A Perfect Pair: Recipe No.1

We’re kicking off #loveweek by giving you all the tools necessary to WOW your loved one’s taste buds this Valentine’s Day. So slap an apron on and take notes my friend, this is the Perfect Pair No. 1.

Citrus Salad and 2010 Blanc de Blancs

Recipe from Mark Bittman


2 blood oranges or tangerines
1 pink grapefruit
1 navel orange
1/2 small red onion or 1 shallot, chopped
3 tablespoons extra virgin olive oil
1 tablespoon sherry vinegar
1/2 teaspoon honey
Lime or lemon juice to taste
1/4 teaspoon freshly chopped tarragon or a pinch dried


Peel citrus, removing as much pith as possible, and slice into wheels. Remove any pits, layer fruit on a serving dish, sprinkle with salt and garnish with chopped onion.
Whisk together olive oil, vinegar, honey, lime juice and tarragon until well combined; taste, adjust seasoning as needed and drizzle over salad .
Serves: 4
Calories: 181
Total Fat: 11 grams
Saturated Fat: 1.5 grams
Protein: 1 gram
Total carbohydrates: 22 grams
Sugar: 16 grams
Fiber: 5 grams
Cholesterol: 0 milligrams
Sodium: 122 milligrams

Why 2010 Blanc de Blancs?


Younger wines typically carry a brighter palate and high acidity, which can be complimented by dishes that highlight those same flavors. In this case, we’re bringing out the fresh grapefruit and orange flavors.

Are you a self declared “foodie”?

If so, join us at the winery on Saturday, April 6th for the Celebrity Chef Dinner Series. We’ll be bringing in some of the Nation’s Top Chefs to prepare a 6-course meal served alongside award-winning Gloria Ferrer Wines. The proceeds of this event will benefit the James Beard Foundation.

Happy #Loveweek!



Leave a Response