| Keller Estate
Chardonnay Shrimp Rice Paper Rolls with |
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| Keller Estae Winemaker Michael McNeill |
When Arturo Keller planted his vineyard in 1989, it was the first to be established in the Petaluma Valley. Daughter Ana Keller joined in 1998, and the winery’s first vintage was released in 2001. Today they make Chardonnay, Pinot Noir, Syrah and Pinot Gris. Settled at the southernmost edge of the Sonoma Coast appellation, the estate’s vineyards, olive groves and gardens enjoy long, cool growing seasons each year—an ideal situation for creating excellent wines. The 2005 Oro De Plata Chardonnay is no exception. It features citrus and floral elements that are brought to life with a crisp acidity and mineral complexity that rounds out with hints of green pears. Winemaker Michael McNeill and vineyard manager Eric Neil work together to ensure they’re getting the most of their fruit—and letting it shine through straight out of the glass. The Chardonnay is paired here with a recipe for shrimp rice paper rolls by Chef Tracy Gentry.
| Shrimp Rice Paper Rolls with Orange Dipping Sauce |
| Dipping sauce: 1/3 cup freshly squeezed orange juice 2 teaspoons orange zest 1 teaspoon sesame oil 1 teaspoon minced ginger 2 tablespoons sugar 1 tablespoon sweet chili sauce 1/2 teaspoon salt |
Rice paper rolls: 4 ounces dried rice stick noodles 12 8- to 9-inch rice paper sheets 1/2 cup fresh mint leaves 1/2 cup fresh basil leaves 1 cup radish or spicy sprouts 1 English cucumber, peeled, seeded and sliced into matchsticks 1/2 cup green onion tops, thinly sliced (green part of onion only) Toasted sesame seeds Black sesame seeds 12 large fresh prawns, peeled, deveined and cut in half lengthwise |
| Preparation:
To make the dipping sauce, place all ingredients in a jar with a tight-fitting lid. Shake vigorously. Refrigerate. Make dipping sauce at least 30 minutes prior to serving. Shake vigorously again prior to serving. Place in a bowl to serve. To make the rice paper rolls, place the rice sticks in a large bowl; add enough hot water to cover. Let stand until softened, about 30 minutes. Drain. Cut into 6-inch lengths; set aside. Fill same bowl with hot water. Add one rice paper sheet; press sheet down in the water. Rice paper sheet will begin to soften, about 30 seconds (sheet will still be stiff in a few spots). Remove from water and blot dry with a kitchen towel. Repeat with five more rice paper sheets, arranging in a single layer on a work surface. Sprinkle sesame seeds and black sesame seeds over rice paper rolls. Divide half of the mint and basil among the softened rice paper rolls, arranging in a line across the lower third of each sheet and leaving a 1-inch border on each end. Top with half the rice sticks, shaping into a compact log. Top with sprouts, cucumber, green onion and prawns. Fold bottom of each rice sheet over filling (this process is similar to rolling burritos) then fold in ends and roll into a tight cylinder. Place rolls, seam side down, on platter. Repeat soaking with remaining rice paper sheets, then top with remaining filling to form six more rolls. (Can be made six hours ahead. Cover with damp paper towel and plastic wrap; chill.) Cut each roll diagonally in half. Arrange on a platter and serve with sauce. |
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