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This tiny winery near Gibsonville produces a breath-taking variety of red, white and blend wines, including Tempranillo, the grape renown in Spain's Rioja region. Winemakers Max Lloyd and John Gladstone are unique in producing the only standalone Tempranillo in North Carolina. Every year since the 2006 vintage, it has garnered medals in various competitions.

Grove likes the grape because it breaks bud relatively late - protecting it against spring frosts - and ripens relatively early - before the tropical storms and hurricane rains hit in late summer. This silky red showcases dried cherry, black raspberry, cedar and tobacco hints.

Try the wine against this entree. The vermouth and cream give this surprising richness.

Ingredients:

3 Tablespoons olive oil

1 pound peeled large shrimp

3 large garlic cloves, crushed through garlic press

¼ teaspoon dried Oregano

½ cup sweet red vermouth

One 14- or 15-ounce can of diced tomato, drained.

1 cup heavy whipping cream

1 teaspoon lemon juice

½ pound angel hair pasta

Directions:

Heat oil in large skillet. Then cook shrimp, garlic, oregano and season with salt and pepper until shrimp begin turning pink.

Add vermouth, diced tomato, and cream. Simmer until sauce thickens slightly. Add lemon juice.

Meanwhile, boil angel hair pasta in water until al dente.

Serve pasta topped with shrimp and tomato sauce