Friday Night: Two Shepherds Centime with Seafood Brochettes

Brief Friday Night Posts
I have many more meals, wines, and photos than I can post. The writing is tough for me, maybe it is for everyone. Anyway, I’m going to start posting some brief examples of good food & wine with not much narrative. I hope you enjoy!

Before I left work, I asked Julie what she had a taste for dinner. She left it at “seafood”.

Two Shepherds Centime Skin Fermented Wine

If you are ever curious to try an “Orange Wine”, or skin fermented white wine, this is a great choice.

Two Shepherds “Centime” Skin Fermented Rhone White Blend 2013 ($24 from the winery)
“Orange” wines are made from white wine grapes, but processed as though they are red wines. That is, the grapes are fermented with their skins, seeds and sometimes the stems. Many consider these wines as a recent fad, but this is actually a very traditional method for winemaking.  At one time there weren’t white wines and red wines, there were just wines, and they were all made this way.

Two Shepherds Centime is a beautiful translucent orange color. The fermenting wine spent 12 days on the skins. It has a fruity aroma as a red wine might, but the fruit profile is very different. Think tangerine rind and you’re pretty close. The wine has nice texture and acidity and just a touch of tannins. This is a wonderful example of this type of wine, and a great place to start your exploration!

Seafood Brochettes

Just add your choice of starch and a vegetable for dinner. We like lentils or rice, and asparagus on the grill is great!


  • 4 Lemons
  • 1/4 cup extra virgin olive oil (EVOO)
  • 16 oz.(18-20) large raw, peeled & deveined shrimp, tail-on
  • 16 oz. scallops
  • 12 oz. bacon
  • Fresh bay leaves


  • Slice 2 lemons in half lengthwise, then slice into 1/2″ thick semicircular sections
  • Zest, then squeeze the juice from 1-2 lemons to produce 1/4 cup fresh lemon juice.
  • Place the bay leaves in a cup of hot water to allow them to soften slightly.
  • Whisk the EVOO and the lemon juice together in a large bowl. Place the shrimp and scallops in the bowl and mix with the oil and juice marinade. Marinate for 30-60 minutes.
  • Cut bacon to a length to allow a slice bacon to wrap around a scallop with a small amount of overlap. Skewer the scallop through the overlapped bacon.
  • Assemble skewers in the following order:
    • bacon wrapped scallop
    • bay leaf
    • shrimp
    • bay leaf
    • lemon
    • bay leaf
    • shrimp
    • bay leaf
    • bacon wrapped scallop
  • Grill direct over a hot flame until the seafood is done, about 10 minutes total.

Seafood Brochettes paired with Two Shepherds Centime "Orange" Wine. Detailes at

6 Responses to “Friday Night: Two Shepherds Centime with Seafood Brochettes”
  1. Gorgeous color on that wine! And the rest looks pretty tasty, too.

  2. I totally understand. My “food and wine pairing” series is my attempt to produce shorter (less time consuming) articles with a quick snapshot of a food and wine pairing and my thought process behind it. Well done!

  3. lgowdy says:

    I had my first few orange wines last winter tasting with Mark. They were Italian from Tuscany. Our conclusion of the three wines was they aren’t for quaffing but are better with food. Curious to hear- was your Two Shepards the same?

    Shorter posts = 👍🏻 good info, quick read.

    • Thanks, Lynn. In my experience, the majority of orange wines are best with food, although that’s my general preference for ALL wines! This Centime was particularly well balanced and I happily drank much of it while I was cooking.

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