Pair your seafood with this trio of white wines

Summer may be winding down, but patio season should hopefully stick around for just a little longer here in B.C. And is there anything better to enjoy al fresco than some delicious local seafood and a glass of wine? Try one (all three) of these pairing ideas for an upcoming meal.

Black Tower Rivaner/curried shrimp with coconut milk

While many Canadians might not have heard of Black Tower before, the Germany-based winery has been around since 1967 and today exports to over 35 countries. Rivaner, also known as Müller-Thurgau, is the second most widely planted grape in the European country and here is prepared using cool temperature fermentation bringing out floral and slightly fruity aromas. A slightly sweet taste matches nicely to a shrimp dish like the one below.

Curried shrimp is easy to make and doesn’t use a lot of ingredients. Each sip of the rivaner enhances the spice and coconut milk flavour. Serve over rice.

Emiliana Adobe Sauvignon Blanc/lemon sole

Hailing from South America, Emiliana Organic Vineyards has a robust portfolio of offerings and among them is the excellent Adobe Reserva line featuring more than 10 different varietals. The smooth sauvignon blanc is light yellow in colour and is citrus-forward (think grapefruit and lime) with a slight hint of herbs making it a great companion to any white fish.

Here’s a recipe for lemon sole that takes less than 30 minutes to cook and is light and flaky. The combination of lemon, parsley and thyme is a perfect complement to the sauvignon blanc. Add a serving of mashed potatoes for a delicious supper.

Nederburg Sauvignon Blanc/steamed lobster

Founded in 1791 in South Africa’s Paarl region by German immigrant Philippus Wolvaart, Nederburg knows a thing or two about winemaking. The sauvignon blanc possesses a beautiful lime-green tinge and has nuances of lemongrass and tropical notes. Medium bodied with a crisp acidity, this particular sauvignon blanc is at its best next to a simple plate of fresh seafood.

Steam up a lobster, prepare a dish of melted unsalted butter for dipping and pour a glass of the white. Enjoy.

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