Eat This Drink that Volume 31 banner

January's Eat This! Drink That!


Classic wine and food pairings for the New Year!

Finding the inspiration to cook in January can be difficult considering the amount of time that was likely spent in the kitchen last month. Get out of the dinner rut with these tried and true recipes that pair perfectly with the ultimate food wine: Cabernet Sauvignon. 

The bold flavours and high tannins in Cabernet Sauvignon make it a great match for grilled meat and other rich meals.

Los Tilos Cabernet Sauvignon

Medium-bodied with aromas of plum and cherry.

Canyon Road Cabernet Sauvignon

Full of fresh dark fruit layered with sweet caramel. Hints of fresh green herbs, brown spice, and lingering tannin make for a well-rounded wine.

Domaine de L’Olibet Cabernet Sauvignon

Rich and full-bodied with aromas of dark fruit and herbs. On the palate, flavours of blackcurrant with notes of bell pepper.

Black Stallion Cabernet Sauvignon 2016

The wine opens with stunning aromas of blackberry, black cherry, and toasty scents; the palate is concentrated with bold, velvety flavors of cassis, plum, blackberry, and dried apple. 



Spicy Rice

Author: Easy Peasy Foodie

Spicy Rice

Wine pairing: Los Tilos Cabernet Sauvignon

Download the recipe card!

Serves: 6   Prep Time: 5 Minutes   Cook Time: 15 Minutes


  • 1 tablespoon olive oil
  • 1 small onion diced
  • 1 small red pepper diced
  • 1/2 teaspoon chili flakes
  • 1 teaspoon smoked paprika
  • 300 g long grain rice
  • 600 ml hot chicken stock (from a cube is fine)
  • Salt and pepper to taste
  • 100 g frozen peas


Step 1:

Place the diced onion and red pepper in a reasonably large saucepan. Cover with a lid and cook over a gentle heat for 3 minutes until softened but not browned.

Step 2

Remove the lid and add the chilli flakes, turmeric and smoked paprika. Cook for 2 more minutes. Add a splash of water if it starts to get a little dry.

Step 3

Add the rice, chicken stock, salt and pepper. Turn the heat up and bring to the boil. Then cover with a lid and turn the heat down. Cook for 7 minutes, or until the rice is nearly cooked.

Step 4:

After 7 minutes add the peas and stir. Re-cover with the lid and cook for 3 more minutes or until the rice is done to your liking and the peas are hot.

Perfect BBQ Steak

Author: Food Network

BBQ Steak

Wine Pairing: 

Canyon Road Cabernet Sauvignon

Download the recipe card!

Serves: 4   Prep Time: 15 Minutes   Cook Time: 15Minutes


  • 4 1 ¼” to 1 ½” thick boneless rib-eye steaks
  • 2 tbsp. canola or extra-virgin olive oil
  • Salt and pepper


Step 1:

About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.

Step 2:

Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).

Step 3:

Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.

Slow Cooked Shredded Beef Ragu Pasta

Author: Recipe Tin Eats

Beef Ragu Pasta

Wine Pairing: Domaine de L’Olibet Cabernet Sauvignon

Download the recipe card!

Serves: 5    Prep Time: 20 Minutes   Cook Time: 2 Hours 30 Minutes


  • 1.2kg / 2.5 lb chuck beef or other slow cooking beef cut, cut into equal 4 pieces
  • 1 tablespoon salt
  • Black pepper
  • 3 tablespoons olive oil, separated
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 800g/28oz crushed canned tomatoes
  • 3 tablespoons tomato paste
  • 2 beef bouillon cubes, crumbled
  • 1 cup/250ml red wine, or sub with beef broth/stock
  • ¾ teaspoon dried thyme or 3 sprigs fresh thyme
  • 1 cup celery, diced
  • 3 dried bay leaves


Step 1:

Pat beef dry and sprinkle with salt and pepper

Step 2:

Sear Beef: Heat 1 tablespoon olive oil over high heat in a heavy based pot. Add beef and sear each piece aggressively on all sides until very browned (3-5 minutes in total), then remove onto a plate.

Step 3:

Turn stove down to medium low and add remaining 2 tablespoons of olive oil. Add garlic and onion and sauté for 2 minutes. Then add the carrots and celery and sauté slowly for 5 minutes.

Step 4:

Add remaining Ragu ingredients and return the beef to the pot (including pooled juices). Turn the stove up and bring it to a simmer, then turn it down to low so it's bubbling very gently. Cover the pot and let it cook for 2 hours or until beef is tender enough to shred.

Step 5:

Shred: Remove beef then coarsely shred with 2 forks. Return beef to the pot. Simmer for 30 minutes until sauce is reduced and thickened - beef will soften slightly more during this step.

Step 6:

Final season: Do a taste test and adjust the seasoning to taste with salt and pepper. Also, add ½ teaspoon sugar if the sauce tastes too sour. Place the lid on and set aside until ready to serve.

Blue Cheese Burgers

Author: Fine Cooking

Blue Cheese Burger

Wine pairing: Black Stallion Cabernet Sauvignon 2016

Download the recipe card!

Serves: 4  Prep Time: 10 Minutes   Cook Time: 30 Minutes


  • 2 tablespoons unsalted butter
  • 2 medium yellow onions, chopped (about 2 cups)
  • 1-1/2 lb. ground beef
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • Vegetable oil, for the grill
  • 4 oz. blue cheese, crumbled (about 1 cup)
  • 4 brioche buns


Step 1:

Prepare a medium-high gas or charcoal grill fire.

Step 2:

Melt the butter in a 12-inch skillet over medium-low heat. Add the onions and cook, stirring often, until golden and soft, about 20 minutes; reduce the heat to low if the onions begin to brown too quickly.

Meanwhile, in a large bowl, thoroughly mix the beef, tarragon, mustard, and Worcestershire sauce with your hands. Form the mixture into four 1/2-inch-thick patties.

Step 3:

Oil the grill grate. Grill the burgers, covered, for 3 minutes. Flip the burgers and top with the cheese. Cover and continue to cook until an instant-read thermometer inserted into a burger registers 130°F for medium rare, about 4 minutes more, or 145°F for medium, about 6 minutes more.

Step 4:

When the burgers are nearly done, toast the rolls cut side down on the grill until browned and heated through 1 to 2 minutes. Serve the burgers in the rolls, topped with the caramelized onions.



Feel inspired? Read our other Eat This Drink That articles


November's Recipes (Volume 30) Big Reds

October's Recipes (Volume 29) BC Harvest

September's Recipes (Volume 28) French Wines

August's Recipes (Volume 27) Refreshing Whites

July's Recipes (Volume 26) BBQ Reds

June's Recipes (Volume 25) Rose

May's Recipes (Volume 24) Sauvignon Blanc

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