Prawn, Avocado, Grapefruit & Fennel Salad
Pair with Still Kraisey, Merlot






Serves: 4
Recipe adapted from Nekter Wine Importers

We would love to spend some Summer days in the UK with our friends at Nekter Wine Importers! Instead, we did our traveling over Zoom, where Jared tasted our Ramato Pinot Gris with some UK wine lovers. They paired the Ramato with this refreshing prawn, avocado, grapefruit & fennel salad, but we think this perfect summer meal would also go well with our Still Kraisey “white” Merlot (plus, what a colorful combination). So take a trip with us, and enjoy a bottle of our magenta rosé and a bright, summery salad as your escape.



  • 200g fresh peeled prawns (Vegetarian? This salad is just as delicious without the shrimp!)
  • 1 fennel bulb thinly sliced
  • 1 avocado peeled and cut into chunks
  • 2 pink grapefruits peeled and segmented
  • 2 handfuls lightweight greens such as pea shoots baby spinach, or watercress
  • Shaved Parmegiano-Reggiano cheese
  • Citrus dressing


  • 1/4 cup fresh squeezed grapefruit juice
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons white balsamic vinegar
  • 1 tablespoon minced shallot
  • 1 teaspoon grainy brown mustard
  • 1/2 teaspoon kosher salt
  • Freshy ground black pepper

How to Make It

  1. Pan fry the prawns until tender with some salt and pepper to taste
  2. Combine the fennel, avocado, grapefruits and greens in a large salad bowl. Drizzle with 3-4 tablespoons of the citrus dressing and season with the salt and pepper. Adjust seasoning and top with the shaved pieces of the Parmesan.
  3. Garnish and serve with the Prawns.
  4. Pair with a chilled glass of Still Kraisey and enjoy the colorful, Summery meal you’ve created!

Spicy Shrimp and Chorizo Kebabs
Pair with Isabel’s Cuvée Rosé

spicy shrimp and chorizo kebabs

Total Time: 45 minutes
Serves: 6
Recipe by Grace Parisi, adapted from Food & Wine

Are you wondering what to eat alongside a refreshing glass (or more!) of Isabel’s Cuvée Grenache Rosé? Do you even need an excuse to open up that new Spring Release bottle? These smokey and spicy kebabs pair perfectly with our lip-smacking delicious Rosé! The superfast, supertasty marinade for the shrimp, flavored with caraway seeds and ancho powder, would also be delicious with chicken, pork tenderloin and any kind of steak. True to her North Carolina roots, Tracey likes to grill these up and then serve them over cheese grits.


  • 2 large garlic cloves, thickly sliced
  • 2 teaspoons sea salt
  • 2 teaspoons caraway seeds
  • 2 tablespoons pure chile powder, such as ancho
  • 1/4 cup extra-virgin olive oil
  • 2 pounds large shrimp, shelled and deveined
  • 8 small chorizo (about 1/2 pound total), sliced 1/2 inch thick

How to Make It

  1. On a cutting board, using the flat side of a chef’s knife, mash the garlic and salt to a coarse paste. Add the caraway seeds and finely chop them. Transfer to a large bowl and stir in the chile powder and olive oil. Add the shrimp and toss to coat.
  2. Meanwhile, bring a small saucepan of water to a boil. Add the chorizo and cook over high heat for 5 minutes. Drain and pat dry. Let cool slightly.
  3. Tuck a chorizo slice in the crook of a shrimp and thread onto a skewer; the shrimp should be attached at both ends. Push it to the end of the skewer and repeat with 2 more shrimp and chorizo slices. Using more skewers, repeat with the remaining shrimp and chorizo.
  4. Grill the kebabs over a hot fire, turning once or twice, until charred and the shrimp are cooked through, about 5 minutes. Serve immediately, preferably over cheese grits! Pair with our Isabel’s Cuvée Grenache Rosé for the perfect meal.