Perfect Pairings: A Feast of Wine and Fishes
Chef Gretchen Hanson and Vintner Karen Sposato pair up to create a holiday feast of seven dishes, seven wines and a gathering of friends
This dish, from the Seven Fishes Seven Wines Pairing Feast, was inspired by France and pairs the Crab with the Sposato Frizzante Blend
Ingredients
- 8 ounces softened cream cheese
- 8 ounces softened brie (cut rind into little pieces)
- 16 ounces jumbo lump crabmeat, without shells or cartilage
- 1/2 cup roasted artichokes, diced
- 1/4 cup roasted red peppers diced
- 1/2 teaspoon sea salt flakes
- 1/2 teaspoon white pepper
- Pinch of dried oregano
- 4 tablespoons mayonnaise
Preparation
Warm cream cheese and brie. Stir in mayonnaise. Fold in crab, artichokes, and peppers. Season. Serve on top of toasted French bread rounds.
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Lemongrass Skewered Shrimp
This dish, from the Seven Fishes Seven Wines Pairing Feast, was inspired by Vietnam and pairs the Shrimp with the Sposato Sauvignon Blanc
