March's Eat This, Drink That!
We’re past that daunting first couple months of the year and into the full swing of 2018. That being said, March is a bit of an odd month that brings out two types of people: those who want to hold onto those last few winter months and cozy up under a blanket, embracing those early dark evenings, and those who are ready for Spring and already wondering if a cardigan is enough of a jacket to wear outside (if you live in BC, the answer is most likely no). Whether you are the bundle up at home type, or eagerly waiting for those crisp sunny days, or somewhere in between, we have the meals to pair with any March mood. From a comforting Roast Beef Sandwich with Caramelized Onions to a light Spicy Garlic Tofu, here are our top March recipes paired perfectly with some Old World European wines. Sit back and let us do the work while you Eat this! And Drink that!
Gazela is a soft, light and refreshing Vinho Verde that goes well with life. An uncompromising wine, a renewed classic that confirms all the region ́s potential to create light and engaging wines, ideal for everyday drinking.
Receiving a Gold award at the International Organic Wine Awards 2016 the Allegro Organic Primitivo offers luscious fresh aromas of dark berries and a balanced palate of berry fruit with spicy notes. Great with red meats and game.
The Domaines Barons de Rothschild Aussières Rouge combines the elegance of Cabernet Sauvignon with the power and character of Syrah, two star grape varieties of the Bordeaux and Mediterranean regions.
A powerful German red wine with fierce fruit aromas, the Peter Mertes Black Star Cuvee is a sophisticated red blend with a focus on quality, as represented on the label through the use of the Starling with its reputation in nature for being able to select only the finest fruits and berries. A superb wine that is great with spicy foods.
Seared Salmon with Avocado Salsa Verde
Recipe type: Main
Wine pairing: Gazela Vinho Verde 1.5L
- 15 oz. prepared salsa verde
- ¼ c. freshly chopped cilantro
- 2 tbsp. chopped red onion
- 2 avocados, diced
- 4 salmon pieces (about 2 lb.)
- kosher salt
- Freshly ground black pepper
- 1 tbsp. extra-virgin olive oil
- 2 limes, cut in half
In a small mixing bowl combine salsa verde, cilantro, red onion, and avocados. Mix together and set aside.
Preheat a large cast-iron skillet over medium-high heat. Meanwhile, pat salmon dry and season with salt and pepper. Add oil to skillet; when oil is hot but not smoking add salmon skin-side down. Cook salmon 4 to 5 minutes per side. Repeat steps for remaining salmon.
Serve salmon with a large spoonful of avocado salsa verde and a squeeze of lime.
Enjoy with a glass of Gazela Vinho Verde!
Roast Beef Sandwich with Caramelized Onions
Recipe type: Main
Wine Pairing: Allegro Organic Primitivo
- 1 can (11 oz) pre-made refrigerated crusty French loaf (such as Pillsbury)
- 2 tbsp utter or margarine
- 1 red onion, sliced, separated into rings
- 1 tablespoon packed brown sugar
- 1 tablespoon water
- ¼ cup Dijon mustard
- 1 lb thinly sliced cooked roast beef (from deli)
- 10 slices (¾oz each) provolone cheese
Heat oven to 350°F. Spray cookie sheet with cooking spray. Place loaf of dough, seam side down, on cookie sheet. With sharp knife, make 4 or 5 diagonal cuts (¼ inch deep) in top of loaf.
Bake 26 to 30 minutes or until loaf is golden brown. Cool completely, about 20 minutes.
Meanwhile, in large skillet, melt butter over medium-high heat. Add onions and brown sugar. Cook 10 minutes, stirring occasionally, until onions are tender. Add water. Reduce heat to medium-low; cook 10 to 15 minutes, stirring occasionally, until onions are golden and glazed.
Set oven control to broil. Cut loaf in half lengthwise. Spread mustard over cut sides of loaf. Top each half with roast beef, onions and cheese. Place sandwich halves on cookie sheet.
Broil halves, about 3 inches from heat, for 2 to 3 minutes or until cheese is melted and light golden brown. Cut into slices to serve and enjoy with a glass of Allegro Organic Primitivo
Roasted Mediterranean Vegetables
Recipe type: Appetizer
Wine Pairing: Domaines Barons de Rothschild Aussieres Rouge
- 12 ounces potatoes, cut into 1 ½ inch chunks
- 1 eggplant, sliced and quartered
- 2 bell peppers, chopped into 1 inch squares
- 1 cup red onion, sliced
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- ½ teaspoon basil
- ½ teaspoon oregano
- ½teaspoon chives
- 4 garlic cloves, minced
- Salt and pepper, to taste
Preheat oven to 425°F. Prepare a shallow roasting dish with nonstick cooking spray.
Combine potatoes, eggplant, both bell peppers, and the red onion slices and place in roasting dish.
Whisk together the olive oil, balsamic vinegar, basil, oregano, chives, garlic and salt and pepper.
Drizzle sauce over the mixed vegetables and toss to coat.
Roast vegetables until tender, about 45 minutes. Stir halfway through the cooking time. Serve when reqeady with a glass of Domaines Barons de Rothschild Aussieres Rouge
Spicy Garlic Tofu
Recipe type: Main
Wine pairing: Peter Mertes Black Star Red Blend
- 500 Grams (Extra firm) (Chopped to bite size cube pieces) tofu
- 7-8 cloves (don’t peel the skin) of garlic
- 2 inch ginger
- 1 tbsp white sesame seeds
- 1 tsp salt 2 tsp soy sauce
- 2 tbsp sesame oil
- 1 tsp pepper powder
- Chopped Green onions – to garnish
Place the chilis, ginger, sesame seeds, salt and garlic (with skin) in a blender and pulse it for 3-4 times. It should not be a smooth paste.
Heat oil in pan in medium to low heat, add the spice mix and fry for 30 seconds and add then add the soy sauce, pepper powder and tofu cubes.
Toss well for the spices and soy sauce to coat the tofu well. Fry for 2 minutes or so, till the tofu turns slightly golden and crispy on the outside.
Garnish with chopped green onions or sesame seeds. Serve, pour yourself a glass of Peter Mertes Black Star Red Blend and enjoy!