CALIFORNIA

central coast

Positioned between San Francisco and Santa Barbara, the Central Coast region follows 300 miles of California’s pristine coastline. With weather ranging from somber to sunny, a variety of fruits can grow and thrive. This gives winemakers a vast range of freedom to create new and exciting varietals. While perhaps less recognized than the famous Napa Valley region, here you will find ambitious and alluring wines that you can’t find anywhere else in the world.

EDNA VALLEY VINEYARD

Edna Valley Vineyard is the jewel of California’s Central Coast. Just five miles from the Pacific Ocean, constant refreshing breezes and warm sunshine create the longest growing season in California. Here, you will find a sensational portfolio of balanced, food-friendly wines. Treat yourself to an immersive Edna Valley Vineyard experience at the iconic tasting room or share a bottle over a great meal with friends and family.

Edna Valley Merlot

Edna Valley Cabernet Sauvignon

Edna Valley Pinot Noir

Edna Valley Chardonnay

Edna Valley Sauvignon Blanc

RECIPE

Sea and scape come together in a recipe inspired by the bountiful seafood of the Pacific and the greens and grapes from inland farms and vineyards.

Lemon-Pepper Pasta with Shrimp and Spinach

Pairs well with Central Coast Pinot Noir

Makes: 4 servings

Ingredients
  • 1 box of linguine pasta (8oz.)
  • 1 tablespoon minced fresh garlic, divided
  • 1 ¼ teaspoons freshly ground black pepper, divided
  • ½ teaspoon salt, divided
  • 5 ounces of fresh baby spinach
  • 1 tablespoon olive oil
  • ½ pound peeled and deveined medium shrimp, cut
  • in half horizontally
  • 2 tablespoons minced shallots
  • ¾ cup low sodium chicken broth
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon butter
  • Shaved Romano cheese for topping
Directions
  1. Bring a large pot of water to boil and cook linguini per instructions on box. While cooking pasta, toss together spinach, 2 teaspoons minced fresh garlic, 1 teaspoon pepper and ¼ teaspoon salt.
  2. When pasta is done cooking, drain. Then, toss together the spinach mixture with the hot pasta. The spinach will wilt.
  3. In a skillet, sauté shrimp, shallots and 1 teaspoon garlic, ¼ teaspoon salt and ¼ teaspoon pepper over medium heat. Cook for about a minute until shrimp turn pink, then remove them from the pan.
  4. Pour broth and lemon juice in pan, scraping up any browned bits. Cook for 5 minutes until liquid is reduced in half.
  5. Remove from heat, stir in butter and return the shrimp to the pan, coating them in sauce. Pour shrimp mixture over pasta, sprinkle with Romano cheese and serve.