Shukrat Khakimov Blanco Joven 2021

In July's Sauvage Club, we have two Spanish wines that show the different faces of natural winemaking.  Shukhrat Khakimov emigrated to Europe from Kazakhstan when he was a student. After studying oenology, he moved to Spain with his young family and started his eponymous project. His focus is entirely natural: radically biodynamic viticulture, super minimal intervention in the winery, and no sulfur at bottling. His wines are pure, wild expressions of underappreciated corners of Spain.

This Viognier was the first wine that Shukhrat made. It has the classic golden depth of Spanish Viognier, with notes of tangerine and orchard fruits, woods, and honeysuckle followed by warming spices. It comes from four vineyards, all farmed biodynamically—true to Shukhrat’s natural philosophy.

Producer: Shukhrat Khakimov

Country: Spain

Region: Alicante

Grape: Viognier

Tangerine, orchard fruits, honeysuckle, spice

Then you should try: Gewürztraminer, Riesling, and Marsanne. All three varieties share floral, perfumey aroma.

- Viognier is known for its slightly oily texture.
- You can find Viognier in the Rhône Valley, South Australia, and California.
- Serve chilled! 43-50 degrees.


Pair With: Scallops With Hazelnuts and Warm Sun Gold Tomatoes

Adapted from Bon Appétit

¼ cup coarsely chopped skin-on hazelnuts
3 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
1½ pound large sea scallops, side muscle removed, patted dry
1 pint Sun Gold or grape tomatoes
1 small shallot, finely chopped
1 tablespoon white wine vinegar
2 tablespoons fresh tarragon leaves

Step 1
Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes. Toss with 1 Tbsp. oil; season with salt and pepper.

Step 2
Meanwhile, heat remaining 2 Tbsp. oil in a large cast-iron or nonstick skillet over medium-high heat until almost smoking. Season scallops with salt and pepper; cook until golden brown and just cooked through, about 3 minutes per side. Transfer to a plate.

Step 3
Pour off most liquid in skillet. Add tomatoes and shallot, season with salt and pepper, and cook, tossing, until some tomatoes have burst, about 4 minutes. Mix in vinegar and serve with scallops topped with tarragon and hazelnuts.