Dukkah-Roasted Carrots with Lime-Tahini Yogurt + 2019 St. Supéry Dollarhide Estate Vineyard Sauvignon Blanc #InJoy #Sponsored
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St. Supéry Estate Vineyards and Winery, located in the renowned Rutherford region in the heart of Napa Valley, is sustainably farmed and 100% estate-grown. They are certified Napa Green Land as well as Napa Green Winery and fully committed to supporting biodiversity and sustainability. And in the northeastern hills of Napa lies their Dollarhide Estate Ranch, a valley within a valley that is comprised of over 1500 acres with only a third of that dedicated to vines.
With only about 500 acres as vineyards, the remaining land flourishes in its natural state with an array of flora and fauna including waterfowl, raptors, rabbits, foxes, otters, and more. And the ranch is also home to over 1000 heirloom fruit trees with nearly 200 different varieties, including peaches, nectarines, apples, plums, and pluots.
Circling back to soil, Garcia said that there is every combination of soils at the Dollarhide Estate. "Its soil is high in magnesium but it makes high quality Sauvignon Blanc."
Kawachi explained why chefs get excited about Spring - it's the colors, the availability of vegetables. "Spring is a welcome sight," he said. And he selected this dish because it would stand up to the heft of the Sauvignon Blanc. He "went a little Mediterranean with just a few flavorful ingredients."
- 4 to 6 organic carrots, lightly peeled and quartered lengthwise
- olive oil
- freshly ground salt
- freshly ground pepper
- 1 teaspoon dukkah spice mix plus more for serving
- organic limes, sliced into wedges for serving
- Also needed: baking sheet
- 1 cup plain yogurt
- 2 Tablespoons tahini paste
- 2 teaspoons freshly squeezed lime juice
- 2 Tablespoons dukkah spice mix
- 1 Tablespoon olive oil
- freshly ground salt, to taste
- freshly ground pepper, to taste