Wine Walkabout Returns: Light, Refreshing Pairings for a Summer Shrimp Salad

Published in Food and Wine on Tuesday, August 12th 2025 at 9:40 GMT by Hartford Courant
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Let’s Jump Back on the Wine Walkabout Bus: Summer Recipe and What Goes With It

Ah, summer in Connecticut – that glorious stretch of humid days, balmy evenings, and the perpetual quest for the perfect chilled beverage to beat the heat. If you've been following along with our occasional "Wine Walkabout" series, you know we've taken detours through vineyards in far-flung places like the rolling hills of Tuscany, the sun-drenched valleys of Napa, and even some underrated gems in our own New England backyard. But life gets busy, and sometimes the bus pulls over for a pit stop. Well, folks, it's time to hop back aboard. Today, we're steering this wine-fueled journey toward the lighter side of the spectrum, perfect for those lazy August afternoons when the grill is fired up and the company is easy. We'll pair it all with a simple yet sublime summer recipe that screams "seasonal bliss." Let's uncork the details.

First, a quick refresher on what the Wine Walkabout is all about: It's not just about sipping and swirling; it's an invitation to explore the stories behind the bottles – the terroir, the winemakers' passions, and how a glass can transport you without leaving your porch. In the spirit of summer, we're focusing on wines that are refreshing, versatile, and won't weigh you down like a heavy red on a 90-degree day. Think crisp whites, vibrant rosés, and maybe a sneaky sparkling number to keep things bubbly.

Our featured recipe today is a Grilled Lemon-Herb Shrimp Salad with Fresh Corn and Avocado. It's the epitome of effortless summer entertaining – light, zesty, and bursting with flavors that echo the bounty of local farms. Here's how to whip it up for four servings (prep time: 20 minutes; cook time: 10 minutes):

Start with the marinade: In a bowl, whisk together 1/4 cup olive oil, the juice and zest of two lemons, three minced garlic cloves, a handful of chopped fresh herbs (think parsley, basil, and mint – about 1/2 cup total), a teaspoon of smoked paprika, salt, and pepper to taste. Toss in 1 pound of large shrimp (peeled and deveined) and let them marinate for 15 minutes while you prep the rest.

For the salad base: Grill two ears of fresh corn until charred (about 5-7 minutes), then slice off the kernels. Dice two ripe avocados and halve a pint of cherry tomatoes. Thinly slice a red onion and toss everything with a bed of mixed greens (arugula or baby spinach works wonders for a peppery kick). If you're feeling fancy, add some crumbled feta or goat cheese for creaminess.

Fire up the grill to medium-high. Thread the shrimp onto skewers and grill for 2-3 minutes per side until pink and slightly charred. Dress the salad with a simple vinaigrette made from the leftover marinade (boil it first for safety), or just a squeeze of extra lemon and a drizzle of olive oil.

This dish is a symphony of textures: the juicy pop of shrimp, the sweet crunch of corn, the creamy avocado, and the bright acidity from the lemons and herbs. It's healthy, quick, and infinitely customizable – swap in scallops for shrimp if you're seafood-averse, or go vegetarian with grilled halloumi cheese. Pair it with crusty bread or quinoa for a heartier meal, and you've got a crowd-pleaser that's as at home at a backyard barbecue as it is for a solo sunset dinner.

Now, what to pour alongside? The key to pairing wine with this recipe lies in balancing the dish's citrusy brightness, herbal notes, and subtle smokiness from the grill without overpowering the delicate shrimp. We're avoiding anything too oaky or tannic; instead, let's roam the globe for options that enhance rather than compete.

Leading the pack is a classic Sauvignon Blanc from New Zealand's Marlborough region. Picture the 2023 Cloudy Bay Sauvignon Blanc – it's like a tropical vacation in a glass, with zingy grapefruit, passionfruit, and fresh-cut grass aromas that mirror the lemon and herbs in our salad. The acidity cuts through the richness of the avocado, while the herbal undertones play nicely with the mint and basil. At around $25-$30 a bottle, it's accessible yet sophisticated, and its bright minerality evokes the stony soils of the Wairau Valley. If you've ever wondered why Kiwi Sauv Blancs dominate summer sipping, this pairing will convince you – it's refreshing enough to handle the heat but structured to stand up to the grilled elements.

For those who prefer a pink hue, let's detour to Provence, France, for a rosé that's more than just Instagram fodder. The 2024 Château d'Esclans Whispering Angel is a benchmark – pale salmon in color, with delicate strawberry, peach, and white flower notes. It's dry, elegant, and subtly saline, which complements the shrimp's briny essence and the corn's sweetness. Provence rosés are made primarily from Grenache, Cinsault, and Syrah, fermented in stainless steel to preserve freshness. This one, at about $20, is a steal and embodies the laid-back vibe of the French Riviera. Sip it chilled (around 45-50°F) to let its crisp finish cleanse the palate between bites.

If bubbles are your jam, hop over to Italy's Prosecco region for something effervescent. The La Marca Prosecco DOC (around $15) brings lively pear, apple, and citrus fizz that elevates the entire meal. The carbonation acts like a reset button, cutting through any richness and amplifying the lemon zest. Prosecco, made from the Glera grape via the Charmat method, is less yeasty than Champagne, making it ideal for casual summer fare. For a twist, mix it into a spritz with Aperol and soda for an aperitivo vibe before diving into the salad.

Venturing stateside, don't overlook Connecticut's own wine scene. A bottle from Jonathan Edwards Winery in North Stonington – say, their 2023 Estate Chardonnay – offers a lighter, unoaked style with green apple and citrus notes that harmonize with the recipe's flavors. Priced at $18-$22, it's a nod to local terroir, where cool coastal breezes impart a crispness reminiscent of Chablis. Supporting local vintners adds a layer of satisfaction, knowing your pour helps sustain family-run operations amid New England's challenging climate.

Of course, wine pairing is subjective – experiment! If the salad skews spicier with extra paprika, a off-dry Riesling from Germany's Mosel Valley (like Dr. Loosen's 2022) could tame the heat with its peachy sweetness and razor-sharp acidity. Or, for non-alcoholic options, a sparkling elderflower lemonade mimics the fizz without the buzz.

As we wrap up this leg of the Wine Walkabout, remember: Wine isn't just about the liquid; it's about the moments it creates. Gather friends, fire up the grill, and let these pairings spark conversation. What's your go-to summer sipper? Drop us a line – maybe it'll inspire our next stop. Until then, cheers to endless summers and the wines that make them sparkle. (Word count: 1,048)

Read the Full Hartford Courant Article at:
[ https://www.courant.com/2025/08/12/lets-jump-back-on-the-wine-walkabout-bus-summer-recipe-and-what-goes-with-it/ ]

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