November 10, 2004
Clos du Bois 2003 North Coast Sauvignon Blanc
It's about this time of the year when I give up on hoping that the green tomatoes lining my window sill ever will turn red. That means it's time to heat up the cast-iron skillet and start frying them.
The tart green fruits with their crisp golden crusts go particularly well with the green fruit flavors of sauvignon blanc. Any will do, but instead of the austere minerality of Loire versions or the aggressive cattiness of many from New Zealand, California's riper, richer versions provide a more moderate accompaniment.
Clos du Bois uses a touch of oak to enrich its sauvignon blanc, but its citrusy flavors are still bright enough to play the part of a spritz of lemon over the fried tomatoes.
This article originally appeared in the Denver Post.