2017 Robert Sinskey Abraxas, Los Carneros, California
Regular price $36.00
Unit price per
Riesling, Pinot Gris, Pinot Blanc and Gewürztraminer
This 2017 vintage of Abraxas is one of the more generous in recent memory. It produced a wine that is complex, clean, refreshing and shows the best of California sunshine balanced by the cooling San Pablo Bay breeze that influences RSV’s organically farmed Scintilla Sonoma Vineyard in the Carneros region. Chamomile, buttercup, honeysuckle and soft herbs lead a floral bouquet that evolves into a rush of fruit like kumquat, lime, green apple, and honeydew melon. The first sip bursts with juicy flavors of tropical fruit like passionfruit and white pineapple, fresh summer peach, green apple and a twist of Meyer lemon. Orange blossom, lemon balm and a soft honey’d note chase a line of minerality that drives long length and carries the wine’s complexity.
A note from Maria Sinskey, Chef:
"I look forward to just-picked, garden-ripe tomatoes all year long. It’s rare to catch me eating an out of season tomato because they lack the joy and magical aroma of one just plucked from the vine.
The minute that first tomato begins to ripen, my mind drifts towards a good BLT, a sandwich whose success depends greatly on the taste and texture of perfectly ripe tomatoes, quality smoked bacon and a dollop of mayonnaise.
Good mayonnaise is key. Though some may have brand loyalty for store-bought iterations, homemade is best. Making it yourself allows lots of options from the minute the first ingredient hits the bowl.
I use classic mayo as the best all-around mayo for sandwiches. However, aioli slipped into a cold roast beef with black pepper and watercress is a bit of heaven. Anchovy Aioli is also exceptional with roast beef but is particularly delicious slathered on a simple tomato sandwich whose juices soak into the soft yet crusty artisan bread and mingle with the aioli for a roll-your-eyes-back moment.
Mayonnaise and aioli aren’t just for sandwiches. Slice some colorful heirloom tomatoes, arrange on a beautiful plate and plunk a variety of mayo/aioli in bowls and let people choose the one they like. Use mayo/aioli to dip fried things like little fish, Swiss chard stems and French fries. Thin the sauces with a little lemon juice or water and drizzle over salads like basil aioli over a salad Nicoise. The sky is the limit for these magical sauces.
For a magical sauce, you need a magical wine – Abraxas. From the start, Abraxas has been rooted in magic. It is rumored that Abracadabra arose from the name Abraxas. Abraxas lives up to its magic with food. It’s single vineyard blend of aromatic grapes shape shifts to match a multitude of dishes. A perfect BLT. Check. A plate of sliced tomatoes with aioli. Check. Little fried fish dipped in lemon aioli. Check. The list goes on and on.
Grab a bottle and a whisk and get crackin’ on your perfect summer sauces"
This 2017 vintage of Abraxas is one of the more generous in recent memory. It produced a wine that is complex, clean, refreshing and shows the best of California sunshine balanced by the cooling San Pablo Bay breeze that influences RSV’s organically farmed Scintilla Sonoma Vineyard in the Carneros region. Chamomile, buttercup, honeysuckle and soft herbs lead a floral bouquet that evolves into a rush of fruit like kumquat, lime, green apple, and honeydew melon. The first sip bursts with juicy flavors of tropical fruit like passionfruit and white pineapple, fresh summer peach, green apple and a twist of Meyer lemon. Orange blossom, lemon balm and a soft honey’d note chase a line of minerality that drives long length and carries the wine’s complexity.
A note from Maria Sinskey, Chef:
"I look forward to just-picked, garden-ripe tomatoes all year long. It’s rare to catch me eating an out of season tomato because they lack the joy and magical aroma of one just plucked from the vine.
The minute that first tomato begins to ripen, my mind drifts towards a good BLT, a sandwich whose success depends greatly on the taste and texture of perfectly ripe tomatoes, quality smoked bacon and a dollop of mayonnaise.
Good mayonnaise is key. Though some may have brand loyalty for store-bought iterations, homemade is best. Making it yourself allows lots of options from the minute the first ingredient hits the bowl.
I use classic mayo as the best all-around mayo for sandwiches. However, aioli slipped into a cold roast beef with black pepper and watercress is a bit of heaven. Anchovy Aioli is also exceptional with roast beef but is particularly delicious slathered on a simple tomato sandwich whose juices soak into the soft yet crusty artisan bread and mingle with the aioli for a roll-your-eyes-back moment.
Mayonnaise and aioli aren’t just for sandwiches. Slice some colorful heirloom tomatoes, arrange on a beautiful plate and plunk a variety of mayo/aioli in bowls and let people choose the one they like. Use mayo/aioli to dip fried things like little fish, Swiss chard stems and French fries. Thin the sauces with a little lemon juice or water and drizzle over salads like basil aioli over a salad Nicoise. The sky is the limit for these magical sauces.
For a magical sauce, you need a magical wine – Abraxas. From the start, Abraxas has been rooted in magic. It is rumored that Abracadabra arose from the name Abraxas. Abraxas lives up to its magic with food. It’s single vineyard blend of aromatic grapes shape shifts to match a multitude of dishes. A perfect BLT. Check. A plate of sliced tomatoes with aioli. Check. Little fried fish dipped in lemon aioli. Check. The list goes on and on.
Grab a bottle and a whisk and get crackin’ on your perfect summer sauces"