Spring into Flavor: A Perfect Pairing
A versatile white with flavor
Vermentino made in California often has a distinctive oily salinity that sets it apart from Vermentino produced in other regions. The wine typically has a medium to full body, with a rich, oily texture that coats the palate. This texture is balanced by a bright, refreshing acidity that gives the wine a lively, crisp finish.
The salinity in California Vermentino comes from the grape’s proximity to the ocean. Many California vineyards are located near the coast, where the cool ocean air and fog influence the grapes’ flavor and aroma. This coastal influence can give the wine a distinct brininess that enhances its overall complexity.
The oily texture in California Vermentino is a result of the grape’s natural oil content. Vermentino grapes have a high oil content, which is transferred to the wine during the winemaking process. This oiliness gives the wine a rich mouthfeel and contributes to its overall depth and complexity.
matching wine characteristics with food
When paired with a simple seafood dish or citrusy salad, the oily salinity in California Vermentino can enhance the flavors of the food, creating a harmonious and well-balanced pairing. The wine’s rich texture and bright acidity cut through the richness of the seafood, while the brininess complements its natural flavors. With a citrusy salad, the oily texture can provide a nice contrast to the bright, tangy flavors of the dressing, creating a refreshing and satisfying pairing.
This salad is a perfect match for a California Vermentino because it’s light, refreshing, and has bright citrus flavors that complement the wine. The arugula adds a peppery bite, while the fennel adds a subtle sweetness and crunch. The oranges bring a pop of juicy sweetness and the sliced almonds provide a toasty, nutty crunch that pairs well with the minerality of the wine.
The citrus vinaigrette ties all the flavors together with its tangy sweetness, which brings out the fruit flavors in the Vermentino. It’s also a simple dressing that doesn’t overpower the delicate flavors of the salad or the wine.
Overall, this salad is a perfect pairing for a California Vermentino. Its fresh and light flavors complement the wine’s citrusy notes and minerality, creating a well-balanced meal that’s perfect for a warm spring or summer day.
Arugula, Fennel, and Orange Salad with Citrus Vinaigrette
The bright acidity and citrus flavors of the California Vermentino pair perfectly with the tangy lemon and garlic marinade on the grilled shrimp. The wine’s minerality also provides a refreshing contrast to the richness of the shrimp.
Ingredients:
- 4 cups arugula
- 1 bulb fennel, thinly sliced
- 2 oranges, peeled and segmented
- 1⁄4 cup sliced almonds
- Salt and pepper, to taste
Citrus Vinaigrette:
- 1⁄4 cup olive oil
- 2 tablespoons fresh orange juice
- 1 tablespoon fresh lemon juice
- 1 tablespoon honey
- 1⁄2 teaspoon Dijon mustard
- Salt and pepper, to taste
Grilled Lemon & Garlic Shrimp
For this pairing, we’ll be grilling shrimp with a simple marinade of lemon and garlic. This recipe is quick and easy to make, making it perfect for a weeknight dinner or a weekend barbecue.
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 2 garlic cloves, minced
- 1 lemon, juiced and zested
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions:
- In a large bowl, whisk together the garlic, lemon juice and zest, olive oil, salt, and pepper.
- Add the shrimp to the bowl and toss to coat in the marinade.
- Cover the bowl and refrigerate for at least 30 minutes (or up to 2 hours).
- Preheat a grill or grill pan to medium-high heat.
- Thread the shrimp onto skewers (if using wooden skewers, be sure to soak them in water for at least 30 minutes before grilling).
- Grill the shrimp for 2 – 3 minutes per side, until they are pink and slightly charred.
- Serve hot, garnished with additional lemon zest and chopped parsley (if desired).
