Another BIPOC Celebrity Wine that I'm anxious to share with you #ItalianFWT

This Sun Goddess Pinot Grigio Romato is the love child of music icon, Mary J. Blige.  She worked in conjunction with winemaker, Marco Fantinel, using grapes harvested from his families vineyards in Friuli Venezia Giulia, Italy. 

My friend, Cam of Culinary Adventures with Camilla is hosting this month's Italian Food Wine and Travel event and invited us to join her in tasting Ramato wine saying:

With origins in Italy's northeastern province of Friuli Venezia Giulia, Ramato (Italian for “auburn” or “copper”) wines are produced by macerating Pinot Grigio grape must with its skins. The skins' pink hue give the wines color from a semi-pale pink to dark orange, depending on maceration time.

I had never heard of Ramato so I went directly to wine.com to see what I could find.  I punched in Romato and up came a gift set from Mary J. Blige along with a video featuring a wine tasting with Mary J. Blige and Marco Fantinel, the winemaker.  The tasting is narrated by Gwendolyn Osborn of Wine.com.

It is an interesting video and I was excited to buy not only the Romato but also a bottle of Sun Goddess Sauv Blanc as well.

I decided to pair this wine with a Spicy Shrimp Fra Diavolo.  Diavolo is Devil in Italian.  I thought the pairing between this Spicy Devil of a sauce and the soft roundness of the Sun Goddess was not only a fun play on words but also a wonderful marriage of the two.

I have yet to open the white wine but will share my thoughts with you when I do.  I am looking forward to it after enjoying this Romato so well.  Are you familiar with Romato wines or is this your first introduction to them?

I am anxious to chat with the others and hear their thoughts about this wine.  You are welcome to join us.  We are meeting up tomorrow morning at 11 AM ET to discuss the topics listed below.  You will find us by following #ItalianFWT.  Hope to see you there.

• Another BIPOC Celebrity Wine that I'm anxious to share with you by A Day in the Life on the Farm
• Bibimbap and Pinot Gris Ramato, Sort Of by The Quirky Cork
• Fregola Sarda Con Gamberi + a Vertical Tasting of the 2017 and 2019 Attems Ramato Pinot Grigio by Culinary Adventures with Camilla
• Making Pinot Grigio Ramato Style: The Dal Cero Family of Corte Giocobbe by Joy of Wine
• Craving Copper: Old World vs. New World Ramato Wines & Pairings by Somm's Table
• Ramato, A Fresh Look at This Italian Wine by Savor the Harvest
• Ramato: Taking Rosè to the Next Level by Vino Travels
• Ramato, the copper colored “orange” wine of Italy — and Oregon! by Wine Predator
• Santa Margherita: My Favorite Pinot Grigio by Our Good Life
• This Summer Drink Pink With Pinot Grigio by The Wine Chef

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Pasta, Seafood, Shrimp, Spicy, Quick, Easy, Entrees, Main Courses

Pasta, Seafood

Italian

Yield: 4 servings

Author: Wendy Klik

Shrimp Fra Diovolo

This spicy devil of a sauce combines perfectly with the shrimp putting dinner on the table in less than half an hour.

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

Ingredients

• 8 oz. linguine, cooked per package directions
• 1/2 an onion , cut in chunks
• 1 small carrot, scraped and cut into thirds
• 1 T. olive oil
• 1 1/2 T. tomato paste
• 2 cloves garlic, minced
• 1/2 t. crushed red pepper flakes
• 3/4 t. dried Italian Herb Seasoning
• 1 (15 oz) can diced tomatoes, drained
• 1 (8 oz) can tomato sauce
• 1/2 c. Romato wine or dry white wine
• 4 oz. clam juice
• 1 lb. large shrimp, peeled and deveined
• Salt and Pepper, to taste

Instructions

1. Place the onion and carrot in a food processor and pulse until finely grated.  Heat the olive oil in a large skillet over medium high heat. Add the onion and carrots and cook until all moisture is removed, about 5 minutes, stirring frequently.  
2. Add the tomato paste, garlic, crushed red pepper and Italian herbs.  Cook and stir for a minute until fragrant.  Stir in the tomatoes, tomato sauce, wine and clam juice.  Bring to a boil, reduce heat and simmer for about 10 minutes.  Add the shrimp, cover and cook until pink, another 3 or 4 minutes.  Season with salt and pepper and serve over the cooked linguine.  

Notes:

Adapted from a recipe found in Cuisine at Home, Issue #105

Nutrition Facts

Calories

344.26

Fat (grams)

4.20

Sat. Fat (grams)

0.94

Carbs (grams)

33.17

Fiber (grams)

4.67

Net carbs

28.49

Sugar (grams)

7.98

Protein (grams)

31.79

Sodium (milligrams)

1954.12

Cholesterol (grams)

240.12

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