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This appetizer hits all the right notes for us. It’s salty, buttery and totally delicious when shared with others and paired with wine. Make plateful of these prosciutto-wrapped shrimp with sage-garlic butter for your next gathering.
It’s suddenly the time of year for alllllll the feelings. Some feelings I share with most people — Joy to the World, Ose Shalom and all that. Some I share with a more particular subset of the population — those who, in the northeast, begin to look longingly at the still-abundant farmers’ markets and vineyards of the west coast. For us, the joy of the season is tinged with jealousy, which either will or will not be cashed in upon receipt of a White Christmas. Or something like that.
Well. I like to cook my feelings.
And I REALLY like to cook my feelings under the broiler and serve them to good friends with easy, joyful, California wine pairings.
That’s why I partnered with Sonoma-Cutrer to create this nice, easy holiday appetizer. Prosciutto-wrapped shrimp with garlic-sage butter is a crowd pleasing starter that pairs really well with both Sonoma Coast Chardonnay and Russian River Valley Pinot Noir. Both those wines are as easy to order for delivery as they are to drink.
The multiple award-winning Sonoma Coast Chardonnay hits a sweet spot of good quality and good price. It’s a classic, medium-bodied Chardonnay that’s rich but also nice and bright, and it pairs with lots of my favorite foods, from cheeses to pasta dishes to seafood. I love that Sonoma-Cutrer lets you geek out with them and read tasting notes online. Gotta say, I am so ready for a glass right now.
Russian River Valley Pinot Noir, also an award-winning wine, has a slightly higher price point and a lovely, complex flavor. You can read the tasting notes here. I love how flexible this Pinot is with food. It’s nice to be able to serve a simple appetizer with both red and white and know it will pair equally well with each.Print
Carolyn is the voice behind the popular blog Umami Girl and writes frequently for other food-related publications. Equal parts live-to-eat and eat-to-live, she holds certificates from both the French Culinary Institute and the eCornell Plant-Based Nutrition program. Carolyn has lived and worked in New York and London and currently resides with her husband and two daughters in a sweet little seaside town in New Jersey.