Winery of the Month: Caymus Vineyards

Chuck Wagner and his late parents, Lorna and Charlie, started Caymus Vineyards in 1972. They were a family of farmers with roots in Napa Valley dating back to the 1850s. Today, the family’s two Cabernet Sauvignons – Caymus Napa Valley and Caymus Special Selection – are among the region’s most celebrated wines.

Chuck now works alongside two of his children, Charlie and Jenny, and the family produces diverse wines from Napa Valley, other parts of California and beyond. Continually pursuing new ideas, they feel extremely fortunate to spend their days farming grapes and making wine.

Wine of the Month:
Conundrum White Blend

Conundrum White was created by Charlie Wagner Sr., while experimenting with blending different varietals. His goal was to find the perfect pairing for his dinner. He had no idea, at the time, that blending would become such a trend.

With food in mind, Conundrum is designed to be very versatile and brings a balance of 5 varietals – Chardonnay, Sauvignon Blanc, Semillion, Muscat Canelli and Viognier. Sourced from California’s premier winegrowing regions, the wine is exotic and bright. While the exact breakdown is a secret, The Chardonnay brings weight and complexity, Sauvignon Blanc and Semillion offer acidity, Muscat Canelli possesses floral qualities and Viognier a lush texture. It lures you in with scents of apricot, pear and honeysuckle, and if you’re paying attention, orange and lemon meringue pie. Initial sweetness is balanced by natural acidity, and there is a hint of oak that plays with flavors of peach, apple and citrus. The long finish will leave you longing for another glass.

Food Pairings:
Fajitas, seafood, salads, Thai & Indian food

Shrimp Curry
Serves: 4

  • 2 lb fresh shrimp (U10 or U12) 
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp curry powder
  • 2 Tbs unsweetened shredded coconut
  • 2 Tbs vegetable oil
  • 1/4 cup mango chutney
  • 1/4 cup chicken broth
  • 1 (6 oz) can coconut milk
  • 2 Tbs green onions, sliced
  • 2 cups cooked rice

In a bowl, toss together the shrimp, salt, pepper, curry powder and coconut. Add the oil to a large skillet over high heat. Add the shrimp, lower heat to medium and cook shrimp until tails curl and they begin to turn pink. Add the chutney, broth and coconut and toss to coat. Sauté for 2 to 3 minutes until shrimp are cooked through and sauce begins to thicken. Remove to a serving bowl and add green onions. Serve with cooked rice.

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