Seafood generally pairs best with whites, but the vast array of white wines offers a wide spectrum of dry-to-sweet, oaky-to-fruity flavor profiles. Look to your additional ingredients for cues. Here, the sweet and piquant flavors of apricots and the mineral-herbaceous zing of cilantro call for the sweetness of a Riesling with strong flavors to stand up to the sauce. Try Chateau Ste. Michelle's Columbia Valley Riesling from 2010--a cooler year that yielded bold fruity flavors (cold weather concentrates the natural sugars in the grapes).

Prawns With Apricot Glaze


  • 16 Alaskan spot prawns or other good-quality prawns
  • Olive oil
  • Apricot-Cilantro sauce, recipe follows


Place large saute over medium-high heat; drizzle in oil. Saute prawns until done. Pour in Apricot sauce; stir to coat well. Serve hot.

Apricot-Cilantro Sauce


  • 1 8-oz. jar of good quality apricot preserves
  • 1 Tbs. grated fresh ginger
  • 1/2 c. soy sauce
  • Juice of l lime
  • 1-1/2 tsp. sambol oeleck or chili paste
  • 2 Tbs. chopped cilantro


Puree all ingredients except cilantro in work bowl of food processor; process to combine. Tansfer to a bowl and set aside.

Just before using, stir in chopped cilantro.

Note: Apricot sauce can be made up to two weeks in advance, but don't add fresh cilantro until serving.

Tip: pizzas can also be baked on a preheated inverted sheet pan.