Okay, I start to really miss California when it snows in the passes in May, and the rain never ceases. Yes, I am a California native, albeit I have lived in Seattle for over 32 years, so that has to count for something, right? Oh, I do have certain California kid peccadillos. Like when my northern brethren claim indisputable expertise on Mexican food, or when I find myself defending a fondness for Zinfandel or a certain style of California Chardonnay.
Take for example a new Chard we just found.
This is an elegant barrel aged chard produced from hand harvested grapes in the legendary Knight Valley AVA, home to winemakers like Peter Michael. Coastal fog and conifer trees create a special cool climate that gives the resulting win a balance of fruit and fresh acidity. Full bodied, yet balanced with well integrated oak and a long seductive finish. Honey crisp apple, blood orange and just a touch of vanilla give this wine all that classic Northern California Chardonnay appeal.
Only 748 cases of this wine were produced by winemaker Sam Jennings, The Vintager Chardonnay is true small production wine.
Yes, and there are certain dishes that pair perfectly with that certain style of Cali Chard – Smoked Chicken Salad, grilled Salmon, Lobster. This wine would be perfect just sitting on a sunny deck with some friends, but this also would be awesome with my Crab tostadas! Recipe below
Join us and taste this extraordinary Chardonnay, Saturday May 20th, at Esquin 2 pm to 5 pm!
Crab Tostadas with Sriracha Guacamole
1 (16 ounce) package tostadas ( or fresh made)
16 ounces Dungeness crab
1 lime, juiced
2 tablespoons olive oil
Salt and pepper
2 tomatoes, seeded and diced
1 red pepper, finely diced
1 jalapeno, finely diced
1⁄2 medium onion, finely chopped
¼ cup cilantro, finely chopped
3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1 teaspoon Sriracha
1/2 medium onion, diced
1 tablespoon chopped cilantro
1 clove garlic, minced
2 tablespoon sour cream
- You can fry your own tortilla but store bought are just fine
- In a large bowl, pull crab apart and check for any shell pieces. Combine lime juice and olive oil and dress crab with dressing and season with salt and pepper to taste.
- In another bowl combine diced tomatoes, diced peppers, onions and cilantro.
- In bowl of food processor combine all ingredients and pulse until well comined.
- Spread 1 tablespoon Guacamole on tostada top with 1 ounce of crab meat and garnish with pepper mixture
Crab Tostadas with Sriracha Guacamole Printable Recipe