Archive for February, 2012

26
Feb
12

Cheese: Huntsman

Huntsman Cheese

Huntsman Cheese

Huntsman is the marriage of two delicious British classics; Double Gloucester and Blue Stilton, brought together through a complex layering process. Creamy, forceful Stilton is sandwiched between an exterior of mellow, Double Gloucester. The result is an excellent flavor combination that is as delicious as it is beautiful.

With the 2 layers of Blue Stilton you will take full advantage of the combination of Double Gloucester and Blue Stilton. Perhaps the best description is found in prose for Stilton as composed by G.K. Chesterton;

Stilton, thou shouldst be living at this hour
And so thou art. Nor losest grace thereby;
England has need of thee, and so have I–
She is a Fen. Far as the eye can scour,
League after grassy league from Lincoln tower
To Stilton in the fields, she is a Fen.
Yet this high cheese, by choice of fenland men,
Like a tall green volcano rose in power.
Plain living and long drinking are no more,
And pure religion reading “Household Words”,
And sturdy manhood sitting still all day
Shrink, like this cheese that crumbles to its core;
While my digestion, like the House of Lords,
The heaviest burdens on herself doth lay.

My personal wine pairing favorites with Huntsman cheeses are aged,  mellow Cabernet Sauvignon for reds and bright, crisp acidic Sauvignon Blancs for the white wine.

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25
Feb
12

recipe: Parmigiano Reggiano-Spinach Puffs

  • 5 tablespoons unsalted butter
  • 4 cups baby spinach leaves (6 ounces)
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground red pepper (cayenne)
  • 3/4 cup milk
  • 3 large eggs, at room temperature
  • 1-1/2 cups (6 ounces) coarsely grated Parmigiano Reggiano

Preheat oven to 400º F. Line 2 baking sheets with parchment paper. In a microwavable bowl, combine spinach and 2 tablespoons water; cover and microwave until thoroughly wilted, about 1-1/2 minutes; cool. Wrap spinach in a towel and with your hands, squeeze until as dry as possible; chop fine. In a small bowl, mix flour, salt and red pepper. In a medium saucepan, bring milk and butter to a boil. Remove from heat and add flour mixture; with a wooden spoon, beat until it thickens and pulls away from the sides, about 1 minute. Add eggs 1 at a time, beating well until incorporated. Stir in spinach and cheese. With a teaspoon, scoop a rounded spoonful of mixture, and with another teaspoon, push it onto a prepared baking sheet. Continue making mounds of the mixture, spaced 1 inch apart. Bake until golden brown, 20 to 25 minutes. Serve warm.  (Puffs can be held at room temperature up to 1 day or frozen; reheat in a 400ºF oven until hot, 3 to 5 minutes.)

10
Feb
12

Recipe: Beccafichi in Teglia

Beccafichi in Teglia

Beccafichi in Teglia

Ingredients

  • 4 quails
  • Salt and freshly ground black pepper
  • 2 tablespoons chopped fresh rosemary leaves, chopped with salt
  • 2 onions
  • 8 bay leaves
  • 1/4 cup extra-virgin olive oil, plus more for greasing the baking pan

Directions

Preheat the broiler.

Clean out the quails, removing all the gizzards. Divide the rosemary into 4 equal parts and pat 1 part rosemary into the inner cavity of each bird. Quarter the onions. Place 2 onion quarters, 1 bay leaf, and 1 quail, in a baking dish. Place in a well-greased baking pan. Sprinkle the birds with salt and pepper and drizzle with the 1/4 cup of olive oil. Place birds on lower rack and broil about 10 minutes or until legs are well done and the rest is a medium or desired doneness.

We recommend a rich syrah wine pairing for this dish, or if you insist on white wine a lush vouvray!

09
Feb
12

Cheeese List…

Cheese

Cheese

And Just in case you think I”m ignoring the cheese world, here’s a partial list of cheeses from around the world too for your amusement! All tasty and the perfect partners for the wines listed the last couple of days… this list is organized by local and pretty extensive!

 

Africa

Egypt

  • Roomy cheese
  • Domyati cheese
  • Areesh cheese
  • Mesh cheese

Ethiopia

  • Ayib cheese

Mauritania

  • Caravane cheese

South Africa

  • Bokmakiri cheese
  • Kwaito cheese
  • Beast cheese
  • Mqundu cheese

Nigeria

  • Wara cheese[1]

Asia

Armenia

  • Lori

Bangladesh

  • Chhena

China

  • Rubing
  • Rushan
  • Nguri
  • Chura kampo
  • Chura loenpa
  • Chhurpi

Georgia

  • Suluguni

India

  • Bandel
  • Paneer
  • Chhena
  • Khoa
  • Kalari or Kiladi or Maish Krej

Iran

  • Lighvan Cheese

Japan

  • Sakura cheese

Middle East

  • Akkawi
  • Basket cheese
  • Labneh
  • Jameed
  • Jibneh Arabieh
  • kashkawan
  • kashta
  • Majdoule
  • Nabulsi
  • Paneer
  • Shanklish
  • Syrian cheese

Mongolia

  • Byaslag

Nepal

  • Flower of Rajya

Philippines

  • Kesong or Quesong Puti

South Korea

  • Imsil Cheese

Europe

Austria

  • Bachensteiner
  • Bergkäse
  • Brimsen (Austrian term for Bryndza)
  • Gelundener Käse
  • Lüneberg cheese
  • Montafoner Sauerkäse
  • Mondseer
  • Staazer
  • Steirerkäse
  • Tiroler Graukäse
  • Tyrolean grey cheese

[edit] Belgium

  • Brussels cheese
  • Chimay
  • Grevenbroeker
  • Herve cheese
  • Le Wavreumont
  • Limburger cheese
  • Maredsous cheese
  • Mekkerbek
  • Passendale cheese
  • Remoudou

Bosnia and Herzegovina

  • Livno cheese

Bulgaria

  • Kashkaval
  • Sirene
  • Cherni Vit green cheese
  • Krema cheese
  • Dunavia cheese

Cyprus

  • Anari
  • Halloumi (Hellim)
  • Kefalotyri

Croatia

  • Paški sir (Pag Island cheese)
  • Škripavac (“Squeaking” cheese from Lika)
  • Tounjski sir (Smoked cheese from Tounj near Ogulin)
  • Dimsi (Smoked cheese from Zagreb based on Bjelovarac cheese)

Czech Republic

  • Abertam
  • Olomoucké syrečky

Denmark

  • Danbo
  • Danish Blue cheese (Dansk blåskimmel(ost))
  • Danish tilsit or Tilsit Havarti
  • Esrom or Danish Port-Salut
  • Fynbo
  • Havarti cheese or Cream Havarti
  • Molbo cheese
  • Saga cheese
  • Samsø cheese
  • Tybo

