August's Eat This, Drink That!
This month, we’re bringing you our top recipes to pair with these exquisite bottles! If you’ve ever been into one of our stores, chances are you’ve seen our 90-point wall. In this area lies an abundance of critically-acclaimed gems, whether you are looking for wines worthy of your cellar, a gift for someone special, or something impressive to bring for dinner at your in-laws. Add extra points to your wine by pairing it with one of our delicious recipes from this month’s Eat This! Drink That!
90 POINTS! Harmonious wine in which the floral aromas of the Loureiro grape variety are merged to perfection with the tropical notes of the Alvarinho. The result is a complex, elegant wine with a long, persistent after-taste in the mouth.
90 POINTS! Aromas of sark cherry and blackberries, flavours plum and blueberry underscored with notes of licorice and subtle earthy tones. A juicy and smooth red blend with soft tannins and light oak againg.
92 POINTS! Aromas of gooseberry and dried herbs invite you into flavours of green figs and minerals with notes of lemon zest and toasted oak. A zesty wine with a creamy texture that make it a perfect summer sipper and superb with food.
91 POINTS! Dark cherry with flecks of ruby this wine has a generous and lifted nose brimming with fruits of the forest, sweet spice and a touch of earth. The well balanced palate shows both notes of fresh fruit (plums + raspberry) as well as savoury smoked peat and spice tones. Fine line of acidity, firm, grippy tannins and a moreish finish.
Baked Bucherondin (Cheese Dip)
Wine pairing: Quinta da Aveleda Vinho Verde
- 1 cup crushed tomatoes
- 2 garlic cloves grated
- 2 tsp. dried oregano
- ½ tsp. dried basil
- ½ tsp. onion powder
- 1/2 tsp. sugar
- Sliced Baguette
- 2 tbsp. olive oil
- 8 oz. French Bûcherondin goat cheese pressed 1-inch thick and leaving 1-inch border around baking dish
- Basil leaves optional garnish
- Salt and pepper to taste
Preheat oven to 375°F. Place the baguette slices on a baking sheet and drizzle with olive oil. Set aside.
In a bowl, combine the tomatoes, garlic, oregano, basil, onion powder and sugar. Place in a baking dish and top with the goat cheese.
Bake, uncovered until the sauce begins to bubble at edges and the cheese is hot about 25 minutes. During the last 10 minutes of baking, transfer the bread to the oven and toast until golden brown, about 10 minutes. Garnish cheese with basil, if desired and enjoy with a glass of Quinta da Aveleda.
Wine Pairing: Estratos Monastrell-Syrah
- 16 sea scallops (look for dry-sea scallops, not pre-soaked)
- 8 slices bacon cut in half crosswise
- 8 toothpicks
- olive oil for drizzling
- freshly ground black pepper to taste
- Salt to taste
Line a baking sheet with parchment paper. Set aside.
Pat scallops dry with a paper towel and remove any side muscles. Wrap one scallop in a half slice of bacon and secure with a toothpick. Repeat with remaining scallops.
Drizzle olive oil over each scallop and season with pepper and salt. Arrange scallops in a single layer on prepared baking sheet, giving each scallop some room to allow the bacon to crisp.
Bake 12 to 15 minutes until scallop is tender and opaque and bacon is cooked through. Serve hot and open the bottle of Estratos to enjoy with friends and family.
Wine Pairing: Heritage Heroes Airhawk Sauvignon Blanc
- 1/3 cup all-purpose flour (or whole wheat)
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 2 large eggs, beaten
- 3/4 cup Panko breadcrumbs
- 1 cup sweetened shredded coconut
- 1-pound raw large shrimp, peeled and deveined with tails attached
- vegetable oil or coconut oil
Start with 3 medium bowls. Combine flour, salt, and pepper in one. Beat the eggs in the second bowl. Combine Panko and coconut in the third bowl.
Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixture, pressing gently to adhere. You want a lot of coconut on each shrimp. Set the coated shrimp aside on a plate as you coat the remaining shrimp.
Add enough oil to cover the bottom of a large skillet on medium heat. Fry the coconut shrimp in batches - do not crowd them in the pan. I fried about 6-7 at a time. Flip after 2 minutes and fry the other side for 2 minutes or until golden brown. I like mine a little darker, so I fried each side for about 3 minutes.
Place the finished coconut shrimp on a plate lined with a paper towel as you fry the rest. Serve with your favorite sweet chilli sauce or an orange chilli sauce (which is 1-part Thai sweet chilli sauce to 2 parts orange marmalade). I've tried this dipping sauce and it's very tasty as well.
Sprinkle with chopped cilantro (optional) and serve. Leftover coconut shrimp keeps well in the refrigerator for up to 3 days. Make ahead tip: Fried coconut shrimp will freeze well, up to 2 months. Reheat for 10 minutes in a 350F oven-- or until thawed and warm. Enjoy these tasty bites with your Heritage Heroes Airhawk.
Portobello Mushroom Burger
Wine pairing: St Johns Road The Motley Bunch GMS
- 6 Large Portobello Mushroom Caps
- 4 tbsp. Balsamic Vinegar
- 2 tbsp. GF Soy Sauce or Coconut Amino's
- 2 cloves of garlic minced
- 2 tbsp. olive oil
- 2 tbsp. Worcestershire sauce
Begin by mixing together the marinade ingredients into a small bowl. Place the mushroom caps cap side down in a 9x13 baking dish and pour the marinade over the top. Let the mushrooms soak in the marinade for about 30 minutes, occasionally brushing the tops of the mushrooms.
Grill mushrooms for 5-7 minutes per side beginning with cap side down. Continue to brush the mushrooms with the marinade while they are cooking.
Pour yourself a glass of St Johns Road Motley bunch and serve on toasted bread with your favorite toppings, or with mixed greens in a salad.