - 707.968.4229, firstname.lastname@example.org