September's Eat This! Drink That!
Wine and food pairings that transition from summer to fall!
While half of us are excited for cozy nights by the fire and crunching leaves under our footsteps the other half is still clinging to summer; that’s why we’ve rounded up some mouth-watering combinations for both the summer enthusiast and the fall fanatic.
These Grenache and Syrah blends from the neighbouring provinces of Languedoc and Rhone are paired with dishes inspired by the region itself—where fresh ingredients and wild herbs are key.
This sustainably produced red blend is fresh, fruity, and fun. Like the famous Flower Power movement of the Sixties, the wine carries a message of peace and harmony.
Vilain's Syrah/Grenache combo features plenty of aromatic lift and force on the palate. Expect black cherry, plum, smoked meat and spice with a few creamy nuances.
Made with an emphasis on fruit, it is a pretty, lively Cairanne that exhibits plenty of raspberry and dark berry fruit, violets and floral aromas and flavours.
Intense aromas of ripe raspberries and black cherries, and a touch of smoke with some hints of cocoa. Deep and intense flavours of black cherries and dark chocolate.
Author: All Recipes
Wine pairing: Flower Power Grenache/Syrah
Serves: 6 Prep Time: 10 minutes Cook Time: 1 hour 15 minutes
- 1 (3 pound) whole chicken, giblets removed
- salt and black pepper to taste
- 1 tbsp onion powder, or to taste
- ½ cup margarine, divided
- 1 stalk celery, leaves removed
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.
Author: Culinary Hill
Wine Pairing: Villain Syrah/Grenache
Serves: 6 Prep Time: 5 minutes Cook Time: 5 minutes
- 1 ½ cups pitted, brine-cured olives
- 1 tsp anchovy paste or 2 anchovy filets, minced
- 3 tbsp capers rinsed
- 1 ½ tbsp coarsely chopped parsley
- 3 cloves garlic roasted if desired (see notes)
- 3 tbsp fresh lemon juice from 2 lemons
- Salt and freshly ground black pepper
- ¼ cup olive oil
In a food processor, combine olives, anchovies, capers, parsley, garlic, lemon juice, and ¼ teaspoon pepper. Pulse 2 to 3 times until coarsely chopped.
Drizzle in olive oil and pulse a few more times until a chunky paste forms, scraping down the sides as needed.
Season to taste with salt and pepper and serve at room temperature.
Brochettes of Filet Mignon and Halloumi
Wine Pairing: Famille Perrin Carainne "Peyre Blanche" 2015
Serves: 4 Prep Time 15 minutes + 12 hours refrigeration
- 2 garlic cloves, minced
½ cup olive oil
½ cup vegetable oil
2 tsp freshly crushed black pepper (mignonette)
1 tbsp fresh rosemary, chopped
1 ½ tsp fresh thyme, chopped
- 8 small Italian tomatoes
- 1 lb. filet mignon cut into 1 ½ cubes
- 8 cubes of halloumi cheese
Beforehand, soak the wooden skewers in cold water for about 30 minutes.
In a non-corrosive dish, mix together all the marinade ingredients. Set aside.
Onto each skewer, successively thread one tomato, one beef cube, one piece of cheese, one beef cube, and finish with one tomato.
Place the skewers in the marinade and coat well.
Cover and refrigerate for about 12 hours, turning the skewers over repeatedly.
Preheat the barbecue to maximum heat, 290°C (550°F).
Remove the skewers from the marinade and lightly pat them dry with paper towel.
Grill, covered, for 4 to 5 minutes on each side for rare doneness. Serve with salad.
Roast Root Vegetables
Author: Canadian Living
Wine pairing: Domaine la Haute Marone Gigondas 2017
Serves: 6 Prep Time: 15 minutes Cook Time: 1 ½ hours
- 2 lbs beets peeled
- 1 lb parsnips (about 3), peeled
- 12 oz carrots (about 4), peeled
- 6 cloves garlic
- 6 fresh thyme sprigs
- 3 tbsp olive oil
- 4 teaspoons balsamic vinegar
- ½ tsp salt
- ¼ tsp pepper
Cut beets, parsnips and carrots into about 3/4-inch (2 cm) pieces; place in large bowl. Add garlic, thyme, oil, vinegar, salt and pepper; toss to coat.
Roast in greased roasting pan in 375F (190C) oven, stirring once, until golden and tender, about 1-1/2 hours. (Make-ahead: Cover and set aside at room temperature for up to 2 hours. Rewarm to serve, if desired.)