Vin de Savoie and Seafood Pasta with Lemon Butter Sauce #winePW

This month at #winePW (wine pairing weekend) we are off to Savoie in France.  France is on my bucket list and the more I learn about wine, the more it moves up to the top of my list.  Let's explore the Vin de Savoie (sav wa)  and the yummy food I made to go with it.

This month, Jill of L'Occasion invited us to visit the Savoie area of France. Read her invitation post to learn more.  This group gathers on Twitter (using #WinePW and #vindesavoie) to discuss the wines of the area, share which one we chose and the food that we paired with our wine. We would love for you to join us. We begin at 11 AM ET. You can see all the participants and their offerings at the bottom of this post.

Savoie is located on the east side of France, in the French Alps.  It is famous for its cows and cheeses (Beaufort, gruyere) and fruit production, (grapes, apples, pears.)  Tourism is the number one source of their economy but the area is diverse.  The landscape is alpine (think Sound of Music!) with lakes and mountains. 

Photo credit: Vin de Savoi

My bucket list items for this area include sightseeing and nature walks (Vanoise National Park,) visiting vineyards and wine tastings, spa treatments and a visit to Chambery. This is more than a day trip from Paris, so I am still figuring out the logistics.  Any suggestions?

The wine I found that I wanted to try is this Domaine Labbe Abymes Vin de Savoie.  The wine is made with 100% Jacquere, a varietal that grows especially well in the Savoie region of the French Alps. The soil is mostly limestone and clay with large stones, from years of avalanches. Labbe and his team control yields by strategically de-budding vines in the spring. This labor-intensive practice is rare to find at this price point. Grass grows in the rows between the vines to fertilize and oxygenate the soil - this practice also forces the vines’ root systems to go deeper for nourishment and soak up the terroir of the subsoil. Non-oak wine-making preserves both varietal typicity and freshness, and indigenous yeasts are used in fermentation.

We tasted and loved the freshness of this white. It is a clean and dry wine, perfect for summer sipping.  We chose it in the middle of winter because of our seafood and lemon dish.  The sauce for this dish is lightly lemon. With this dish, the wine fully opened the lemon in the sauce. It was an incredibly delicious dish and the wine was the perfect pairing.

Participants Include:

• Jeff at Food Wine Click! has us Warm Up by the Fireplace with Raclette and Vins de Savoie.
• Rupal the Syrah Queen pairs Savoie Wines and Tartiflette –Mountain Wines with Mountain Fare.
• Nicole at Somm’s Table is Cooking to the Wine: Altesse Roussette de Bugey Montagnieu with Crab and Veggie Gratin.
• Cindy at Grape Experiences offers A Quintessential Pairing:Wines from Savoie and Savory Herbed Cheese Fondue.
• Liz from What’s In that Bottle shouts about Alpine Wine Alert: Wines from France’s Savoie Region are Awesome.
• Pinny from Chinese Food & Wine Pairings shares André et Michel Quenard Gamay from Savoie and Roasted Chicken Drizzled with Ginger Scallion Infused Oil.
• Gwen at Wine Predator is making Chicken and Savoie for Sweethearts, Fondue for Friends.
• Susannah at Avvinare shares Brie and Bacon Quiche With Vin de Savoie Wine.
• Jane from Always Ravenous has Raclette Paired with Savoie Wines.
• Wendy from A Day In the Life on the Farm goes on A Gastronomic Visit to Savoie.
• Terri at Our Good Life pairs Vin de Savoie and Seafood Pasta with Lemon Butter Sauce.
• David from Cooking Chat makes Potato Bacon Skillet Casserole –Tartiflette Inspired Recipe for Savoie Wine.
• Camilla from Culinary
  Adventures With Camilla presents A Taste of #vindesavoie: Älpermakkaronen+ 2018 JP & JF Quenard Vin de Savoie Chignin.
• Linda at My Full Wine Glass gets into Savoie wine – a non-skier’s reason to visit the French Alps.
• Jen at Vino Travels pairs Garlic Buttered Shrimp over Polenta with the Wines of Savoie.
• And host Jill at L'Occasion presents An Interview With Author Wink Lorch + A Savoie Wine Pairing.

Note: Many of the writers in this group received samples from Vin de Savoie. Follow them on Facebook here. We also received a review copy of Alpine Cooking by Meredith Erickson and some of the recipes from that book may be explored!

Yield: 4

Author: Terri Steffes

Seafood and Pasta with Lemon Butter Sauce

A delicious and simple dish that highlights the seafood.

prep time: 7 Mcook time: 20 Mtotal time: 27 M

ingredients:

• pasta of choice, 1 lb
• 1 medium onion, chopped
• 4 oz butter
• 1/3 c olive oil
• 1 lb raw shrimp, peeled and deveined
• 1/2 lb small raw scallops (or large cut in half)
• 2 Tbsp minced lemon zest
• 1/4 c lemon juice
• 1/4 c white wine
• ·salt and pepper to taste
• 1/4 c toasted pine nuts (or pinole nuts)
• ·grated romano or parmesan cheese, to taste

instructions:

How to cook Seafood and Pasta with Lemon Butter Sauce

1. Cook pasta in salted water till it's al dente. 
2. Saute onions in butter and olive oil on medium-high heat until tender. 
3. Add shrimp and scallops and saute until shrimp just starts to turn pink and is almost done, but not quite. 
4. Add lemon zest, lemon juice, white wine, salt, and pepper and cook for a few more minutes till bubbly and seafood is done.
5. Pour lemon butter sauce over drained (NOT RINSED) pasta and toss with grated cheese and pine nuts. 
6. Serve and enjoy amazing seafood pasta.

NOTES:

Aldi's market has its frozen seafood blend of peeled raw shrimp, scallops, and calamari that I normally use. If you can find a combo bag of shellfish like this at your local market it is both super delicious and easy, just defrost and pour in.

Calories
684.99

Fat (grams)
50.79

Sat. Fat (grams)
19.30

Carbs (grams)
27.22

Fiber (grams)
2.90

Net carbs
24.33

Sugar (grams)
6.41

Protein (grams)
29.75

Sodium (milligrams)
1253.16

Cholesterol (grams)
225.89

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