July Wine Club: Shrimp Boil Packs

Shrimp Boil Foil Packs

Photo credit: The Spruce / Victoria Heydt

Shrimp Boil Foil Packs

Enjoyable option for a fuss-free weeknight dinner or a weekend backyard cookout on July 4th.

INGREDIENTS:

  • 1 pound shrimp (31 to 35 count, peeled and deveined)
  • 1 pound small red potatoes or gold potatoes (cut into small cubes, about 2 inches)
  • 2 ears of corn on the cob (husked, cleaned, chopped into small rounds)
  • 1 (12-ounce) smoked sausage (such as kielbasa) or andouille (sliced into 2 to 3 inch long pieces)
  • 1/2 yellow or red onion (medium-sized, thinly sliced)
  • 2 cloves garlic (minced)
  • 4 tablespoons butter (melted)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoon Old Bay seasoning (store-bought or homemade)
  • Garnish: 2 tablespoon flat-leaf parsley (finely chopped)
  • Garnish: 1 tablespoon Old Bay seasoning (store-bought or homemade)
  • Garnish: 2 lemons (sliced, about 12 wedges)
  • Garnish: 1 stick butter (melted)

DIRECTIONS:

  • Gather the ingredients.
  • Preheat the oven to 400°F or the grill to medium-high heat (about 400°F). If using frozen shrimp, place the package under cold water for 10 minutes to thaw.
  • Bring 2 quarts of water to a roaring boil and add the potatoes and the corn. Reduce the heat and bring to simmer. Cook for 10 minutes on simmer and drain into colander. Set aside.
  • While the potatoes and corn are simmering prepare 4 sets of 12×24 inch long aluminum foil sheets. Fold each in half, forming a square.  If using pre-cut aluminum foil simply prepare sheets 12×12 inches. Slightly fold up the edges of the sheets.
  • In a large bowl combine the drained potatoes and corn, the sausage, the thawed shrimp, the onion, and the garlic. Drizzle with the 4 tablespoons of melted butter, season with salt, pepper and Old Bay seasoning.  Mix very well to coat all the ingredients.
  • Divide the shrimp boil ingredients between the four aluminum foil sheets.
  • Neatly fold into packets.
  • Place them onto a baking sheet and bake for 15 minutes. If grilling, place the packets directly onto the grill surface and cook for 15 minutes, flipping once after about 8 minutes.
  • Serve the packets slightly opened up, garnished with chopped parsley, a pinch of Old Bay seasoning and a few lemon wedges. Serve the 1 stick melted butter as a side for optional drizzling over the shrimp boil or dipping.
  • © Recipe courtesy of Recipe Tin Eats

JULY WINE CLUB:

Ranch 32 Sauvignon BlancCrisp Wine StyleRANCH 32
Sauvignon Blanc
Monterey, California

CRISP WINE STYLE

The grapes for this Sauvignon Blanc were grown on estate vineyards in Monterey County, California.  The majority of the blend hails from the San Lucas Vineyard located south of Greenfield in the sub-appellation of San Lucas.  The Sauvignon Blanc grapes were picked at optimum ripeness during the night and brought to the winery in the early morning hours. Upon arrival, the fruit was gently whole-cluster pressed, then chilled and lightly settled before being transferred to a refrigerated stainless steel tank.  Fermentation was conducted slowly at cool temperatures to retain the fruit esters and enhance the varietal aromatics.  Stainless steel tanks provide a neutral and reductive environment that serves to accentuate the wine’s crisp, zesty qualities and retain its distinctive freshness.

Vincent Catalaa Winemaker

Vincent Catalaà, Winemaker

“The warm days followed by cooling afternoon winds from the Monterey Bay enhance the melon and tropical fruit flavors. Fragrant and zesty citrus aromas with a hint of flora notes lead into a medium-bodied palate with lovely flavors of green apple and guava. The lingering bright fruit finish is crisp and refreshing, making our Sauvignon Blanc an ideal apéritif. –  Vincent Catalaà, Winemaker

Appellation: Monterey, California
Varietal: 100% Sauvignon Blanc
Analysis: 13.5% alcohol / volume
pH: 3.44
TA: 6.2 g/l
Aging: Stainless Steel tanks
Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.

