Viognier scores 90 points from Wine Enthusiast Magazine

RoxyAnn just received our first 90 point score from Wine Enthusiast Magazine! Check out our 2007 Viognier in the July issue and here in our tasting room!

Wine Enthusiast

Wine Enthusiast

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Ahi and Avocado Tartare on Sesame Wonton Crisps

12 wonton wrappers, each cut diagonally in half to form 2 triangles

  • Olive oil (for brushing)
  • Sesame seeds (black)

Tartare

  • 2 tablespoons soy sauce
  • 1 tablespoon unseasoned rice vinegar
  • 1 tablespoon fresh lemon juice
  • 1 1/2 teaspoons wasabi paste*
  • 3/4 teaspoon Asian sesame oil
  • 8 ounces sushi-quality ahi tuna steak, cut into 1/3-inch cubes
  • 1 medium avocado, halved, pitted, peeled, cut into 1/3-inch cubes
  • 1 cup 1/3-inch cubes seeded English hothouse cucumber
  • 1 green onion, finely chopped
  • Toasted black sesame seeds
  • Chopped fresh chives

Preparation

For crisps:
Preheat oven to 350°F. Line large rimmed baking sheet with parchment paper. Arrange wonton triangles on sheet; brush each with olive oil and sprinkle with sesame seeds. Bake until triangles are golden brown, about 9 minutes. Cool on sheet.

Do ahead

Can be made 8 hours ahead. Let stand at room temperature.

For tartare:
Whisk first 5 ingredients in medium bowl to blend. Add tuna, avocado, cucumber, and green onion; stir gently to coat. Spoon tartare on wonton crisp. Garnish with fresh chives.

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