I paired it with an "Orange" wine from California for our WinePW event this month.......
Martin of Enofylz Wine Blog asked us to join him in sipping, learning and sharing our thoughts about Skin-Contact White Wines. You can learn more in his invitation post.
These Skin-Contact wines are also known as Skin-fermented wines and sometimes called "Orange" wines for the color that the contact with the skin produces. I went onto wine.com but was unable to locate any skin fermented wines that were available for shipment to Michigan.
I was lamenting the fact to my friend, Cam of Culinary Adventures with Camilla and she introduced me to her friends, Jared and Tracy, who own a winery called Donkey and Goat. Donkey and Goat specialize in "natural wines" made from grapes grown on sustainably farmed vineyards. They continue this practice by removing and adding nothing to the grapes during the wine making except for minimal amounts of sulpher. The wines are bottled without filtering, fining or stabalizing.
I spoke with Jared who was very helpful and ended up buying 6 bottles of wine as he was having a SIP (Shelter in Place) sale. I did have to pay extra for shipping to Michigan but his shipper was also offering half off during the pandemic crisis, so it wasn't as bad as it could have been.
I contacted Cam and told her I had gotten the wines. I think she was more excited than I was about it. I told her I was going to have Ham and Shrimp Jambalaya for dinner and asked which bottle she would recommend. She immediately said "Stone Crusher" as this is her favorite wine from Donkey and Goat. It is also the bottle of Skin Fermented wine that we are talking about tomorrow during twitter chat at 11 AM ET following #WinePW.
Martin is leading up the conversation, as described here in his Preview Post. We would love to have you join us and learn along with us about this unique, ancient, "new" wine. Here are the topics we will be discussing......
- Camilla of Culinary Adventures With Camilla will be Diving into the Skin Fermented Wine Pool of Two Shepherds Winery.
- Wendy of A Day in the Life on the Farm presents Donkey and Goat Skin Fermented Roussanne: A Baaaaad Ass Wine.
- Andrea of The Quirky Cork takes up Turkish Amber Wines and Fast Food.
- Olivier of In Taste Buds We Trust is Trying Orange and Non-Orange Wine with Jamie’s Kinda Niçoise Salad.
- Lori of Exploring The Wine Glass asks Orange You Glad I Have Wine?
- Jeff of Food Wine Click! offers Wine 201: Orange Wine Primer.
- Jill of L’Occasion has us Thinking Wine: The Engaging World of Orange Wine.
- Linda of My Full Wine Glass is Revisiting NY Finger Lakes Skin-Contact White Wines.
- David of Cooking Chat proffers Cauliflower Bacon Spread with Amber Wine from Georgia.
- Gwendolyn at Wine Predator will be featuring Orange Wines from California and Italy by Accident and On Purpose Paired with Shrimp Curry.
- Lauren at The Swirling Dervish posts He Said, She Said: Ryme Cellars and the Tale of Two Vermentinos.
- Susannah of Avvinare serves up Orange Wine From Slovenia’s Movia Paired with Homemade Sushi.
- Katrina of The Corkscrew Concierge wonders Is Orange (Wine) the New Everything Wine?
- Nicole at Somm’s Table is Cooking to the Wine: Kabaj Rebula and Chicken with Mushroom Escabeche and Lentils.
- Rupal, the Syrah Queen advises us that Radikon Orange Wine – Not Just For Hipsters.
- Deanna of Asian Test Kitchen offers Logan Wines’ Orange Wine And The Bacon That Changed It All.
- Terri of Our Good Life declares Orange Wine is a Thing.
- Host Martin at ENOFYLZ Wine Blog serves up A Cadre Of California Skin-Contact Wines Paired With Ethnic Fare.
So what are my thoughts an this "orange" wine and my food choice for pairing? After dinner, I sent Cam this message.......
Hmmmmm. I’m not crazy about this wine. It’s very tart . I like the bitter aftertaste though. The pairing with the spice of the jambalaya worked better when there was no shrimp in the bite.As, I continued to sip after dinner the wine started to grow on me. Then while doing research I learned that because of the skin fermenting, this wine is better after it has been allowed to breath....so that makes sense.
Then I read what Jared and Tracy had to say about this wine......
Stone Crusher is a unique and fun take on the Roussanne grape varietal. Unlike most white wines, this "orange" wine is left on the skins for 12 days before being pressed off to finish fermentation in neutral oak. The wine pours as an orange-gold color with aromas of dried pear, peach pit, pungent flowers, and a hint of smoky minerals in the background. It's full-bodied, chewy, and dry, offering bitter pear skin, orange pith and quinine flavors and a sweeter suggestion of orange blossom honey near the finish, with a strong tannin structure. The full-bodied richness balances out tannins and it has a long, stony finish with ginger and pear nectar. This wine pairs beautifully with sweet-and-savory dishes, like meat paired with stone fruit (pork chops baked with peach, anyone?) or miso-glazed fish.I probably should have read that first and chosen a different bottle for this Jambalaya pairing. But the dinner was excellent so I'm still sharing my recipe with you.....
Ham and Shrimp Jambalaya
Yield: 4 servings
Prep time: 10 MCook time: 35 MTotal time: 45 M
This ham and shrimp jambalaya is a delicious one pot meal that is ready to serve in less than an hour.
- 1 T. olive oil
- 1 sweet onion, diced
- 1 bell pepper, diced (I used yellow)
- 2 cloves garlic, minced
- salt and pepper, to taste
- 1 t. paprika
- 1/2 t. dried oregano
- 1/2 t. dried thyme
- 1 bay leaf
- 2 shakes hot sauce
- 1 T. tomato paste
- 6 oz. diced ham
- 2 1/2 c. chicken stock
- 1 (15 oz) can diced tomatoes with juices
- 1 c. uncooked long grain rice
- 1 lb. raw shrimp, peeled and deveined
- Heat the oil in a dutch oven over medium heat. Add the onion, peppers and garlic. Season with salt and pepper and cook until softened and fragrant. Add the paprika, oregano, thyme, bay leaf, hot pepper sauce, tomato paste, ham, diced tomatoes and broth. Bring to a boil. Stir in the rice, reduce heat, cover and simmer for 20 minutes. Add the shrimp, cover and cook for 5 minutes longer, until the shrimp is bright pink and the liquid is absorbed.
Adapted from a recipe by Ellie Krieger
Sat. Fat (grams)
Property of A Day in the Life on the Farm
#onepotmeals, #jambalaya, #rice, #shrimp, #ham,
Pork, Seafood, One Pot Meals, Entrees
Created using The Recipes Generator