Eat This Drink That - Sunshine Sippers

July's Eat This, Drink That! 

Sweaters? See ya. Boots? Catch you later. Wine? Always in season. Time to sharpen those corkscrews, fill the ice bucket, grab those shades and hit the patio. Summer is officially here and we’re bringing you the perfect pairings to enjoy under the sun! Enjoy new recipes and wow your dinner guests with our mouth-watering appetizers and mains courses! From sensational seafood to succulent steak and vibrant vegan Pad Thai, you just might find your favourite new recipe! Check out our list of summer sippers!

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.

Try this elegant and fruity white blend from the Veneto region in Italy!  Ripe tropical fruit flavours with sweet. Meyer lemon zest on the finish. A terrific entertaining wine!

Incredible value for this Old Vine Zinfandel from Lodi! Intense blackcurrant jam flavours accented by notes of spice. Full-bodied with notes of vanilla on the long, smooth finish.

Golden yellow with fine and regular bubbles. The  nose reveals a complex aromatic bouquet with over ripe fruit aromas of peach and apricot that is exceptionally fresh. Subtly buttery brioche notes add a well-balanced finesse. On the palate this delightful wine is initially fresh and powerful with an appealing round and elegant volume, a perfectly balanced acidity gives good length.

BUY THE WINE!

RECIPES:

Prosciutto-Wrapped Stuffed Dates

Author: RecipeRunner.com

Prosciutto-Wrapped Stuffed Dates

Wine pairing: Arthur Metz Perle de Noir Sparkling

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Ingredients:

  • 12 medjool dates, pitted
  • 2 oz. goat cheese, softened
  • 2 oz. low fat cream cheese, softened
  • 1 tsp. fresh thyme, chopped
  • 2 tbsp. pecans, chopped
  • 6 slices prosciutto, cut in half lengthwise
  • Salt to taste

Step 1:

In a small bowl whisk together all the ingredients except the dates and prosciutto.

Step 2:

Spoon about half of a teaspoon of the cheese filling into the dates.

Step 3:

Close the dates then wrap a piece of the prosciutto around each one and secure it with a toothpick.

Step 4:

Serve immediately with a glass of Arthur Metz Perle de Noir or cover the dates with a piece of plastic wrap and refrigerate until you are ready to serve.

Pineapple and Shrimp in Endive

Author: WholeFoodsMarket.com

Pineapple and Shrimp in Endive

Wine Pairing: Gazela Vinho Verde 1.5 Litre

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Ingredients:

  • ½-pound cooked, peeled shrimp, tails removed
  • 1 large cucumber, peeled, seeded and diced
  • 2 1/2 cups diced pineapple (from about 1/2 fresh pineapple)
  • 1/4 cup chopped fresh cilantro
  • 3 tbsp. lime juice
  • 3 heads Belgian endive, separated into individual leaves

Instructions:

Step 1:

Chop shrimp and place in a large bowl. Add cucumber, pineapple, cilantro and lime juice and stir to combine. Arrange endive leaves on a serving platter. Spoon about 2 tablespoons shrimp mixture into each endive leaf and serve

Step 2:

Enjoy this delicious dish with a glass of Gazela Vinho Verde as you enjoy the glorious sunshine of another beautiful summer day in British Columbia.

Raw Rainbow Pad Thai

Author: OhSheGlows.com

Raw Rainbow Pad Thai

Wine Pairing: The Venetian White Blend

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Ingredients:

For the Bowl

  • 1 medium zucchini, julienned or spiraled
  • 2 large carrots, julienned
  • 1 red pepper, thinly sliced
  • 1 cup thinly sliced red cabbage
  • 3/4 cup frozen edamame, thawed
  • 3 green onions, thinly sliced
  • 1 tbsp. hemp seeds
  • 1 tsp. sesame seeds

For the dressing:

  • 1 garlic clove
  • 1/4 cup raw almond butter (or try peanut butter)
  • 2 tbsp. fresh lime juice
  • 2 tbsp. low-sodium tamari
  • 2 tbsp. water
  • 2.5 tsp. pure maple syrup (or other sweetener)
  • 1/2 tbsp. toasted sesame oil
  • 1 tsp. freshly grated ginger

Instructions:

Step 1:

Prep vegetables. Add the zucchini, carrots, pepper, and cabbage into one or two large bowls. Toss with hands to combine.

Step 2:

Prepare the dressing by processing all dressing ingredients in a mini processor (or simply whisk by hand). The dressing may seem a bit thin at first, but it thickens as it sits.

Step 3:

Top bowls with edamame, green onion, hemp seeds, and sesame seeds. Pour on dressing and enjoy with as you open your bottle of The Venetian white blend.

Caprese Steak

Author: Delish.com

Caprese Steak

Wine pairing: Meadowhawk Zinfandel

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Ingredients:

  • 3/4 cup balsamic vinegar
  • 3 cloves garlic, minced
  • 2 tbsp. honey
  • 2 tbsp. extra-virgin olive oil
  • 1 tbsp. dried thyme
  • 1 tbsp. dried oregano
  • 4 steak fillets, such as sirloin
  • 2 beefsteak tomatoes, sliced
  • 4 slices mozzarella
  • Salt to taste
  • Fresh basil leaves, for serving

Instructions:

Step 1:

In a small bowl, whisk together balsamic vinegar, garlic, honey, olive oil, dried thyme, and dried thyme. Pour over steak and let marinate 20 minutes.

Step 2:

Season tomatoes with salt and pepper. Heat grill to high. Grill steak 5 minutes per side, then top with mozzarella and tomatoes and cover grill until cheese is melty, 2 minutes.

Step 3:

Add basil and enjoy with the delicious Meadowhawk Zinfandel as an accompaniment.

BUY THE WINES THAT PAIR WITH THESE MEALS!

BON APPETIT!

Feel inspired? Read our other Eat This Drink That articles

September's Recipes (Volume 17) Bordeaux

August's Recipes (Volume 16) 90 Point Wines

June's Recipes (Volume 14) Pinot Grigio

May's Recipes (Volume 13) Sauvignon Blanc

April's Recipes (Volume 12) New World Wines

March's Recipes (Volume 11) Old World Wines

February's Recipes (Volume 10) Iberian Wines

January's Recipes (Volume 9) with Merlot

November's Recipes (Volume 8) Big Reds

October's Recipes (Volume 7) Sparkling Wine

September's Recipes (Volume 6) Grenache & Cabernet Sauvignon

August's Recipes (Volume 5) Pinot Noir

July's Recipes (Volume 4) BBQ Wines

June's Recipes (Volume 3) Rosé

May's Recipes (Volume 2) Chardonnay

April's Recipes (Volume 1) Sauvignon Blanc

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