Eat This Drink That - Sauvignon Blanc

May's Eat This! Drink That! 

Elevate your go-to Spring meals with a crisp and refreshing glass of Sauvignon Blanc.

Patio season is finally upon us! We’re trading in those rich and heavy meals for lighter options to complement sunny days and warm evenings—perfectly paired with a chilled glass of wine.

These simple and delicious recipes are enhanced by the Sauvignon Blanc’s green fruit and citrus flavours; plus, they’re perfect for outdoor dining!

The Santa Rita Winemaker’s Lot Sauvignon Blanc is lively and refreshing with aromas of blossom and peach. It’s slightly herbal on the palate with a clean finish.

This Bay and Barnes Block is classic New Zealand. It’s packed with flavours of tropical fruit including kiwi and lime and is balanced by a crisp, zesty finish.

The Duplicate Sauvignon Blanc offers great value and a crisp flavour profile of ripe tropical fruits.

Aromas of Kiwi fruit, lime, sliced apple and pineapple abound on a rich palate balanced with firm grassy notes with a hint of asparagus.This makes for a pleasing Sauvignon Blanc entirely true to its sense of place.

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RECIPES:

Lemon Grilled Sole

Author: Delish.com

Lemon Grilled Sole

Wine pairing: Santa Rita Winemakers Lot Sauvignon Blanc

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Ingredients:

  • 4 6-oz. skin-on salmon fillets
  • Extra-virgin olive oil, for brushing
  • kosher salt
  • Freshly ground black pepper
  • 2 lemons, sliced
  • 2 tbsp. butter

Step 1:

Heat grill to high. Brush salmon with oil and season with salt and pepper. Add salmon and lemon slices and grill until salmon is cooked through and lemons are charred, 5 minutes per side.

Step 2:

Add a pat of butter to salmon right when it’s off the grill and top with grilled lemons. Serve.

Grilled Chicken with Herbs

Author: AllRecipies.com

Grilled Chicken with Herbs

Wine Pairing: Bay and Barnes Block Sauvignon Blanc

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Ingredients:

  • 4 large, boneless chicken breast halves
  • 2 tablespoons olive oil
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon chopped garlic
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper

Instructions:

Step 1:

Preheat grill for medium heat and lightly oil the grate.

Step 2:

Rinse chicken breasts, pat dry with paper towels, and pierce several times with a fork. Place chicken breasts into a large resealable plastic bag and pour in olive oil. Seal and shake bag to coat chicken with olive oil; add rosemary, thyme, oregano, garlic, salt, and black pepper to the bag, seal, and shake again to coat chicken with herbs.

Step 3:

Grill chicken breasts on the preheated grill until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the meat reads at least 160 degrees F (70 degrees C, about 10 minutes per side.

Summer Salad with Grilled Basil Chicken

Author: CookingClassy.com

Summer Salad with Grilled Basil Chicken

Wine Pairing: Duplicate Sauvignon Blanc

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Ingredients:

Grilled Basil Chicken

  • 1 lb boneless skinless chicken breasts
  • 3 Tbsp olive oil, plus more for brushing grill
  • 1/3 cup slightly packed chopped fresh basil
  • 2 cloves garlic, minced
  • 1 Tbsp fresh lemon juice
  • Salt and freshly ground black pepper

Vinaigrette

  • 1/3 cup olive oil
  • 3 Tbsp white balsamic vinegar
  • 1 Tbsp honey
  • 1 tsp dijon mustard
  • Salt and freshly ground black pepper

Salad

  • 10 oz Spring Mix lettuce
  • 1 lb peaches, sliced (about 3 small)
  • 2 ears corn, husked and kernels cut from cob
  • 1/2 cup chopped pecans, toasted
  • 1/2 small red onion, sliced thin (about 3/4 cup), rinse under water to remove harsh bite
  • 4 oz Goat cheese, crumbled

Instructions:

Grilled Basil Chicken

Step 1:

In a small mixing bowl whisk together olive oil, basil, garlic, and lemon juice and season with salt and pepper (about 1/2 tsp of each). Using the back of a spoon, press basil against sides and bottom of bowl (to help extract flavor from basil). Place chicken in a resealable bag and pound thicker parts of chicken to even thickness with a meat mallet, then pour basil mixture over chicken and evenly distribute basil over chicken. Seal bag while pressing excess air out, rub marinade over chicken and transfer to refrigerator and marinate 2 - 5 hours.

Step 2:

Preheat a grill to 425 - 450 degrees over medium high heat. Brush grill grates lightly with olive oil then place chicken on grill. Grill until cooked through, rotating once halfway through cooking, about 4 - 5 minutes per side (chicken should register 165 degrees in center of chicken on an instant read thermometer). Transfer to a cutting board and let rest 10 minutes then slice into strips or dice into cubes.

Vinaigrette

Step 1:

Whisk together all ingredients until well blended and season with salt and pepper to taste. Store in refrigerator until ready to use, stir again before pouring over salad.

Salad

Step 1:

In a large salad bowl gently toss together lettuce, peaches, corn, pecans, onions, and grilled chicken. Sprinkle goat cheese over top and drizzle with vinaigrette. Serve immediately after adding dressing.

Baked Fish Fillets

Author: MyRecipes.com

Baked Fish Fillets

Wine pairing: Capeography Cloudscape Sauvignon Blanc

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Ingredients:

  • 1 1/2 pounds grouper or other white fish fillets
  • Cooking Spray
  • 1 tablespoon fresh lime juice
  • 1 tablespoon light mayonnaise
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon black pepper
  • ½ cup fresh bread crumbs
  • 1 ½ tablespoons butter, melted
  • 2 tablespoons chopped fresh parsley

Instructions:

Step 1:

Preheat oven to 425°.

Step 2:

Place fish in an 11 x 7-inch baking dish coated with cooking spray. Combine lime juice, mayonnaise, onion powder, and pepper in a small bowl, and spread over fish. Sprinkle with breadcrumbs; drizzle with butter. Bake at 425° for 20 minutes or until fish flakes easily when tested with a fork. Sprinkle with parsley.

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BON APPETIT!

Feel inspired? Read our other Eat This Drink That articles

April's Recipes (Volume 23) Argentina

March's Recipes (Volume 22) Pinot Grigio

February's Recipes (Volume 21) Spain

January's Recipes (Volume 20) Merlot

November's Recipes (Volume 19) Big Reds

October's Recipes (Volume 18) Aromatic Whites

September's Recipes (Volume 17) Bordeaux

August's Recipes (Volume 16) 90 Point Wines

July's Recipes (Volume 15) Sunshine Sippers

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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