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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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