Seafood and Sauvignon Blanc is one of my all time favorite food/wine combinations. For dinner the other night I made shrimp scampi and served it with Emmolo Sauvignon Blanc. The shrimp scampi recipe I used was very simple which made for a quick and tasty meal. I will stress that you should buy the shrimp already deveined. I made the mistake of not doing that and boy did it add on extra time to the prep! :-(
Here is the recipe I followed:
8 ounces linguine
1 tablespoon olive oil
2 tablespoons butter
1 pound shrimp (16-24), shelled and deveined
4 cloves of garlic, chopped
1 pinch red pepper flakes (optional)
1/4 cup white wine
1/4 cup lemon juice (about 1 lemon)
salt and pepper to taste
1 teasoon lemon zest
1 tablespoon parsley, chopped
1. Start cooking the pasta as directed on package.
2. Heat the oil and melt the butter in a pan over medium-high heat until frothing. Add the shrimp. Cook for 2 minutes, flip, add the garlic and red pepper flakes, then cook for an additional minute. When done cooking, transfer the shrimp to a large bowl.
3. Add white wine and lemon juice to the pan, deglaze it, simmer for a minute and remove from heat.
4. Season with salt and pepper, stir in lemon zest and parsley before tossing with the shrimp and pasta.
I topped the dish with some Parmesan cheese and a little extra red pepper flakes. On a side note, the grocery store sold out of lemons so I improvised with a meyer lemon (cross between a real lemon and a mandarin). It definitely gave the dish a sweeter citrus twist, but overall it worked!
The Emmolo Sauivgon Blanc comes from the Wagner Family of Wine a.k.a. the world of Caymus! I think by know you can tell I have a love for all things Caymus. I am beyond excited to visit the winery in almost a month. Eek!
Anyways, Emmolo is made by Jenny Wagner, the grandaughter of Charlie Wagner. It is named after Jenny's Italian maternal family and was founded by her mother Cheryl Emmolo in 1994. This wine is truly an elegant representation of the Sauvignon Blanc grape. Light bodied and crisp are two perfect words to describe Emmolo.
Aromas of citrus, lemon grass and a hint of grapefruit delight my senses. The palate does not disappoint with pear and more grapefruit/citrus flavors. The crisp minerality and acidity is what really draws me to this wine. Emmolo is not overpowered by fruit but instead minerality driven, which I find to be very engaging on the palate. This crisp white wine will pair nicely with a various seafood and summer style dishes.
Have a great weekend!
