Recipe by Joe Gray
Pairings by sommelier Alan Beasey, of The Purple Pig, as told to Michael Austin:
2015 Domaine De La Pepiere, Clos de Briords, Muscadet-Sevre et Maine, Loire Valley, France: Made of the melon de bourgogne grape variety, this wine is crisp and lively with flavors of lime, green apple and pear. A tart acidity is joined by chalky minerality and a hint of salinity. Plus, the wine’s yeasty, creamy, bready qualities give it extra layers of depth and character, making it a perfect match for this dish.
2016 Champalou Vouvray, Loire Valley, France: For a bit more body and structure, try this chenin blanc. It has bright, crisp acidity but what takes it to the next level is its rich, ripe fruit. Delicate floral aromas lead to flavors of golden apple, white peach and honeysuckle. Juicy and lush, there’s a richness to this wine. Balanced by substantial acidity, it will be perfect with the dish’s ripe summer tomatoes and lightly smoky shrimp.
2014 Guy Breton Vieilles Vignes Morgon, Beaujolais, France: This red wine is fresh and fruit-forward with ripe, juicy black cherry flavors and a hint of quince. The wine’s aromas of black pepper and spice with hints of savory herbs will complement the panzanella and bring out the most savory elements of the shrimp. In spite of the spice, this wine is fresh and fruity, finishing with tart acidity. Be sure to give it a slight chill.