For a long time I’ve been a summertime white Lillet fanatic. Over ice and sitting on my deck. It’s quite an old fashioned apéritif. This was confirmed by my friend Frantz who informed me that it was also a favorite of his Grandmother’s…pffft…so, I guess that just makes me timeless. In an effort to modernize my apéritif habits, I’ve lately been sipping Virginia Vidal Blanc, but not just as an apéritif.
At one of my dinner parties, I served Old House Vineyards 2009 Vidal Blanc with a grilled curry shrimp, as an appetizer. I even had Damien Blanchon, Old Field’s winemaker, grilling the shrimp for me. The slight sweetness of the Vidal Blanc and spicy curry was a good combination, but of course, I have my critique. And that is that I should have simmered the shrimp in the curry sauce, vs. marinating it and then grilling. For the simple reason that it didn’t have enough spice. I use Patak’s Curry Paste, which I buy at Cost Plus World Market. It is really a simmering sauce and now I understand that is how the spice and heat develop, when I’ve previously used it. So, next time I will let the curry paste simmer (add a bit of water) for 20 minutes and then put in the shrimp for 5 minutes to cook. I bet it will then have the spice that I’m looking for.
The apéritif that evening was the Janisson et Fils ’Bleu’ Champagne. It was a gift from my friend, Pamela Margaux of Margaux & Company. This champagne is divine. Brilliantly fresh with subtle fruit and flower characteristics. 50% Pinot Noir, and 50% Chardonnay.
The main course was a Grilled Marinated Flank Steak and a Creamy Potato Salad with Lemon and Fresh Herbs. The marinade I used has become my favorite, and makes an inexpensive cut like london broil or flank steak sing. This was paired with King Family Vineyard’s 2007 Petit Verdot (sold out, you’ll have to wait for the 2008). The rich, dark fruit of the PV paired beautifully with the steak. The marinade makes a difference, and you will understand when you click through below, to the recipe. Of course, one bottle wasn’t enough, so we also opened a bottle of Old House’s Bacchanalia, a blend of Cabernet Franc, Chambourcin and Tannat, for the cheese course.
Dessert….one of my famous cakes! A Mascarpone-Filled Cake with Sherried Berries, paired with a Prosecco.
And then we finished off with Old House’s Chambourcin Port…..ahhh, a perfect evening!
Recipes are compliments of Epicurious.com:
I am forever apologizing for the quality of my photos….so, why should now be any different!! My other dinner guests: Katy Bradley & Damien Blanchon, Jenn & Benoit Pineau were not done justice by my very blurry pics. Never mind….I’ll get the hang of it someday!
Let me know how you like the recipes…and enjoy!
“I think it is a great error to consider a heavy tax on wines as a tax on luxury. On the contrary, it is a tax on the health of our citizens.”
Thomas Jefferson (3rd President of U.S.)