When Steve Reeder and Dave Matthews first met, they realized they had a few things in common, like a passion for making wine at least as strong as their passion for drinking it.
They set out into wine country, looking for a way to make quality wines accessible to everyone. Along the way, they found inspiration in the down-to-earth characters and unforgettable flavors that give the region its rare kind of charm.
From the Wine Maker – “The fruit jumps out of the glass and reminds you of roasted pear or baked apple pie. Big fruit and brown spices that are backed by a distinct Central Coast citrus note. The entry coats your mouth with these great flavors. Easy to enjoy, this wine will bring the coastal wine adventure right to your home.”
Grilled Shrimp and Pineapple with Dukka Dust
Ingredients
- 1 lb medium shrimp, cleaned and deveined
- 1 pineapple, cut in 1 inch chunks similar to size of shrimp
- 1 cup whole almonds
- 3 tablespoons whole fennel seeds
- 3 tablespoons ground coriander
- 1 bunch fresh thyme, chopped
- 2 tablespoons olive oil
- 2 tablespoons salt
- 1 tablespoon pepper
Directions
- Pre-heat oven to 350°F.
- Soak 8 – 12 skewers in water for 15 minutes if using wooden skewers. Metal skewers also work.
- Place the almonds in a single layer on an ungreased baking sheet and toast for 10 – 15 minutes or lightly browned. Coarsely chop. You can also buy roasted almonds and skip the oven toasting. The flavor will be slightly more intense.
- Place coriander and fennel seeds in a small sauté pan and toast over low heat until fragrant about 3 – 5 minutes.
- Crush the coriander and fennel seeds using a mortar and pestle, a coffee grinder or the bottom of a sauté pan on your cutting board. Place in a bowl.
- Add the thyme, salt and pepper to the coriander and fennel mixture to create dukka dust.
- Alternately thread 1 each of the shrimp and pineapple onto the skewers.
- Brush shrimp with olive oil to coat and sprinkle lightly with salt and grill on a medium flame until shrimp are opaque about 2 – 3 minutes per side.
- Sprinkle with dukka dust hot off the grill.
Notes
If you use a coffee grinder for crushing your spices, run a piece of dry bread through the grinder to remove any spice odors.
Rating:
This wine has not been rated.
80% Sauvignon Blanc, 20% Semillon. Crisp notes of guava, lemongrass, key lime and gooseberries abound, with a bit of lanolin, mineral and grapefruit undertones mixed in for a lively white perfect for anytime.
When Steve Reeder and Dave Matthews first met, they realized they had a few things in common, like a passion for making wine at least as strong as their passion for drinking it.
The two grape varieties (95% Sangiovese, 5% Merlot) of the blend were fermented differently: the Merlot was given seven to eight days of skin contact at maximum temperatures of 79° in order to extract only supple tannins and preserve the fruity character of the grape’s aromas, while the Sangiovese was given a longer, ten to twelve day maceration on its skins at higher temperatures, 86° which included a soft punching down of the cap of skins in order to increase the complexity of the wine’s flavors and aromas. Ageing took place both in stainless steel tanks and in oak for a total aging period of nine months, followed by a short, two months period of bottle aging before commercial release.
From the Wine Maker – “This classic Alexander Valley Cabernet Sauvignon offers rich, dark fruit aromas that lead to flavors of black cherry, black plum, anise and chocolate. The high percentage of Cabernet Sauvignon creates a wonderful density and concentration to this wine along with well-structured tannins. On the palate, hints of brown baking spice meld with the dark fruit and polished tannins. The finish is long with hints of sweet fruit.”
From the winemaker – “This Chardonnay shows characteristics of tropical and citrus fruit flavors, lemon, pineapple and sweet white peach. These flavors continue on a lush, juicy palate dominated by clean citrus flavors. Some aging in French oak gives the wine additional depth of flavor and a creamy, refreshing mouthfeel.”
This Merlot has rich aromas of ripe red berry fruit and bing cherry, along with notes of dried herbs. Flavors of red cherries, cola, cloves and spice dominate the palate, with just a hint of toasty oak thrown in.
Paired with Roadst Pork & Creamed Spinach.
From the Wine Maker – “A fan favorite, this Gewürztraminer is an enjoyable wine with exuberant fruit and clove spice. This is a lush style of Gewürztraminer with a lot of floral character, yet it still maintains the grape’s natural crisp character. Try this with Thai food or any cuisine with a little “bite” to it.”
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