Our Wine of the Week, Alamos 2013 Torront? ($13), is made for salmon season. This white wine is lush, rich and floral, with deep fruit flavors that evoke ripe pineapple, Asian pear, guava, mangosteen and mango.
The torront? grape typically produces a bright, refreshing, fruity wine with a suggestion of sweetness, although it is fermented fully dry.
It is a wine that chardonnay lovers should appreciate.
It is this ghost of sweetness that is key to successful matches at the table. As an aperitif, the wine will go best with salumi and charcuterie, including Spanish chorizo served with Marcona almonds.
Nutty cheese — gouda, for example, and aged Parmigiano-Reggiano — work well, too; to further the match, add some membrillo or dried figs alongside.
Seared scallops, Gulf shrimp, roasted carrots, roasted parsnips and mild coconut-milk-based curries all work well. Tagines, especially those with fish or poultry and dried apricots, are beautiful partners, as well, though the definitive match is slow-cooked wild Pacific King salmon with fresh mango salsa.
You can find that recipe at "Eat This Now" at pantry.blogs.pressdemocrat.com.
For today's recipe, I've adapted the shrimp scampi from Giovanni's Shrimp Truck on the north shore of Oahu, which has legions of fans.
I've reduced the garlic just a bit and added a dollop of creme fraiche, which broadens the way the flavors embrace the palate and engage with the wine.
It is best made with wild Gulf shrimp.