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:

1. Spread the presto cream on the pizza dough and top with shrimp, quartered artichokes, tomato, fresh mozzarella.
2. Place on a hot pizza stone until crust is crispy –about 5 minutes.
3. Slice pizza and serve.

Kluge Estate Winery and Vineyard
100 Grand Cru Drive
Charlottesville, VA 22902
434 977 3895