' Sequoia Grove Winery - Seared ahi and Rosé

July 2019

We hope you enjoy our July newsletter

Each month we gather the latest Sequoia Gove news, wine facts, pairing tips and recipes. Miss any of our previous newsletters? You can now view them in our archives! We’d love to hear your ideas for content you would like to
see in the future. 

It Is Easy Being Green

As an agricultural business, we rely on the environment to make what we do possible. To further our commitment to sustainability, Sequoia Grove Winery is now 100% powered by renewable energy through the Deep Green program with Marin Clean Energy. Being a certified Green Business is an important step forward in our drive for sustainability and quality at Sequoia Grove. We are committed to taking action to conserve resources and prevent pollution, and we're proud to be 100% powered by renewable energy. 

The Perfect Summer Bite

Seared Ahi with Watermelon and Citrus Sesame Dressing
This recipe from Chef Britny’s Summer Pairing Menu in the
Terroir Tasting Experience tastes as delicious as it looks and pairs perfectly with the bright flavors of fresh summer watermelon and macerated strawberries found in our 2018 Napa Valley Rosé.


  • 1 pound ahi tuna steak, 1 inch thick

  • 1 cup ripe watermelon, small dice

  • 1/2 Thai chili, thinly sliced

  • Juice of 1 orange

  • Juice of 1 lime

  • 2 Tbsp vegetable oil

  • 1 tsp sesame oil

  • 1 tsp toasted sesame seeds

  • 1 scallion, thinly sliced diagonally

  • Salt and Pepper to taste

  • Black salt

Season ahi generously with salt and pepper. Heat vegetable oil in a skillet over high heat until very hot. Sear ahi on both sides for about 15 seconds per side, or until browned. Do not cook through. Refrigerate until cool, then dice into half-inch cubes. Whisk together chili, citrus juices, sesame oil, and a pinch of salt. Pour over watermelon and marinate for 20-30 minutes. When ready to serve, toss ahi and watermelon together. Portion into wanton soup spoons, making sure to get 2-3 pieces each of watermelon and ahi. Top with extra dressing and garnish with sesame seeds, scallion, and a sprinkle of black salt. Serve with a chilled glass of Sequoia Grove Rosé (almost sold out!). Makes 16-20 servings.

Team Member Spotlight

Please join us in welcoming the newest member of the Sequoia Grove team – Chris Parker, Retail and Hospitality Manager. Read on to get to know Chris a little better and be sure to say hi the next time you visit the Tasting Room!

How long have you been in the wine industry? 24 years.

What drew you to Sequoia Grove? The great team here and the casual elegance of the winery.

What’s your favorite Sequoia Grove pairing? 2013 Tonella Vineyard Cabernet Sauvignon paired with Chef Britny’s Duck Four Ways.

Do you have any travel tips for anyone visiting wine country in the next couple months? Plan your trip in advance and if you are staying at one of the hotels in the valley don’t hesitate using the hotel’s concierge. They have the inside story. A must visit is Sequoia Grove and a must experience is the Terroir Tasting.

Do you have any pets? One rescue dog, a Boxer, named Missy (for Missy Elliott), two cats named Seis & Bonito (also one of my favorite songs by Jarabe de Palo). Both are feral rescues that were born under the gardening shed in my backyard.

What's your motto in life? Always look forward.

What’s a song you currently cannot get enough of? Stolen Dance by Milky Chance

Thanks for Sharing!

Sequoia Grove fans are doing it right! We love seeing how you are enjoying your favorite Sequoia Grove wines. Send us your photos for a chance to be featured in the next newsletter! 

In Case You Missed It

Thank you to everyone who has weighed in on our newsletter content! We are so happy you’re enjoying the updates from the heart of Napa Valley. 

By request, we have added our previous newsletters to the Sequoia Grove website. Miss a previous newsletter or want to try one of Chef Britny’s earlier pairing recipes? You can now always revisit all our news and updates at:

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