Grilled shrimp and a 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!

TN: `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.

[Frederick Blais]

I love this wine too!

It is made by the cousin of the CARM wine company owner if my memory serves me well. This white is extremely fresh for one coming from Douro Superior, job well done.

[Andy Velebil]

Bob,
Thanks for the TN on this one. While I'm not a shrimp eater, that white does sound really nice. I need to check to see if it's available around my area.