BRUSSELS SPROUT & QUINOA SALAD

Dobbes Family Winery’s White Lable is made from early harvested muscat and late harvested Roussanne. Balanced by its two extremes, this white blend pairs beautifully with the nutty roasted Brussel sprouts and perfectly crisped quinoa. With a zippy tahini dressing, this salad is great when warm or at room temperature. So let the dinner conversation linger, this salad holds up until the last bottle is empty.

Summer Pairing: 2022 White Blend

FOR THE TAHINI DRESSING:

  • 1/4 cup tahini
  • Juice from 1/2 lemon
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced
  • 2 tbsp grated parmesan
  • lots of salt
  • 3 tbsp water to thin

FOR THE SALAD:

  • 1 lb Brussel sprouts, ends trimmed, then shaved
  • 2 tbsp olive oil
  • salt + pepper
  • 1 cup cooked & slightly cooled quinoa
  • 1 tbsp olive oil
  • salt + pepper

INSTRUCTIONS:

Preheat oven to 400F. Add shredded Brussel sprouts to a baking sheet. Drizzle with oil, salt, and pepper. Toss to combine and spread out in an even layer. Add quinoa to a parchment lined baking sheet. Drizzle with oil, salt, and pepper. Toss to combine and spread out in an even layer. Roast Brussel sprouts and quinoa for 20-25 mins, stirring halfway. Quinoa should be slightly golden and crispy. Meanwhile, mix all the dressing ingredients in a small bowl. Toss slightly cooled Brussel sprouts with dressing. Add the crispy quinoa and more shaved parm if desired.

Bottle of Dobbes Family Winery 2022 White Blend
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2022 WHITE

WINEMAKER’S NOTES:
Rachael and I share an affinity for crisp clean whites, often preferring them to be more savory than sweet. This harvest we challenged ourselves to produce a refreshing white blend from two varietals more commonly used to produce rich or sweet wines—Muscat and Roussanne. To achieve balance, the Muscat was harvested early, at around 19 brix, which kept the acidity bright and tamped down some of the over-the-top tropical notes. We harvested the Roussanne on the other end of the spectrum at 26 brix, giving it a full body and medium acidity. Finally, we fermented the Roussanne on heavy lees in 100% New French oak prior to blending it with its counterpart. In the end, this surprising white blend is balanced by its two extremes.

PAIRS BEST WITH:
Vegetarian: Whipped Ricotta with honey and charred bread
International: Cacio e Pepe
Americana: Roasted Chicken with fingerling potatoes 


VARIETALS:
47% Roussanne, 37% Muscat, 16% Sauvignon blanc