Saturday Night – It’s my Birthday (woot woot) – Part 1

The past Friday was my *cough* 40th *cough* Birthday which means I’m just as old as Mick now… sigh. Mick, being a fine old fellow, offered to make me a three course Birthday meal and I could pick 2 of the 3 dishes with the non-optional one being Spicy Shrimp with mint sauce. This was more than fine with me as I will never turn down Spicy Shrimp. I picked Clams Casino and Curried Mussels as my two choices.

The Spicy Shrimp were the first course and Mick paired this with a 2008 Beringer “Napa Valley” Sauvignon Blanc.

The nose on the wine was an interesting mix of pineapple, lime and honeydew melon. Tasting the wine you’ll notice a green apple and pear flavour running the length of the wine. The oak was also noticeable but not overly so. The structure to the wine was off as the wine was lacking acidity levels you’d expect from a Sauvignon Blanc. In spite of the lacking acidity it was still a nice wine to drink and went well with the shrimp.

Here is the group rating for the wine – Mick - 87, Mark - 86, Kathy – 85, Amy – 88, Overall – 86.5

Here is the LCBO information on the wine –


BERINGER SAUVIGNON BLANC 2009

VINTAGES 394353
750 mL bottle
Price: $ 22.95
Wine, White Wine
13.0% Alcohol/Vol.
Sugar Content : XD
Made in: California, USA
By: Beringer Vineyards
Release Date: Jul 23, 2011

Tasting Note - Mango, mineral, candied citrus peel and floral are the prime aromas on display here. Dry, fruity and refreshing with a touch of well-handled oak. Medium bodied, medium finish. Enjoy tonight with grilled butter-brushed prawns, or for backyard sipping with soft cheeses. (VINTAGES panel, June 2011)

*Please note the LCBO is listing the 2009 and not the 2008 reviewed here.

The second course was Clams Casino and I bought a Louis Roederer Champagne to go with this course as I really enjoyed it the last time we got together and wanted it again - http://zippysauce.blogspot.com/2011/06/saturday-night-sparkling-night-with-in.html

The first time Mick did the Clams Casino they were really good but as he grilled them on the BBQ the stuffing on top was soft. In the past when I have had them at other places, they are oven broiled so the tops go crispy. We chatted about this and he said he like to do them again and try broiling them so that was the plan for tonight’s version. They turned out beautifully as they had a nice crispy tops and were really flavourful. The Champagne was good with them but we actually enjoy the Champagne more just on its own.


Click here for Part 2