"Shrimp and Scallops in a garlic cream sauce"
Between Christmas and New Year’s I had a chance to review all of the articles for 2009 on Zippy Sauce. I was happy at how many new wines that we’d tried over the past year. What I wasn’t so happy about was the lack of new food dishes. Being without a kitchen due to renovations for a good chunk of 2008, when I got it back, I was tending to do a lot of old favourites that we hadn’t had in awhile. This also allowed me to get used to the new stove; gas rather than the electric took some getting use to. I made an early New Year’s resolution to get back to trying more new recipes and tonight’s menu would be the start of this.
Kathy found a recipe for shrimp and scallops in a roasted garlic creamed sauce in one of the recipe books we own. The recipe looked interesting but did call for a decent amount of Ice wine. I wasn’t too keen about using a $50 bottle of Ice wine to cook with but as luck would have it, Kathy received a homemade bottle of Ice wine as a gift just before Christmas so we were all set. The recipe was from a Canadian winery (hence using a $50 bottle of Ice wine to cook with!) and recommended a Chardonnay as the perfect pairing for this dish. I picked a bottle of Joseph Phelps 2004 Chardonnay that I had on hand to go with the dish.
"Joseph Phelps Chardonnay?"I love almost any red wine that I’ve tried from Joseph Phelps but had never tried any of their whites and was curious if it would be as magical as their reds.
The nose on the Chardonnay was big, with aromas of buttered toast, apricot, citrus and faint floral notes in the background. Tasting the wine you notice strong oak characteristics of huge creamy tasting vanilla but there was also some lemon flavour there as well. It wasn’t a bad pairing with the food but generally most of us enjoyed it more on its own.
Here is the group rating for the wine – Mick - 87, Mark - 88, Kathy – 86, Amy - 85, Overall – 86.5
I bought this in the US quite awhile back and vaguely remember it being around a $30-40 US price point ($50-60 CDN after duty, exchange and taxes.) I tried finding a current price from the Joseph Phelps’ website but they aren’t even listing a Chardonnay among the current listings. I will say the Chardonnay wasn’t bad but there are much better ones out there at its price point which maybe why there isn’t a listing on their site as they may have stopped making one and are just focusing on what they are good at instead.
The shrimp and scallops in a roasted garlic creamed sauce wasn’t bad. We all really liked the sauce but the scallops weren’t amazing(touch over cooked) but the shrimp were good. I’m never a big fan of cooking two types of seafood together as their cooking times to vary a bit so what is good for one maybe too long for the other or vice versa. There was a ton of sauce left over and Mick told me to save it and he was going to use it this Saturday in a risotto. Mick and I both thought that grilling the shrimps and scallops on separate skewers vs. cooking the in the pan together would make this recipe much better if I attempt it again.
Click here for Part 2
The nose on the Chardonnay was big, with aromas of buttered toast, apricot, citrus and faint floral notes in the background. Tasting the wine you notice strong oak characteristics of huge creamy tasting vanilla but there was also some lemon flavour there as well. It wasn’t a bad pairing with the food but generally most of us enjoyed it more on its own.
Here is the group rating for the wine – Mick - 87, Mark - 88, Kathy – 86, Amy - 85, Overall – 86.5
I bought this in the US quite awhile back and vaguely remember it being around a $30-40 US price point ($50-60 CDN after duty, exchange and taxes.) I tried finding a current price from the Joseph Phelps’ website but they aren’t even listing a Chardonnay among the current listings. I will say the Chardonnay wasn’t bad but there are much better ones out there at its price point which maybe why there isn’t a listing on their site as they may have stopped making one and are just focusing on what they are good at instead.
The shrimp and scallops in a roasted garlic creamed sauce wasn’t bad. We all really liked the sauce but the scallops weren’t amazing(touch over cooked) but the shrimp were good. I’m never a big fan of cooking two types of seafood together as their cooking times to vary a bit so what is good for one maybe too long for the other or vice versa. There was a ton of sauce left over and Mick told me to save it and he was going to use it this Saturday in a risotto. Mick and I both thought that grilling the shrimps and scallops on separate skewers vs. cooking the in the pan together would make this recipe much better if I attempt it again.
Click here for Part 2
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