There are “cult wineries,” and then there’s the cult of fun. From “rock paper scissors” tournaments to pirate proms, Roshambo has lived up to the motto “fighting for fun in a winey world.” Founded by Naomi Brilliant, who sports the title Wine Hero and can be seen in such roles as flagging down the finish line at Santa Rosa’s Hand Car Regatta, the GenX-oriented winery splashed on the Russian River Valley scene with an austere concrete-and-glass tasting room and million-buck views. They’ve since downsized to a footloose fun wagon and a funky tasting space in Sonoma’s Cornerstone Gardens, with a permanent location on an ever-shifting horizon. “Roshambo 2.0″ is even more likable in its back-to-basics phase.
I needn’t have asked why Roshambo’s 2008 Dry Creek Valley Sauvignon Blanc ($16) is called “The Obvious”-it should have been self-evident: fruity, flavorful, and fun, it’s an over-the-top Sauv blanc. The Obvious combines a big, green nose of fruity grass-like a good, sweet shot of wheat grass juice-with banana, Jolly Rancher, kiwi and honeydew melon on the palate. The tip-of-the-tongue sensation is a little sweet and cracklin’ with acidity; a little heat on the finish.
Topped with a screw cap the easier to crack it on a hot day, it’s the manifest summer picnic choice. I’d suggest chilling well, not for the usual reason of masking a middlin’ wine, just to keep a lid on the outrageous flavors. Bring it to the table with a cold pasta salad, or try this spicy Thai chicken salad courtesy of Roshambo.
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Spicy Thai Basil Chicken Salad
2 pounds boneless chicken breast
3 cups water
1 tablespoon kosher sea salt
2 stalks lemongrass, minced
1 tablespoon minced garlic
2 teaspoons Thai chili powder
3 tablespoons vegetable oil
4 stalks celery, finely chopped
2 red onions, finely chopped
2 tablespoons chopped fresh mint
1 tablespoon chopped Thai basil leaves
1 tablespoon chopped cilantro leaves
1 teaspoon Raw Sonoma County honey
Juice of one fresh lime
1 head butter or romaine lettuce, chopped
1 table spoon sriracha
Put chicken breast into a saucepan with water (the water should cover the chicken breasts), the kosher salt and half of the lemongrass. Bring to a boil and lower to a simmer for 16-18 minutes. Remove chicken and let cool. After chicken is cooled dice into cubes.
Saute garlic, lemongrass and chili powder in oil for 3 minutes. Remove from heat and cool completely. Then, toss together the celery, onions, mint, basil and cilantro. Combine chicken with sauteed garlic mixture, sriracha and the salad components, Add salt, lime juice and honey to taste and place on the lettuce to serve.
