Wine Review: the girls in the vineyard 2009 Sauvignon Blanc

First let's start off with the label; it is creative and fun! The text is creatively written to look like a grapevine. The name of the wine is written in a shimmery shade of red; that says, "Hey, we have fun and you will too when you drink this wine." Well, that is what I see when I look at the label, and that is what I experienced. This wine has a light/pale straw color. The nose has aromas of grapefruit, lemon zest and a hint of apricot. The palate has those same flavors of the nose's aroma, with a bit of minerality. This wine is crisp and clean. It is a Sauvignon Blanc that is great to sip alone or to pair with food, due to a nice dose of acidity.  I paired this wine with Cypress Grove Chevre Dill goat cheese http://www.cypressgrovechevre.com.  I would also pair this wine with appetizers containing spinach and artichokes, seafood,  especially grilled shrimp on skewers. Note:   This wine was a sample provided by Art & Farm Wine http://www.thegirlsinthevineyard.com  SRP $18.00

 

Spinach and Artichoke Pinwheels

Ingredients

• 1 (10-ounce) package frozen chopped spinach, thawed
• 1 (14-ounce) can artichoke hearts, drained and chopped
• ½ cup mayonnaise
• ½ cup grated Parmesan Cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/8 teaspoon cayenne pepper
• 1 (17.3 ounce) package frozen puff pastry, thawed
• Egg wash (1 egg whisked with a tablespoon of water)
• Dash of Sea salt

*Parchment paper for baking

Preparation

Preheat the oven at 400 degrees

Drain spinach well, pressing between layers of paper towels

Stir together spinach, artichoke hearts and next 5 ingredients

Thaw puff pastry at room temperature for 30 minutes

Unfold pastry and place on a lightly floured place or on heavy plastic wrap

Spread one half spinach mixture over pastry sheet, leaving an 1/2 inch border

Roll up pastry, jelly-roll fashion, pressing to seal seam, wrapping in heavy duty plastic

Repeat procedure with remaining mixture and pastry

Freeze 30 minutes, cut into ½ inch thick slices

These can be frozen up to 3 months

Brush with egg wash before baking. Place pinwheels on a parchment paper lined cookie sheet

Bake at 400 degrees for 20 minutes or until golden brown

Yield 4 dozen