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What I love about summer is how life becomes more casual and less fussy, from our schedules to what we eat and drink. Meals become nibbles of fresh seasonal ingredients that pack a punch of flavor. And the wines we crave during the dog days of summer are light on the palate and refreshing.
I’ve prepared a few of my favorite summertime nibbles. If you haven’t discovered shishito peppers yet, I have a simple recipe you will want to make again and again this summer. Who doesn’t love shrimp? Fast and easy sautéed or grilled shrimp with Chermoula, a Moroccan herb sauce that I have been putting on everything, speaking of packing a punch of flavor! Another summertime go-to is toasts topped with farmer’s market finds like oyster mushrooms, fennel lavender goat cheese, sweet corn, and basil. My summertime wine to pair with these nibbles is Prosecco for its lightweight and refreshing tiny bubbles.
This month the Wine Pairing Weekend group of food & wine writers is sharing their “Summer Sippers and Tasty Bites.” Join our Twitter chat Saturday, July 9th, 2022, at 11:00 AM ET using the hashtag #WinePW. Don’t miss more articles from the Wine Pairing Weekend group at the bottom of this post.
MY TASTING NOTES
Disclosure: The wines were provided to me as media samples by Creative Palate Communications. All opinions are my own.
Corvezzo winery and vineyards are located in the Delle Venezie near Treviso, between the Dolomites and the Adriatic Sea. The family winery was established in 1960 and is now under the leadership of Giovanni Corvezzo, the third generation. As of 2017, all 380 acres of their estate vineyards are certified organic. Corvezzo is the largest organic winery in Italy measured by organic Prosecco and organic Pinot Grigio vineyard size.
Corvezzo Prosecco DOC Treviso Extra Dry – Organic and Vegan
11.5% abv | 12 g/L residual sugar | $13.00 SRP (sample) | 85% Glera and 15% DOC admitted grapes
vinification: soft cold crushing and pressing
second fermentation: 60 days – Charmat method
Pale yellow in color with fine persistent bubbles. Aromas of green apple, pear, and citrus. On the palate, dry with freshly balanced acidity and a light body. Flavor notes follow the aromas of green apple, pear, and citrus.
2020 Corvezzo Pinot Grigio Delle Venezie DOC – Organic and Vegan
12% abv | $13.00 SRP (sample) | 100% Pinot Grigio
vinification: soft cold crushing and pressing
aging process: 95% concrete and 5% oak barrel
Medium yellow in color. Aromas of peaches, crushed gravel, citrus, and a floral hint. On the palate, dry with medium acidity and body. Flavor notes of peaches, lemon, and a savory minerality.
2020 Corvezzo Prosecco DOC Rosé Extra Dry Millesimato
11.5% abv 12 g/L residual sugar | $13.00 SRP (sample) | 85% Glera and 15% Pinot Nero
vinification: soft cold crushing and pressing
second fermentation: 60 days – Charmat method
Light pink in color. Aromas of acacia flowers, citrus, and red berries. On the palate, medium(-) acidity and body. Flavors of wild strawberries, lemon/lime citrus, and a hint of acacia flowers in the finish.
Corvezzo Prosecco and Pinot Grigio are imported into the United States by Origins Organic Imports in Miami.
SUMMERTIME NIBBLES WITH PROSECCO AND PINOT GRIGIO
Prosecco and Pinot Grigio are both happy partners with vegetable and seafood-focused nibbles. The inherent lighter body and crisp fresh acidity in the wines are the perfect complements to any of these nibbles. I paired the Prosecco Treviso Extra Dry with the shishito peppers with avocado crema. The bubbles and acidity in the wine counterbalanced the richness of the avocado crema and the somewhat spicy shishito peppers. The Prosecco Rosé Extra Dry Millesimato was perfect with the sautéd shrimp and Chermoula sauce. The red fruit elements in the wine match the sweetness in the shrimp, and the hint of savory minerality is in harmony with the Chermoula sauce. Lastly, the Pinot Grigio (not a Prosecco), with a bit more body, pairs nicely with the oyster mushroom, goat cheese, and corn toast.
Cheers to summer, tasty no-fuss nibbles, and the perfect refreshing wines to pair with them.
Shishito Peppers with Avocado Crema
Sautéed Shrimp with Chermoula Sauce
Oyster Mushrooms, Goat Cheese, and Corn Toasts
Shishito Peppers with Avocado Crema
Ingredients
For the Shrimp
- 1 lb. medium shrimp, peeled and deveined
- 2+ tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 1 lemon, zested and juice
- kosher salt & freshly ground black pepper
For the Chermoula
- 3/4 teaspoon coriander seeds
- 3/4 teaspoon cumin seeds
- 2 cloves garlic, sliced
- 1 cup fresh cilantro leaves, lightly packed
- 1 cup fresh Italian parsley leaves, lightly packed
- 1/2 cup fresh mint leaves,
- 1 organic lemon, zested
- 1 teaspoon smoked paprika
- 3/4 teaspoon kosher salt
- 1/4-1/2 teaspoon Aleppo pepper flakes
- 1/2 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 1 baguette for dipping and serving
- parsley for garnish
Instructions
For the Chermoula Sauce
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In a small sauté pan over medium-high heat, add the coriander and cumin seeds and toast them, shaking the pan for about 1 minute. Set aside to cool.
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In a food processor, add the cilantro, parsley, mint, garlic, lemon zest, smoked paprika, salt, Aleppo pepper flakes, olive oil, toasted coriander and cumin seeds. Process until smooth. Stir in the lemon juice just before serving.
Note: Sauce can be made up to 1 day before serving. Store in a jar with a lid in the refrigerator.
For the Shrimp
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In a 12-inch sauté pan over medium-low heat, add just enough olive oil to coat the bottom of the pan along with the minced garlic. Add the shrimp so they fit in an even layer without overlapping. Add the lemon zest, salt and pepper.
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Sauté the shrimp for about 2-3 minutes per side or until cooked through. Add a squeeze of lemon juice over the shrimp.
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To Serve: Arrange the shrimp on a platter, randomly dollop some of the sauce over the shrimp. Sprinkle with parsley leaves and Aleppo pepper flakes. Sliced baguette for dipping with extra sauce.
Oyster Mushrooms, Goat Cheese, and Corn Toasts
Ingredients
- 1 + tablespoon extra-virgin olive oil
- 8 oz. oyster mushrooms, trimmed and sliced
- kosher salt and freshly ground black pepper
- 1 teaspoon unsalted butter
- 1 medium + ear fresh corn, kernels cut from the cob
- 1 large shallots, thinly sliced
- 4 slices good bread, I used a country sourdough
- 4 oz. fresh soft goat cheese, I used fennel lavender from my farmer’s market
- fresh basil, sliced
Instructions
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Heat a 12-inch sauté pan over high heat. Add 1 tablespoon of olive oil and the mushrooms. Sear the mushrooms for about 2 minutes per side or until soft and golden brown. Season with salt & pepper. Set aside.
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Heat the same sauté pan over medium-high heat. Add 1 teaspoon of olive oil and the butter to the pan, then add the corn. Season the corn with salt & pepper and sauté stirring for about 3-5 minutes or until the corn takes on a slightly charred color. Add the shallot slices and sauté stirring for another 1-2 minutes.
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Toast the bread, then spread goat cheese on each slice. Top with the mushrooms, corn mixture, and sprinkle the sliced basil over the top.
Source: https://alwaysravenous.com/summertime-nibbles-with-prosecco/