A summer recipe that we pair with the 2022 Alto Adige Chardonnay Riserva Freienfeld from Kellerei Kurtatsch. The natural sweetness of the shrimp complements the ripe fruit of the Chardonnay, while zucchini, thyme, and lemon harmonize with its freshness.
Ingredients for 4 people:
- 320 g of egg tagliolini
- 16 red shrimp
- 2 small zucchini
- 1 untreated lemon
- 1 clove of garlic
- 4 tablespoons of extra virgin olive oil
- a few sprigs of fresh thyme
- a pat of butter
- salt and white pepper
Directions:
Clean the shrimp, setting aside a few whole ones for garnish.
Cut the zucchini into very thin julienne strips and sauté them in a pan for 2–3 minutes with oil and the garlic clove. Remove the garlic.
Add the shrimp and cook for just one minute on each side. Add the thyme leaves for flavor, then add the grated lemon zest and a splash of lemon juice.
Cook the tagliolini in plenty of salted water, drain them when they are still very al dente, and set aside a glass of the cooking water. Transfer them to the pan with the sauce.
Stir in a small pat of butter and a ladleful of the cooking liquid until the sauce is creamy and glossy.
Finish with a sprinkle of white pepper and some more lemon zest.
In the glass, chosen by Stefania Vinciguerra
South Tyrol Chardonnay Riserva Freienfeld 2022, Kellerei Kurtatsch Winery
Bright yellow. Complex aromas of flint and alfalfa, exotic fruit, pineapple, and coconut, with a subtle citrus note and a hint of oak. Full-bodied, with well-integrated tannins, elegant opulence, and a fresh, evolving palate. A lively, briny finish.
Production area: From the best vineyards around the village of Cortaccia, at an altitude of 300–500 meters, with a southeast exposure and sandy, gravelly soils rich in dolomite. Significant temperature differences between day and night.
Grape varieties: 100% Chardonnay from sustainable viticulture. Authenticity and natural cultivation are the guiding principles in the vineyard.
Production processes: Fermentation in barriques, followed by aging (including bâtonnage) for 12 months with partial malolactic fermentation. Aging on fine lees for 6 months in large oak barrels, followed by 6 months of bottle aging
Alcohol content: 13.5% ABV
Serving temperature: 12°C.
Recommended pairings: Fine shellfish, fish with firm flesh or served with delicate sauces, creamy pasta dishes, and white meats. For local pairings, try cheese canederli, salmon trout, Alpine char, and veal fillet with seasonal vegetables.
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