Meridian Chardonnay is grown in the coolest regions of Santa Barbara County where classic, sought-after characteristics are typical. About half of this wine comes from our coolest vineyard, White Hills, so named for its rolling sand dunes. The soil keeps vigor in check so that yield is not huge, but fruit intensity is quite the opposite. The pineapple, floral, citrus and apple aromas typical of Santa Barbara County occur in abundance in the White Hills Chardonnay. The other Santa Barbara County Chardonnays in the blend are from the Santa Maria Valley and the cool Los Alamos area to the south. They contribute floral, grapefruit and textural components to the blend. Designed to show off this lush fruit, the oak was kept to a minimum.
|Exotic aromas mingle pleasingly in this wine and include notes of fresh cut flowers, lychee, vanilla and nutmeg. A dash of toasted almond brings about an intriguing mid-note. This is not a shy Chardonnay. On the palate expect flavors of pineapple, lime and grapefruit essence with a touch of oak, followed by a lengthy finish. Appellation Santa Barbara County
|Spring Pork Salad with Sesame Vinaigrette
1 Pork tenderloin
1/2 Tablespoon soy sauce
1 Tablespoon rice wine
1 teaspoon sesame oil
1/2 teaspoon cornstarch
1 head of cabbage, sliced into strips
3 Tablespoon safflower oil
3 Tablespoon olive oil
2 Tablespoon sesame oil
1/2 cup minced scallion (green onion)
1 pint cherry tomatoes
1/2 cup unseasoned rice wine vinegar
1 teaspoon salt
1/2 teaspoon pepper
2 Tablespoons minced parsley
2 Tablespoons minced cilantro
Trim the tenderloin of all fat. Cut, across the grain, into paper thin slices. Toss and leave in the marinade for 20 minutes.
Heat a deep heavy skillet or a wok and add oil (either safflower or olive). Add the pork and cook, stirring constantly, until the meat changes color and the pieces separate. Remove from the pan.
In another pan or wok heat the sesame oil until hot. Add the scallions toss and then the tomatoes toss the vinegar and the rest of the oils, salt and pepper. Remove from the heat and add back the pork, parsley and cilantro. Arrange cabbage on plates and spoon the vinaigrette over the meat. Garnish with sliced fresh green onion and a sprig of cilantro.