Grilled shrimp skewers and a great Douro white!

[Bob Parsons Alberta]

I marinaded some shrimp in dry herb mix, garlic, ginger and olive oil. Served with mushroom risotto and mixed green salad with a raspberry vinaigrette dressing. On discussing a possible wine/food match, Anastasia suggested the Douro Castello d`Alba white we enjoyed about a year ago. As you will see, a pretty good match!

WTN: `06 Castello d`Alba Douro Reserva Branco.

This is my 3rd bottle, $18 Cdn, very under-rated in my opinion. The non-oaked red is a terrific wine too.

Color. Medium straw, no green.

Nose. More floral than 9 months ago, still has that grassy Sauv Blanc edge but with tropical fruit in spades. "More apple this time around".

Palate. I knew the oak barrel treatment but this was fine. Good acidity, off-dry, lengthy finish. Like the citrus element here which blends well with the restrained passion fruit and melon. Certainly not a tropical fruit bomb, went well with the shrimp but not so great with the rice.

*** Have started drawing up food ideas for my `96 white Musar. Possibly grilled eggplant and artichokes if I can find them?

[Sue Courtney]

so that's an Albertan verison of prawns on the Barbie!

[Bob Parsons Alberta]

Not really, smaller shrimp was all I could find in my freezer!

[Jenise]

Is the grape Sauvignon Blanc? You make that reference but you don't quite say it.

[Bob Parsons Alberta]

Is the grape Sauvignon Blanc? You make that reference but you don't quite say it.

Nope Jenise! Blend of Codega do Larinho, Robigato and Viosinho...pretty obscure eh.
I should have mentioned this in my original post.