Rias Baixes Wine

After winning the essay portion of the PAM contest, I had to buy a video camera to fulfill the “now make a home movie” requirements. After completing the movie and then filming Rooster sleeping, eating and getting annoyed, I realized I had morphed into a more feminine version of my camera-happy father. Which was scary. So back I went to Costco to return the camera, get my no-questions-asked cash, and run.

Unfortunately, I am incapable of leaving Costco without spending all my money. Enter Roomba, the robot vacuum that cleans your house.

When Rooster and I got home, we charged Roomba up and set him free. As he scooted from room to room eating dust, we followed him around cooing like proud parents. The little guy is adorable. And smart. He hits a wall and repositions so that he can catch the grime lingering at the baseboards. He goes under chairs and lifts himself to climb over thick rugs. When he’s full of schmutz or about to run out of power he climbs back into his charger case and goes to sleep.

Makes me seriously rethink my game plan of birthing a posse of little servant children to clean and care for us in our old age. With Roomba around, who needs them?

"RIAS BAIXES ALBARINO WINE RECIPE CONTEST

The Rules: Entries must be original and contain a Rías Baixas Albariño wine as an ingredient. The recipe created must also pair well with Albariño wines. Include a short paragraph (max 50 words) on why Albariño wines are a perfect pairing for your recipe. Recipes will be judged on creativity (30%), taste (40%), and practicality (30%)

The Prize: The five winners of the recipe contest will receive a mixed case of Rías Baixas Albariño wines at a retail value of approximately $200.

The Entry: Citrus Tomatillo Shrimp Enchiladas

1 tablespoon butter
2 tablespoons minced shallots
1 ½ pounds peeled, deveined shrimp (remove tails as well)
1 teaspoon minced garlic
½ cup Condes de Albarei Albarino wine
1 1/2 cups salsa verde (from a can or jar)
1/4 cup orange juice
2 tablespoons lime juice
¼ cup chopped cilantro leaves
1 15-ounce can black beans, drained
½ teaspoon salt
1/8 teaspoon black pepper
8 6-inch flour tortillas
2 cups shredded Monterey Jack Cheese (8-ounces)


Preheat oven to 400-degrees.

In a 10-inch skillet, melt 1-tablespoon butter. Sauté 2 tablespoons minced shallots for 2 minutes over medium heat. Add shrimp and minced garlic, stir to coat and add Condes de Albarei Albarino wine. Turn heat to medium-low and simmer until shrimp are just cooked through, 2-3 minutes. With a slotted spoon, remove shrimp from pan and reserve for later. Add Salsa Verde and orange juice to skillet. Simmer 3 minutes. Remove sauce from heat and stir in lime and cilantro.

Roughly chop cooked shrimp and blend in a bowl with black beans, ½ cup of reserved sauce, salt and pepper. Arrange a flour tortilla out on a flat surface and scoop ½ cup of shrimp and beans in a straight line down the center. Scatter 2 tablespoons shredded cheese on top and roll tortilla tightly around filling. Repeat with all tortillas. Arrange enchiladas in a greased baking pan and cover with remaining sauce. Scatter remaining 1 cup cheese over the top and bake in oven until cheese is melted and bubbling.

Serve with sour cream and a glass of Condes de Albare.

Serves 4