Event #2  -- Sauvignon Blanc
 
WINNER: Huru Marlborough Sauvignon Blanc 
COUNTRY: New Zealand
 
There is so much more to this bottle of wine than just another pretty bottle.  Over the last few decades, New Zealand's Marlborough Valley has established itself as one of the leading "savvy" growing regions in the world. The natural, straightforwardness of Huru Marlborough Sauvignon Blanc makes it easy to drink, especially for beginners. This complex wine has a full bouquet of fruit flavors, including pink grapefruit, mango, passionfruit, and lime.

ATHLETE SPOTLIGHT
The New Zealand men's rowing pair of Eric Murray and Hamish Bond took their second Olympic gold in the Rio Summer Olympics! Possibly the greatest team in rowing history.  Murray and Bond have won 69 successive races at elite level in the men's coxless pair, with their record in that boat featuring two Olympic golds, six world championships and 16 World Cup triumphs.  Congratulations to these amazing athletes for their Olympic gold and the stellar achievements they have made in their winning career!
 
 
PAIRING SAUVIGNON BLANC 
GARLIC CHICKEN, BEAN AND FETA SALAD
Can be served as a side or enjoy as a main meal

MARINADE
1. 17 1/2 oz skinless, boneless chicken thighs
2. garlic cloves, crushed
3.Juice from 1/2 lemon
4. Tbsp olive oil
5. 1/2 tsp sea salt
DRESSING
1. 1/4 cup good quality extra virgin olive oil
2. 1/8 cup of lemon juice
3. 1 clove of garlic, finely chopped
4. 1/2 Tbsp finely chopped fresh basil
5. 1/4 tsp sea salt
6. 1/4 tsp sugar
7. A pinch of freshly ground black pepper
SALAD
1. 17 1/2 oz thin green beans, topped & tailed
2.1 can cannellini beans, drained & rinsed
3. 10 cherry tomatoes, quartered
4. 1/4 cup of crumbled feta cheese

​

1. Combine chicken thighs and marinade ingredients in a large, non-reactive bowl. Mix well to coat the chicken. Cover and refrigerate for at least 20 minutes.
2. Preheat a barbecue or grill on high heat and spray with cooking oil. Remove chicken from marinade. Cook for 1 minutes each side or until golden. Reduce heat to medium-low. Cook chicken for a further 6 to 8 minutes or until cooked through. Transfer to a plate. Cover and stand for 5 minutes.
3. Meanwhile, bring water to boil in a saucepan and blanch the beans in boiling water for 1-2 minutes until just tender. Drain and refresh under cold water. Set aside.
4. Make the salad dressing by combining ingredients in a small bowl and whisking. Set aside.
5. Slice the chicken and combine with green beans, cannellini beans, tomato, feta and chicken in a large bowl. Add dressing and toss gently. Spoon onto plates and serve immediately.

​Event #1  -- Unoaked Chardonnay
 
WINNER: LaPlaya Unoaked Chardonnay
COUNTRY: Chile
 
A favorite coming into the Wine Olympics is the Chilean wine, LaPlaya Unoaked Chardonnay.  We have introduced it before in a previous Buzz post and will continue to be huge fans of LaPlaya!
 
Back Story: For those who aren’t familiar with the difference between unoaked and oaked, unoaked wine isn’t aged in barrels, it’s aged in steel.  Oaked wine has a little more of a fuller, warmer flavor to it while unoaked is more crisp with more dominant hints of fruit.  Oaked Chardonnay will also be a little more yellow in color, taking away more than just flavor from the oak barrels.  If you tend to not like wines with a lot of oak, look into other parts of the world than say, California whites, which are known for being more “oaky” than other regions.
 
ATHLETE SPOTLIGHT
Chile isn’t known for sending big teams to the Olympics every four years, but there is a Marathon runner named Erika Olivera who deserves a mention for being forty years old and participating in her fourth consecutive trip to the Olympics.  While a fourth showing at the games is impressive enough, Erika has five kids and plans on running for office to become a member of the Chilean Congress when she retires from running.  WOW! Although Erika isn’t expected to medal at the 2016 Rio Olympics, she is a winner in our book.  That’s one ambitious woman!
 
Erika will be running her event, the Olympic Marathon on Sunday August 14th. 
 
 
PAIRING UNOAKED CHARDONNAY
CHILEAN SEA BASS WITH GARLIC & HERBS

1. 2 six-ounce portions Chilean Sea Bass
2. kosher salt and pepper
3. 3 cloves garlic, minced
4. 1 Tbl chopped fresh rosemary
5. 1 Tbl chopped fresh thyme
6. 2 Tbl butter
7. Juice from half of a lemon
8. 2 Tbl Extra Virgin Olive Oil or 2 Tbl Coconut Olive

INSTRUCTIONS

1. Heat cast iron skillet
2. Add coconut olive
3. Heat until medium heat
4. Season Chilean Sea Bass with a pinch of kosher salt and pepper
5. Once skillet is hot, place chilean sea bass skin side up on cast iron skillet
6. Let sear for 1 minute until seared edge is nice and crisp
7. Flip over and sear skin
8. Turn heat down to medium temperature, ten fish with tin foil and continue to cook until cooked thru
9. Meanwhile, melt butter in small sauce pan. Add minced garlic and saute until starting to brown. Add minced rosemary and thyme. Season with kosher salt and pepper. Continue to saute until fish is fully cooked. Remove sauce from heat and stir in lemon juice.
10. Plate Chilean Sea bass
11. With a shallow, slotted spoon, gently garnish Chilean Sea Bass with rosemary, thyme, garlic sauce