Food & Wine Pairings

January: Mosel Valley Riesling – Germany

Yield: 8 to 10 skewers

Ingredients:

• 1/4 cup sweet Thai chili sauce
• 2 tbsp fresh lime juice
• 1 tbsp soy sauce or fish sauce
• 1 tbsp finely chopped fresh coriander (approx.)
• 2 tsp each toasted sesame oil and finely grated lime zest
• 2 tbsp melted butter
• Pinch cayenne pepper
• 1 lb large shrimp (31 to 40 count), peeled

Suggested Accompaniments:

• Steamed Jasmine rice
• Stir-fried mixed vegetables

Method:

Preheat broiler to high and arrange oven rack in the highest position.
Whisk chili sauce with lime juice, fish sauce, coriander, sesame oil and lime zest.
Measure out 2 tbsp of the mixture; blend with melted butter and cayenne. (Reserve remaining sauce for dipping.)
Pat shrimp dry on paper towel; thread onto soaked 8-inch wooden skewers (about 4 per skewer). Arrange on an oiled rack set over a foil-line baking sheet.
Brush all over with half the butter-sauce mixture.
Broil shrimp for 2 minutes. Turn and brush with remaining sauce. Broil for an additional 1 to 2 minutes or until pink and firm.
Sprinkle with additional coriander.
Serve as an appetizer with sauce for dipping. Or, serve drizzled with reserved sauce on a bed of steamed rice with stir-fried vegetables on the side.

Tip: Prepare shrimp on an indoor or outdoor grill. Preheat grill to medium and grease well. Grill shrimp for 3 to 4 minutes, turning and basting once or until pink, firm and well marked.

Pair with: LE14 Mosel Valley Riesling 

Check out these fantastic Limited Edition 2007 Wine and Food Pairings presented by our very own Tim Vandergrift:

An Asado is a traditional Argentinian event that brings together loved ones for a delicious luncheon of grilled meats, fresh breads and sweet desserts. Usually an asado is held around the BBQ but there’s no reason you can’t bring the fun indoors when the weather gets chilly – it’s all about sharing a few laughs and enjoying a meal. And what’s the final element in a lunch this rich and aromatic? New Selection International Argentine Malbec with Grape Skins, of course.

Argentine Malbec with Grape Skins is a perfect blend of juicy berries and spicy tones that enhance the exotic aromas and flavours of a classic asado, with a richness in both colour and flavour that is truer to its varietal style. The Argentinian culture is anything but subtle, so the wine should be just as robust!

Try this classic Argentinian Chimichurri marinade and serve with Argentine Malbec at your next gathering. If possible, use skirt steak which is a longer and flatter cut of beef – perfect for adding flavour.

Beef Chimichurri Sauce

(recipe from Epicurious.com)

Combine:

• 1/4 cup olive oil
• 1/4 cup red-wine vinegar
• 1/4 cup finely chopped onion
• 2 tablespoons minced red bell pepper
• 1 1/2 teaspoons of minced garlic
• 2 tablespoons chopped flat-leaf parsley
• 1 1/2 teaspoons oregano leaves
• 1/4 teaspoon hot red-pepper flakes
• 1 fresh bay leaf (optional), finely chopped

Refrigerate marinating beef for at least four hours to bring out the fullest flavours. When it comes to marinating, remember: don’t hurry the chimichurri!

Embrace the spirit of Argentina at your next gathering by surrounding yourself with loved ones, delicious eats and the perfect wine for the occasion – Selection International Argentine Malbec with Grape Skins.