April's Eat This, Drink That!
Although we love to venture into the world of Old World Wines, explore the history and taste some of the classic varietals that have ruled for centuries, it is always exciting to dip our toe into the New World of wines. These countries bring an exciting new twist to the world of winemaking each year, and not to mention delicious revelations. Delicious New World Wines can only be matched with delicious new recipes. Here are some of our favourite pairings featured in this month’s Eat This! Drink That!
From one of Australia's most renowned wineries the McGuigan Private Bin Pinot Grigio is sourced from their premium vineyards across South Eastern Australia. Light and refreshing with full fruit flavours this is perfect wine for long summer days or to enjoy with fish dishes.
An Everything Wine exclusive! A Monster from the Oakanagan - not Ogopogo, but a behemoth of sultry flavours! Before you drink this ripe and juicy red, prepare your senses for decadent aromas of blackberries, plum, and luscious flavours of dark cherries and red currant. Enjoy on a night filled with scary movies.
A vibrant blend that is also an exclusive to Everything Wine! A new Monster is on the block and this one packs a tremendous fruity punch! Royal yellow in colour with aromas of lychee fruit, orange blossoms, and hints of jasmine. This dynamic white offers flavours of peach, nectarine, and apricot. Perfect for all your ghoulish events!
Not your typical Pinot Noir, the Mark West gets its dark colour due to the 'saignee' process used during fermentation where some of the fermenting juice is removed leaving the remaining juice with a greater ratio of grape skins to impart colour. Full bodied, rich and smooth with flavours of plum and mocha. Enjoy this wine with a gourmet flatbread pizza.
Cheese Steak Sliders
Wine pairing: Monster Vineyards Malbec
- 17 tablespoons extra-virgin olive oil
- 1-pound beef tenderloin, cut into thin strips
- Salt and pepper
- 2 large bell peppers, cut into thin strips
- 2 onions, halved and thinly sliced
- 16 dinner rolls, cut in half
- 1 1/2 cups of shredded provolone cheese
Preheat the oven to 375ºF. In a large skillet, heat 3 tablespoons olive oil over medium-high heat until rippling. Season the beef with salt and pepper, increase the heat to high and cook patties in the skillet for 3 minutes; flip and cook for 2 minutes more. Transfer to a bowl.
In the same skillet, heat the remaining 1/4 cup olive oil over medium heat. Add the peppers and onions, season with salt and pepper and cook over medium high heat, stirring, until softened, about 8 minutes.
Place the roll bottoms on a large rimmed baking sheet and top each with the beef and vegetables; sprinkle with the cheese. Bake until the cheese is melted, about 6 minutes. Transfer to a platter and cover with the roll tops.
Enjoy with a glass of Monster Vineyards Malbec!
Wine Pairing: Monster Vineyards Wicked White
- 4 small or 2 large Russet potatoes
- 3 tablespoons of olive oil
- 2 tablespoons of butter
- 2 tablespoons of all-purpose flour
- 1 cup vegetable broth
- 1/2-pound cheese curds
Preheat the oven to 450ºF.
Scrub the potatoes and cut them into long thin strips with the skins left on. Place into a large bowl filled with cold water and then place into the fridge for 1 hour. This will remove some of the starch, making the French fries crispier once baked.
Drain the water, pat the potatoes dry and then spread onto a baking sheet. Toss with olive oil and bake for 35 - 40 minutes, turning occasionally, until golden brown and crispy.
Heat the butter and flour in a medium saucepan on low heat until it starts to foam. With a wire whisk, slowly add in the vegetable stock stirring rapidly. Simmer for 15 minutes or until the gravy has thickened, stirring occasionally.
Once the French fries have cooked, remove them from the oven and place onto a serving plate. Top with cheese curds and then pour gravy over top. Serve warm and enjoy with a glass of Monster Vineyards Wicked White.
Pan Fried Scallops
Wine Pairing: McGuigan Private Bin Pinot Grigio 1L
- 1-pounds bay scallops, rinsed and patted dry
- 3/4 teaspoon coarse sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- 3 tablespoons finely chopped fresh flat-leaf parsley
- Lemon wedges (optional)
Sprinkle scallops with salt and pepper.
Heat butter in a large skillet over medium-high heat; add garlic, and sauté 30 seconds.
Add scallops; cook 3 minutes, shaking pan occasionally. Remove from heat, cover, and let stand 1 minute. Stir in parsley. Serve with lemon wedges, if desired.
Enjoy with a glass of McGuigan Private Bin Pinot Grigio.
Balsamic Thyme and Mushroom Bruschetta
Wine pairing: Mark West Black Pinot Noir
- 400 grams mushrooms
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon sugar
- 1 tablespoon thyme leaves
- 1/2 clove of garlic, unpeeled
- 4 slices bread
- Extra olive oil, for drizzling
- Salt and pepper to taste
Heat oil in large fry pan/skillet over high heat. Slice the mushrooms into quarters. Toss into pan and sauté quickly, about a minute or two.
Add the balsamic and sprinkle sugar over, then stir for another 30 seconds or so to let the balsamic and sugar caramelize.
Add thyme and season with salt and pepper. Toast the bread and rub each piece lightly with garlic.
Pile on the mushroom and serve immediately, drizzled with extra olive oil as desired.