This past week I went to visit Girard’s Carpy Vineyard. When I found out where it was located, I realized that I have driven past it many times and never knew that it was one of our vineyards. It’s one of the many vineyards we have in the Napa Valley and this one in particular is where Girard grows their Sauvignon Blanc Here’s a short little video showing the vineyard and how the vines are progressing.
Girard Sauvignon Blanc is the perfect summertime wine. It’s crisp and refreshing taste pairs well with the lighter foods we enjoy during the hot summer months, especially seafood. Here’s a great recipe from my sister-in-law that I had over the weekend (the picture of the clams is from this weekend) that pairs especially well with Sauvignon Blanc.
Lori’s Thai-Style Clams
Serves 2 as a meal, 4 as an appetizer
2 cloves garlic, crushed
2 red chiles, finely chopped
2″ piece of fresh ginger root, peeled & grated
1 shallot finely sliced
2 lbs. medium clams
2 limes, juiced
1/4 c. Thai fish sauce
3 Tbl. unsalted butter, chilled and cut into small pieces
1/2 c. cilantro, loosely packed & coursely cut
Mix garlic, chiles, ginger and shallot in the bottom of a shallow wide pan such as a 5 qt. casserole or 6 qt. dutch oven. Layer clams on top, add 2/3 c. water, cover and bring to a boil. Cook for 2 minutes stirring or shaking pan regularly until clams open.
Add lime juice, fish sauce and butter. Stir to combine. When all the butter melts, transfer to a large serving bowl pouring juices over the clams. Scatter cilantro on top and serve immediately.
