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Two things to know about Sauvignon Blanc: 1) It's the consummate summer time wine and 2) Sauvignon Blanc from North Carolina grapes is about as rare as it comes.

For much of its life at Westbend Vineyards near Lewisville, the nearly two acres of Sauvignon Blanc there has been wrapped into the popular Yadkin Fume proprietary white blend. Though this grape has issues in the hot, muggy South, winemaker Mark Terry thought it performed well in the 2008 vintage and created a standalone.

Terry admits the grape has issues. It's prone to rot and struggles in the wilting heat and humidity of the south. It requires more fining during vinification and winemakers have to be careful not to strip aromas and flavors during that process.

"You have to pick it young here, like Riesling," says Terry. "Sauvignon Blanc is a crap-shoot. We (North Carolina) are still in an experimental stage with this."

This crisp wine makes a nice complement - and counterbalance - to the summer dish below. (Serves 2 as entrée)

Scallops & Apple Salad

Ingredients

2 Tablespoons of Sherry

1 Tablespoon of Dijon Mustard

3 Tablespoons of Virgin Olive Oil

Salt and pepper

3 Tablespoons unsalted butter

1 Golden Delicious Apple, peeled, cored, cut into 12 wedges

1 large potato, peeled and sliced ¼ inch thick

16 large sea scallops

8 cups (packed) mixed baby greens

Directions

In bowl, whisk Sherry, Dijon Mustard. Then slowly whisk olive oil, seasoning with salt and pepper

In large non-stick skillet, melt one tablespoon of butter. Add apple wedges and cook until softened and golden brown (about 4 minutes). Transfer to plate and set aside.

Melt one tablespoon of butter in skillet and add potato slices, cooking about five minutes. When softened and slightly browned, transfer to plate with apples.

Melt one tablespoon of butter. Season scallops with salt and pepper and add to skillet in single layer. Cook and turn until golden, 5-6 minutes. Transfer scallops to apple/potato plate.

Add half the sherry-mustard-olive oil dressing to skillet, deglazing pan and until dressing is heated through.

In bowl, toss mixed greens with remaining dressing. Arrange greens on plate, top with scallops, apples, and potato. Drizzle with warmed pan juices.