Pairs beautifully with our 2017 Roussanne from the famed Bien Nacido Vineyard in the Santa Maria Valley.
Combine the crabmeat with onion, cucumber, jalapeño, and tangerine segments in a small bowl. Mix a few spoonfuls of the vinaigrette into the crab mixture and gently toss together until moistened.
Mold the crabmeat into a terrine, ring, or small bowl, then unmold onto a serving plate. Garnish with sprouts or microgreens or fresh salad greens or other optional garnishes mentioned above. Serve with a glass of 2017 Roussanne and enjoy!
(Makes about 1 cup)
4 tablespoons white wine vinegar
¼ cup tangerine juice
1 tablespoon minced shallots
2 teaspoons tangerine zest
1 teaspoon fresh chopped thyme
2 teaspoons honey
2 teaspoons Dijon-style mustard
2 teaspoons orange blossom water
½ teaspoon Himalayan pink sea salt
¼ teaspoon ground black pepper
½ cup olive oil
In a small bowl whisk together vinegar, juice, shallots, zest, thyme, honey, mustard, orange blossom water, salt, and pepper. Gradually whisk in olive oil until blended.
This will keep for 1 week in the refrigerator.
By Chef Robin Goldstein, from her book, A Taste of Ojai: Flavors of the Valley. Photo by Andrea Russell.
In accordance with the Ventura County Public Health Order issued March 17th, 2020 which states that all wineries, breweries, and tap rooms that provide tastings close temporarily, we will remain closed for wine tasting and any onsite purchase or enjoyment of our wine until authorized to reopen.
This means that we will not be accommodating in person sales or pickups at our Tasting Room facility at this time. Instead, we'll bring our wine to you! Please click the link below to view our delivery and shipping options, plus great discounts on some of our best-selling wines.
To read our latest update email in full, please click here.
Thank you for your patience and understanding. If you have any questions, please email us at firstname.lastname@example.org.