Perfect Pairings: Valdivieso, Sauvignon Blanc, 2009, Central Valley, Chile, 2616743

Cumin Crusted Chilean Sea Bass

1 tablespoon cumin seeds
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (6-ounce) Chilean sea bass fillets (about 1 inch thick)
1/2 teaspoon olive oil
2 tablespoons chopped fresh parsley
4 lemon wedges

Preheat oven to 375°.

1. Cook cumin seeds in a large skillet over medium heat 2 minutes or until toasted. Place cumin, salt, and pepper in a spice or coffee grinder; process until finely ground. Rub cumin mixture over top and bottom sides of fillets.

2. Heat oil in pan over medium-high heat. Add fillets; cook for 2 minutes on each side or until browned. Wrap handle of pan with foil. Bake at 375° for 4 minutes or until fish flakes easily when tested with a fork. Sprinkle with parsley; serve with lemon wedges.







					Cumin Crusted Chilean Sea Bass 1 tablespoon cumin seeds 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 4 (6-ounce) Chilean sea bass fillets (about 1 inch thick) 1/2 teaspoon olive oil 2 tablespoons chopped fresh parsley 4 lemon wedges Preheat oven to 375°. 1. Cook cumin seeds in a large skillet over medium heat 2 minutes or until toasted. Place cumin, salt, and pepper in a spice or coffee grinder; process until finely ground. Rub cumin mixture over top and bottom sides of fillets. 2. Heat oil in pan over medium-high heat. Add fillets; cook for 2 minutes on each side or until browned. Wrap handle of pan with foil. Bake at 375° for 4 minutes or until fish flakes easily when tested with a fork. Sprinkle with parsley; serve with lemon wedges.



	Valdivieso • Sauvignon Blanc • 2009 • Central Valley, Chile • 2616743 Grape: Sauvignon Blanc appearance - bright, clear color : pale yellow aroma - moderate flavors (smell + taste) sweetness - dry acidity - defined oak - fruit - green apples, grapefruit earth - grass body - medium-light tannins - alcohol - 12.5% serving notes - serve cold				• The primary factor affecting the taste of a wine is the grape variety. But location, climate, soil and the winemaker can all add their own personal stamp as well. During 80's and 90's, oakiness was all the rage. Many Americans were drawn to the toasty flavors that oak barrels impart to wine. But as the America palate continues to evolve that trend seems to be reversing. Unoaked or stainless steel fermented wines are more popular than ever, and for this particular pairing I want you to ask for an unoaked or stainless steel Sauvignon Blanc.