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Chenin Blanc + Viognier


Grilled Shrimp TacosGrilled Shrimp Tacos with Avocado-Pineapple Salsa

The zesty tropical-fruit flavors in this dish find an aromatic echo in our lively Chenin Blanc + Viognier.

Serves four


1 1/2 pounds prawns, peeled and deveined

4 teaspoons grated lime zest/divided

1 teaspoon ground coriander

2 tablespoons canola or other neutral oil    


4 cups thinly sliced green cabbage

3 scallions, thinly sliced

1/3 cup roughly chopped fresh cilantro

1 cup diced pineapple

¼ cup minced red onion

1 jalapeño chile, seeded and minced

2 tablespoons lime juice

2 avocados, halved, pitted, peeled, and diced

2 tablespoons chopped fresh mint

Corn tortillas

Lime wedges


In a medium bowl, combine the prawns, 2 teaspoons of the lime zest, ground coriander, and canola oil. Season with salt to taste and toss to coat. Refrigerate. This step can be done up to 2 hours ahead.

To make the slaw, in a medium bowl, combine the cabbage, scallions, and cilantro. Refrigerate until needed.

To make the salsa, in a medium bowl, combine the pineapple, red onion, jalapeño, and lime juice. Gently fold in the avocados and mint. Season with salt to taste.

Prepare a grill for cooking over medium-high heat.

Thread the prawns onto four 10- to 12-inch skewers (if using wood skewers, soak them in water for 30 minutes before grilling). Grill, turning once, until the shrimp are just cooked through, about 4 minutes total. Meanwhile, warm the tortillas on the other side of the grill until toasted, 1 to 2 minutes.

Serve the prawns on the tortillas, accompanied with the salsa, slaw, and lime wedges.


Aromas of summer jasmine, honeyed pears, and chai spice lead to flavors of succulent tropical fruits like guava, papaya, and kiwi, complemented by melons, fresh apples, and lemon-lime. Crisp and refreshing as an aperitif or mixed as a cocktail. Enjoy with almost any cuisine. CB+V is always Better Together with friends.