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Steak and Wild Mushrooms

Steak and mushroomsThe exotic earthy flavors of wild mushrooms paired with thyme make this steak a delicious dish, perfect for entertaining.

INGREDIENTS:
• ½ cup red wine, divided
• ¼ cup plus 1 tablespoon olive oil, divided
• 1 tablespoon thyme leaves
• 1 tablespoon Worcestershire sauce
• 1 ¼ teaspoons sea salt (grinder)
• 2 New York strip steaks, 3/4-inch thick (about 1 pound)
• ½ cup thinly sliced shallots or onion
• 1 package (8 ounces) assorted wild mushrooms or cremini (baby bellas) mushrooms, sliced
• 2 tablespoons balsamic vinegar
• ¼ teaspoon black pepper (coarse ground)

DIRECTIONS:
• Mix ¼ cup each of the wine and oil, 2 teaspoons of the thyme, Worcestershire sauce, 1 teaspoon of the sea salt and garlic powder in small bowl. Place steak in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.
• Meanwhile, heat remaining 1 tablespoon oil in large skillet on medium heat. Add shallots; cook and stir 3 minutes. Add mushrooms; cook and stir 3 minutes. Add remaining ¼ cup wine, vinegar, remaining 1 teaspoon thyme, pepper and remaining ¼ teaspoon sea salt. Simmer 10 minutes or until sauce is slightly thickened and mushrooms are tender. Set aside to keep warm.
• Remove steak from marinade. Discard any remaining marinade. Grill over medium heat 6 to 8 minutes per side or until steak is desired doneness. Serve each portion of steak with about 1/3 cup mushrooms in red wine sauce.
© Recipe courtesy of McCormick

JANUARY WINE CLUB PAIRING:

Casas Del Toqui Barrel Series Cabernet SauvignonBold wine Style logo
Casas Del Toqui
Barrel Series Reserva
Cabernet Sauvignon
Cachapoal Valley, Chile

BOLD WINE STYLE

In 1994, Château Larose Trintaudon, a major French wine producer from the Bordeaux region, partnered with traditional wine producers from the Totihue region in Chile and together they founded Casas del Toqui. Recently, their legacy was recaptured by a Chilean family with a great passion for wine, contributing with their own unique and distinctive mark. Casas del Toqui is led by a family committed to producing excellence. Each of their wines is the result of their core values, people, tradition and technology, capturing the unique quality that distinguishes their outstanding wines. The Barrel Series showcase the fruit flavors and aromas that reflect the characteristics of Chile’s wonderful growing conditions. Well balanced wines with good structure and complexity, enhanced by oak barrel aging.

Winemaker Vicente Johnson“Very complex nose with hints of tobacco, spices and black fruits, and a soft hint of vanilla. Balanced with firm but silky tannins, good body and with a long and very persistent finish.” – Vicente Johnson, Winemaker

Winemaker: Vicente Johnson
Appellation: Cachapoal Valley, Chile
Varietal: 100% Cabernet Sauvignon
Analysis: 13.5% alcohol / volume
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases, 4 free tasting tickets and special discounts to attend wine tasting events, classes and more!

 

Shrimp Scampi

Shrimp ScampiShrimp Scampi is a quick and easy recipe, great for busy weeknights. Serve over thin spaghetti or angel hair pasta. Try zucchini noodles or brown rice pasta to make an excellent gluten-free meal.

INGREDIENTS:
• 1 pound shrimp
• 1/3 cup butter
• 3-4 tablespoons minced garlic
• 1 shallot (chopped)
• ½ teaspoon oregano
• ¼ teaspoon cayenne
• ¼ cup white wine (crisp, such as Sauvignon Blanc)
• 2 tablespoons lemon juice
• 1 large tomato (chopped into medium sized pieces)
• ¼ cup fresh parsley (chopped)
• salt
• pepper

DIRECTIONS:
• Rinse shrimp, devein, remove tails and cut in half if using very large shrimp.
• In a large frying pan, heat butter over medium heat. Cook garlic and shallot for 2-4 minutes.
• Add shrimp, oregano, cayenne, wine and lemon juice and cook until shrimp are pink, about 1-2 minutes per side depending on size.
• Add tomatoes and parsley and cook another minute to bring tomatoes to correct temperature. Adjust seasoning to taste with salt and pepper.
• Serve over fresh pasta and garnish with parsley sprig and thin slice of lemon. Serve with side salad.
© Recipe courtesy of Yummly, Linda Warren.

