Something about spring makes me undeniably happy. Maybe it’s the sunshine, maybe it’s the fresh blooming flowers or even the extra hours of daylight we now get to enjoy in the evening. It’s the perfect time of year to start new goals (the ones you probably set for yourself as New Years resolutions, but never actually kept), propose to your other half (yes, I do have a new gorgeous rock on my finger!) or perhaps it’s time for the annual spring cleaning. Whatever it is, you can’t deny that spring time brings about wonderful things…here at Ponte, one wonderful “thing” is our Angry Wife White wine.
I’ll be honest; I’m usually more of a red fan myself. Given the option, I’ll go for bold, dry glass of red over most whites. Unless, of course, I’m on a date with my fiancé and don’t want the embarrassing purple teeth. However, with all of this beautiful warm weather I find myself edging more and more towards the lighter side of wine.
The Angry Wife White blend has always been top secret and continues to change with every vintage since its release in 2010. The current vintage is full of melon, green mango and pineapple flavors and pairs perfectly with your favorite seafood dish. (Note to fans, next month we’ll release our 2012 Angry Wife White which has a completely different – and delicious profile: fresh passion fruit, peach, pineapple and oak characteristics.) With my love for seafood and constant search for new, exciting recipes, I believe I have come across a winner. Quinoa and Kale Grilled Shrimp Salad paired with a glass of Angry Wife White is – oh my goodness – delicious.
Quinoa and Kale Grilled Shrimp Salad
- ½ cup dry quinoa
- 1 bundle of kale, rinsed and dried
- 1/3 cup chopped red onion
- 1 mango, sliced
- 1 avocado, sliced
- 1 cup black beans, drained and rinsed
- 1 cup organic corn
- ¼ cup chopped cilantro
- ½ lb shrimp, peeled and deveined
- Salt and pepper
For the dressing/marinade:
- 2 lemons
- 2 garlic cloves, minced
- 5 Tbsp extra virgin olive oil
- Salt and pepper, to taste
In a small bowl, whisk together the marinade ingredients: lemon, garlic, olive oil and salt and pepper. Pour half of the mixture over shrimp and set in refrigerator to marinate until you are ready to grill. The remaining marinade will be used later for dressing. In the meantime, cook the quinoa according to package and set aside to cool. Throw the marinated shrimp on skewers and stick on the grill for a couple minutes on each side. In a large bowl combine all salad ingredients; cooled quinoa, red onion, sliced mango, sliced avocado, black beans and cilantro. Lightly toss the rest of the dressing into the salad. Finally add the finishing touch of grilled shrimp to complete the salad. Perfect served chilled or at room temperature.
Now pour yourself a chilled glass of Angry Wife White, and enjoy!
–Marissa, Wine Club
–What do you reach for when the temperature warms up? Red, white or rose?