Poaching shrimp in butter gives it a texture and flavor similar to lobster. To make these shrimp even more special and festive they’re served with a cocktail sauce made with roasted red peppers, rosemary and garlic. We’ve paired this dish with the Columbia Crest Grand Estates Unoaked Chardonnay. The buttery shrimp compliments the lively acidity and citrusy notes in this wine while allowing its crisp freshness to shine through. This Unoaked Chardonnay can be paired with mildly spicy foods which is why it works well with the touch of horseradish in the cocktail sauce as well.