Arcan Albarino, DO Rias Baixas. 2014
Adegas Pombal is a small family owned and operated winery in Rías Baixas, Galicia, Spain. The winery sources its fruit from two hectares of some of the finest soils in the region. Made from %100 Albariño, all of the vines are cultivated organically and hand harvested. The grapes are fermented in stainless steel tanks at controlled temperature followed by several months of lees (the yeast) contact in stainless steel tanks. The wine has a pale straw color with aromas lemon, grapefruit and prickly pear complemented by a note of mineral like salinity from the influence of Atlantic climate.
The flavors of this wine are of perfectly ripe lemon, lemon custard with a pinch of flor de sal, and a light note of stone crushed fresh herbs. Acidy ties this wine together from the refreshing beginning to the firm finish that lingers with flavors of citrus and clean minerality. Serve this wine well chilled and drink it slowly as its complexity evolves through the temperature change. Robert Parker from the acclaimed Wine Advocate awarded this wine with 90 points in his review this April.
Grilled Shrimp and Watermelon with Arugula
What you will need:
Two 1” thick slices from a 5 lb seedless watermelon (about 8-9” in diameter)
¼ cup olive oil for brushing watermelon and shrimp
1 lb large size shrimp (16-20’s) shelled, deveined, and cleaned
8 cups of loosely packed baby arugula fine ground sea salt and freshly ground pepper to taste
For the balsamic vinaigrette:
2 tbs balsamic vinegar
¼ tsp Dijon mustard
½ tsp raw honey
2 tbs extra virgin olive oil
¼ tsp course kosher fine ground sea salt
How to make it:
Soak wooden skewers in clean, cold water for 10 minutes. Preheat a clean and seasoned grill to high.
Cut two 1” thick slices of watermelon; you can either trim off the rinds before or after grilling. Brush watermelon slices, on one side with olive oil, about 1 & ½ tsp of oil per slice. You only need to grill the slices on one side. Lay the slices oiled-side-down, onto the grill and close the grill lid. After about 90 seconds, quarter turn (don’t flip), the slices to create crosshatch marks and grill for another 90 seconds.
Remove to a cutting board and allow slices to cool while you prepare the rest of the salad. Clean and season the grill, then heat back to high. Skewer shrimp onto soaked wooden skewers, approximately 6 shrimp per skewer if your shrimp are moist, pat them dry with a paper towel.
Season with salt and pepper, and then brush fronts, and backs of the skewered shrimp with olive oil, about 1 Tbs per skewer. Grill shrimp for 2 minutes on one side, with the grill lid closed. Then flip the skewers and cook for 1 more minute, lid closed. Remove to a clean platter; the shrimp will continue to cook, off of the heat, as they rest.
Meanwhile, cut the watermelon slices into 1” cubes. For the vinaigrette, whisk together the balsamic, Dijon, honey, olive oil and salt. In a large salad bowl, toss the arugula with the balsamic vinaigrette and season with freshly ground black pepper.
Top the dressed arugula with cubed watermelon and grilled shrimp (removed from skewers).I added heart of palm and sliced toasted French bread with a schemer of herbed goat cheese. Recipe adapted from a whole new twist.com
Cheers The Wine Guys