June's Eat This, Drink That!
The season of warm golden rays, long patio dinners and sun-sational wine is quickly approaching! Time to find your best ice bucket with a bottle of crisp Pinot Grigio and head to the patio for delicious eats! Need some summertime inspiration? Look no further than this month’s Eat this! Drink that! For June, we’re bringing you Pinot Grigio, a dry white wine that packs punchy acidity while boasting flavours ranging from lemon to honeysuckle. Sip on a chilled glass of Pinot Grigio while dining on perfectly paired summertime fare and you’ve got the ideal sunset evening under your belt. Check out our Pinot Grigio pairing recipes below:
Pale with greenish tints; shows aromas of white flowers, like jasmine, with hints of peach. The palate is dry, with a delicate stone fruit character that finishes on a rich note.
Pink Pinot Grigio! This fruity Italian Rosé has floral aromas with notes of red berries. On the palate, it is light and crisp with flavours of pear, red cherry and lemon.
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.
With a broad palate and intense aromas of pear and yellow apple, the Perseus Pinot Grigio has a rich mouth feel with citrus infused acidity.
Shrimp Foil Packets
Wine pairing: Perseus Pinot Grigio
- 1 1/2 pounds large shrimp, peeled and deveined
- 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
- 2 ears corn, each cut crosswise into 4 pieces
- 1-pound baby red potatoes, halved
- 2 tablespoons olive oil
- 4 teaspoons Cajun seasoning
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leavesInstructions
Preheat grill over high heat. Cut four sheets of foil, about 12-inches long. Divide shrimp, sausage, corn and potatoes into 4 equal portions and add to the center of each foil in a single layer.
Fold up all 4 sides of each foil packet. Add olive oil, Cajun seasoning, salt and pepper, to taste; gently toss to combine. Fold the sides of the foil over the shrimp, covering completely and sealing the packets closed.
Place foil packets on the grill and cook until just cooked through, about 12-15 minutes.
Served immediately, garnished with parsley if desired, and enjoy with a glass of Perseus Winery Pinot Grigio.
Wine Pairing: Lunaris Pinot Grigio
- 5 tablespoons Unsalted Butter, divided
- 1 tablespoon fresh minced garlic
- 1 cup white wine
- 1 tablespoon lemon juice
- 3 dozen little neck clams, rinsed and scrubbed
- 1/4 cup chopped fresh Italian parsley
- 1 lemon wedge for garnish, if desired
In a large skillet (that has a lid), melt 2-1/2 tablespoons of the butter over medium heat. Add garlic and cook, stirring constantly, until fragrant (about 30 seconds).
Add wine and lemon juice. Bring to a boil.
Add clams and remaining butter. Cover and steam until clams have opened (about 7-8 minutes). Occasionally shake skillet while steaming.
Discard any clams that do not open. Sprinkle evenly with parsley and garnish with lemon wedges, if desired. Serve with a French baguette or over a bed of cooked pasta and open the delicious bottle of Lunaris Pinot Grigio.
Parmesan Crusted Baby Potatoes
Wine Pairing: McGuigan Private Bin Pinot Grigio 1L
- 1½ pound baby potatoes, halved
- ¾ cup parmesan cheese, finely grated
- 3 tablespoon extra virgin olive oil
- 2 teaspoon garlic powder
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
Preheat the oven to 400 degrees F.
In a 9x13 glass casserole dish, add the parmesan, garlic powder, and dried rosemary. Stir to combine and then spread the mixture into an even layer to cover the entire the dish. Set aside.
In a large bowl, combine together the potatoes, olive oil, salt and pepper.
Place each halved potato cut side down in a single layer (touching one another), until the potatoes cover the entire dish. Drizzle the remaining olive oil from the bowl over the potatoes.
Bake for 30-35 minutes until the potatoes are tender. Remove from the oven and let it sit for 5-10 minutes to allow the cheese to cool slightly and harden.
Remove potatoes carefully using a flat spatula. Best served immediately with cool glass of McGuigan Pinot Grigio.
Caprese Avocado Toast
Wine pairing: San Giorgio Pinot Grigio Rose
- 2 ripe avocados
- 2 teaspoons fresh lemon juice
- 4 slices bread, toasted
- 4 ounces fresh mozzarella, sliced and cut into pieces, to fit the bread
- 1 cup grape tomatoes, halved
- 1/4 cup basil leaves, roughly chopped
- Balsamic glaze, for drizzling
- Sea salt and black pepper, to taste
Cut the avocados in half, remove pit, and scoop the flesh into a small bowl. Add the lemon juice, sea salt, and black pepper, to taste. With a fork, mash the ingredients together, keeping the texture slightly chunky.
Spread the mashed avocado evenly onto toasted bread slices. Top with fresh mozzarella slices, tomatoes, and basil. Season with additional salt and pepper, if desired. Drizzle with balsamic glaze and serve immediately.
Pour a few glasses of San Giorgio Pinot Grigio Rose and enjoy with freinds in the beautiful British Columbian Sun.