Just because we tend to lean toward chilled whites to help us deal with the heat doesn’t mean that we have to shy away from bold and flavorful foods.
Because oak-fermented Chardonnay is more tannic than a standard white wine, it pairs well with rich foods. The tannins in the wine clear your palate as you continue to eat and drink, giving you a clearer taste of the meal as a whole.
So let’s start summer with an easy-peasy, lemon-squeezy shrimp boil.
This standard shrimp boil serves 6, and pairs well with our 2015 York Mountain Chardonnay.
The York Mountain Chardonnay gives off lemon rind and toasty oak on the nose. And notes of creamy lemon bar and orange blossom spring forward on the palate, pairing perfectly with the citrus and spice that help make this shrimp boil shine.
Here’s what you’ll need:
Combine the potatoes, Old Bay Seasoning, and salt in the water in a large stockpot. Squeeze the juice from one of the lemons into the pot, then toss the halves in.
Bring your mixture to a boil, then reduce the heat and simmer uncovered for about 20 to 25 minutes, or until your potatoes are tender enough for a fork to easily pierce them.
Add the corn to the pot and bring the mixture back to a boil. Then add the shrimp and cover your pot, allowing the shrimp to cook through (which should take about 2 minutes).
Drain the contents of the pot in a colander.
Dump and spread your corn, potatoes, and shrimp on a serving platter - traditionally a rimmed baking sheet or butcher paper.
Sprinkle with more seasoning and drizzle with olive oil. Cut the remaining lemon into wedges for squeezing over the boil.
Don’t forget! To get the full effect of your wine and food working together, sip the wine first, then take a bite of the food, and then clear your palate with another sip of wine.
Recipe courtesy of bon appetit.