Capellini Prawns and Sauvignon Blanc

Shellfish and whites are a no-brainer, but sometimes finding just the right white for the preparation of the dish can be tricky. You generally want to find something crisp, light, and refreshing, and not overly sweet or fruity. This one pairs pretty well, although I think I could have done better.

Wine: 2007 Wellington Vineyards Sonoma Valley Sauvignon Blanc
Meal: Capellini Prawns

Tasting notes on the wine:

Color: 5/5
Sparkling sunshine. There's a few bubbles clinging to the side of the glass. Perfectly clear though, and the color runs very nearly to the edge of the glass. Excellent cling, especially for a white. It's a happy color to look at.

Nose: 12/15
Minerally, earthy. I get some pear and lemon zest in there, but it's a little hot. Pleasant, but not one of those sit-all-day-and-sniff noses.

Flavor: 9/10
Very true to the varietal, there are definite grassy and tropical tones to it. Grapefruit, pineapple and pear lead the forefront with a touch of dandelion. It is crisp, slightly tart like a sweettart, but a little on the oily side. I think this is because I had this closer to room temperature than intended. A second glass, chilled, removes the oiliness and keeps the flavor, even making it a little more tart. Although Sauvignon Blanc is typically a dry wine, this one seems to lean a little more to the semi-dry, almost semi-sweet side. Really nice by itself, works well with food too.

Finish: 10/10
This is one of those finishes that just goes on and on. You can still taste it long after you've put the glass down. Much more grassy on the finish, like lemon-grass and more of the dandelion. Very smooth and pleasant, and leaves behind a fresh feeling. Superb!

Aging: 1/5
It's a white, and Sauvignon Blanc is not exactly known for its aging potential. This one is ready to go, right now, and I wouldn't keep it longer than 3-4 years. Then again, I'd probably drink all mine long before then anyway! Drink this now - 2011.

Overall: 4/5
Really nice white. Well balanced, as I've come to expect from Peter Wellington's wines, and really easy to drink. I'm pretty excited about this one!

Total: 91pts

Shellfish is obvious for this, the sweetness and crispness should balance well with the typically sweet shellfish meat. I'd like to give this a swirl with sushi, and I think pasta with marinara would be good as well.

Want to make this meal?

Capellini Prawns
1 rib celery, diced
1 carrot, peeled and diced
1/4 red onion, diced
1 clove garlic, minced
pinch Kosher salt
1 Tbsp butter
1 Tbsp artichoke dip
2 Tbsp freshly grated hard cheese (like parmesan), divided
1/4 cup dry white wine
6 prawns
balsamic vinegar
4oz capellini (angel hair) pasta

Cook pasta according to package directions.

In a medium skillet over medium heat, melt the butter and add celery, carrot, onion, garlic, and salt. Allow to cook, stirring occasionally until the onion becomes translucent. Place prawns in skillet, allowing them to sit directly on the skillet (not on top of the veggies). Add wine. Cook prawns thoroughly until the shells are pink, then remove and set aside. Stir in artichoke dip and 1 Tbsp cheese. Remove from heat.

Toss skillet mixture with pasta and plate. Place prawns on top, drizzle with a little balsamic vinegar, and sprinkle with remaining cheese.

Enjoy!