Food & Wine

Welcome to Vine to Wine this is your host Linda Moran and today is food and wine pairing day. Recently I was creating a shrimp dish and I thought maybe I would play around with the basic ingredients in the sauce and see how it evolved. Today I report the results and of course the wines that went well with it. Okay so I have a basic sautéed shrimp recipe, which you all have in your cookbooks somewhere. It uses butter, shallots, garlic and shrimp and maybe some white wine. But I had this urge to change it up so I substituted olive oil for butter and left out the wine. I added a hefty tablespoon of Dijon mustard and divided the batch in half. I seasoned one half with some fresh chopped tarragon and the other with fresh dill. Then I went to work opening up wines. It was astounding the tarragon seasoned shrimp went with every white wine from Pinot Gris to Rousanne to Chardonnay to a Rose' of Syrah. But the dill version was far more challenging. It didn't like many of the white wines other than a particularly racy Sauvignon Blanc. I was so disappointed. But for some crazy reason it did seem to make an appealing marriage with a Rose' of Cabernet Franc. Who would have thunk it? I recommend you try some classic recipes divide them into a couple or more portions and try seasoning them differently to see which version matches your favorite wine! Remember to send your new favorite food & wine pairing to Linda at vine to wine dot net and thank you for joining me on today's Vine to Wine.