Saturday Night – Prosciutto wrapped shrimp and other stuff

Mick and Amy were hosting this past Saturday night’s dinner. Mick was making Prosciutto wrapped shrimp as the appetizer and Diablo Sliders as the main course. I’ll be honest here and say once Mick said "Prosciutto wrapped shrimp", I stopped listening to the rest of the menu and sat in my chair saying "Prosciutto wrapped shrimp… Mmmm" and drooling a lot.

Mick picked a 2006 Dr. Pauly Bergweiler Bernkasteler Badstube Kabinett Riesling to pair with the shrimp.

Nosing the wine you get a mild nose of peach, lime, lilac with a touch of faint petrol in the background. Tasting the wine apple, apricot, lime flavours are very noticeable. Structure wise the wine was not very acidic (a little soft), slightly cloying, not very crisp. It was very easy drinking and paired beautifully with the curried notes of the shrimp.

Here is the group rating for the wine – Mick - 88, Mark - 86, Kathy – 87, Amy – 89, Overall – 87.5.


Here is the LCBO information on the wine –

DR. PAULY-BERGWEILER RIESLING KABINETT 2008


VINTAGES 189175
750 mL bottle
Price: $ 16.95
Wine, White Wine
8.5% Alcohol/Vol.
Sugar Content : MD
Made in: Mosel, Germany
By: Dr. Pauly-Bergmeiler
Release Date: Oct 30, 2010

Tasting Note - Light and harmonious, displaying peach, apple, floral and grapefruit aromas and flavors, all matched to a juicy, supple texture. Leaves a ripe apple and slate aftertaste. Drink now through 2025. Score - 90. (Bruce Sanderson, winespectator.com, Dec. 15, 2009)


*Note the wine listed is the 2008 and not the 2006 reviewed here.

For the main course Mick did Diablo Sliders and did a new Spanish Salad recipe that was quite nice. The capers and the tomatoes in the salad with the light dressing make a great side to sliders. Mick paired this course with a 2007 Seghesio Zinfandel. We have reviewed this wine before so we decided not to review it again; I will however say that is was great with the Diablo sliders.

For dessert Amy picked up a Banana cake with cream cheese icing which was very good.

Thanks to Mick and Amy for hosting and especially to Mick for cooking up all the food. It might be a little quiet on the blog for a bit as Mick and Amy are away for the next two Saturdays.


Cheers!

Mark