Finland

  • Aura
  • Lappi cheese
  • Leipäjuusto (“bread-like cheese”, i.e. oven-baked cheese)
  • Oltermanni
  • Raejuusto (Finnish cottage cheese)

France         

  • Abbaye de Tamié
  • Bleu de Bresse
  • Boursin cheese
  • Brillat-Savarin
  • Brie Noir (Black Brie)
  • Broccio Passu
  • Bucheron
  • Cabecou
  • Cancoillotte
  • Carré de l’Est
  • Cathare
  • Chamois d’Or
  • Chaumes cheese
  • Coeur de Neufchatel
  • Coulommiers
  • Coutances
  • Délice de Bourgogne
  • Délice du Calvados
  • Édel de Cléron
  • Explorateur
  • Fromager d’Affinois
  • Gaperon
  • Lavort
  • Mont des Cats
  • Mimolette
  • Niolo
  • Olivet cendré
  • Port Salut
  • Raclette
  • Rigotte de Condrieu
  • Rochebarron
  • Roue de Brielove
  • Saint Albray
  • Saint-André
  • Saint-Felicien
  • Saint-Marcellin
  • Saint-Paulin
  • Tarentais
  • Tome des Bauges
  • Tomme Boudane
  • Tomme Butone
  • Tomme au Fenouil
  • Tomme du Revard
  • Vacherin Mont d’Or
  • Vieux-Boulogne

 

 

 Germany

  • Allgäuer
  • Bavaria blu
  • Bonifaz
  • Cambozola
  • Harzer cheese
  • Handkäse
  • Hirtenkäse
  • Limburger cheese
  • Romadur
  • Milbenkäse
  • Neufchâtel
  • Rauchkäse
  • Tilsit cheese
  • Weisslacker

Greece

  • Anthotyros
  • Arseniko Naxou – (Naxos)
  • Batzos, PDO
  • Chèvre Metsovou – (Metsovo)
  • Feta, PDO – (Epirus, Macedonia, Thrace, Thessaly, Peloponnese, Lesvos Island)
  • Formaela, PDO – (Arachova)
  • Froumaela Valmandouras – (Peloponnese)
  • Galotyri, PDO – (Thessaly, Epirus)
  • Graviera, PDO – Agrafa, Crete, Naxos[disambiguation needed ]}
  • Kalathaki
  • Kalathotos
  • Karikeftos
  • Kaseri, PDO – (Macedonia, Thrace, Thessaly, Lesvos Island)
  • Katiki, PDO – (Domokos)
  • Kefalograviera, PDO – (Crete, Sterea Ellada)
  • Kefalotyri
  • Kopanisti, PDO – (Mykonos)
  • Krasotyri – (Kos)
  • Ladenios
  • Ladotyri, PDO – (Lesvos Island)
  • Malaka – (Chania)
  • Manouri, PDO – Thessaly)
  • Mastelo – (Chios)
  • Manoura Sifnou – (Sifnos)
  • Melichloro – (Lemnos)
  • Metsovella – (Metsovo)
  • Metsovone, PDO – (Metsovo, Epirus)
  • Myzithra – (Crete)
  • Petroti – (Tinos)
  • Pichtogalo Chanion, PDO – (Chania)
  • San Michali)
  • Sfela, PDO – (Peloponnese)
  • Stamatini
  • Touloumisio
  • Xygalo, PDO – (Crete)
  • Xynomizithra, PDO – (Crete, Myconos)
  • Xynotyro – (Myconos)

Hungary

  • Liptauer or Kőrözött
  • Oázis (smoked cheese)
  • Orda (made from whey)
  • Pálpusztai
  • Trappista cheese

Iceland

  • Höfðingi
  • Skyr

Ireland

  • Ardagh Castle cheese
  • Ardrahan Cheese
  • Ardsallagh Goats Products
  • Bay Lough cheese
  • Béal Organic Cheese
  • Blue Rathgore
  • Bluebell Falls Cheese
  • Burren Gold
  • Cahills Farm cheese
  • Carlow Cheese
  • Carrigaline Farmhouse Cheese
  • Carrigbyrne cheese
  • Carrowholly cheese
  • Causeway Cheese
  • Cleire Goats Cheese
  • Clonmore Cheese
  • Coolattin Cheddar
  • Coolea Cheese
  • Cooleeney Farmhouse Cheese
  • Corleggy Cheese
  • Cratloe Hills
  • Croghan Cheese
  • Dingle Peninsula Cheese
  • Doolin Cheese
  • Dubliner Cheese
  • Durrus Cheese
  • Fermoy Natural Cheese
  • Fivemiletown Creamery
  • Gleann Gabhra
  • Glebe Brethan
  • Glyde Farm Produce
  • Gubbeen Farmhouse Cheese
  • Hegartys Cheddar
  • Imokilly Regato
  • J&L Grubb
  • JOD Foods
  • Killeen Farmhouse Cheese
  • Killorglin Cheese
  • Knockalara Farmhouse Cheese
  • Knockanore Farmhouse Cheese
  • Knockatee Cheese
  • Knockdrinna Farmhouse Cheese
  • Milleens
  • Millhouse Sheeps Cheese
  • Moonshine Farm Cheese
  • Mossfield Organic Farm
  • Mount Callan Cheddar
  • Old MacDonnells Farm Cheese
  • Orchard Cottage Dairy
  • Orla Cheese
  • St Tola
  • Triskel Cheese
  • West Cork Natural Cheese
  • Wicklow Farmhouse Cheese

 

Italy

  • Asiago
  • Bitto
  • Bra
  • Caciocavallo Silano
  • Casciotta d’Urbino
  • Castelmagno
  • Pecorino sardo
  • Fontina
  • Gorgonzola
  • Grana Padano
  • Montasio
  • Monte Veronese
  • Mozzarella di Bufala Campana
  • Parmigiano-Reggiano
  • Pecorino
    • Pecorino Romano
    • Sardo
    • Siciliano
    • Toscano
  • Piave
  • Provolone
  • Raschera
  • Taleggio
  • Toma Piemontese
  • Valle d’Aosta Fromadzo
  • Valtellina Casera

Non-protected
varieties

  • Bel Paese
  • Bocconcini
  • Brös
  • Burrata
  • Cacio figurato
  • Caciotta
  • Caprino
  • Casu marzu
  • Crucolo
  • Dolcelatte
  • Galbanino
  • Mascarpone
  • Morlacco
  • Mozzarella
  • Paddraccio
  • Pallone di Gravina
  • Ricotta
  • Robiola
  • Rosa Camuna
  • Scamorza
  • Sottocenere al tartufo
  • Stracchino
  • Stracciatella di Bufala

