Shrimp Skewers & Justin Sauvignon Blanc

Apparently, someone declared June 21 as Sauvignon Blanc (SB) day.  National SB day?  International SB day?  Facebook SB day?  Who knows?  Anyway, Julie loves Sauvignon Blanc, so we knew we needed to open a bottle and build dinner around it.

Apparently, June 21 is Sauvignon Blanc day

On a warm summer evening, shrimp skewers seemed like a good idea.  In the summer, I cook as much as possible out on the grill, to avoid heating up the kitchen too much.

Ingredients destined for the grill

Especially with shrimp, I like to mix vegetables and fruit.  For the skewers, shrimp, red peppers, onions, pineapple, and mango.  The snow peas will go separately on the grill.  On the side, rice and corn on the cob. I made a quick marinade for the shrimp:

  • 1 Tsp soy sauce
  • 1 Tsp lemon juice
  • 1 Tsp white wine
  • 1 garlic clove, crushed
  • 1 Tsp lemon rind

The shrimp only needs to marinate for 15 minutes or so.  After the shrimp has finished marinating, I dumped the snow peas in the marinade.

No oven, everything on the grill

The snow peas go on the grill first, as they need to cook longer than the skewers.  The shrimp only need to cook for a few minutes, flip once, then you’re ready to eat!

Pineapple on the grill – fantastic!

You know the shrimp are done just when they are no longer clear.

Shrimp just off the grill on a Summer evening

The mangoes were a good idea, but I think they are too soft to cook on a skewer on the grill.  Several of them fell off.  Better to just serve them on the side!

Shrimp Skewers, pea pods, corn, rice, & tropical fruit on the side

The combination of the sweet ripe tropical fruits with the savory complement of onions, peppers, and lemon-soy shrimp was a real treat!

Justin Sauvignon Blanc from Paso Robles, CA

Justin is a winery in Paso Robles, best known for their big red wines.  Their Sauvignon Blanc was new to us, recommended by Anissa at Pairings.   It was very nice, crisp, dry, very lively acidity.  To me, the nose was very stony, more like a French Sancerre than a typical California Sauvignon Blanc.  We liked it a lot!

As a companion to this meal, I think I was a bit off with this choice of wine.  While this is a really nice Sauvignon Blanc, the stony, mineral side of the wine didn’t pair up with the tropical fruit in the meal so well.  If I’m trying to explore food and wine together, I should fess up when I miss!  Each was very nice individually, it’s just that the sum of the two didn’t quite add up.  I may try it again sometime, and try a Sauvignon Blanc from New Zealand – all that grapefruit might do the trick.

One Response to “Shrimp Skewers & Justin Sauvignon Blanc”
  1. Youngseok says:

    Personally I enjoy a light red wine with chicken like Beaujolais or Pinot Noir. Between your two cihoces however it would depend on how the chicken itself is prepared. If it’s prepared with any amount of butter you’ll want an acidic wine to cut through it (Sav Blanc). Californian Chardonnay may be overpowering but would work well with anything nutty.

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