"Serious Wine for Non-Serious People"

 
White Wines:   Chardonnay       Riesling     Carlos       Magnolia       Muscat  
Red Wines:   Cabernet Sauvignon       Merlot       Noble       Noble Evening Pleasure  
Fruit Wines:   Blackberry       Peach        Strawberry  
Port Style Wines:   Red Velvet       Frost Velvet     Blueberry Velvet  
Blush Wines:   White Syrah       White Noble      Autumn Blush  
       
 

WHITE SYRAH

Color:

  Blush

Vintage:

  2013

pH:

  3.32

ALC:

  11.3%
   
  Description:
So you wanted a blush that packs a punch. This full bodied dark blush wine does not let you down. The dark red Syrah grape is harvested and immediately pressed to create this exciting color. Finished as a semi-dry, this wine is subtle with wild berry character and a hint of spice on the end.
  Retail Cost: $13.99  
 

Best Paired With:
Excellent with fresh fruit, cheese, salads, seafood, light meats and poultry. Enjoyable sipping on a summer day or evening. A true refreshing delight that meets many different taste buds.

 
 

The Vineyard's  "Healthy Living with Wine"  Menu Idea . . . .  White Syrah

 

Caribbean Pineapple Shrimp Salad

We are large Caribbean fans, as you already might

know, and this salad is so fantastic to enjoy.

Light and fruit forward, the added slight spice combined with

the avocado becomes a great union. The cherry

and spice from the White Syrah embraces the

sensations of the seafood in this dish. Cheers~ 

 

Ingredients

 

Preparation and Design

1 can (20 oz.) pineapple chunks
2 ripe avocado, peeled
1 red onion, sliced

1 red pepper, sliced

1 orange pepper sliced
1/2 c. bottled oil-vinegar dressing
1/4 tsp. ground cumin

2 lbs. raw shrimp

2 cups parmesan cheese

1 lb scallops
Lettuce leaves for lining bowl

1 bag fresh wild spring salad.

 

Drain pineapple juice into a medium size bowl.

Cut avocado in half; remove pit, and slice into the avocado

into medium sized chucks. Slice both peppers and onion

as desired. Add pineapples, toss with olive oil, and let sit.

 

Pan sear the shrimp and scallops in medium olive oil,

sprinkled with ground cumin. Once cooked, start with your

bowls of fresh salad, topped with the avocado, pineapples,

peppers, and onion. Lay the shrimp and scallops on top

and sprinkle with the parmesan cheese to finish.