The case for sweet wines, an ideal pairing for seafood

A fair amount of sweetness in this grilled shrimp recipe (honey, of course, but also the “sweet” meat of shellfish) suggests a wine choice with a bit of residual sugar — an off-dry riesling, perhaps. As much as many folk eschew wines with sweetness — it’s perhaps the most common wine dis — sweet foods taste best with equally sweet wines. Plus, even haters buy wines with a hint of sugar to them: many a New World chardonnay, say, or most anything bag-in-box. We “talk dry but drink sweet.” It’s OK; it is what it is.

The food: Sweet and Sassy Grilled Shrimp with Cuscous

Combine 1/4 cup extra-virgin olive oil; 1/2 cup bourbon; 1/4 cup honey; 2 cloves garlic, minced; 1 tablespoon fresh mint; and 1 teaspoon each salt and pepper in a bowl. Add 24 large raw peeled shrimp, deveined. Toss to coat. Marinate, 30 minutes. Meanwhile, prepare a grill for direct cooking. Remove shrimp from marinade; thread on skewers. Grill, turning once, until just cooked through, 3-4 minutes. Meanwhile, put marinade in a small pan; heat to boiling. Boil, 2 minutes. Serve shrimp over cooked couscous, drizzled with hot marinade. Garnish with minced parsley.Makes:4 servings