Seasonal Pairing: Pouilly-Fuissé with Shrimp & Avocado Canapés
This post is sponsored by Louis Jadot.
Today I’m sharing a wine and hors d’oeuvres pairing that’s perfect for warm summer evenings! Although I don’t write a lot about wine, I love it just as much as cocktails, and thanks to my wine-loving family, I’ve been enjoying it and learning about it for years.
I recently tasted the Louis Jadot Pouilly-Fuissé for the first time, and I was inspired to share a little about this lesser known Chardonnay and pair it with a bite-sized appetizer. Pouilly-Fuissé is a dry white wine made in the South Burgundy region of France with only Chardonnay grapes. The unique terroir of the Pouilly-Fuissé area produces a very distinct wine with flavors of apple, citrus, nuts, and a hint of minerality that makes it a great wine to enjoy with dishes containing shellfish.
The Louis Jadot Pouilly-Fuissé is a lovely pale golden-green color with aromas of lemon and apple, and a pleasant balance of smoothness and acidity. This acidity makes it a nice pairing with creamy dishes and cheeses, but I wanted to create an accompanying hors d’oeuvres that would feel fairly light. This led me to choose shrimp and avocado as the starting point for my canapes, and upon tasting, I decided to add a hint of ripe peach to bring out the subtle stone fruit flavors in the wine. The play of acidic and umami flavors that makes avocado toast topped with tomato so enjoyable is enhanced with a sprinkling of freshly cracked black pepper and flake sea salt. The Pouilly-Fuissé draws out a subtle sweetness in the peach-avocado topping, making this combination of wine and small bite satisfying to nearly all of the tastes (sweet, salty, umami, sour).
These super simple canapés can be made in about 10-15 minutes, depending on how long it takes to toast your bread rounds and mash up some avocados! You can opt to cook and chill the shrimp yourself, but I like to just pick up some pre-cooked cocktail shrimp to speed things up. I used a high quality, rustic loaf of Italian bread but you could also substitute a baguette sliced into rounds in a pinch. I love this recipe for a last minute get together or a prelude to a lobster dinner.
Pouilly-Fuissé with Shrimp & Avocado Canapés
24 1” white bread rounds (cut with a canapé cutter or cookie cutter) or sliced baguette
24 cooked and chilled cocktail shrimp
1 large ripe avocado
1 very ripe yellow peach
Juice of 1/2 a lemon
8-10 cherry tomatoes
Flake sea salt
Arugula micro greens, for garnishing (optional)
Preheat to 350° F. Toast bread rounds for 5-10 minutes, or until crisp and slightly browned.
Meanwhile, in a small mixing bowl, mash peeled and de-stoned avocado with lemon juice until smooth. Season with a pinch of salt and pepper. Peel, de-stone, and dice a very ripe peach. Add it to the avocado and mash until well combined.
Top each bread round with about 1 teaspoon of avocado-peach mixture. With a sharp knife, cut each cherry tomato into three to four slices. Place one shrimp and one thin slice of tomato on top of each canapé and sprinkle with freshly cracked black pepper and flake sea salt.
Garnish with arugula micro greens, if desired. Serve immediately along side a glass of chilled Louis Jadot Pouilly-Fuissé.