Hello Friend,

Rosé is all the way into its comeback. Not the stuff your mother used to drink in the 80s, it’s sophisticated now, with winemakers focusing on specific grape varieties and terroir, which gives us more nuanced and complex wines. 

Because of that complexity, rosé isn’t just for summer anymore. Especially a 100% Pinot Noir Rosé, like our Profile Nine. Dry, fresh, crisp, with delicate notes of citrus, strawberries and florals, it pairs great with a variety of dishes. 

And since it’s still warm in most of the US right now, we’re pairing it with easy, quick shrimp tacos.

INGREDIENTS

• 1 lb shrimp peeled and deveined
• 3 tbsp olive oil
• 2 tbsp taco seasoning
• 1 bell pepper chopped
  
• 1 cup corn
• 1 cup red cabbage shredded
• ½ small red onion, sliced
• ¼ cup chopped cilantro
• 1 cup guacamole prepared
• 1 jalapeno pepper sliced, optional
• 8 flour tortillas
• 1 batch cilantro lime dressing (recipe below)
• Lime wedges and cilantro for topping

INSTRUCTIONS

1. Place the shrimp in a shallow bowl. Marinate with the oil and taco seasoning for 10-15 minutes, turning shrimp over occasionally. 
2. Pour contents of the bowl into a large skillet. Cook over medium heat for 2-3 minutes per side, or until shrimp are no longer translucent. Transfer to a serving bowl (include liquid).
3. Place tortillas on plates and top with shrimp, corn, red bell peppers, cabbage, onions, guacamole, and jalapenos. Squeeze lime juice over the tops, top with cilantro and the Cilantro Lime Sauce and serve!

FOR THE DRESSING

INGREDIENTS

• 8 oz sour cream
• 2 limes juiced
• 1/2 cup fresh cilantro leaves
• 2 cloves garlic quartered
• 1/4 cup green onions sliced
• salt/pepper

INSTRUCTIONS

1. In a food processor or blender, combine the sour cream, lime juice, cilantro, garlic, green onions, salt and pepper.
2. Process/puree until creamy. Pour into a container, cover and chill until ready to serve.

SHOP OUR ROSÉ