Mexican Shrimp Cocktail paired with a glass of crisp, refreshing Sauvignon Blanc is one of many memories I have from when I lived in Sonoma County. My husband and I had moved to California after living five years in Germany; we were ready for a new adventure and a change of pace. We settled in Healdsburg, just as Healdsburg was emerging on the trendy tourist scene. Within walking distance from our house and my work was a small Mexican restaurant known mostly by the locals. It was there that I had my first Mexican Shrimp Cocktail. That Mexican Shrimp Cocktail would forever be impressed in my memory, the freshness and flavor combination of tomato, cilantro, lime juice, avocado and big succulent shrimp. I was amazed this simple (not at all fancy) restaurant offered such a fresh and delicious appetizer.
I paired my Mexican Shrimp Cocktail with my newly discovered favorite California white wine, a light, crisp Sauvignon Blanc. While most people were drinking Chardonnay, I was more accustom to lighter more acidic white wines while living in Germany like Silvaner. Sauvignon Blanc would be my replacement white wine and paired well with so many of the foods I was discovering and eating in California…like goat cheese, fresh vegetables, seafood, and chicken. To this day, I tend to often reach for a bottle of Sauvignon Blanc.
This happy food memory came back when the #WinePW bloggers chose Sonoma wines as our January theme. One of the Sonoma wineries collaborating with the #WinePW bloggers is Geyser Peak Winery, and Geyser Peak Sauvignon Blanc has been a long time favorite.
2016 Geyser Peak River Ranches Sauvignon Blanc
13.5% ABV | $22.00 SRP (sample)
The 2016 River Ranches Sauvignon Blanc is 100% Sauvignon Blanc, sourced from the Russian River Valley, known for its cool climate. Two different clones make up the wine; Clone 1 used for its bright aromatics and Clone 376 adds a gooseberry note. The wine was fermented in 100% stainless steel tanks and inoculated with specialty yeasts known for imparting grassy notes, guava, passionfruit, lime, and mint characteristics.
My Tasting Notes
Pale straw in color with a hint of a green hue. Crisp and fresh on the palate with balanced acidity. Light in body with lime, mineral, and grassy notes. A nice lingering finish.
The River Ranches Sauvignon Blanc is the perfect pairing for the Mexican Shrimp Cocktail. The crisp acidity of the wine is a nice textural contrast to the richness of the shrimp and avocado. Lime juice brings out the different characteristics of the wine and cilantro reinforces the wine’s herbaceous notes. A deliciously refreshing and light pairing to start a meal.
A fresh Mexican take on shrimp cocktail. I remember having a similar shrimp cocktail at a small Mexican restaurant in Healdsburg, California in the early 1990's. Enjoy with a Sonoma Sauvignon Blanc like the 2016 Geyser Peak Russian River Valley River Ranches.
- 1 lb. large shrimp
- 1 tablespoon extra virgin olive oil
- 1/2 cup fresh lime juice
- 1 cup good quality tomato juice
- 1 teaspoon + more to taste chipotle tabasco
- 1/2 small white onion, minced
- 4 Roma tomatoes, cut into 1/2 inch size pieces
- 1/2 cup fresh cilantro, chopped
- 1 jalapeno, seeded and minced
- 1 avocado, cut into small/medium cubes
- 1 lime, sliced thinly for garnish
Preheat oven to 400 F. Line a baking sheet with parchment paper. Peel and devein shrimp. Place the shrimp on the baking sheet and toss with 1 tablespoon extra virgin olive oil, kosher salt and pepper. Shrimp should be in one layer and not overlaying on pan. Bake for 8-10 or until pink and just firm to touch and cooked through. Set aside to cool.
In a large shallow bowl, place shrimp and lime juice. Add tomato juice, tabasco, onion, Roma tomatoes, cilantro, and jalapeño. Mix well. Gently fold in avocado pieces.
Divide shrimp cocktail between 4-6 glasses and garnish with a lime slice.
Check out my fellow #WinePW bloggers and their Sonoma wine discoveries. Follow our #WinePW conversation on Sonoma wines Saturday, January 13, 2018, at 11:00 AM ET on Twitter.
Camilla from Culinary Adventures with Camilla dazzles with > Za’atar-Crusted Rib-Eyes with 2014 Geyser Peak Walking Tree Cab.
Ellen from Family Around the Table tempts with a pairing for > Rosemary Roasted Cornish Hens
Gwen from Wine Predator asks readers to > Be #SonomaStrong: Drink Wine! Here’s Why and 5 to Try #WinePW
Lori from Dracaena Wines gets into the spirit with > #WinePW Shows We Are #SonomaStrong
Jeff from FoodWineClick! celebrates with > #SonomaStrong with Two Shepherds and Roast Chicken à la Alice Waters
Cindy from GrapeExperiences asks readers to > Taste Sonoma – Wines from Kunde Family Winery (and recipes for pairing)
Wendy from A Day in the Life on the Farm is > Celebrating Sonoma
Nicole from Somm’s Table shows us > Cooking to the Wine: Covenant Neshama Sonoma County with Smoky Beef Goulash
David from Cooking Chat makes a pairing of > Shrimp Pesto Pasta & #SonomaStrong Wine
Nancy from Pull That Cork shares her > #SonomaStrong Pairing: Jordan Chardonnay and Jalapeño Popper Dip #winePW
Jane from Always Ravenous has prepared >Mexican Shrimp Cocktail Paired with Geyser Peak Sauvignon Blanc #SonomaStrong #WinePW
Lauren from The Swirling Dervish shares inspiration with > #WinePW Celebrates #SonomaStrong: Roasted Halibut with Grapefruit-Fennel Salsa and Geyser Peak Sauvignon Blanc
Here on L’Occasion we are getting into > Eat & Drink Local in Sonoma
Sonoma County continues to recover from the devastating wildfires this past Fall. To donate to the fire victims check out the “Press Democrat’s” suggested fire relief funds here. Sonoma County is #SonomaStrong!