One of my absolute favorite white wines is Pine Ridge Chenin Blanc + Viognier. I always recommend this wine because it is easy to enjoy alone or with a meal. This versatile wine pairs well with a variety of dishes, including light salads, seafood, and several spicy options.
The Napa Valley wine region is known for its exceptional grapes. This particular wine features an unusual blend of 80% Chenin Blanc, a white wine grape native to the Loire Valley in France, and 20% Viognier, which is the sole permitted grape variety for the French wine Condrieu in the Rhône Valley.
Sustainability
The winery takes every step to preserve our region’s ecosystem, and our Napa Green certification demonstrates our commitment as responsible stewards of the land. Our multidisciplinary in-house Green Team meets regularly to monitor and improve our practices and to implement the latest sustainable practices, ensuring the long-term viability of our business and quality of life in our community. This philosophy allows us to deliver wines that express their natural origin and will be complex and elegant for years.
Wine Notes
Pine Ridge Chenin Blanc+Viognier is crisp, bright, and aromatic. It has a fragrant bouquet of honeysuckle, and nectarine, white peach. You will get a mouth-filling, exhibiting refreshing acidity and roundness, opening to flavors of tangerine, lime, lemon curd, lemongrass, ginger, white peach, and green apple flavors. This delicious wine finishes clean with a lingering hint of lime.
A perfect pairing, Shrimp Tostadas
If you are a big fan of shrimp and guacamole, you will like this recipe! Preparing Shrimp Tostadas is a bit time-consuming, but it is worth the time and pairs very nicely with Pine Ridge Chenin Blanc+Viognier. This blend has a subtle sweetness that provides balance alongside a touch of heat. The sweetness of the wine helps to smooth out any slight burning sensation in your mouth.
Ingredients
- Shrimp
- Tomato’s
- Avocados
- Onion’s
- Cilantro
- Limes
- Refried Beans
- Tabasco Sauce
- salt & pepper, powdered garlic, cumin
- Tostada Shells
Heat the tostada shells in the oven for 5-7 minutes until they are hot and crispy. You will need to flip them part way through. In the meantime, Sautee your shrimp in butter until pink salt & pepper to taste.
Now assemble, spread a layer of refried beans, then the guacamole—top Pico de Gallo (see recipe below) and shrimp.
Guacamole Dip
- 2 ripe avocados chopped
- 1/2 freshly squeezed lime juice
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of cumin
- salt & pepper to taste
PREP: 35 minutes – Combine: 7 minutes
Pico de gallo
- 3-4 medium tomatoes, diced
- 1 medium size onion diced
- 1/4 cup chopped fresh cilantro, 1/2 of a bunch
- 1 cup freshly squeezed lime juice, about 5-6 limes
- 1 tablespoon of lime zest
- salt & pepper to taste
- 1/2 teaspoon of Tabasco Sauce
Dice your tomatoes, onion, and cilantro and place in a bowl. Squeeze the juice from the limes and combine it with chopped vegetables and cilantro. Blend in lime zest, hot sauce, and salt & pepper for taste.