BEVERAGES

Peter Lehman Riesling: Australia’s Eden Valley, north of the famous Barossa valley produces incredible dry Rieslings. This is a great interpretation of the grape, which is generally thought of as ‘sweet’ when it is made in Alsace or Germany. Full of stewed lemon, citrus and pomegranate, this Riesling features a light note of petrol in the nose as well. Some might ask, petrol? You mean gasoline and plastic? That’s good? It is when talking about these wines, as it’s one of their defining characteristics. The crisp acid helps cut through butter sauces while the more viscous mouth feel helps to support the weight of the dishes.

Carpe Diem Pinot Noir “Firepeak Vineyard”:
Pinot Noir is the ‘hot’ grape right now and for good reason. Within the wine there is the capability for a brilliant cascade of flavors. American pinots, while still driven by ‘terroir’ as the French model, are very fruit-forward and bright. This wine is great to pair with eclectic foods and works well with rich fish and meats- very versatile flavors include cherry, smoke, and sassafras.

• 1 pound head-on shrimp, peeled  (21-25’s)

• ½ teaspoon salt

• ½ teaspoon white pepper

• 1-tablespoon vegetable oil

• ½ cup Tsingtao beer, or other light lager

• ½ cup 3-2-1 Sauce

• ½ pound udon noodles, cooked

• 2 tablespoons fresh cilantro, chopped

• 1 tablespoon green onion tops, chopped

• 2 tablespoons toasted peanuts, chopped

  Serves 4

Set a large 12-inch sauté pan over high heat.  Season the shrimp on both sides with the salt and pepper.  Add the oil to the sauté pan and twirl the pan to coat evenly with the oil.  Place the seasoned shrimp in the hot pan and cook for 1 minute.  Turn the shrimp over, and add the beer and 3-2-1 sauce to the pan.  Continue to cook for 2 more minutes, and add the udon noodles to the pan.  Cook the noodles for an additional 2 minutes, and toss to evenly coat.  Remove the pan from the heat and place the shrimp and noodles on a large platter.  Sprinkle the cilantro, green onions and peanuts over the noodles and serve hot.