Wine Of The Week

This Week's Selection
E & M Berger Gruner Veltliner 2007


A powerful white, combining weight and ample flavors of lanolin, honey and lentil, along with a slight cheesiness associated with promising young wines. Unevolved and full, but well balanced, this should develop nicely with some bottle age. A little more bang for the buck...comes in liter bottles. Robert Parker writes:Berger’s basic is an excellent 2007 Gruner Veltliner to keep in your refrigerator anytime over the next year (although you’ll need a stopper for it since it is sealed, as so often the case for Austrian liter-bottlings, with a crown cap). Lime, green rhubarb, fresh spinach, nut oils, and a hint of honey inform this refreshing, invigoratingly sweet-tart entry level offering.

Erich Berger – who farms some of the broad loess terraces that sit back from the Danube just east of Krems – has long been crafting some of the best Austrian wine values to be found in U.S. markets, and I have been remiss recently in neither visiting him nor reviewed his wines.

$13.99 

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Roasted Broccoli With Shrimp




Servings: 4 
 


Ingredients:

2 pounds broccoli, cut into bite-size florets

4 tablespoons ( 1/4 cup) extra virgin olive oil

1 teaspoon whole coriander seeds

1 teaspoon whole cumin seeds

1 1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1/8 teaspoon hot chili powder

1 pound large shrimp, shelled and deveined

1 1/4 teaspoons lemon zest (from 1 large lemon)

Lemon wedges, for serving.


Directions:

1. Preheat oven to 425 degrees. In a large bowl, toss broccoli with 2 tablespoons oil, coriander, cumin, 1 teaspoon salt, 1/2 teaspoon pepper and chili powder. In a separate bowl, combine shrimp, remaining 2 tablespoons oil, lemon zest, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper.

2. Spread broccoli in a single layer on a baking sheet. Roast for 10 minutes. Add shrimp to baking sheet and toss with broccoli. Roast, tossing once halfway through, until shrimp are just opaque and broccoli is tender and golden around edges, about 10 minutes more. Serve with lemon wedges, or squeeze lemon juice all over shrimp and broccoli just before serving.

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