In celebration of the fabulous New England weather this past weekend (up to the 70s!) a couple of good friends, Dan and Casey, and I decided that yesterday was a perfect night for one of these dinners.
The three of us went to the local store and purchased a bag of steamer clams, two ahi tuna steaks, some jumbo shrimp and a bunch of asparagus for steaming. Because I always have wine handy, we opted for the Prager Ried Hinter der Burg Grüner Veltliner Federspiel 2007 to both add to our cooking water for the steamers and enjoy alongside. In the pot we also added some lemon wedges and cracked pepper – nothing too fancy, just simple, good food.
We opted to grill the tuna and the shrimp, searing only the outside of the tuna lightly, leaving the center raw. The shrimp was marinated in a combination of Grüner, lemon and black pepper, just like the steamers. The asparagus was steamed plain.
The three of us gathered around the table and feasted. The Grüner really went well with our choices and definitely added some flavor to the shrimp and steamers that would not otherwise been there – we didn’t even use butter to dip it in! Asparagus and Grüner has easily become my favorite food and wine pairing so this was a great choice!
The wine: I’ve really come to appreciate the stylistic differences of Grüner Veltliner, which was truly first introduced to me at the Boston tasting a few weeks back. The Wachau style is much more tart and peppery, which is what our meal needed. This wine stayed true to form and although my companions are not regular wine drinkers, they opted for the wine over the beers they had been sipping on prior.
Pale lemon in coloring, citrus nose and palate with white pepper spice and a hint of lemon-lime flavor.
Truly was the best meal I’ve had in a long time.