Wine Pairing of the Week: Sauvignon Blanc & Garlic-Lemon Shrimp

Tangent Sauvignon Blanc and seafood are a match made in wine country heaven.

Tangent wine makes a cool climate Sauvignon Blanc with a lively acidity that makes it an obvious and natural pair with seafood, which is why I paired it with my favorite garlic-lemon shrimp.

Wine of the Week: Tangent Wine Sauvignon Blanc

This Sauvignon Blanc is silky, light and tastes of lime, green apple, and lemon zest. The  fresh flavor and crisp acidity of this wine makes it a great pair with mostly any seafood. The lemon zest flavor lightly complements the lemon in my garlic-shrimp recipe without causing a citrus overload.

Tangent Wines sources their grapes from Edna Valley, California which is under 6 miles to the Pacific Ocean. Their focus is creating crisp, refreshing white wines that pair well with a wide variety of foods.

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Garlic-Lemon Shrimp:

This easy pan-fried shrimp only requires a few ingredients. I served mine over a salad with avocado on the side.

  • 2 tbsp. olive oil
  • 1 lb. medium shrimp, peeled
  • 3 cloves garlic, minced
  • juice of 1 lemon
  • 2 tbsp. dry white wine (I used Tangent Sauvignon Blanc)
  • Parsley, freshly chopped
In a large skillet over medium, heat olive oil. Add shrimp and garlic. Cook until shrimp is pink, 3 minutes. Remove from heat and stir in lemon juice, white wine, and parsley.
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