October's Eat This! Drink That!
Don’t worry white wine fans, we didn’t forget about you! Just because we’ve thrown the flip flops to the back of the closet and dug out our favourite plaid scarf, doesn’t mean we have to say goodbye to great white wine sippers! From a home-grown Gewurztraminer, to a spectacular sparkling Moscato, this month, we’re falling for delicious aromatic whites and even better recipes! In fact, aromatic white wines are known to be flavour multipliers, heightening and intensifying the flavours of what’s on your plate!
A brilliant aroma of rose petals, delightful tropic fruit on the palate with an essence of spicy ginger on the finish.
A delightful sparkling wine from Spain, the Carmela Sparkling Moscato with its delicate bubbles and balanced flavours is the perfect wine to enjoy as an aperitif or with lighter seafood dishes.
More mineral than fruit, this dry white is fantastic, expressing Riesling's most crystalline character. Tangerine and green apple flavors are crisp and concentrated, showered in streams of lime acidity and cool mineral sensations.
Pikorua is a Maori eternity icon traditionally given as an offering of friendship. So we recommend sharing this elegant wine with friends! Intense aromas and flavours of tropical fruit and fresh herbs.
Wine pairing: Mt Boucherie Estate Collection Gewurztraminer
- 12 oz crab meat
- 1 egg
- 2 tsp lemon juice
- 3 tbsp mayonnaise
- 1 tsp Sriracha sauce
- 2 tbsp parsley fresh, chopped
- 3 green onions chopped
- 1/2 cup breadcrumbs
- salt and pepper to taste
- 1 tbsp olive oil for frying
Add all the ingredients (except the olive oil) to a bowl and gently mix it all together.
Form the crab mixture into patties. In a skillet heat the olive oil over medium heat. Place the patties in the skillet, a few at a time, and cook until golden brown, about 5 min per side. Gently flip them over and cook for another 5 minutes until golden brown. Repeat with remaining patties.
Serve with your favorite side dish and your new favourite wine pairing, a glass of Mt Boucherie Estate Collection Gewurztraminer.
Spicy Chicken Quesadilla
Wine Pairing: Carmela Sparkling Moscato
- 2 cups cooked chicken
- 2 oz cream cheese, room temp
- 1/4 cup ranch dressing
- 1/2 cup cheddar or Mexican cheese
- 2-3 tsp Sriracha sauce or Franks Red Hot sauce
- 3-4 burrito tortillas
- sour cream for dipping, optional
- avocado, optional
- Dash of salt, pepper
Combine the chicken, cream cheese, ranch, cheese, sriracha, salt, pepper, and paprika. Mix with a fork.
Spread some of the chicken mixture on one half of a tortilla. Bring the other side over and pat down.
Cook on a dry, large pan on medium/high heat about 4-6 minutes, flip a few times. Enjoy immediately with some Carmela Sparkling Moscato.
Vietnamese Salad Rolls
Wine Pairing: Loosen Bros. 'Dr. L' Riesling Dry
Ingredients – Salad Roll:
- 7 - 14 sheets of 22cm/8.5" round rice paper
- 11 small cooked prawns
- 1.5 oz dried vermicelli noodles
- 7 butter lettuce leaves
- 14 mint leaves
- 1 cup bean sprouts
Ingredients - Vietnamese Peanut Dipping Sauce:
- 1 tbsp peanut butter
- 2 tbsp Hoisin Sauce
- 1 1/2 tbsp white vinegar
- 1/3 cup milk
- 1 garlic clove, minced
- 1/2 tsp crushed chili
Combine the peanut dipping sauce ingredients. Mix briefly, then microwave for 30 seconds. Mix again until smooth. Set aside to cool. Thickness can be adjusted with milk or water once cooled.
Cook vermicelli noodles according to packet instructions. Peel the prawns, slice in half lengthwise and devein. Remove the crunchy core of the lettuce leaves
Fill a large bowl with warm water. Place two rice papers together (if using 2). Note which side is the smooth side - this is supposed to be the outside of the spring roll. Submerge the rice papers into the water (both at the same time, together) for 2 seconds. Place both the rice papers (one on top of the other, they will stick together) on a board or the counter with the smooth side down.
On the top part of the rice paper, place 3 prawns with a mint leaf in between. Place the lettuce bundle with the seam side down onto the middle of the rice paper. Fold the left and right edges of the rice paper in, then starting from the bottom, roll up to cover the lettuce bundle. Then keep rolling firmly. The rice paper is sticky, it will seal itself.
Serve immediately with the peanut dipping sauce and your glass or Dr L Riesling Dry.
Breaded Artichoke Hearts
Wine pairing: Pikorua Sauvignon Blanc
- One can (33 oz) of artichoke hearts
- ½ cup flour
- 1 egg
- 1 tbsp grated Parmigiano cheese
- breadcrumbs, for coating
- 1 tbsp dried thyme
- 1 tbsp dried parsley
- salt and pepper
- oil for deep frying
Drain the artichoke hearts into a colander, then gently squeeze the water out of them.
Beat the egg with the grated cheese and a shake of salt and pepper.
Place some flour into a low rimmed bowl, put the beaten egg next to it and in a third bowl, place some breadcrumbs mixed with a sprinkle of parsley, thyme, salt and pepper. Begin to dip each artichoke heart into the flour, then egg, then breadcrumbs, until all are coated. Set on a plate.
Heat the oil, and when hot begin frying the breaded artichoke hearts. Fry until golden brown.
Place on a paper towel lined plate to drain. Serve hot as an appetizer or side dish to be enjoyed with your bottle of Pikoura Sauvignon Blanc and good company.