This beautiful foliage with future wine hanging from it is what might be the most perfect food.....yes wine is food, not just for the body, but for the soul. These grapes look perfect, foliage and all, but what's really important is what the wine maker does with them. Will these grapes be allowed to show themselves without too much interference? That I hope would be the case with the wine makers at Tiger Mountain Vineyards, located in Northern Georgia. These grapes are from what will be their 2009 Tannat. Tannat is a french originating red variety. Winemakers at Tiger Mountain Vineyards barrel-aged this wine for 23 months to develop multiple layers of dark berry flavors and soft tannins. It pairs well with lamb or beef. Martha Ezzard, one the owners of this beautiful winery was kind enough to share one her recipes me, so I'm going to share it with you.Enjoy!
MARTHA'S SHRIMP AND AVOCADO FETTUCCINE WITH VIOGNIER
(serves six)
4 tbls butter
1/2 tsp minced garlic
2 tbls minced fresh parsley
1/2 lb large shrimp, peeled and deveined
3 tbls Tiger Mountain Vineyards Viognier
1/3 c heavy cream1/4 c freshly grated parmesan cheese
1/4 tsp salt
1/8 tsp ground pepper
red pepper flakes (pinch)
1 firm avocado, peeled, pitted and sliced
Step 1: Melt 1 tbls butter over medium heat; ad minced garlic and cook for 1 minute. Add parsley, shrimp and Viognier and stir for 2 minutes, until shrimp turns pink. Place on side dish.
Step 2: In the same skillet, melt 3 tbls butter and reduce heat to low. Add cream, parmesan and a pinch of red pepper flakes. Cook 3 minutes until cheese melts and sauce is smooth. Add salt and pepper. Add sliced avocado, saving a couple of slices to put on top.
Step 3: Cook fettuccine al dente; drain and place in warm serving dish. Add shrimp mixture and toss to coat fettuccine thoroughly.
(Hint: If you wish to cook and drain the fettuccine ahead, add a little olive oil and toss as you set aside while finishing the sauce, so the fettuccine doe snot become sticky.)
SERVE WITH CHILLED TIGER MOUNTAIN VIOGNIER!
(serves six)
4 tbls butter
1/2 tsp minced garlic
2 tbls minced fresh parsley
1/2 lb large shrimp, peeled and deveined
3 tbls Tiger Mountain Vineyards Viognier
1/3 c heavy cream1/4 c freshly grated parmesan cheese
1/4 tsp salt
1/8 tsp ground pepper
red pepper flakes (pinch)
1 firm avocado, peeled, pitted and sliced
Step 1: Melt 1 tbls butter over medium heat; ad minced garlic and cook for 1 minute. Add parsley, shrimp and Viognier and stir for 2 minutes, until shrimp turns pink. Place on side dish.
Step 2: In the same skillet, melt 3 tbls butter and reduce heat to low. Add cream, parmesan and a pinch of red pepper flakes. Cook 3 minutes until cheese melts and sauce is smooth. Add salt and pepper. Add sliced avocado, saving a couple of slices to put on top.
Step 3: Cook fettuccine al dente; drain and place in warm serving dish. Add shrimp mixture and toss to coat fettuccine thoroughly.
(Hint: If you wish to cook and drain the fettuccine ahead, add a little olive oil and toss as you set aside while finishing the sauce, so the fettuccine doe snot become sticky.)
SERVE WITH CHILLED TIGER MOUNTAIN VIOGNIER!
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