Last night I had a wine that I normally LOVE, Trader Joe’s Espiral Vinho Verde. So much so that I keep it on hand always and do not feel the least bit bad about going through two bottles in one night, with my husband or a good friend by my side of course.
What I know about the wine:
- It’s light and fizzy. Think featherweight champagne!
- Drink it fully chilled. If there’s no time for that a coupleof ice cubes won’t hurt (I warned you in my first post that I am by NO means a wine snob!). Plus it's a tall bottle that won't fit upright in most refrigerators.
- It’s slightly tart, not overly sweet. I don’t care for sweet wines generally but this is a bit “drier” than I normally drink.
- It is an out and out perfect summertime wine! I actually love to drink it when it’s cold to remind me of the summer weather to come.
- It costs $3.99!!!!! Holy Cow, there were some mean reviews online about this poor fella. But my thought on that is: What the hell did you expect from a 4 dollar bottle of wine? Drink more, it’ll taste better!
What I learned online:
- It is comes from Portugal, somewhere in the Northern region.
- It should be drunk in the year after its harvest. So in 2011 we should be drinking a 2010 vintage.
- It’s naturally low in alcohol. This fact has me rethinking how much I love it as well as the sharing part!
Going back to my initial statement, I normally love this wine. However, last night it was not as pleasing for me as usual. The problem was the meal I served it with. You used to always hear, white with fish and chicken, red with beef and so on (I know this is not the norm of today). Last night I made the most delicious and easy Seafood Stew (recipe to follow) that went horribly with this wine. Not only that, it then turned around and made my stew taste weird! It was very disheartening. But then I got to thinking…”I’ll drink water with dinner. Why throw the baby out with the bath water right?” If you love two things dearly that are wonderful on their own but not so great together…Just do your best to keep them apart and enjoy their company separately whenever you can.
Makes 4-6 servings
4 small to medium potatoes peeled and evenly diced
2 stalks of diced Celery
1/ 2 Yellow Onion, cut into medium pieces
32 oz carton Chicken Broth
32 oz Water (refill the stock carton)
1 pound of Cod, frozen or fresh cut in to 1 inch cubes
1/2 pound (or more) 31-40 shrimp peeled, cleaned and cut in half
8 oz Half & Half
1 TBSP Old Bay seasoning
1 Tsp Garlic Powder
Pepper to taste (I like a lot)
Salt to taste
In a stock pot, bring the stock and water to a boil. Add Old Bay and garlic powder. Add potatoes, celery and onions. Cook until potatoes are just fork tender, about 10 minutes. Reduce the heat to medium low. Add the cod, shrimp and cream. Let cook at low heat for about 5 minutes more until the shrimp is pink and the cod is cooked through. Add salt and pepper to taste.
Serve with cornbread and anything but Vinho Verde!
**I would normally add some lump crabmeat (about 4-6 ounces) during the last couple minutes of cooking, but didn’t have any on hand. Feel free to change up the amounts on the fish and type- as long as it is a thick white fish you’ll be fine.
*** By request I will start including nutritional info- approximate and for informational purposes only.
*** Total Calories 1409
*** Per Serving (5)