Saturday Night – Mick’s Cooking up a Storm

All day Friday we were hit with a good dumping of snow. I have to say watching my wife shovel all that snow on Saturday really worked up an appetite! Mick’s menu was inspired by his desire to try two new seafood dishes.

"Grilled Tandoori Shrimp"

The first course was a Grilled Tandoori Shrimp served on a bed of couscous and with a wedge of lime. Mick decided to go with an old favourite for the wine pairing – a Robert Mondavi Riesling.

http://zippysauce.blogspot.com/2007/11/20-favourites.html

The shrimp were grilled to perfection. Mick and I really liked Tandoori flavour; the ladies not so much. The wine pairing was OK but not perfect, though I have no idea what wine would be a good match here. It may be that beer or an alcohol based cider would be a better match than wine.

"What am I?"

The second course was Pan-Seared Scallops with a Crab, Onion and Lemon garnish. I really love seafood but scallops are an item that wouldn’t be high on that list. So I wasn’t overly looking forward to this dish. Mick decided to go with a new wine to pair with this – a 2005 Beringer Knight's Valley Alluvium Blanc.

"I'm Frying"

Remember how I was saying that I didn’t like Scallops… well guess who was looking around for more once he finished his portion? Yup, it was me. Mick prepared Scallops to perfection. The Crab garnish was very tasty as well, though a touch too much lemon in the mix. We all agreed that this garnish would be great on a Filet Mignon. The Alluvium Blanc was an OK pairing at best.

"Tasty little morsels of heaven"

Beringer’s Alluvium Blanc is a blend of Sémillon and Sauvignon Blanc with small amounts of Chardonnay and Viognier. I’m not a huge fan of blends like this as it tends to leave the wine with an identity crisis and seems to pick up the worst characteristics of each of the grapes.

To sum this wine up - interesting to try something new, glad we got the chance to try it but it isn’t a wine I’m going to rush out and buy another one of anytime soon.

LCBO Information – 05 BERINGER ALLUVIUM WHITE

Vintages # 403188
750 mL bottle

Price: $ 25.75

14.2% Alcohol/Vol.

Made in: California, United States

By: Foster's Wine Estates Americas

We were kicking around ideas of what wine would be an ideal match for this amazing scallop dish. Chardonnay came up, a true Sauvignon Blanc, and a Viognier were tossed around and debated – then I tossed out the idea of a dry sparkling wine. Mick lit up at the idea of a dry sparkling wine and said he would do the dish again and try it.

"Not bad for $13"

Mick’s main course of the evening was Chicken Quesadillas. These are a favourite which he has done before –

http://zippysauce.blogspot.com/2007/10/saturday-hitem-with-spice-weasel.html

Mick decided to try a Cline Syrah with the Chicken Quesadillas instead of Red Zinfandel. The wine had a nice aroma to it that was full of fruit, unfortunately that was the only place the fruit showed up. The wine tasted very one dimensional and the one Syrah/Shiraz trait that was there in spades was pepper, but no fruit to speak of. The wine was an OK pairing. For a $13 bottle of wine, the Cline isn’t a bad deal, but I won’t be running out to pick more up.

LCBO Information - CLINE SYRAH (V)

Vintages # 733758
750 mL bottle

Price: $ 12.85

14.3% Alcohol/Vol.

Sugar Content : D

Made in: California, United States

By: Cline Cellars

Release Date: Feb 2, 2008

Description - Made with grapes sourced primarily from Cline's Sonoma County vineyards, this is an excellent value! This Syrah will have you singing its praises with its aromas of blackberry, cracked pepper, spice, and leather, with flavours of black cherry with a hint of oak and a medium long finish. A natural partner for grilled lamb or gourmet sausages.

Amy picked up a La Rocca Chocolate Royale cake for dessert which was very good. I’m enjoying Mick’s forays into all these foods and wines as they have a way of brightening these dull winter days!

Cheers!

Mark.