Tonight I surprised the girls with escargot and shrimp.
The escargot was easy. Two sticks of butter, two tablespoons of garlic, a sprinkle of herbs de provence. Add the escargot put in a 450 oven and cook until sizzling.
Next, the shrimp and spinach.
Cook 6 slices of bacon, add half an onion and cook until translucent. Then add a tbs of garlic. Take the stems from the spinach and toss into the skillet. Stir until spinach is wilted. Add the shrimp and toss until heated through.
Ready to eat.
I chose a #Bougrier #Vouvray 2012 . This exceptional off dry wine is the top of the line chenin blanc. A little visit to the Loire Valley and Vouvray will easily transform you into a groupie of this wine. But aside from that just buy from your local wine shop.
High in acid but well balanced. A nose of green apples and pear. Fruity, hints of citrus but not overwhelming. It pairs well with the garlic and salt from tonights dinner.
A refreshing drink that has become one of my summer favorites. Imagine sitting on the porch eating a lite salad. This is the wine you want. Crisp, light and refreshing.
Looking forward to more great wines of summer
Enjoy
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