Even the experts agree that when it comes to wine there is always something new to learn, and right now, in food and wine circles what has everyone excited is matching the flavors and aromas of one’s favorite wines with examples of ethnic cuisines from around the world. Everyone doing this sort of exploration delights in telling of the unexpected matches they bumped into along the way. One of these delightful surprises came into being through the happenstance that Connie Caven, hospitality representative at Mumm Napa, where she has worked for three years, shared a favorite recipe with her fellow tasting room hosts.
In Connie’s Blanc de Blancs Buerre Blanc over Marinated Shrimp, her wine choice – the 2003 Vintage of Mumm Napa Blanc de Blancs, used generously in both the sauce base and the skewered shrimp, is an important ingredient as well as the ideal beverage to serve along with the finished dish. Mumm Napa winemaker Ludovic Dervin agrees that the wine and the shrimp entrée are great mates even though the pairing is a bit unusual.
“Our 2003 Blanc de Blancs,” he says,”is an uncommon sparkling wine. 82% of the blend is Chardonnay which provides a crisp acidity and fresh citrus notes, while the remaining 18% is Pinot Gris that rounds out the mouth with stone fruit flavors and rich spicy tones. This is a gorgeous, elegant wine and this is a particularly outstanding vintage. About 10% of the 2003 vintage of Chardonnay was fermented and aged in French oak which adds structure and highlights the long aging on the yeast that brings out the creamy soft tones and nuances of spice that allow the wine to stand up handsomely to complex dishes such as Connie’s marinated shrimp.”
Ludovic also suggests that a glass of the 2003 Blanc de Blancs is a tantalizing beverage to serve with an assortment of brunch dishes such as quiche or grilled salmon. But, he warns, don’t let anyone dim your pleasure by suggesting you turn your lovely wine into a mimosa!

Mumm Napa Blanc de blancs beurre blanc over marinated shrimp

by Mumm Napa Hospitality Representative, Connie Caven

Sauce base
• 2 cups Mumm Napa Blanc de Blancs
• 1/3 cup finely chopped shallots
• 2 tsp. white wine vinegar
• 1/4 tsp. whole black peppercorns
• 1 cup (2 sticks) chilled unsalted butter,
cut into 16 pieces

Shrimp
• 1 cup Mumm Napa Blanc de Blancs
• 1/4 cup extra-virgin olive oil
• 3 Tbsp. minced shallots
• 1/2 tsp. freshly ground black pepper
• 16-20 extra-large uncooked shrimp (about 2 pounds), peeled with tail left intact, deveined
• 1 Tbsp. minced fresh chives
• 1 Tbsp. minced fresh tarragon
• 1 Tbsp. minced fresh parsley
• 6 – 8 skewer sticks

For sauce base:
Combine Blanc de Blancs, shallots, vinegar and peppercorns in heavy medium saucepan. Boil until reduced to 1/4 cup liquid, about 20 minutes. (Can be made 4 hours ahead.) Cover and let stand at room temperature.

For shrimp:
Combine Blanc de Blancs, olive oil, shallots and ground pepper in Ziplock plastic bag. Add shrimp to bag and seal; shake bag to coat shrimp evenly. Marinate shrimp at room temperature at least 30 minutes and up to 1 hour, turning bag occasionally. Mix chives, tarragon and parsley in small bowl.

Drain shrimp; discard plastic bag with marinade. Place 3 or 4 shrimp on skewer sticks and place on grill, 2 minutes on each side or until shrimp turns pink. Remove shrimp from grill and skewers and place shrimp, tails upright, on plate. Rewarm sauce base over medium-low heat. Whisk in butter one piece at a time, just allowing each to melt before adding next (do not boil or sauce will separate). Season Beurre Blanc to taste with salt and pepper.
Spoon warm sauce around shrimp. Sprinkle with fresh herbs and serve.