I have been given the opportunity to be an ambassador for L'Ecole Wines. This means that I receive two bottles of wine each month for a virtual taste testing with the staff of L'Ecole and for the purpose of creating a pairing to share with my readers on this blog. I receive no monetary compensation and all opinions are 100% truthful and 100% my own.
Being from the Midwest, it has only been a couple of years since I discovered that Rose wine is nothing at all like the White Zinfandel that my Mom called Rose. When I was first invited by one of my wine groups to sample a Rose I was expecting a sweet koolaid type drink. Imagine my delight when I took that first sip and discovered a crisp, dry, refreshing wine that is extremely food friendly. It has since become one of my favorites, especially when looking for a wine to pair with food that contains Asian spices.
When I went in search of rhubarb recipes and came across these tacos with a gingered rhubarb sauce over at Allison's Allspice I knew I had hit pay dirt. Not only would I use rhubarb but I had an Asian Taco Tuesday dinner that should pair perfectly with the L'Ecole Granache Rose.
I made the Rhubarb Sauce and seasoned the shrimp with Chinese 5 Spice Powder before putting them onto a grill pan to sear and caramelize. Shredded some red cabbage and warmed up some corn tortillas. The whole meal took less than half an hour.
While I made dinner, Frank opened the wine and poured us each a glass. I began sipping while cooking as is my norm. It poured a beautiful salmon pink and smelled fresh and fruity. It is light and refreshing, made in the Provence style that first made me fall in love with Roses.
As anticipated it was perfect with the Asian flavors of the tacos and stood up surprisingly well to the tartness of the rhubarb sauce. All in all a very successful pairing. Unfortunately this wine is already sold out for the season. I suggest making a note in your calendar for early Spring next year so you can order the next vintage before it is gone. Or better yet, join the L'Ecole Wine Club, members are guaranteed all vintages.
Yield: 3 servings
Asian Shrimp Tacos with Gingered Rhubarb Sauce
Plump, juicy shrimp seasoned with Chinese 5 Spice Powder, grilled to perfection and served on corn tortillas with a delicious gingered rhubarb sauce.
Prep time: 5 MinCook time: 15 MinTotal time: 20 Min
Ingredients
- 1 c. diced rhubarb
- 1 T. ginger paste
- 3 T. water
- 1 T. honey
- pinch red pepper flakes
- dash of salt
- 18 large shrimp
- 2 t. olive oil
- 1/2 t. Chinese 5 Spice Powder
- shredded red cabbage
- 6 corn tortillas, warmed
Instructions
- Place the rhubarb, ginger, water, crushed red pepper and salt in a small saucepan over med high heat. Bring to a boil, cook and mash with a wooden spoon occasionally until the rhubarb is broken down into a thick sauce, about 10 minutes. Remove to a bowl and set aside.
- Toss the shrimp with the olive oil and 5 spice powdered until coated. Heat a grill pan over high heat. When pan is hot, sear the shrimp until they turn pink about 2 minutes, flip and cook another minute until pink all over.
- Serve with warmed tortillas, shredded cabbage and rhubarb sauce.
Notes:
adapted from a recipe found at Allison's Allspice.
Nutrition Facts
Calories
229.38Fat (grams)
6.17Sat. Fat (grams)
0.91Carbs (grams)
34.21Fiber (grams)
5.31Net carbs
28.90Sugar (grams)
8.38Protein (grams)
11.54Sodium (milligrams)
403.34Cholesterol (grams)
69.63
I am SO jealous of your rhubarb patch! And I loved this wine, too. Working on my post now.
ReplyDeleteAnxious to see your post and I wish you lived closer so I could give you some of this neverending supply of rhubarb that I have.
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