 

Latvia

  • Latvijas

Republic of Macedonia

  • Sirenje
  • Kashkaval
  • Urda

Malta

  • Ġbejna

Netherlands

  • Edam
  • Gouda
  • Leerdammer
  • Leyden cheese
  • Maasdam
  • Old Amsterdam
  • Parrano
  • Vlaskaas

Norway

  • Brunost
  • Gamalost
  • Geitost
  • Gudbrandsdalsost
  • Jarlsberg
  • Nøkkelost
  • Norvegia
  • Pultost
  • Snøfrisk

Poland

 

  • Bryndza
  • Bundz
  • Bursztyn – mature cheese similar to Gruyere
  • Gołka
  • Koryciński
  • Oscypek
  • Redykołka
  • Rokpol
  • Twaróg also known as Quark (cheese)
  • Tylżycki – semi-hard, yellow cheese made from cow’s milk

Portugal

 

  • Castelo Branco
  • Requeijão
  • Saloio
  • Santarém
  • São Jorge
  • Serra da Estrela
  • Tomar

Romania

  • Brânzǎ de burduf
  • Caşcaval
  • Caş
  • Urdǎ
  • Telemea
  • Năsal

Russia

  • Altaiski cheese – a fairly dry hard cheese, similar to Swiss cheese, originating in the Altai region.
  • Brynza – a crumbly salt cheese.
  • Chernyi Altai – a hard cheese similar to cheddar.
  • Circassian cheese, a crumbly non-melting fresh cheese that is produced in the North Caucasus
  • Dorojobuzhskii – a soft cheese from western Russia.
  • Dorozhnyi
  • Golandskii
  • Gornoaltayskii – a hard, crumbly cheese.
  • Korall – a soft, processed cheese made of cow’s milk
  • Kostromskoi
  • Moale
  • Moskovskii cheese – a hard cow’s milk cheese, also similar to Swiss.
  • Medynskii
  • Omichka – a slightly sweet, soft processed cheese made of cow’s milk.
  • Pikantnyi
  • Poshikhonskii – a hard cow’s milk cheese.
  • Rossiyski cheese cheese, similar to German Tilsiter (ru:Российский сыр (Russian))
  • Sovetskii cheese
  • Tvorog (творог), a quark-type cheese somewhat similar to cottage cheese or ricotta.
  • Uglichskii – a hard cheese made of cow’s milk
  • Yaroslavskii cheese – a hard cow’s milk cheese, usually produced in rounds; with a slightly sour taste.
  • Zakusochnyi – a soft blue cow’s milk cheese

Serbia

  • Kačkavalj
  • Sremski Sir
  • Zlatarski Sir[2] PDO
  • Sjenički Sir
  • Svrljiški Belmuz [3] GI
  • Krivovirski Kačkavalj[4] GI
  • Homoljski ovčiji sir (Homolje sheep cheese)[4] GI
  • Homoljski kozji sir (Homolje goat cheese) [4] GI
  • Homoljski kravlji sir (Homolje cow cheese)[4] GI
  • Pirotski Kačkavalj
  • Lužnička Vurda
  • Užički Kajmak

Slovakia

  • Bryndza
  • Liptauer
  • Korbaciky
  • Oštiepok
  • Parenica
  • Tvaroh

Slovenia

  • Bohinc Jože
  • Tolminc
  • Planinski sir
  • Mohant
  • Nanoški sir

Spain

  • Afuega’l pitu (Asturias)
  • Cabrales cheese (Asturias)
  • Gamonedo cheese (Asturias)
  • Garrotxa cheese (Catalonia)
  • Idiazábal cheese (Basque Country))
  • Majorero cheese (Fuerteventura, Canary Islands)
  • Manchego cheese (La Mancha, Castile-La Mancha)
  • Mató cheese (Catalonia)
  • Murcian cheese (Murcia)
  • La Serena cheese (Extremadura)
  • Picón Bejes-Tresviso (Cantabria)
  • Roncal cheese (Navarre)
  • Tetilla cheese (Galicia)
  • Torta del Casar (Extremadura)
  • Valdeón (León)
  • Zamorano cheese (Zamora)

Sweden

  • Blå Gotland (Gotland Blue)
  • Grevé
  • Herrgårdsost
  • Hushållsost
  • Prästost
  • Svecia
  • Västerbottensost

Switzerland

Extra-hard

  • Sbrinz

Hard

  • Emmentaler
  • Gruyère/Greyerzer
  • L’Etivaz (AOC, Alps and Prealps vaudoises)
  • Berner Alpkäse
  • Schabziger

Semi-hard

  • Appenzeller
  • Bündner Bergkäse
  • Mutschli
  • Raclette
  • Tête de Moine
  • Vacherin Fribourgeois
  • Tilsiter: “Royalp Tilsit”,]

Semi-soft

  • Vacherin Mont d’Or
  • Formaggini

Soft

  • Gala

Other

  • Büsciun da cavra
  • Tomme vaudoise

 

Turkey

  • Abaza Peyniri
  • Armola (Seferihisar)
  • Arnavut Peyniri
  • Antep Peyniri (Gaziantep)
  • Beyaz peynir
  • Civil (Erzurum)
  • Çamur Peyniri (İzmir)
  • Çerkez Füme Peynir
  • Çökelek
  • Çömlek Peyniri (Kayseri)
  • Dil Peyniri
  • Ezine Peyniri (Çanakkale)
  • Edirne Peyniri
  • Gravyer (Kars)
  • Hellim Peyniri
  • Kaşar Peyniri
  • Keçi Peyniri
  • Kelle Peyniri (Balıkesir)
  • Kirlihanım (Ayvalık)
  • Kopanisti (İzmir)
  • Küflü Peynir (Konya, Ardahan)
  • Küp Peyniri (Yozgat, Sivas)
  • Otlu Peynir (Van)
  • Labne Peyniri
  • Lor Peyniri
  • Manyas Peyniri (Balıkesir)
  • Mihaliç Peyniri
  • Obruk Peyniri (Karaman)
  • Örgü Peyniri (Diyarbakır)
  • Salamura (Bingöl, Tokat)
  • Sayas Peyniri (İzmir)
  • Telli Peynir (Karadeniz)
  • Tulum (Erzincan, İzmir, Tunceli, Aydın)

