Two for One … Shrimp Salad and Peach/ Lime Pork each paired with Roero Arneis

Pairing:  (1) Vietnamese-Style Shrimp Salad, and (2) Pork Tenderloin in a Peach/ Lime Sauce, Each Paired with 2013 Cascina Spagnolo Roero Arneis (Italian White)

Food:  There are usually just the two of us home for dinner, and a bottle of wine typically lasts us two nights. So we plan for two meals that each will pair nicely with the same wine. This posting provides an example of this pairing with two very different meals that benefit from the same wine accompaniment.

The first meal is a recipe from Eating Well magazine for Chilled Maine Shrimp with Cabbage and Peanuts, Vietnamese-Style (see link). A most flavorful shrimp salad made with small shrimp, Chinese cabbage, cilantro, rice vinegar, peanut oil, fish sauce, Asian chili sauce, sugar, fresh ginger, shredded carrot, and unsalted peanuts.  A stellar shrimp salad with a conglomerate of bold flavors.

The second meal is simplicity itself. Rub a pork tenderloin with salt and black pepper. Cook on a hot grill pan. Make a basting sauce with peach nectar (or pureed peaches or peach jam/ marmalade) with some lime zest and soy sauce mixed in. Warm up the sauce on the stove, knapp some of the sauce onto the cooking pork. Serve the remaining sauce over the pork slices at the table.

  1. Wine:  The Piedmont wine region of northern Italy is most noted for the Nebbiolo grape, the single grape used in the making of the exquisite Barolo and Barbaresco red wines of the region. However, Arneis is a grape/ white wine that is gaining in popularity after teetering on the brink of extinction in the 1970’s, thanks mostly to the efforts of winemaker Alfredo Currado of the Vietti wine family (“Never doubt that one man can change the world …” – Margaret Mead). Roero has become the center for making the Arneis white wines, gaining such distinction that it is sometimes referred to as the white Barolo.

Roero Arneis Italian White

Tasting Notes:  A pretty pale gold color. The nose is a medley of fruit aromas … peach, melon, and citrus … each sniff bringing another fruit to the forefront.  The palate echoes the same fruits, the melon being ripe cantaloupe. There is a background hint of sweetness to the taste, along with the delight of white flowers. The finish brings back the citrus notes. A lovely pairing with the complex flavors of the Vietnamese-style salad. And the peach and lime flavors of the pork bring out the peach and citrus tones in the wine. Yet another wonderful Italian white wine, both by itself and paired up with good food.

Other Wines That Pair Well with Vietnamese-Style Shrimp Salad:  Sauvignon Blanc (New Zealand), Vouvray (Loire Valley), Pinot Gris (Oregon), Unoaked Chardonnay (California), Soave (Italy)

Other Wines That Pair Well with Peach/ Lime Pork:  Chardonnay (California), Gewürztraminer (Alsace), Riesling (Germany), Viognier (Australia)

Other Foods That Pair Well with Roero Arneis:  Crab Salad, Pasta with Seafood, Poached White Fish, Clams

Read About:  http://www.wine-searcher.com/grape-718-arneis

A Source:  www.wine.com

 

 

Shrimp Arrabbiata … Paired with a Beautiful Verdicchio

Pairing:  Shrimp Arrabbiata Paired with 2012 Monasesca Verdicchio di Materica Riserva

Food:  This recipe is adapted from Artist’s Arrabbiata with the addition of shrimp to this light, but spicy, tomato pasta. Arrabbiata means “angry” in Italian, or spicy when describing this dish. Pancetta, garlic, red pepper flakes, and Romano cheese … all classic ingredients that contribute to the spiciness. But, the shrimp cools down the heat a bit.

Shrimp Arrabbiata

Wine:  Red or white? This is often a relatively easy question to answer when selecting a wine to pair with a meal. Most seafood or vegetable dishes pair best with a white wine, while meat or pasta in a rich tomato sauce go nicely with a red wine. And some foods (eg., roast chicken or pork) go well with either a red or a white. Obviously, there are many exceptions to these generalizations, but you usually can’t go wrong with these pairings. However … what do you do with a dish like this shrimp arrabbiata that combines delicately flavored shrimp and a more assertive tomato sauce with pasta? One could overpower the shrimp with a red wine or overwhelm a white wine with a rich tomato sauce. This was my dilemma when considering a food/wine pairing for this dish. The tomato sauce is not really made with a long, slow cooking that would intensify the tomato flavor. Rather this recipe calls for a low simmer for only about 15 minutes. This results in a lighter, fresher tomato taste which suits both the delicate shrimp and a pairing with a crisp, flavorful Italian white … Verdicchio. Perfecto!

Verdicchio Di MatelicaJPG

Tasting Notes:  Ah … the wonderful fragrance of honeysuckle in full bloom … light and sweet smelling. Along with the intoxicating aroma of fresh, ripe cantaloupe. That sweet cantaloupe taste fills your mouth with a wonderful counterpoint to the spicy tomato sauce as well as a lovely complement to the shrimp. There’s even a hint of clementine on the finish. A delightful wine and a nice pairing for this shrimp arrabbiata.

Other Foods That Pair Well with Verdicchio:  Grilled Seafood, Pasta with a Creamy Sauce, White Fish, Scallops

Other Wines That Pair Well with Shrimp:  Sauvignon Blanc (New Zealand), Chardonnay (Italian), Chablis, Dry Riesling (Alsace)

Read About:  http://www.wine-searcher.com/regions-verdicchio+di+matelica

A Source:   www.klwines.com

Crab-Stuffed Sole with a Grechetto

Pairing: Crab-Stuffed Sole paired with 2013 Paolo e Noemi d’ Amico Seiano

Food: While my Mom was living in Portsmouth, NH after Dad died, a favorite treat of hers was to take our family out to a place called Hector’s Country Kitchen. The best thing on the menu, and what she always ordered, was their sole (flounder) stuffed with bread crumbs and crab, and drizzled with a delicate butter sauce. Our version is made with crabmeat, fresh breadcrumbs, chopped scallion, and Dijon mustard, all held together with an egg white. A light sauce is made from a dollop of butter, some chopped parsley, leeks and shallots, and 1/4 cup of the wine. Sauté lightly. Lay out the sole filets, spread the stuffing over each, roll up each stuffed filet, drizzle with the light sauce, and bake at 400 for about ten minutes.

This one’s for you, Mom, on the 107th anniversary of your birth. Cheers!

crab-stuffed-sole

 

Wine:  2013 Paolo e Noemi d’ Amico Seiano One of our favorite things to do is to sample wine made from uncommon grapes or from out-of-the-way places. The Paolo e Noemi d’ Amico Seiano is from the Italian wine region of Umbria, and made from grapes in a vineyard located about halfway between Rome and Florence. This white wine is made from Grechetto and Sauvignon Blanc grapes.

seiano-italian-white

 

Tasting: A very unusual wine, but with a welcome flavor that complements well the meal. The nose calls to mind a green meadow of grasses and clover. Some might also detect a touch of green melon. The palate has some similarity to viognier with white flowers and white fruit being most recognizable.

Other foods that Pair Well with the Grechetto: Pasta with a Light Cream Sauce, White Fish, Crab or Lobster (particularly with a light butter cream sauce)

Other Wines that Pair Well with Crab-Stuffed Sole: White Burgundy, Viognier, Albarino, Orvieto

Read More:  http://paoloenoemiadamico.it/en/http://thatusefulwinesite.com/varietals/Grechetto.php

A Source:  www.klwines.com