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Merry Edwards 2017 Sauvignon Blanc

$38

Russian River Valley

In 1997, Merry Edwards established her brand with a focus on producing Pinot Noir from the finest vineyards in Sonoma County’s Russian River Valley. Fast forward to 2008, she and her husband, Ken Coopersmith completed their new winery on the site of the Coopersmith Vineyard continuing to partner with several dedicated local growers to supplement their estate production. Along with the two regional blends, six vineyard-designated Pinot Noirs are bottled. In 2001, a barrel-fermented Sauvignon Blanc was added to the portfolio.

A popular and well-made wine, this vintage is no exception, shining with layers of bold and memorable flavor. Unusually green with notes of peach and vanilla complement a more exotic element of lemon zest and citrus.

Bold chicken dishes, green salads with goat cheese, oysters and herbal, brine laden sauces would complement this wine impressively.

As always, we suggest adding a 1/4 cup of wine to any of these recipes.

Big Batch Chicken Thighs with Fennel and Scallions

INGREDIENTS

• 8 garlic cloves, finely grated
• 1½ tsp. crushed red pepper flakes
• 2 Tbsp. honey
• 5 Tbsp. grapeseed or vegetable oil, divided
• 8 skin-on, bone-in chicken thighs
• 2½ tsp. kosher salt, plus more
• 3 large fennel bulbs sliced into ¾”-thick wedges (reserve stems and fronds for another use)
• 8 scallions, trimmed
• 1 lemon, halved
• Toasted sesame oil (for drizzling)

Place racks in upper third and middle of oven; preheat to 425°. Whisk garlic, red pepper flakes, honey, and 2 Tbsp. grapeseed oil and 1/4 cup SauvBlanc in a large bowl. Season chicken thighs with 2½ tsp. salt and toss to coat in marinade. Arrange, skin side up, on a parchment-lined rimmed baking sheet; let sit at room temperature while you prepare the vegetables.

Toss fennel wedges and scallions with remaining 3 Tbsp. grapeseed oil on another rimmed baking sheet. Season with salt, then arrange in a single layer. Roast vegetables on top rack and chicken on middle rack, tossing vegetables halfway through, until vegetables are softened and chicken is browned and cooked through, 35–45 minutes.

Divide scallions, two-thirds of the fennel, and 4 chicken thighs between plates. Drizzle with sesame oil and squeeze a lemon half over. Transfer remaining chicken thighs along with any juices from baking sheet to an airtight container; let cool, then cover and chill. Place remaining fennel and lemon half in a separate airtight container; let cool, then cover and chill.