United Kingdom

Blue cheeses

  • Bath Blue
  • Barkham Blue
  • Blue Monday
  • Buxton Blue (Protected Designation of Origin)
  • Cheshire Blue
  • Devon Blue
  • Dorset Blue Vinney
  • Dovedale (Protected Designation of Origin)
  • Exmoor Blue (Protected Geographical Indication)
  • Harbourne Blue
  • Lanark Blue, Scotland
  • Lymeswold no longer produced.
  • Oxford Blue
  • Shropshire Blue
  • Stichelton
  • Stilton (Protected Designation of Origin)
  • Blue Wensleydale
  • Yorkshire Blue

Other

  • Appledore is a Lancashire cheese with apple
  • Berkswell
  • Bonchester (Protected Designation of Origin)
  • Brie
    • Somerset Brie
    • Cornish Brie
  • Brinkburn
  • Caithness
  • Caboc is a Scottish cheese with an oatmeal coating.
  • Caerphilly
  • Cheddar
    • West Country Farmhouse Cheddar (Protected Designation of Origin)
    • Applewood
    • Coleraine cheddar
  • Cheshire
    • Appleby Cheshire
  • Chevington
  • Coquetdale
  • Cornish Pepper
  • Cotherstone
  • Cotswold
  • Coverdale
  • Croglin
  • Crowdie
  • Derby
  • Double Gloucester
    • Goosnargh Gold
  • Dorstone
  • Dovedale (Protected Designation of Origin)

Dunlop Cheese from Clerkland Farm, Dunlop

  • Dunlop is a Scottish cheese
  • Farleigh Wallop is a cheese made by Alex James
  • Farmhouse Llanboidy
  • Fine Fettle Yorkshire (formerly Yorkshire Feta)
  • Goldilocks (organic)
    • Black Eyed Susan
  • Golden Cross
  • Gruth Dhu
  • Harlech
  • Hereford Hop which has a rind of toasted hops
  • Huntsman is a combination of Double Gloucester and Stilton.

Ilchester

  • Innkeepers Choice
  • Isle of Mull
  • Lancashire
    • Beacon Fell traditional Lancashire (Protected Designation of Origin)
  • Lincolnshire Poacher
  • Little Wallop
  • Katy’s White Lavender
  • Kidderton Ash
  • Lord of the Hundreds
  • Lowerdale Goats Cheese
  • Pantysgawn
  • Parlick Fell
  • Red Devil
  • Red Dragon
  • Red Leicester
    • Rothbury Red
  • Red Windsor
  • Sage Derby
  • Single Gloucester (Protected Designation of Origin)
  • Stinking Bishop
  • Sussex Slipcote
  • Swaledale (Protected Designation of Origin)
  • Teviotdale (Protected Geographical Indication)
  • Tintern
  • Waterloo
  • Wensleydale(also produced as a blue cheese)
    • Produced with many additives such as cranberries, ginger, etc
  • White Stilton
    • Also produced with additives.
  • Suffolk Gold
  • Whitehaven
  • Yarg
    • Wild Garlic Yarg
  • Wiltshire Loaf
  • Woolsery Goats
  • Village Green Goat
  • Y Fenni

Ukraine

  • Bilozhar
  • Bukovinskyi
  • Bryndza
  • Dobrodar
  • Smetankowyi
  • Syr
  • Ukraїnskyi
  • Vurda

North America

Canada

  • Oka

El Salvador

  • Cuajada
  • Crema
  • Queso Fresco
  • Enredo
  • Queto

Honduras

  • Cuajada
  • Crema
  • Queso Fresco
  • Quesillo
  • Seco

Mexico

  • Chihuahua
  • Cotija
  • Criollo (Creole)
  • Chiapas cheese
  • Oaxaca
  • Panela
  • Peter Anderson Queso
  • Lingallin

Nicaragua

  • Quesillo

United States

  • American cheese
  • Bergenost
  • Brick cheese
  • Colby cheese
  • Colby-Jack cheese
  • Cream cheese
  • Cup Cheese
  • Farmer cheese
  • Government cheese
  • Liederkranz cheese
  • Maytag Blue cheese
  • Monterey Jack
  • Muenster cheese
  • Pepper jack cheese
  • Pinconning cheese
  • Provel cheese
  • String cheese
  • Spray Cheese
  • Swiss cheese
  • Teleme cheese

Australasia

Australia

  • Tasty cheese – commonly mistaken as a variety of cheese due to the widespread use of ‘Tasty’ as an adjective for cheeses by Australian manufacturers; it is in fact equivalent to cheddar

New Zealand

  • Chesdale
  • Evansdale
  • Eatondale
  • Miles Dalton

South America

Argentina

  • Cremoso
  • Criollo
  • Goya
  • Reggianito
  • Sardo
  • Tandil

Bolivia

  • Chaqueño
  • Menonita

Brazil

  • Catupiry
  • Minas (a. k. a. “Queijo Minas Padrão”, “Queijo Frescal” and “Queijo Curado”)
  • Coalho
  • Requeijão
  • Prato

Chile

  • Chanco
  • Gauda
  • Panquehue
  • Renaico

Colombia

  • Quesillo
  • Queso Campesino
  • Queso Paipa
  • Queso Costeño
  • Cuajada

Venezuela

  • Queso Guayanés
  • Queso Palmita
  • Queso de año
  • Queso semiduro
  • Queso crineja
  • Queso Llanero (Prairie Cheese)

 

08
Feb
12

White wines….

White Wine Grapes

White Wine Grapes

As I promised, here is a list of many of the grapes used for making white wines… as you can see there is no shortage of vinifera in the world for you to explore…. And these lists are not even complete! So, let’s grab a bottle, pop a cork and try some wine!

