2008 Cabernet Franc Icewine, Estate Bottled

Shrimp Mushroom Tarts

Recipe courtesy of Food Network Chef and Endorsing Chef of the Scotiabank Convention Centre Anna Olson

We discovered how wonderfully these Spanish-inspired tarts work with Château des Charmes’ Cabernet Franc Icewine. Originally intended to pair with a sweeter style of sherry, the sweetness is matched in the Icewine, but it is that unique acidity paired with the rich fruit profile that stands up to the sumptuously rich filling.

Makes 12 tarts

Ingredients

• 1 tbsp extra virgin olive oil 
• 1/3 cup finely minced onion 
• 2 tbsp finely minced green pepper 
• 2 cloves garlic, minced 
• 1 cup minced button mushrooms 
• ½ cup Marinelli tomato sauce
• 2 tbsp brandy 
• ¼ cup whipping cream 
• 1 cup minced salad shrimp 
• Coarse salt and ground black pepper
• 12 frozen individual tart shells
• Parsley and grated Parmesan cheese for garnish

Method

In a sauté pan over medium-high heat, add oil, onion and pepper. Sauté for 5 minutes until onion is tender. Add garlic and mushrooms and sauté until mushrooms are soft and pan is dry. Add tomato sauce, brandy and cream and cook 5 minutes to reduce. Add shrimp to warm and season to taste. Spoon into baked tart shells and garnish with chopped parsley and grated cheese. Serve warm.

Icewine can be a challenge to pair with food. Generally you want to find a dish that matches the intensity and sweetness of the wine. Cabernet Franc Icewine is a fun pairing exercise because it has so many wonderful flavours to compliment. A simple but decadent dessert would be New York cheesecake drizzled with a reduction of the Cab Franc Icewine and of course a glass of the wine on the side. I also think this is the only Icewine that works with chocolate. Think about the most velvety chocolate fudge cake with a fresh strawberry compote between the layers. That’s what I call dessert!