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I always feel humbled and proud when one of our sales representatives calls us and asks if we would host a wine maker or winery representative. I know our reps have other accounts and the fact they choose to call us is special.
This 21st day of May 2020 we are going to Throwback to May 14, 2013. We had just celebrated Southern Napa’s first anniversary. That year flew by to say the least. So, have the last 8 years!!
Earlier in 2013 I met Steven Clark. He and his wife Alison had started a wine distribution company called A&G Beverage. The winery’s they represented were small and truly ‘family-owned’. Back then ‘family-owned’ meant, we were buying wines from and supporting the descendants of the original vineyard owners. Especially in Italy, where it can be 5 generations or greater!
Fabio Zenato was the winemaker. Not only was this going to be his first trip to Alabama but it was going to be his first trip to the United States! He is the third generation winemaker at Le Morette.
Le Morette was founded by Fabio’s grandfather Valerino Zenato in 1955. Located in San Benedetto di Lugana on the South bank of Lake Garda.
Throw back even further to May 2008 Jim and I took our first trip to Europe. One of our stops was at Lake Como in Italy. The third largest lake, next to Lake Garda. We took a boat ride around the lake just to take in the scenery. We may or may not have seen George Clooney’s house.
When we returned to port we were of course parched and found a wine shop that you could sample every wine they had for sale through this amazing draft, preservation system. We knew then and there we were going to have these in our future wine store.
The night Fabio entertained us at Southern Napa could have gone on forever! We were fascinated with his stories and he was fascinated with Daphne, AL, Southern Napa, and the people there to see him.
Cin cin!
Barbecued Shrimp
4 pounds raw shrimp, heads and shells on, well rinsed and drained 2 sticks unsalted butter
1/2 cup extra virgin olive oil
10 cloves garlic, minced
3 bay leaves
1/4 cup Worcestershire sauce
1 TBS blackening seasoning-Jim makes his own ‘essence’
1/2 tsp cayenne
2 tsp fresh rosemary
2 tsp fresh oregano
1 tsp ground Pepper
1tsp salt
2 lemons cut in half and their juice
1 large loaf crusty French bread
Preheat oven to 350.
Rinse the shrimp under cold running water and let drain. Spread shrimp in one layer in a large roasting pan or baking dish.
Melt the butter in a large saucepan. Add all ingredients through the lemons, stir to mix well, remove from heat and slowly pour over raw shrimp.
Bake in the oven until the shrimp are pink and cooked through 30-40 mins.
Serve ‘family style’ with crusty French bread for dippin’ in the sauce
*using 16-20 count shrimp (head-on optional), Cook approximately 6-8 minutes per pound.
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Carrie Cox
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