With the summer temperatures reaching 100°F plus, wine enthusiasts are looking for a crisp, citrusy white wine with more acidity to quench the thirst and refresh the palate. And we have it…the 2022 Chenin Blanc. Since introducing the Chenin in early spring, it has been the most popular white wine on the menu.
When choosing the food pairing for our Chenin, I considered several factors. The food had to be light, so as not to overpower the wine. It had to be easy and quick. Most importantly, the food couldn’t heat up the kitchen. And I have the answer! But first, here’s some information about Chenin Blanc.
Chenin Blanc Grapes
The Chenin Blanc grape originated in the Loire Valley of France. It has a thin skin, but a naturally high acidity and sweetness. The grape is highly versatile and can be used to make sparkling, dry, or sweet wines.
The grape flowers early, but takes a long time to mature. It’s a vigorous grower and needs to be managed so that it doesn’t produce too many clusters. Over-cropped grapes make inferior wine. Today, South Africa is the largest producer of Chenin Blanc, while the U.S ranks fourth.
The 2022 Westcave
Chenin Blanc
The 2022 Chenin Blanc lives up to the grape’s reputation for acidity. Grown in the Texas High Plains at Cerro Santo Vineyard, the wine opens with aromas of white peach, vanilla and nutmeg. The palate has flavors of green apple, ginger, pineapple, and butterscotch. The finish has a balanced acidity with a nice minerality. Allan always adds oak chips to the Chenin for 24 hours to give the wine a little more texture and elegance.
The Recipe – Shrimp Alfredo (The Cheating Version)
We offer small bite pairings for our Cellar Dweller pick-up parties. My goal is to serve foods that members can easily recreate at home. For the June pick-up party, I paired the Chenin with a creamy shrimp alfredo.
Of course, nothing can beat homemade alfredo sauce! But Allan and I often get home late. Who feels like preparing dinner at 8:00pm? So, I keep pantry “secrets” on hand for quick, easy, and tasty foods. One of my favorite secrets is Bertolli Garlic Alfredo sauce. It’s rich and creamy! Like the Chenin grape, this jarred food is quite versatile, too. (Check out the Notes for other ways I use it.) Of course, I doctor the sauce! By the time the linguini is drained, dinner is on the table.
Shrimp Alfredo (The Cheating Version)
Yields: 4 Servings
1 jar Bertolli Garlic Alfredo sauce
1 lb large shrimp, peeled and deveined
1/3 c Westcave Chenin Blanc
3 T olive oil, divided
3 T minced garlic, divided
1 t Italian seasoning
1/2 c parmesan cheese
Cracked black pepper
Fresh Italian parsley (optional)
Cooked fettuccini
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- Pour 1 tablespoon of oil into a pot. Add 2 tablespoon of garlic. Heat and stir until the garlic softens.
- Pour the alfredo sauce into the pot. Pour the Chenin Blanc into the jar. Screw on the lid and shake the jar to loosen the remainder of the sauce. Add the Chenin to the sauce.
- Stir in the Italian seasoning, pepper to taste, and parmesan cheese. Heat on medium, stirring occasionally. Reduce heat if the sauce begins to boils Continue to stir occasionally.
- Add remaining oil and garlic to a fry pan. Heat on medium and stir until the garlic softens.
- Add the shrimp and stir until lightly pink. Don’t overcook!
- Add the shrimp to the sauce and stir.
- Serve the shrimp alfredo on a bed of linguine. Garnish with parmesan cheese and fresh Italian parsley.
NOTES
- Of course, shrimp alfredo is always better if you make your own using real butter, cream, and freshly grated parmesan cheese.
- Reminder: don’t overcook the shrimp! It gets rubbery.
- Make it a Florentine shrimp alfredo. Fresh spinach can be added to the frying pan when the shrimp is about done. Don’t wilt the spinach too much. It should still hold its leaf shape.
- I also use Bertolli Garlic Alfredo sauce with baked fish, parmesan crusted chicken breasts, and asparagus. It can also be used as a base for a chicken and rice casserole.
