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.
Prosciutto-Wrapped Stuffed Dates
Wine pairing: Arthur Metz Perle de Noir Sparkling
- 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
In a small bowl whisk together all the ingredients except the dates and prosciutto.
Spoon about half of a teaspoon of the cheese filling into the dates.
Close the dates then wrap a piece of the prosciutto around each one and secure it with a toothpick.
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
Wine Pairing: Gazela Vinho Verde 1.5 Litre
- 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
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
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
Wine Pairing: The Venetian White Blend
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
Prep vegetables. Add the zucchini, carrots, pepper, and cabbage into one or two large bowls. Toss with hands to combine.
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.
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.
Wine pairing: Meadowhawk Zinfandel
- 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
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.
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.
Add basil and enjoy with the delicious Meadowhawk Zinfandel as an accompaniment.