Salud!

I call myself a connoisseur of fine wine. I do collect, sometimes, laying some bottles down in the dark to age a little bit. I enjoy reading about wine and visiting vineyards and wineries. I've been drinking long enough to have definite tastes and favorite wines. I've spent enough throughout the years to justify my self titled "connoisseur label."

I even have a prized possession, a 1955 Chateau Lafleur Bordeaux, that I plan to drink if Obama wins the presidency. If he doesn't win, I will drink it sometime in 2010 because that's when it will have reached its time....

I love the ambiance of grape. I like having my friends ask me for tips, or advice when they're wining and dining their latest conquests under the candlelight.

But I have to be honest......I just love a good glass of wine...with or without food. Food is always good...but it's the grape that makes the meal.

And that's why I started this blog...to talk about what I like....Wine and the food that sets it off.

A couple of times a week I'm going to talk about wine and then I'm going to give you a recipe. I'm not going to go gourmet on you...I'm going to keep it simple...It's about enjoyment...not snobbery.

So let's fire up the stove and pop that cork!

It is officially fall in my neck of the woods, and while the weather has turned cool, I'm still in a summertime kind of mood, so today, I'm thinking Rose wine or Blush as it is sometimes called..

Rose wines are the light pink wines that many people drink over ice, kind of like adult kool aid. That's because it can be a sweet wine, like white zinfandel. European rose tends to be drier.

If you'd just like a glass....go buy a bottle of Sutter Home white zin...it's cheap and refreshing. Remember, the price of the bottle doesn't mean that what's inside is any good. Sutter Home works.

If you're going to pair it with food, I've been happy with grilled chicken or even barbecue ribs, depending on the sauce.

I've paired white zin with a burger and fries and a green salad. Simple, filling and refreshing.

If you would prefer a little pricier rose, then look for a french rose...drier and made for pasta and shrimp...



Shrimp with Lemon Basil Pasta

Servings: 4 Preparation Time: 5 min. Cooking Time: 10 min.

Ingredients:

1/2 Lbs. linguine or other pasta 3/4 Lbs. cooked shrimp, thawed and drained 2 Tbs. unsalted butter, melted 1 Tbs. fresh lemon juice 1-1/2 tsp. basil leaves 3/4 tsp. garlic salt 1/4 tsp. black pepper 1/4 cup grated Parmesan cheese

Cooking Directions:

Cook pasta in a large pan of boiling water 10 minutes, or until al dente. Add shrimp and drain immediately. Return pasta mixture to pan. Combine next 5 ingredients in a bowl. Toss with cooked pasta and shrimp. Sprinkle cheese over pasta and serve immediately. About: 380 calories * thanks Nubella for the recipe... ©2008,JoAnne Moore,JAM Publications