JANUARY WINE CLUB PAIRING:

Coastal Mist Sauvignon Blanc bottleSilky style
Casas Del Toqui
Coastal Mist Fumé
Sauvignon Blanc
Cachapoal Valley, Chile

SILKY WINE STYLE

One of the country’s most famous valleys, the Colchagua Valley is set at the heart of the central valley and the icon of wine production in Chile. It’s a fairly new wine-producing region, but quickly gaining reputation as Chile’s ‘Napa Valley’. Sandwiched between the Andes Mountains and the Coastal Mountain range, the Colchagua Valley’s volcanic and granite soils merge with a Mediterranean climate. The vineyards are situated in the hills of a sub-region that combines the freshness of the Pacific with the vibrant minerality of the quartz and granite soils. The grapes macerate in pneumatic press for five hours before starting to extract the drained must, this is cleaned by cold system, before starting the alcoholic fermentation. 80% of the wine was aged four months in stainless steel tanks in contact with lees and 20% in contact with French oak barrels.

Winemaker Vicente Johnson“Greenish-yellow wine with intense aromas of white fruit. Mineral notes, herbs and citrus touches give a fresh and balanced acidity.” – Vicente Johnson, Winemaker

Winemaker: Vicente Johnson
Appellation: Cachapoal Valley, Chile
Varietal: 85% Sauvignon Blanc, 15% Semillon
Analysis: 13.5% alcohol / volume
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases, 4 free tasting tickets and special discounts to attend wine tasting events, classes and more!

 

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Pairing Recipe for Ananoa White Blend

Catalan Shrimp with Paprika

catalan shrimp recipe photoINGREDIENTS:
• 4 garlic cloves, crushed
• 1/2 lbs ripe cherry tomatoes, halved
• 12 large, raw shrimp, peeled or not
• 1 tsp Paprika
• olive oil
• lemon
• salt & pepper, to taste

DIRECTIONS:
• Add olive oil to sauté pan, on medium heat. Add tomatoes and stir for 1 minute. Add garlic cloves, paprika, salt and pepper to taste. Allow to simmer for 4 minutes. If pan is dry, add some white wine and lemon juice.
• Add shrimp and cover pan. Lower heat to medium-low. After 4 minutes, shrimp should be pink and cooked.
• Serve immediately with crusty bread.

Ananoa White Blend wine bottle imageSilky styleEncomienda de Cervera
Ananoa White Blend
Almagro, Spain

Established in 1758, Encomienda de Cervera takes great care of their vineyards, resulting in grapes of the best quality, without losing identity and tradition. Established at the turn of the 19th Century, the winery has been restored, expanded, and modernized, always respecting the environment, and improving the quality of their wines. In order to choose the best soil for each varietal, extensive edaphologic studies were performed on the soils to select among the best volcanic, clay-calcareous vineyards at the estate. The unique terroir and micro-climate makes this wine different and special. The volcanic soil contributes to the mineral expression and the refreshing acidity in the wine. This wine was fermented in stainless steel tanks, and aged for 6 months on its lees to obtain a higher complexity. Everything is blended in perfect balance and flavors.

Horten Espinosa winery owner“Medium straw yellow in color, floral note aroma with white fruit, like gooseberries and hints of aromatic herbs. Mineral palate, elegant and complex with a refreshing acidity and a long creamy finish.” – Horten Espinosa, owner

Style: Silky
Appellation:
Campo de Calatrava, Almagro
IGP (Protected Geographic Indication): Vino de la Tierra de Castilla
Varietal Blend: 
Chardonnay, Verdejo, Sauvignon Blanc
Soil: Clay and stony soil with a smooth layer of volcanic origin
Analysis:
12.6% alcohol / volume
Critical Acclaim:
Bronze Decanter, Silver in Mundus Vini and Bruxelles

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