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Hot summer weather, in my book, calls for cool, refreshing wine ~ whether it’s a tangy white, a good dry rosé, or a festive, budget-friendly sparkler. Unless the evening’s cool and foggy, I steer clear of heavy wines such as full-on oaky Chardonnays.
Plump, juicy prawns ~ flavorful, quick-cooking and so very versatile!
So, what’s my #1 “go-to” white for this time of year? Sauvignon Blanc ~ no question! “Savvies” (thank you to my bud Jim McMahon, from Sydney, for this fun “Down Under” nickname) are lively, fresh-tasting, and amazingly food-friendly. And because they’re made in several different styles, you’ll always find lots of choices to bring out the best in your light summer meals.
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Since my plans for dinner centered on some nice plump prawns, which I didn’t want to overwhelm, I reached for a bottle of crisp, citrusy 2010 Tudal Sauvignon Blanc. I’d tasted the wine during a recent visit to Tudal Winery on a 100-degree Napa Valley day, and loved it.
Garlic, ginger, onion, and coconut (plus mint and cilantro) to flavor the succulent prawns.
Along with the bright lime and lemon, the Tudal “Savvy” showed a nice touch of pineapple. This started me thinking about tropical and Southeast Asian flavor combos ~ Vietnamese-style spring rolls, in particular, and piña coladas (pineapple + coconut = piña colada) ~ for my recipe. (Spring rolls, by the way, are delicious little wraps which usually contain, prawns, cilantro and mint.)
Here’s what I came up with. It’s quick and easy, full of flavor, exotic yet familiar. And it’s a *great* combo for “Drink Wine With Dinner” Day, August 15th.
(Find out *here* how to join the worldwide party, as we raise a toast to Julia Child on her 99th birthday! You can even receive a *free gift* too.)
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Chop and sauté ginger, garlic and onion. Scoop out of pan and reserve. Sauté prawns until barely done; scoop out of pan and reserve.
Deglaze pan with wine or water. Turn off heat; return prawns and onion mixture to pan.
Stir in lemon juice, coconut milk, mint and cilantro. Adjust seasonings.
Serve over rice or orzo pasta, with a glass of chilled Tudal 2010 Sauvignon Blanc.
Enjoy!!!
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"Asian Fusion" Prawns with a glass of Tudal Sauvignon Blanc 2010. Lovely combo!
Cheers, my friends ~
Rosina
