SPRING PAIRING WITH THE 2024 HILDEGARD From DTC Director, Nicole Wasserman

This elegant yet simple dish beautifully complements our 2023 Hildegard. The delicate fennel crust on the halibut echoes the wine’s white rose and sandalwood notes, while the asparagus sauce enhances the wine’s bright acidity and structured finish. A delightful pairing that celebrates the freshness of spring.

Ingredients:

For the Asparagus Sauce

• 1 bunch asparagus (divided – tips and stalks separated)
• 1 shallot, rough diced
• 2 tablespoons butter or olive oil
• 1 cup chicken or vegetable stock
• 1/8 teaspoon salt, more to taste
• 1/8 teaspoon white pepper (optional)
• 2-3 tablespoons fresh tarragon
• Squeeze of lemon

For the Halibut

• 2 thick fillets of halibut (6-8 oz each)
• Salt and pepper to taste
• Light sprinkling of fennel seeds
• 1 tablespoon olive oil or butter (or a mix)

For the Vegetables

• Reserved asparagus tips
• 4 radishes, thinly sliced
• Fresh lemon for serving
• Microgreens or sprouts for garnish
• Fresh tarragon leaves for garnish

Procedure:

Step 1: Prepare the Asparagus

Cut the top 2-3 inches off the asparagus and set these tips aside.

1. Trim off the tough ends and discard.
2. Slice the remaining asparagus stalks into very thin, 1/4-inch thick disks, until you have about 1 1/2 cups.
3. Any remaining stalks, add to the asparagus tips, cutting them to roughly the same size.

Step 2: Make the Sauce

1. In a small saucepan, cook the diced shallot in butter or olive oil over medium heat until fragrant and golden, about 3 minutes.
2. Add the 1 1/2 cups of asparagus disks and sauté 1-2 minutes, stirring.
3. Add the stock, cover, and simmer gently for 4-5 minutes until asparagus is fork-tender.
4. Remove from heat and let cool slightly.
5. Pour into a blender along with salt, tarragon, and a squeeze of lemon.
6. Blend until silky smooth.
7. Taste and adjust lemon and salt as needed.
8. Transfer to a small saucepan and set aside until ready to serve.

Step 3: Prepare the Fish

1. Pat the halibut fillets dry with paper towels.
2. Sprinkle all sides with salt and pepper.
3. Sprinkle the tops with fennel seeds and gently press them into the flesh.

Step 4: Cook the Fish and Vegetables

1. In a large skillet, heat the butter or oil over medium heat.
2. Place fish, fennel seed side down, and sear until golden, about 4 minutes.
3. Turn the fish over and add the asparagus tips and sliced radishes to the same pan.
4. Season the vegetables with salt and pepper and lightly sauté them alongside the fish.
5. When the fish is done to your liking (usually another 3-4 minutes for medium), squeeze with lemon juice.
6. Gently warm the tarragon asparagus sauce, stirring often. Do not cover or simmer the sauce to preserve its vibrant green color.

Step 5: Plate and Serve

Divide the sauce generously between two plates, creating a pool in the center.

1. Place the seared halibut on top of the sauce, fennel side up.
2. Arrange the asparagus tips and radishes around the fish.
3. Garnish with microgreens or sprouts and fresh tarragon leaves.
4. Serve with lemon wedges and a chilled glass of 2023 Hildegard.

Suggested Pairing: 2023 Au Bon Climat “Hildegard”

Wine Pairing Notes

Our 2023 Hildegard opens with delicate aromas of candied lemon and white rose, which create a beautiful harmony with the fennel seeds and fresh tarragon in this dish. The subtle hints of coconut milk and nectarine in the wine complement the sweet, mild flavor of the halibut, while the bright green apple notes from the Pinot Gris component mirror the vibrant asparagus sauce.

The salinity and structured finish provided by the Pinot Blanc and Aligoté in our blend cut through the richness of the sauce, refreshing the palate between bites. The French oak influence in the wine offers a creamy texture that echoes the silky asparagus sauce, creating a seamless dining experience.

This pairing celebrates spring’s bounty while highlighting the complex layers of our 2023 Hildegard. Enjoy!

-Nicole