White grapes

  • Aidani / Aidini / Aedani
  • Airén
  • Alarije / Alarijen
  • Albalonga
  • Albana
  • Albarello
  • Albariño / Alvarinho / Cainho Branco
  • Albarola
  • Albillo
  • Alcañón
  • Aligoté
  • Altesse / Roussette
  • Amigne
  • Ansonica / Inzolia
  • Antao Vaz
  • Aragnan Blanc
  • Arbois
  • Arinto
  • Arneis
  • Arnsburger
  • Arrufiac / Arrufiat / Ruffiac
  • Arvine
  • Asprinio Bianco
  • Assario branco
  • Assyrtiko / Assyrtico
  • Athiri
  • Aubin
  • Auxerrois Blanc
  • Avesso
  • Azal
  • Barcelo
  • Bacchus
  • Baco Blanc
  • Baiyu / Rkatsiteli
  • Banat Riesling / Banat Rizling
  • Baroque
  • Belina
  • Benedino
  • Biancame / Bianchello
  • Bianchetta Trevigiana
  • Bianchetti Genovese
  • Bianco d’Alessano
  • Biancolella
  • Biancone
  • Bical
  • Blanc de Morgex
  • Boais
  • Bogdanuša
  • Bombino Bianco
  • Borba Blanca
  • Borrado das Moscas
  • Bosco
  • Bourboulenc
  • Bouvier
  • Breidecker
  • Bual
  • Budai Zöld
  • Bukettraube
  • Buonamico
  • Burger / Monbadon
  • Camaralet
  • Carica l’Asino
  • Carignan blanc
  • Catarratto
  • Cayetana / Calagraño
  • Cerceal
  • Cereza
  • Chardonnay
  • Chasan
  • Chasselas / Fendant / Gutedel
  • Chenel
  • Chenin Blanc / Pineau de la Loire / Steen
  • Clairette
  • Claret de Gers / Claret de Gascogne
  • Claverie
  • Cococciola
  • Cocur
  • Coda di Volpe
  • Codega / Roupeiro
  • Colombard
  • Completer
  • Cortese
  • Crato / Crato Bianco
  • Courbu / Xuri Zerratua / Bordelesa Zuri
  • Criolla Grande
  • Crouchen / Clare Riesling / Cape Riesling
  • Cygne blanc
  • Cserszegi Fűszeres
  • Dattier
  • Debina
  • Diagalves
  • Dimiat
  • Dinka
  • Dona blanca
  • Doradillo
  • Drupeggio
  • Durella
  • Ehrenfelser
  • Elbling
  • Emerald Riesling
  • Emir Karasi
  • Encruzado
  • Erbaluce
  • Esgana Cão / Esagna / Sercial
  • Esquitxagos
  • Ezerjó
  • Faber / Faberrebe
  • Favorita
  • Falanghina
  • False Pedro / Pedro Luis / Cañocazo
  • Favorita
  • Fernao Pires / Fernão Pires
  • Ferral
  • Fetească Albă / Fetiaska / Leànyka
  • Fetească Regală
  • Fiano
  • Fié / Fiét / Fié gris
  • Findling
  • Flora
  • Fologosão
  • Folle Blanche / Gros Plant / Piquepoult
  • Francavida
  • Francusa
  • Freisamer / Freiburger
  • Friulano / Tocai Friulano
  • Fromenteau
  • Frontignan
  • Furmint / Mosler / Sipon
  • Galego Dourado
  • Garganega
  • Garnacha blanca / Grenache Blanc
  • Garrido
  • Gellewza
  • Gewürztraminer / Tramini
  • Gloria
  • Godello
  • Goldburger
  • Goldriesling
  • Gouais blanc
  • Gouveio
  • Graisse / Plant de Graisse
  • Grasă de Cotnari
  • Grecanico
  • Grechetto
  • Greco
  • Greco Bianco
  • Green Hungarian
  • Grenache Blanc / Garnacha blanca
  • Grenache Gris
  • Grignolino
  • Grillo
  • Grasa
  • Grk Bijeli
  • Grolleau gris
  • Gros Manseng / Izkiriota Handi
  • Grüner Veltliner
  • Guardavalle
  • Guarnaccia Bianca
  • Gutenborner
  • Hárslevelű
  • Hondarrabi Zuri
  • Humagne
  • Huxelrebe / Weisser Gutedel / Courtillier Musqué
  • Incrocio Manzoni
  • Inzolia / Ansonica
  • Irsai Oliver / Irsay Oliver / Irsai Olivér
  • Italia
  • Izsáki Sarfehér / Izsáki
  • Jacquère
  • Jaén blanca
  • Jampal
  • Juhfark
  • Juwel
  • Kanzler
  • Keknyelu / Kéknyelű
  • Kerner
  • Knipperle / Klein Rauschling
  • Kövérszőlő
  • Karija l’Osü
  • Krstač
  • Kujundžuša
  • Ladikino
  • Lado
  • Lagorthi
  • Lauzet
  • Len de l’El / Len de l’Elh
  • Loureira
  • Lumassina
  • Macabeo / Macabeu / Alcañón / Viura
  • Maceratino
