Seasonal changes are a breath of fresh air. Here in Northern California wine country, we ease into the cool, fall weather much later than our Midwest and East Coast friends. But whether it’s still a dry 80 degrees or a balmy 60, Sauvignon Blanc makes for a deliciously drinkable wine all year long – especially when paired with end-of-season tomatoes! Enjoy this delectable dish created by Estate Chef Brian Overhauser. Cheers!
HEIRLOOM TOMATO STACK PAIRED WITH 2017 JANA WINERY SAUVIGNON BLANC, LAKE COUNTY
This wine-friendly appetizer is nicely balanced by the crisp refreshment of Jana’s 2017 Sauvignon Blanc from Lake County. It provides appropriate fruit and acidity for this rather clean and fresh salad.
Serves 4
6 Heirloom tomatoes approximately the same size
1 Package pre-sliced fresh mozzarella
1 garlic cloves pressed
½ teaspoon salt
¼ teaspoon white pepper
1 cup fresh micro basil
½ cup EVOO
Method:
Cut the tomatoes as thin as possible to get 24 pieces and layout in a single layer on a sheet tray lined with parchment paper.
Salt and pepper each peace and then drizzle some EVOO as well. Now, take the cheese and distribute on top of every other tomato. Distribute the garlic evenly on top of all the slices.
Now, stack one at a time to get 4 stacks with six pieces each containing two slices of Mozzarella
To serve:
Transfer the very cold plate and top with micro basil and enjoy with a bottle of 2017 Jana Sauvignon Blanc on a warm, late summer day or by the firepit on an early fall evening.
