This Vermentino is all about freshness. It opens with fresh and bright fruit, citrus, wild flowers and notes of acacia blossom honey. On the palate it is crisp and elegant with a touch of mineralogy on the finish. Serve it with
Creamy Tuscan Shrimp with Zoodles
1 lb large shrimp, peeled and deveined
Garlic salt seasoning to taste
2 T butter
3-4 cloves of garlic
1/4 cup chopped parsley
1 pint of baby tomatoes, cut in half
1 bag baby spinach
1 cup fat free half and half
1/2 cup plus 2 T shredded parmesan
2 zucchini, spiralized
Sprinkle shrimp with garlic salt and sear on high heat 3 minutes on one side and 2 on the other. Remove from heat.
Melt butter in pan over low heat and add chopped garlic and parsley. Saute for 30-60 seconds stirring constantly. Add tomatoes and cook for 3-4 minutes until they begin to soften. Add bag of spinach and allow to wilt for 2-3 minutes. Season with salt and pepper. Stir in half and half and bring to a simmer. Allow to reduce for 3-4 minutes then stir in parmesan. While sauce is simmering, in a separate pan, saute the noodles for 4-5 minutes until they soften. Sprinkle with a few table spoons of parmesan (it help the sauce adhere better to the noodles). When sauce has reduced slightly, stir shrimp back in to reheat and add the juice of half a lemon. Serve over zoodles.