  • Madeleine Angevine
  • Majarcă Albă
  • Malagousia / Malagoussia
  • Malvar
  • Malvasia, includes several sub-varieties
  • Malvoisie
  • Mantonico Bianco
  • Petit Manseng / Izkiriota Ttipi
  • Manteudo
  • Maria Gomes = Fernão Pires
  • Marsanne
  • Mauzac
  • Melon de Bourgogne / Muscadet
  • Merseguera / Escanyavella
  • Meslier St-François
  • Mezesfehér
  • Miousap
  • Misket
  • Molette
  • Moll
  • Montu
  • Morio-Muskat
  • Moscatel de Austria
  • Moscatel Rosada
  • Moschofilero / Moscophilero
  • Mtsvane
  • Müller-Thurgau / Rivaner
  • Muscadelle (Tokay in Australia)
  • Muscadet / Melon de Bourgogne
  • Muscat / Moscato
  • Muscat of Alexandria / Moscatell / Moscatel de Málaga, de Setúbal
  • Muscat Blanc / Muscat Frontignan / Muskateller / Moscatel Branco
  • Muscat Ottonel
  • Nasco
  • Neherleschol
  • Neuburger
  • Nobling
  • Nosiola
  • Nuragus
  • Ondenc
  • Optima
  • Orion
  • Ortega
  • Ortrugo
  • Oz
  • Pagedebit
  • Palomino / Listan / Perrum
  • Pampanuto / Pampanino
  • Parč
  • Pardillo / Pardina
  • Parellada
  • Pascal Blanc
  • Passerina
  • Pecorello
  • Pecorino
  • Pedro Giménez
  • Pedro Ximénez/ PX / Alamís
  • Perle
  • Petit Courbu
  • Petit Meslier
  • Petite Arvine
  • Picardin
  • Picolit / Piccolit / Piccolito
  • Picpoul
  • Pigato
  • Pignerol
  • Pignooletto
  • Pinella
  • Pinot Blanc / Pinot Bianco / Klevner / Weissburgunder
  • Pinot Grigio / Pinot Gris / Grauburgunder
  • Pinot Jaune / Szürkebarát
  • Planta Fina
  • Planta Nova
  • Plavai
  • Pošip
  • Prosecco
  • Prunesta
  • Rabigato
  • Rabo de Ovelha
  • Raisin Blanc
  • Rauschling / Rāuschling
  • Regner
  • Reichensteiner
  • Rèze
  • Rhoditis / Roditis
  • Ribolla / Robola
  • Riesling / Johannisberg Riesling / Rheinriesling / Klingelberger
  • Rieslaner
  • Rkatsiteli
  • Robola
  • Roditis / Rhoditis
  • Rolle
  • Rollo
  • Romorantin
  • Roter Veltliner
  • Rotgipfler
  • Roupeiro / Codega
  • Roussanne
  • Sabro
  • Sacy
  • Ste Marie
  • St-Pierre Doré
  • Sarfeher / Sárfehér
  • Sauvignon Blanc / Sauvignon Gris
  • Sauvignon Vert / Sauvignonasse
  • Savagnin / Savagnin Blanc
  • Savatiano
  • Scheurebe
  • Schönburger
  • Sémillon
  • Septiner
  • Sercial / Cerceal / Esgana Cao
  • Sereksia
  • Sideritis
  • Siegerrebe
  • Silvaner / Sylvaner / Österreicher
  • Smederevka
  • Spagnol
  • Spätrot / Zierfandler
  • Steen / Chenin Blanc
  • Sultana
  • Symphony
  • Tamarêz / Tamares / Crato Branco
  • Tamîioasa / Tămîioasă Românească / Tamianka
  • Taminga
  • Téoulier
  • Terrantez
  • Terret gris
  • Timorasso
  • Torrontés / Torontel
  • Tourbat / Torbato
  • Traminer / Tramini / Traminac
  • Trbljan
  • Trebbiano / Ugni Blanc
  • Treixadura / Trajadura
  • Tresallier
  • Trousseau Gris / Grey Riesling
  • Tsaoussi
  • Tsolikauri
  • Ugni blanc / Trebbiano
  • Verdea
  • Verdeca
  • Verdejo
  • Verdelho / Gouveio / Godello
  • Verdello
  • Verdesse
  • Verdicchio
  • Verdil / Verdosilla
  • Verdiso / Verdia
  • Verdoncho
  • Verduzzo
  • Verduzzo Trevigiano
  • Vermentino / Rolle
  • Vernaccia
  • Veroga
  • Vespaiola
  • Vilana
  • Vinhao
  • Viognier
  • Viosinho
  • Vital (grape)
  • Vitovska
  • Viura / Macabeo / Macabeu /Alcañón
  • Vugava
  • Weldra
  • Welschriesling / Riesling Italico / Olaszrizling / Lazki Rizling / Graševina
  • Würzer
  • Xarel·lo / Xarello
  • Xynisteri
  • Zala Gyöngye
  • Zalema
  • Zefir
  • Zenit
  • Zéta / Orémus
  • Zeusz
  • Zierfandler
  • Žilavka
  • Žlahtina
07
Feb
12

