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Welcome to my Food & Wine journal…
I taste wines for pairing or just for pleasure nearly every day. Often, I try new combinations of food & wine or write recipes and menus either at work or at home. You can check my blog regularly for new recipes, cooking tips, ideas about food & wine pairing, or new markets and restaurants I've discovered. I'll write about anything I think might interest you related to food, wine & entertaining.
August 3, 2007
August 3, 2007 on 9:35 pm | In General |A couple of weeks ago, we prepared a luncheon for the Paradise Ridge Wine Club.
The first course was Roasted Shrimp with a Fennel-Apple Salad and a Ginger Aioli. Since this is the start of our local Gravenstein apple season, I thought this would be a good recipe to share. If you cannot find Gravenstein apples, try any good sweet-tart apple.
The dish was paired with their 2006 Estate Sauvignon Blanc. The dish though, will work with many white wines. If the wine you select is tart, then add a touch of lemon juice to the top of the shrimp and it should help bring out a little more of the fruit. If your wine is softer, or if you are using a Chardonnay, try a touch of extra sea salt (flakes are best, Maldon salt is an excellent choice).
To find the recipe, look in the “Perfect Match” section of the website, under “recipes”.
Enjoy!
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