Last fall, the International Food Wine & Travel Writers had a press trip to Kluge Estate in Virginia. We enjoyed some fine wine.
Kluge Estate is gearing up for our summer slate of events and stocking the shelves with new vintages two include:
Albemarle Sauvignon Blanc, a classic, is fruit forward with good acid so it’s good for warm weather and pairs well with the following foods: BBQ and grilled meats, fried chicken, veggies like asparagus and artichoke, and grilled shrimp.
Albemarle Viognier, a great alternative to the usual whites, Viognier is enjoying a lot of popularity lately. Try it with seafood, pasta with veggies, cold cuts, assorted salads and vegetarian dishes.
SHRIMP & ARTICHOKE PIZZA WITH PESTO CREAM
Pizza Dough:
3 c flour
1 tsp salt
1 tbl honey
2 tbl olive oil
3/4 cold water
1pkg yeast
1/4 cup warm water
Method:
Combine warm water and yeast for 2 minutes. Add flour and salt to the mixer.
Slowly add the rest of the ingredients — let mix for 10 minutes.
Portion dough out to 3 oz balls and roll out with a rolling pin.
Pesto cream:
1 cup basil
1/4cup parsley
1 lb goat cheese
1/2 cup pine nuts
1 cup olive oil
1/2 cup honey
salt and pepper
Method:
Add basil, goat cheese, pine nuts, and honey to a food processor.
Blend until smooth and slowly add the olive oil. Season with salt and pepper.
Assembly:
Use the following ingredients, as much as you desire:
shrimp
quartered artichokes
sliced tomato
fresh mozzarella
arugula
Method:
- Spread the presto cream on the pizza dough and top with shrimp, quartered artichokes, tomato, fresh mozzarella.
- Place on a hot pizza stone until crust is crispy –about 5 minutes.
- Slice pizza and serve.
Kluge Estate Winery and Vineyard
100 Grand Cru Drive
Charlottesville, VA 22902
434 977 3895
International Food Wine & Travel Writers Association
Books By Hills Success With Writing Where & What in the World Blog
Member: Society of Professional Journalists “Success” was Indie Finalist in the Writing and Publishing category of the 2009 Next Generation Indie Book Awards
Author: Maralyn
Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.
