The first time Holland-born Walter Byck saw what would eventually become his 156-acre Santa Rosa estate overlooking the Russian River Valley, he told his family he’d seen paradise. Thus, Paradise Ranch was born. Within the first year of owning the property, the Bycks planted Sauvignon Blanc. Their winery opened in 1994 and now offers several varietal blends and single-vineyard offerings. From April to October, visitors are invited to “Wines and Sunsets,” where they can bring a picnic, enjoy some wine and take in the view starting at 6 p.m.
Today, the estate and winery is operated by brother and sister Rene Byck and Sonia Byck-Barwick. Winemaker Dan Barwick says the estate Sauvignon Blanc vineyard has three new clones planted alongside the older vines, which brings a diversity of tropical fruit, sweet grass, citrus flavors and aromatics.
The following recipe was created by the winery’s “gourmet goddess,” Mishka Lord, who says its combination of cilantro and lemon pair perfectly with the wine’s cornucopia of fruit flavors. “You may need to get an extra bottle—the first always seems to disappear while I’m cooking the fish!” she says.
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Tangy Cilantro Lemon Sensation (Seafood Marinade) |
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For marinade: 4 tablespoons grainy mustard 1/2 large, juicy lemon; juiced and zested 4 green onions, finely chopped 1 small bunch cilantro, finely chopped |
1/2 cup olive oil Salt and pepper to taste For fish: 1 tablespoon olive oil 1 tablespoon butter |
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Serves 4 |
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Paradise Ridge Winery Owners
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Combine ginger, mustard, lemon juice and zest with green onions and cilantro in a medium-sized bowl. Emulsify (mix thoroughly) with the olive oil. Add salt and pepper to taste. Add fish and turn to coat. Cover and refrigerate at least 20 minutes.
medium-high heat. Take fish from marinade. Do not brush off extra marinade. Place fish in skillet and sauté three minutes on the first side. Turn carefully to cook the other side. Add butter to the pan and sauté for three more minutes.
