Perfect Pairings: M'hudi, Sauvignon Blanc, 2008, South Africa, 271763

Cobb Salad

3 hard-cooked eggs, peeled
8 bacon slices
1 head romaine lettuce, leaves separated and torn into bite-size pieces
fresh herbs (your choice)
2 cups chopped watercress lettuce (tough stems removed)
4 cups diced cooked turkey or chicken
2 avocados, pitted, peeled and diced
2 tomatoes, chopped
1/4 pound plus 1 ounce Roquefort cheese or blue cheese, crumbled
1/4 cup red wine vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1 clove garlic, minced
1/4 teaspoon coarse salt
1/2 teaspoon coarsely ground black pepper
1/3 cup extra-virgin olive oil
Several long chive lengths for garnish

1. Cut the hard-cooked eggs into 1/2-inch dice. Set aside.

2. In a large frying pan over medium heat, fry the bacon about 10 minutes or until crisp; transfer to paper towels to drain. When cool, crumble and set aside.

3. Make a bed of romaine lettuce on a platter, shallow bowl, or individual serving plates. Arrange the eggs, bacon, herbs, watercress, turkey or chicken, avocados, tomatoes, and the 1/4 pound Roquefort or blue cheese in a neat pattern atop the lettuce, in rows or in a checkerboard pattern (see photo above), covering the lettuce almost completely.

4. In a small bowl, whisk together the wine vinegar, Worcestershire sauce, mustard, garlic, salt, and pepper. Using a fork, mash in the remaining 1 ounce Roquefort cheese to make a paste. While whisking, slowly drizzle in the olive oil to form a thick dressing.

5. Pour a little of the dressing over the salad and garnish with chive lengths. Serve immediately. Pass the remaining dressing at the table.

Makes 4 to 6 servings.







					Cobb Salad 3 hard-cooked eggs, peeled 8 bacon slices 1 head romaine lettuce, leaves separated and torn into bite-size pieces fresh herbs (your choice) 2 cups chopped watercress lettuce (tough stems removed) 4 cups diced cooked turkey or chicken 2 avocados, pitted, peeled and diced 2 tomatoes, chopped 1/4 pound plus 1 ounce Roquefort cheese or blue cheese, crumbled 1/4 cup red wine vinegar 1 teaspoon Worcestershire sauce 1/2 teaspoon Dijon mustard 1 clove garlic, minced 1/4 teaspoon coarse salt 1/2 teaspoon coarsely ground black pepper 1/3 cup extra-virgin olive oil Several long chive lengths for garnish 1. Cut the hard-cooked eggs into 1/2-inch dice. Set aside. 2. In a large frying pan over medium heat, fry the bacon about 10 minutes or until crisp; transfer to paper towels to drain. When cool, crumble and set aside. 3. Make a bed of romaine lettuce on a platter, shallow bowl, or individual serving plates. Arrange the eggs, bacon, herbs, watercress, turkey or chicken, avocados, tomatoes, and the 1/4 pound Roquefort or blue cheese in a neat pattern atop the lettuce, in rows or in a checkerboard pattern (see photo above), covering the lettuce almost completely. 4. In a small bowl, whisk together the wine vinegar, Worcestershire sauce, mustard, garlic, salt, and pepper. Using a fork, mash in the remaining 1 ounce Roquefort cheese to make a paste. While whisking, slowly drizzle in the olive oil to form a thick dressing. 5. Pour a little of the dressing over the salad and garnish with chive lengths. Serve immediately. Pass the remaining dressing at the table. Makes 4 to 6 servings.



	M'hudi Sauvignon Blanc • 2008 • South Africa • 271763 Grape: Sauvignon Blanc appearance - bright, clear color : pale, almost clear aroma - strong flavors (smell + taste) sweetness - dry acidity - crisp oak - none fruit - limes, honeysuckle earth - grass, mineral body - light additional notes - very clean, refreshing, mouth watering, great summertime wine with a light lunch or dinner				• The history of wine in South Africa dates back to the 1600's. In 1685 the Constantia Estate was established and their eponymous wine was considered one of the greatest in the world. Under apartheid, the industry struggled, but recently there has been a burst of new energy and new investment. Most of the production is centered around Cape Town. Much of the fame of South African wines rests upon Pinotage, but South African Sauvignon Blancs are in a league by themselves. And M'hudi is a fine example. • Salads often makes wines nervous, but a good South African Sauvignon Blanc and a Cobb salad are quite harmonious. A Cobb Salad is a hearty meal in a bowl. It was created in Los Angeles in 1926 by the owner of the Brown Derby, Bob Cobb. A true Brown Derby Cobb Salad includes avocado, tomato, bacon, chicken and roquefort cheese. Mr. Cobb later admitted that this classic was simply created by him trying to empty his refrigerator of some leftovers.