Last time we drank Stenmari Grillo Sicilia 2011 was with a Tagliatelle Bolognese and we made a note to try this Italian white from the Wine Society with fish or seafood next time.
We found a recipe in our Jamie’s Italian cookbook called Spaghetti con Gamberetti e Rucola (Spaghetti with Prawns and Rocket). The sauce contains prawns, garlic, red chillies, white wine, sun-dried tomato purée, zest and juice of lemon and rocket. Lemon zest is sprinkled on top of the spaghetti too when serving and so the dish had a definite spicy and lemony kick.
It seemed very appropriate to pair this dish that Jamie discovered in Sicily with a Sicilian wine and we found it fresh, crisp, citrussy, zesty with a grapefruit finish. It coped well with the strongly-flavoured sauce.
We had a bottle of Muscadet that we wanted to drink before it got too old and read that Asian dishes with tamarind go well. We went online and found Prawns in Tamarind Sauce from Food.com.
We stir-fried the prawns with garlic, onion, red chillies, tamarind paste (rather than the tamarind water in the recipe), palm sugar and fish sauce. The prawns are garnished with spring onion and coriander leaves and served with Jasmine rice.
The wine we chose to pair with this meal was Muscadet-Sèvre et Maine sur Lie Domaine des Ratelles 2011, a French white from the Wine Society.
We found this crisp, dry, fresh with lemons, possibly grapefruit and zingy. A good wine but unfortunately the sweetness from the palm sugar in the dish did not enhance the pairing.
Supercook consider their Shrimps Provençal-Style recipe as one of the best ways to cook shrimps. The shrimps are cooked with garlic, green and red peppers, mushrooms, canned tomatoes, white wine, thyme, bay leaf and oregano. The dish is served with marjoram-flavoured buttered rice.
Supercook recommend pairing the shrimps with a bottle of Pouilly-Fumé. However, we chose a white from the opposite bank of the Loire, a Sancerre, Fournier Père et Fils, 2008 from Tesco’s Finest Range.
This wine started out smooth and citrussy with minerality, complexity and a crisp grapefruit finish. It was a good match with the shrimps.
We found this interesting recipe on the Guardian website – the Perfect Fish Pie. It includes fish stock, white wine, parsley, white fish or salmon, smoked white fish, prawns, anchovies and double cream. A very tasty recipe and highly recommended.
Could we achieve the perfect wine match with it though? We opened a bottle of Doña Paulina Chardonnay 2012, a Chilean white from the Wine Society. we tasted melon, citrus, tropical fruits and it had a beautiful creaminess that complemented the food. The wine was indeed the perfect match for the “perfect fish pie”.
We tried the Seafood Risotto recipe from Jamie’s Italian, which contains a mixture of fish and shellfish with fennel, tomatoes, carrots, bay leaf, parsley and lemon. The risotto bianco is cooked in white wine, fish stock and flavoured with onion, garlic, celery and Parmesan. We thought the recipe was only OK and we wouldn’t do it again.
We opened a bottle of Poggio Verde Frascati Superiore 2011, an Italian white from the Wine Society. The wine was crisp, citrussy with a creaminess and we enjoyed it. It was a fair match with the food.
One of Teresa’s favourites is a Salmon and Prawn Chowder recipe on a leaflet she picked up from Somerfield a while ago. (Must have been). We opened a bottle of Croftwood Chardonnay 2009 from Sunday Times Wine Club. This Australian white had peach and melon flavours, was ripe and refreshing and a good match with the chowder.
We cooked a Prawn Curry recipe from Supercook that contained Ginger, Coriander, Cumin and Chilli in a Yoghurt Sauce. We drank a bottle of Don Cayetano Sauvignon Blanc 2009, a Chilean white from Sunday Times Wine Club. This is fresh and full of tropical fruits. We often find Sauvignons work well with Indian curries and this was no exception.