French-American Hybrid Grape Out Performs Itself

The Wine
Seyval Blanc is widely grown in the eastern United States and is credited with producing good wine long before the traditional European grapes put Virginia on the wine map.  Nonetheless, it also has a reputation of creating wines a bit on the thin side.  Not so with the recent release of Hume Vineyards 2010 Seyval.

The wine casts the expected pale straw hue in the glass but quickly telegraphs a serious offering with its aromatics. On the palate, the full-flavored white is redolent of honeysuckle, lemon and citrus notes with super bright acidity that is in complete harmony with the fruit.  With warm weather upon us, this wine will generate a lot of smiles as it takes its position as the first offering on Hume’s current tasting sheet.

The Food
My wife Jean prepared a Tuna and Orzo Casserole that was a perfect match for this clean, crisp, and well-made white.

This tasty casserole is topped with fresh shredded Parmesan cheese before it’s baked. Serve with a tossed salad and warm baked bread or rolls.

Ingredients:

1 cup orzo pasta

3 tablespoons butter

8 ounces mushrooms, washed, sliced

4 green onions (scallions), thinly sliced

3 tablespoons flour

1 1/2 cups milk, (low fat is fine)

1 large can (12 ounces) white tuna in water, drained

1 1/2 cups frozen peas, cooked and drained

1/4 to 1/2 cup shredded Parmesan cheese

1/2 to 1 teaspoon salt, or to taste

1/4 teaspoon ground black pepper

Preparation:
Cook the pasta in boiling salted water according to package directions.

In a large saucepan, heat butter over medium heat. Add the mushrooms and sliced green onions; saute, stirring, until onion is softened and mushrooms are browned. Stir in flour until blended into the butter. Gradually stir in the milk. Continue cooking, stirring, until the mixture is thickened. Add the tuna and cooked peas; stir in salt and pepper, to taste. Combine the sauce mixture and drained pasta until blended. Spoon into the prepared baking dish and top with Parmesan cheese. Bake at 350° for 25 to 30 minutes, or until lightly browned and hot.
Serves 4 to 6.