The App: Shrimp Escabeche with peppers and onions.
Jameson’s Pick: Domaine André Neveu Sancerre “Le Grand Fricambault Silex” 2010, Veramonte Sauvignon Blanc 2010.
As we finally enter the summer months and the weather gets warmer, I think about having the oven on less and eating outdoors more. What could be better than a cooling dish of escabeche (marinated seafood) with shrimp? Zesty with citrus, complemented by the crunch of sweet peppers and onions, and brightened with fresh herbs…all that’s left to do is decide what wine to add to the ice bucket.
Hopefully, you already have a bottle of Sauvignon Blanc in the fridge. Not only is it a seafood-loving wine, but its citrous notes and slightly herbaceous, grassy flavours are particularly charming with escabeche and other light, fish dishes. Feeling fancy? Then look for a Sancerrewhich is produced in a region of France’s Loire Valley that—in my thirsty opinion—produces the finest Sauvignon Blanc in the world.
If you’re throwing a patio party and need larger quantities and great value, choose a Sauvignon Blanc from Chile. I am mightily impressed with these refreshing, and refreshingly priced, white wines. Consider too, a country like Chile, with over 6,400 kilometres of coastline, knows a little something about seafood and making wines to match.