Red Wines…

Red Wine Grapes

Red Wine Grapes

Below is a partial list of grapes used in making red wines from the Vitis vinifera grapes. This list may not be complete in its entirety, but is significant in helping you find a few new wines you may have never heard of before. I’ll post a list of white wine grapes tomorrow!

Red grapes

  • Abbuotto
  • Abouriou
  • Acolon
  • Agiorgitiko/Aghiorghitiko
  • Aglianico
  • Aleatico/Agliano
  • Alexandrouli
  • Alfrocheiro Preto
  • Alicante Bouschet
  • Alicante Ganzin
  • Alvarelhão / Brancelho
  • Amorghiano
  • Ancellotta
  • Aragónez
  • Aramon
  • Aspiran
  • Aubun
  • Avana
  • Avarengo
  • Băbească Neagră
  • Baco Noir
  • Baga
  • Barbarossa
  • Barbera
  • Barsalinga
  • Bastardo/ Trousseau
  • Bellone
  • Béquignol
  • Black Muscat
  • Blatina
  • Blauburger
  • Blauer Portugieser / Blauer Portuguiser / Oporto / Kékoportó / Portugais
  • Blaufränkisch / Lemberger / Franconia / Kékfrankos / Gamé
  • Bobal
  • Bogazkere
  • Bonarda
  • Bondola
  • Bordo/Ives Noir
  • Bouchalès
  • Bovale
  • Borgonja Crna
  • Brachetto or Braquet
  • Brancellao
  • Brown Muscat
  • Brun Fourca
  • Bual / Boal
  • Cabernet Franc
  • Cabernet Sauvignon
  • Cabernet Severny
  • Caddiu
  • Cagnulari
  • Caiño Tinto
  • Caladoc
  • Calitor
  • Callet
  • Caloria
  • Canaiolo
  • Canina nera
  • Caricagiola
  • Carignan / Carignane / Cariñena / Carignano /Mazuelo
  • Carménère
  • Carmine
  • Carnelian
  • Castelão / Periquita
  • Castets
  • Castiglione
  • Catanese
  • Centurian
  • Cesanese
  • Cesar
  • Charbono
  • Cienna
  • Ciliegiolo
  • Cinsaut / Cinsault/ Ottavianello
  • Colorino
  • Complexa
  • Cornalin
  • Cornifesto
  • Corvina / Corvinone
  • Counoise
  • Croatina
  • Darkenuša
  • Dobričić
  • Dolcetto
  • Domina
  • Dornfelder
  • Dunkelfelder
  • Duras
  • Durif / Petite Sirah
  • Espadeiro
  • Étraire
  • Fer
  • Ferrón
  • Fetească Neagră
  • Forcayat/Forcallat
  • Fortana
  • Frappato
  • Freisa
  • Frühroter Veltliner
  • Fumin
  • Gaglioppo
  • Gamashara
  • Gamay / Gamay Noir
  • Gamaret
  • Garanoir
  • Garnatxa / Grenache / Garnacha / Cannonau
  • Garrut
  • Girò
  • Graciano/ Moristel
  • Grand Noir de la Calmette
  • Gran Negro / Grão Negro
  • Greco Nero
  • Grignolino
  • Gropello
  • Grolleau / Groslot
  • Gros Verdot
  • Guarnaccia
  • Helfensteiner
  • Heroldrebe
  • Hondarrabi Beltza
  • Humagne Rouge
  • Jaén
  • Joubertin / Jaubertin
  • Juan Garcia
  • Juan Ibáñez / Miguel del Arco
  • Jurancon noir
  • Kadarka
  • Kalecik Karasi
  • Kékoporto / Kékoportó
  • Kotsifali
  • Kratosija
  • Lacrima di Morro / Lacrima Nera
  • Lagrein
  • Lambrusco
  • Liatiko
  • Limnio
  • Listan Negro
  • Lladoner Pelut / Lledoner Pelut
  • Madrasa
  • Magaratch Bastardo
  • Magaratch Ruby / Magarach Ruby
  • Magliocco / Magliocco Canino
  • Maiolica
  • Malbec / Auxerrois / Cot
  • Malvasia di Schierano
  • Malvasia Nera
  • Mammolo
  • Mandelaria / Mandelari
  • Mandolari
  • Mantonegro
  • Mara
  • Maratheftiko
  • Marselan
  • Marsigliana
  • Marzemino
  • Matrassa
  • Mavro
  • Mavrodafni/ Mavrodaphne
  • Mavrud / Mavroudi
  • Mayorquin
  • Melnik
  • Mencia/ Jaen
  • Merenzao
  • Merille
  • Merlot
  • Milgranet
  • Millot
  • Mission
  • Molinara
  • Mondeuse
  • Monica
  • Montepulciano
  • Montù / Montuni
  • Moravia
  • Moreto
  • Moristel
  • Mourisco Tinto
  • Mourvèdre / Monastrell / Mataro
  • Mouyssaguès
  • Mujuretuli
  • Muscardin
  • Muscat Hamburg
  • Nebbiolo
  • Negoska
  • Négrette
  • Negroamaro
  • Negru de Dragasani
  • Nero Buono di Coro
  • Nero d’Avola
  • Nerello Cappuccio
  • Nerello Mascalese
  • Neretto di Bairo
  • Neyret
  • Nielluccio
  • Nincusa
  • Nocera
  • Notardomenico
  • Ojaleshi
  • Öküzgözü
  • Olivella nera
  • Oseleta
  • Pais
  • Pamid
  • Parana
  • Pascale di Cagliari
  • Pelaverga
  • Peloursin
  • Perdal
  • Perricone
  • Persan
  • Petit Rouge
  • Petit Verdot
  • Picpoul Noir
  • Piedirosso
  • Pignerol
  • Pignola Valtellinese
  • Pignolo
  • Pineau d’Aunis
  • Pinot Meunier / Schwarzriesling / Müllerebe
  • Pinot Noir / Spätburgunder / Blauburgunder / Pinot Nero
  • Pinotage
  • Pinot St. George
  • Plassa
  • Plavac Mali
  • Plavina
  • Pollera Nera
  • Portan
  • Portugieser
  • Poulsard/ Plousard
  • Prieto Picudo
  • Primitivo
  • Prokupac
  • Provechon
  • Raboso
  • Ramisco
  • Refosco / Refošk
  • Roesler
  • Rondinella
  • Rossese
  • Rossignola
  • Rossola Nera
  • Rotberger
  • Rouchet/ Ruché / Roche
  • Rubired
  • Ruby Cabernet
  • Rufete / Tinta Pinheira / Tinta Carvalha / Rufeta
  • Sagrantino
  • Sangiovese
  • Saperavi
  • Schiava / Trollinger
  • Schioppettino
  • Schönburger
  • Sciacarello
  • Sciascinoso
  • Segalin / Ségalin
  • Servanin
  • Sgaretta
  • Shiraz / Syrah
  • Shiroka Melnishka Losa / Melnik
  • Sousão
  • Sousón
  • St. Laurent / Svatovavrinecke
  • St-Macaire
  • Sumoll
  • Susumaiello
  • Taminga
  • Tannat
  • Tarrango
  • Tazzelenghe
  • Tempranillo / Tinta Roriz / Ull de Llebre / Cencibel / Tinta del Pais
  • Teroldego / Teroldego Rotaliano
  • Terret Noir
  • Thiniatiko
  • Tibouren
  • Tinta Amarela
  • Tinta Barroca
  • Tinta Caiada
  • Tinta Carvalha
  • Tinta Francisca
  • Tinta Madeira
  • Tinta Miuda
  • Tinta Negra Mole / Preto Martinho
  • Tinta Pinheira
  • Tinto Cão
  • Touriga Franca / Touriga Francesa
  • Touriga Nacional / Azal Espanhol / Preto de Mortágua
  • Trepat
  • Trevisana Nera
  • Trincadeira/ Castelão / Torneiro
  • Troia / Uva di Troia
  • Trollinger
  • Trousseau
  • Turca
  • Uva di Troia
  • Uva Rara
  • Vaccarese / Vaccarèse
  • Valdiguié
  • Vespolina
  • Vien de Nus
  • Volidza
  • Vranac
  • Wildbacher/Blauer Wildbacher
  • Xynomavro
  • Zinfandel / Crljenak Kaštelanski / Primitivo
  • Zweigelt / Zweigeltrebe / Rotburger

Vitis vinifera grapes (wine)

