A Touraine Sauvignon is Excellent with Barbecued Prawn Kebabs

2015-08-01 18.14.13We cooked a slightly modified version of Supercook’s Scampi Kebabs recipe.  We used Waitrose raw peeled king prawns marinated in olive oil, lemon juice, garlic, salt and black pepper.

The prawns were then barbecued on skewers with green peppers, mushrooms, sage leaves and pieces of lemon.  The prawns were basted with the marinade while cooking and we served with saffron rice and an avocado and leaf salad.  Delicious.

We opened a bottle of Touraine Sauvignon Blanc “Les Hauts Lieux”, Bougrier 2013, a French white from the Wine Society.  We previously enjoyed this wine with barbecued salmon with dill.

We tasted lemon, tropical fruits and a fresh, clean finish.  Pairing with these superb barbecued prawn kebabs really brought out the best in this wine.

Leave a Reply