Brokenwood Semillon 2010

Wow! What a lunch at home... A lazy Sunday at home prompted a "clean-out-the-fridge" meal that always seems to turn out surprisingly well. Kara was marvelling as we walked the dogs that some of our spontaneous lunches are better than meals we get out. I have to say, I think I may have even impressed myself.

As an appetizer, I prepared a Jar recipe that I've never tried to execute at home: the Lump Crab and Melon Salad in a Jalapeno Vinaigrette. Working with the materials I had, I used a red watermelon and an "orange flesh" melon, which I had never tried before. Sadly, the lump crab was from a container and not fresh, but tossed in the vinaigrette and treated to some torn mint leaves and red onion, I didn't mind at all. This is my favorite summer salad this year. I totally dig a Kabinett Riesling with this usually, but today Kara and I just shared a Kern River "Just Outstanding" IPA, which worked fine. Simcoe hops add an almost sweet citrus and citrus pith that has savory bitterness on the finish. I just discovered this bottling and, as far as I'm concerned, the name is not an exaggeration.

As a main course, I prepared a simple lemon beurre blanc with some crushed garlic cloves and crushed red pepper. Tossing in some cooked store-bought shrimp, I served this "scampi" over a homemade Sage-infused rice and garnished it with a little fresh parsley. I went a little heavy on the lemon in the sauce since I knew I was going to open the Brokenwood Semillon 2010 from Hunter Valley in Australia. The pairing was perfect! The wine, which has a core of very crisp lemon and minerality, matched the acidity in the sauce and drew out the sandier pear flavors in the wine, without altering its character. Both the dish and the wine were continuously refreshing each other and I think we both ate more than we intended to. Kara commented that each bite of the rice was like an burst of lemon and butter on the palate. Now - why has no one made a chewing gum like this...?

I am continually finding myself more drawn to these Australian whites. At a meager 12% alcohol, and with such clean, simple flavors, this Brokenwood Semillon is a sommelier's dream! I am suddenly thinking of all the things I want to try it with. Whoops - better go buy some more first, I guess...