 Red grapes

  • Abbuotto
  • Abouriou
  • Acolon
  • Agiorgitiko/Aghiorghitiko
  • Aglianico
  • Aleatico/Agliano
  • Alexandrouli
  • Alfrocheiro Preto
  • Alicante Bouschet
  • Alicante Ganzin
  • Alvarelhão / Brancelho
  • Amorghiano
  • Ancellotta
  • Aragónez
  • Aramon
  • Aspiran
  • Aubun
  • Avana
  • Avarengo
  • Băbească Neagră
  • Baco Noir
  • Baga
  • Barbarossa
  • Barbera
  • Barsalinga
  • Bastardo/ Trousseau
  • Bellone
  • Béquignol
  • Black Muscat
  • Blatina
  • Blauburger
  • Blauer Portugieser / Blauer Portuguiser / Oporto / Kékoportó / Portugais
  • Blaufränkisch / Lemberger / Franconia / Kékfrankos / Gamé
  • Bobal
  • Bogazkere
  • Bonarda
  • Bondola
  • Bordo/Ives Noir
  • Bouchalès
  • Bovale
  • Borgonja Crna
  • Brachetto or Braquet
  • Brancellao
  • Brown Muscat
  • Brun Fourca
  • Bual / Boal
  • Cabernet Franc
  • Cabernet Sauvignon
  • Cabernet Severny
  • Caddiu
  • Cagnulari
  • Caiño Tinto
  • Caladoc
  • Calitor
  • Callet
  • Caloria
  • Canaiolo
  • Canina nera
  • Caricagiola
  • Carignan / Carignane / Cariñena / Carignano /Mazuelo
  • Carménère
  • Carmine
  • Carnelian
  • Castelão / Periquita
  • Castets
  • Castiglione
  • Catanese
  • Centurian
  • Cesanese
  • Cesar
  • Charbono
  • Cienna
  • Ciliegiolo
  • Cinsaut / Cinsault/ Ottavianello
  • Colorino
  • Complexa
  • Cornalin
  • Cornifesto
  • Corvina / Corvinone
  • Counoise
  • Croatina
  • Darkenuša
  • Dobričić
  • Dolcetto
  • Domina
  • Dornfelder
  • Dunkelfelder
  • Duras
  • Durif / Petite Sirah
  • Espadeiro
  • Étraire
  • Fer
  • Ferrón
  • Fetească Neagră
  • Forcayat/Forcallat
  • Fortana
  • Frappato
  • Freisa
  • Frühroter Veltliner
  • Fumin
  • Gaglioppo
  • Gamashara
  • Gamay / Gamay Noir
  • Gamaret
  • Garanoir
  • Garnatxa / Grenache / Garnacha / Cannonau
  • Garrut
  • Girò
  • Graciano/ Moristel
  • Grand Noir de la Calmette
  • Gran Negro / Grão Negro
  • Greco Nero
  • Grignolino
  • Gropello
  • Grolleau / Groslot
  • Gros Verdot
  • Guarnaccia
  • Helfensteiner
  • Heroldrebe
  • Hondarrabi Beltza
  • Humagne Rouge
  • Jaén
  • Joubertin / Jaubertin
  • Juan Garcia
  • Juan Ibáñez / Miguel del Arco
  • Jurancon noir
  • Kadarka
  • Kalecik Karasi
  • Kékoporto / Kékoportó
  • Kotsifali
  • Kratosija
  • Lacrima di Morro / Lacrima Nera
  • Lagrein
  • Lambrusco
  • Liatiko
  • Limnio
  • Listan Negro
  • Lladoner Pelut / Lledoner Pelut
  • Madrasa
  • Magaratch Bastardo
  • Magaratch Ruby / Magarach Ruby
  • Magliocco / Magliocco Canino
  • Maiolica
  • Malbec / Auxerrois / Cot
  • Malvasia di Schierano
  • Malvasia Nera
  • Mammolo
  • Mandelaria / Mandelari
  • Mandolari
  • Mantonegro
  • Mara
  • Maratheftiko
  • Marselan
  • Marsigliana
  • Marzemino
  • Matrassa
  • Mavro
  • Mavrodafni/ Mavrodaphne
  • Mavrud / Mavroudi
  • Mayorquin
  • Melnik
  • Mencia/ Jaen
  • Merenzao
  • Merille
  • Merlot
  • Milgranet
  • Millot
  • Mission
  • Molinara
  • Mondeuse
  • Monica
  • Montepulciano
  • Montù / Montuni
  • Moravia
  • Moreto
  • Moristel
  • Mourisco Tinto
  • Mourvèdre / Monastrell / Mataro
  • Mouyssaguès
  • Mujuretuli
  • Muscardin
  • Muscat Hamburg
  • Nebbiolo
  • Negoska
  • Négrette
  • Negroamaro
  • Negru de Dragasani
  • Nero Buono di Coro
  • Nero d’Avola
  • Nerello Cappuccio
  • Nerello Mascalese
  • Neretto di Bairo
  • Neyret
  • Nielluccio
  • Nincusa
  • Nocera
  • Notardomenico
  • Ojaleshi
  • Öküzgözü
  • Olivella nera
  • Oseleta
  • Pais
  • Pamid
  • Parana
  • Pascale di Cagliari
  • Pelaverga
  • Peloursin
  • Perdal
  • Perricone
  • Persan
  • Petit Rouge
  • Petit Verdot
  • Picpoul Noir
  • Piedirosso
  • Pignerol
  • Pignola Valtellinese
  • Pignolo
  • Pineau d’Aunis
  • Pinot Meunier / Schwarzriesling / Müllerebe
  • Pinot Noir / Spätburgunder / Blauburgunder / Pinot Nero
  • Pinotage
  • Pinot St. George
  • Plassa
  • Plavac Mali
  • Plavina
  • Pollera Nera
  • Portan
  • Portugieser
  • Poulsard/ Plousard
  • Prieto Picudo
  • Primitivo
  • Prokupac
  • Provechon
  • Raboso
  • Ramisco
  • Refosco / Refošk
  • Roesler
  • Rondinella
  • Rossese
  • Rossignola
  • Rossola Nera
  • Rotberger
  • Rouchet/ Ruché / Roche
  • Rubired
  • Ruby Cabernet
  • Rufete / Tinta Pinheira / Tinta Carvalha / Rufeta
  • Sagrantino
  • Sangiovese
  • Saperavi
  • Schiava / Trollinger
  • Schioppettino
  • Schönburger
  • Sciacarello
  • Sciascinoso
  • Segalin / Ségalin
  • Servanin
  • Sgaretta
  • Shiraz / Syrah
  • Shiroka Melnishka Losa / Melnik
  • Sousão
  • Sousón
  • St. Laurent / Svatovavrinecke
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06
Feb
12

Recipe: Shrimp With Dill Vinaigrette

Shrimp With Dill Vinaigrette

Shrimp With Dill Vinaigrette

Ingredients

1/2 onion, thinly sliced
1/2 carrot, thinly sliced
1 teaspoon canola oil
2 slices peeled fresh ginger, each the size of a quarter
1 teaspoon coriander seeds, toasted
1/2 bay leaf, crumbled
1 pound large (12- to 16-count) shrimp, peeled and deveined, shells reserved
2 tablespoons olive oil
2 garlic cloves, sliced
1/4 cup dry white wine
1 tablespoon salt-packed capers, rinsed and drained
1 shallot, minced, for the Dill Vinaigrette
Kosher salt, for the Dill Vinaigrette
2 lemons, Grated zest and juice of, for the Dill Vinaigrette
2 tablespoons chopped fresh dill, for the Dill Vinaigrette
1/2 cup extra-virgin olive oil, for the Dill Vinaigrette

In a small saucepan over medium heat, sweat the onion and carrot in the canola oil until softened, 2 minutes. Add the ginger, coriander, bay leaf, and shrimp shells and cook until the shrimp shells are pink. Add 2 cups water and bring to a simmer. Simmer on low for 15 to 20 minutes while you prepare the dill vinaigrette. When you’re ready to cook the shrimp, strain the stock through a fine-mesh strainer into a measuring cup. You’ll need 1/2 cup.
To make the vinaigrette, combine the shallot in a bowl with a pinch of salt. Add the lemon zest and juice and the dill. Whisk in the extra-virgin olive oil and add more salt if needed.
To cook the shrimp, heat the 2 tablespoons of olive oil in a large saute pan over medium heat. Season the shrimp with salt, add them to the pan, and cook for about 2 minutes per side. Add the garlic and cook for 1 minute. Deglaze the pan with the white wine. Add the 1/2 cup stock, bring it to a simmer—making sure to scrape any particles off the bottom of the pan with a wooden spoon—and let it reduce for 1 minute.
Divide the shrimp among plates. Add the capers to the pan, whisk in the vinaigrette just to heat through, and pour the pan sauce over the shrimp lightly.




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