John Anthony Sauvignon Blanc, Church Vineyard, Carneros, Napa Valley 2018

Bart here. We were invited to a fantastic private getaway to a friend’s cottage in Marion: a little piece of heaven on the edge of town.  24 hours of great friends, great food, and great vino. Within minutes of arriving, we were enjoying a 2018 John Anthony Sauvignon Blanc paired with Balsamic Brie.

This is a special wine for us, as we sat in his vineyard a couple of years ago under a canopy as John Anthony Truchard (the Ralph Lauren of Napa) held court.  Our wives were mesmerized and still speak of it with all smiles.  I must admit, it was a beautiful setting with exquisite wines hosted by a Napa Icon.  Our hosts knew that this wine would put a big smile on my wife’s face (and a touch of consternation on mine). This Sauvignon Blanc has tart green apple with ripe melon and fragrant citrus tree blossoms. On the palate, there is light peach and ripe grapefruit. It has the typical acidity and minerality that one expects, yet is delicate and well balanced.  Our friend Cheryl paired this with her Balsamic Brie, salami, and watermelon as we planned our day’s events. The rich, warm character of the Brie contrasted and complimented the cool, crisp Sauvignon Blanc. Twenty four hours here were not going to be enough!  The Brie was spectacular, and I guess the wine was good, too (Seriously a superb pairing). Steaks and bigger Cabs were in our future.

Cheryl Gilliam’s Balsamic Brie

8oz Brie cheese wheel

fresh cherries

3-5 tbsp balsamic (Can’t beat Napa Valley Naturals Grand Reserve Balsamic Vinegar)

3 tbsp honey

Optional chopped basal as a garnish

Heat oven to 400 degrees and place brie in a ceramic dish. Score the top of the brie and bake 15 minutes or until it feels soft and starts to ooze cheese. Remove from oven and immediately top baked brie with balsamic vinegar, honey and fresh sliced cherries or strawberries. Can garnish with chopped basil.  Served with your choice of cracker!