Whenever I pour a glass of wine, I look forward to travelling to or reminiscing about the region where my wine was produced. Although an actual journey to another country may not be in my immediate future, one which doesn’t require a ticket or baggage fee can certainly be in my glass. Like a liquid guidebook, a good wine is able to make an introduction to a region’s unique terroir, the techniques of a winemaker, and its culture.
Pairing a wine with a dish that reflects its region’s heritage is something I truly enjoy. This week, I chose a refreshing wine from Greece, 2013 Avantis Estate Malagousia, which was sent to me as a sample. Tasted with my incredibly simple recipe for Greek Shrimp bursting with the flavors of tomatoes, garlic, lemon, parsley, and feta cheese, the wine was outstanding. Suddenly, I felt transported to a Greek trattoria alive with music, good food, and wine.
The 2013 Avantis Estate Malagousia glistened gold in the glass. Intense aromas of stone fruits, lemon zest, roses, and minerality lured me to the first taste. On the palate, more floral notes, exotic fruit, lemons, oranges, and melon blended to create a fantastic balance of floral and fruit. Dry with the optimal amount of acidity to pair with the shrimp, the finish was long and satisfying. The Avantis Winery in Euboa is located in central Greece where the soil is clay, gravel, and stone and the climate is characterized by cold winters, hot summers boasting abundant sunshine, and long, dry autumns.
- 4 tablespoons butter
- 2 tablespoons garlic (minced)
- 1 bunch flat-leaf parsley (chopped)
- 1 pint grape tomatoes (halved)
- 1/2 bottle dry white wine
- 2lb medium shrimp (peeled and deveined)
- 8oz feta cheese (crumbled)
- 2 lemons (halved)
- 2 sprigs fresh, flat-leaf parsley
This recipe serves 6.
|Melt the butter in a saucepan over medium heat.|
|Stir in the garlic, chopped parsley, tomatoes, and wine.|
|Bring to a simmer, then reduce heat to medium-low and cook for 1 hour stirring occasionally, until the sauce has slightly thickened.|
|Stir the shrimp into the tomato sauce and cook for 2 minutes. Remove from the heat.|
|Pour the shrimp mixture into a shallow baking dish and sprinkle with crumbled feta cheese.|
|Bake in the preheated 250 degree oven until the feta has softened and the shrimp are no longer translucent, 45 minutes to 1 hour.|
|Squeeze the lemon halves over the shrimp and garnish with the parsley sprigs to serve.|
|Enjoy with a glass of crisp white wine from Greece!|
Yamas! ~ Cindy
Join the #winePW conversation: Follow the #winePW conversation on Twitter throughout the weekend and beyond. If you’re reading this early enough, you can join us for a live Twitter chat on our theme “Regional Food & Wine Pairings” on Saturday, September 13, from 11 a.m. to noon Eastern Time. Questions for the chat are posted here on the #winePW site. You can also visit our group Pinterest board to pin some great pairing ideas for later!
Be sure to check out these great pairing from my fellow #winePW 4 bloggers!
Culinary Adventures with Camilla is posting “Chuletas de Cordero + Tempranillo”
Vino Travels — An Italian Wine Blog will share “Piedmont Pleasures”
Grape Experiences is pairing “Avantis Estate Malagousia 2013 and Greek Shrimp”
Curious Cuisiniere will share “Wisconsin Cheddar Grilled Cheese with Door County Winery’s Peninsula Red”
foodwineclick is sharing “Minnesota Wine at the Midwestern Table”
Pull That Cork will be sharing “winePW 4: Sicily”
Confessions of a Culinary Diva will blog about “New Mexico: Burgers, Bubbles and Beer”
Rockin Red Blog will share about “A Rustic Meal in Valpolicella”
Cooking Chat is blogging about “A Paso Pairing: Grilled Tuna with Halter Ranch Syrah”
Stay tuned for the October Wine Pairing Weekend, which will focus on “Fall Fruits and Wine Pairings” on Saturday, October 11.