I’ve been thinking about wine lately. I’ve been to two tasting in the past week, slowly expanding my palate. This evening it was wines from the winery Chateau Ste. Michelle in Washington state. The winery representative there was very informative. I enjoyed hanging out with people and sipping along. My favorite white: the Eroica 2008 Riesling Columbia Valley. The wine was nicely balanced and reminiscent of old world (western Europe) wines. I tasted citrus and honey, with some nice acidity and a little minerality. My favorite red of the evening was the Chateau Ste. Michelle 2006 Canoe Ridge Estate Merlot Horse Heaven Hills (that name’s really long). Anyway, it was a Washington state Merlot and unlike most merlots I’ve tasted. It was much fuller bodied and enjoyable.
Tasting is good, but better is finding something you actually want to buy. I decided to try something very new last week and bought a sauvignon blanc from Uruguay. Delicious, we’ll leave it at that. I opened it last night to eat with my light dinner of zucchini hash (chopped baby yukon gold potatoes, onions, and zucchini sauteed in olive oil and seasoned with salt and pepper), shrimp with cocktail sauce, and a greek orzo salad with a side of humus. Strange combo but it worked, and I learned to boil shrimp (brief instructions below).
Boiled Shrimp (to be accompanied with cocktail sauce)
Fresh or frozen, defrosted shrimp
Water and Ice
Peel your shrimp – leave the tails on for appearance and easier dipping if you’d like. Boil water – for 1/2 lb. of shrimp I boiled enough water to fill my medium sauce pan. When the water boils, remove it from the heat source, and dump the shrimp into the pot all at once. Let sit for 3 – 5 minutes. In the mean time prepare a large bowl with ice water. When the shrimp are cooked and pink, transfer them to the ice water. Allow them to cool for a few minutes, and you’ve got your shrimp ready to eat. Enjoy!!
I will have to try the Bodegas Carrau Sauvignon Blanc… but did today have the chance to taste their Tannat Reserve—highly recommend (esp. for $12.99). It’s a bit like a Chianti in style w/ high acidity (very food-friendly), bright red cherry flavor and smooth w/ practically no tannins.
Oh my! Shrimp boiling is fun! Can I suggest 3 slices of lemon, a bay leaf and a small handful of pickling spice and Old Bay. Just a little something to keep the shrimp company while locking in all those juicy flavors. Well done visiting Uruguay, was it hard to find? I agree about Eroica….mmmmmmm, but I always have to watch the spelling!
Prost!
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wow. comments from a professional. Thanks. I’m inspired and suddenly realizing my pantry is in need of more ingredients. yum.