Clos du Bois Wine Review

Warm weather means fresh fish, barbequed chicken and hamburgers on the grill, accompanied with fresh garden vegetables, summer pasta, and of course, great company. All that is missing is the wine.

Clos du Bois is an affordable, stylish, luxury wine perfect for home entertaining, hostess gifts, picnics or for a night out. Winemaker Gary Sitton is passionate about crafting wines that capture the seemingly unlimited array of flavors and aromas that Sonoma County has to offer; his passion is reflected in every bottle of Clos du Bois.

Check out these great recipes for your summer dining: 

Peppery Green Salad with Roquefort and Pears Serve with Clos du Bois Classic Sauvignon Blanc or Classic Pinot Noir Ingredients ·          1/2 tsp. kosher salt + more to taste ·          1 Tbsp. pear vinegar, lemon juice, or white wine vinegar ·          2 C. (1 or 2 handfuls, about 1 bunch) peppery greens, such as arugula or cress ·          4 C. (3 to 4 handfuls, about 1/8 lb.) mixed young lettuces ·          1 Tbsp. walnut oil (or mild extra-virgin olive oil) ·          2 to 3 Tbsp. mild extra-virgin olive oil ·          Half a ripe pear, peeled, cored, and thinly sliced ·          2 oz. Roquefort cheese, crumbled ·          Black pepper in a mill In a large salad bowl, dissolve the salt in the vinegar or lemon juice. Add all of the greens and toss gently. Drizzle the oils over the greens and continue toss lightly until they are evenly coated. Scatter the pears and cheese over the top, season with salt and several turns of black pepper and serve immediately. Serves 4-6. Source: Clos du Bois / Chef Michele Anna Jordan, from Salt & Pepper (Broadway Books, 1999)
Fusilli with Spring Vegetables Serve with Clos du Bois Calcaire Chardonnay or Clos du Bois North Coast Merlot Ingredients ·          1 lb. fusilli pasta ·          2 Tbsp. butter ·          2 Tbsp. olive oil ·          1 medium onion, finely chopped ·          1 garlic clove, minced ·          1/4 lb. slender asparagus, cut into 1-inch lengths ·          1/2 red bell pepper, cut into 1-inch strips ·          1 small zucchini, cut into 1-inch strips ·          1 small Japanese eggplant, cut into 1-inch strips ·          1 C. Chardonnay ·          1 C. fresh basil leaves, chopped ·          3 Tbsp. tomato paste ·          1 tsp. dried thyme ·          1/4 tsp. pepper ·          1/2 C. grated fresh Parmesan cheese, plus additional cheese for garnish Cook pasta according to package directions. Drain in a colander. Transfer to a large bowl or deep platter. While the pasta is cooking, heat the butter and olive oil in a large skillet over medium heat until the butter melts. Add the onion and cook, stirring often, until tender, about 5 minutes. Add the garlic and cook 1 minute. Add the asparagus, bell pepper, zucchini and eggplant and sauté until almost tender, about 5 minutes. Add the wine, 1/2 cup of the basil, tomato paste and thyme; stir to mix well. Bring to a boil, reduce heat and let simmer until vegetables are tender, 5 to 7 minutes. Pour over the pasta; add the Parmesan, remaining basil, remaining 1 teaspoon of salt and pepper. Toss to coat evenly. Serve with additional Parmesan. Serves 4
Spicy Honey-Glazed Baby Pork Ribs Serve with Classic Pinot Grigio Ingredients ·          1 cup soy sauce ·          1 cup sake, optional ·          1 teaspoon ground dried chile flakes ·          4 tablespoons honey ·          2 tablespoons minced fresh ginger ·          2 tablespoons minced fresh garlic ·          6 tablespoons sesame oil ·          2 sides (about 3 pounds) baby pork ribs In a bowl, mix together all of the ingredients for the marinade. Place the ribs in a container just large enough to hold them 1 side on top of the other. Pour the marinade over the ribs, cover with plastic wrap or aluminum foil and let marinate in the refrigerator overnight. Preheat the oven to 300 degrees. Place half of the marinade in a baking pan with the ribs and bake, turning the ribs frequently, for 2 hours, or until the meat is tender. Reserve the remaining marinade. Under a preheated broiler or on a wood-fired grill, glaze the ribs for 3 to 4 minutes on each side. Watch carefully so they don't burn. Remove the ribs and cut each side into individual pieces. Bring the reserved marinade to a boil. Arrange the ribs in an overlapping fashion on each plate or on a large serving platter. Spoon the warm marinade over them.

My Opinion

I have another GREAT wine to share with you!

If you like a little sweeter wine but one that still pairs great with dinner, then the Sauvignon Blanc is the perfect choice from Clos du Bois!

They combine partial barrel fermentation with sur-lie aging in 60-gallon oak barrels. A portion of the wine is fermented in stainless steel to enhance fresh melon and crisp grapefruit flavors. The addition of Semillon further softens the wine's herbaceous character.

I really loved the citrusy and fruity flavors of grapefruit, lemon, lime, melon, apple, green banana and just a hint of herbs! It tasted great after a long day and with a great dinner too! It was just the perfect mix of sweet and bold flavors!

I recommend the Sauvignon Blanc from Clos du Bois for all wine lovers that like to drink wine with their dinner but don't like one too dry or sweet! This Sauvignon Blanc was the perfect mixture of citrus and fruit but yet wasn't too sweet to taste great with dinner!

Buy It: You can purchase Clos du Bois Sauvignon Blanc for the suggested retail price of $11.99

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* Thank you to Clos du Bois for their product for review! Disclosure - This product was given for review for my honest opinion. No other compensation was given.*