May's Eat This! Drink That!
MAY’S EAT THIS! DRINK THAT!
Accompany your go-to Spring meals with a crisp and refreshing glass of Sauvignon Blanc.
Warm sunny evenings have arrived and we’re ready to re-introduce spring friendly eats to our dinnertime roster.
These simple and delicious recipes are complemented perfectly by the Sauvignon Blanc’s green fruit and citrus flavours; plus, they’re perfect for patio dining!
Aromas of citrus fruit, especially pink grapefruit. The floral notes combine perfectly with the subtle tropical fruit flavours on the palate. It has a balanced acidity and a crisp freshness with a long fruit-filled finish.
A crisp and lively wine showing aromas of tropical fruits, hints of passionfruit and citrus.
It offers tropical fruit flavours, without sweetness, and balanced notes of herbs that do not overpower the fruit.
Crisp with plentiful citrus aromas and flavours. Notes of pink grapefruit, lime, and nectarine.
Wine pairing: Miraflores Sauvignon Blanc
Serves: 4 Prep Time: 5 minutes Cook Time: 30 minutes
- 12 oz. spaghetti
- 2 tbsp. butter
- 1/2 lb. shrimp, peeled and deveined
- 1/2 lb. scallops, patted dry
- Kosher salt
- Freshly ground black pepper
- 1 small shallot, minced
- 3 cloves garlic, minced
- 3/4 c. milk
- 3/4 c. low-sodium chicken or vegetable broth
- 1/2 c. freshly grated Parmesan, plus more for serving
- 1 c. chopped tomatoes
- 1/4 c. freshly chopped parsley, plus more for garnish
- Juice of 1/2 lemon
In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain and return to pot.
Meanwhile, in a large skillet over medium heat, melt butter. Add shrimp and scallops and season with salt and pepper. Cook 2 minutes per side, then transfer to a plate.
To skillet add shallot and garlic cook until soft and fragrant, 3 minutes. Add milk, broth, Parmesan, tomatoes, and parsley and season with salt. Simmer 3 minutes more, then return shrimp and scallops and toss until combined. Squeeze with lemon juice.
Add cooked spaghetti and toss until fully coated. Garnish with parsley and serve with Parmesan.
Goat Cheese Salad
Author: Food Network
Wine Pairing: Riverlore Sauvignon Blanc
Serves: 4 Prep Time: 10 minutes Cook Time: 5 minutes
- 1 tablespoon red wine vinegar
- 1 tablespoon minced shallot or red onion
- 2 teaspoons Dijon mustard
- 1/4 teaspoon kosher salt
- Freshly ground black pepper
- 3 tablespoons quality walnut oil
- 8 cups baby spinach leaves, stems trimmed, washed, and dried
- 1/2 cup whole or chopped toasted walnuts
- 1/3 cup crumbled goat cheese
In a small bowl, combine the vinegar, shallot, mustard, salt, and pepper. Gradually whisk in the oil to make a creamy dressing.
Put all but a large handful of the spinach in a large bowl. Toss with most of the dressing. Add remaining spinach and continue tossing until well coated.
Serve immediately topped with goat cheese and walnuts.
Herb Roasted Chicken
Author: Budget Bytes
Wine Pairing: Capeography Cloudscape Sauvignon Blanc
Serves: 4 Prep Time: 15 minutes Cook Time: 2 hours
- 3 Tbsp butter, room temperature
- 2 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp salt
- Freshly cracked black pepper (about 10 cranks of a mill)
- 2 split chicken breasts
Preheat the oven to 275ºF. Remove the chicken from the refrigerator and allow it to warm slightly as you prepare the butter herb mix (5 minutes or so).
In a small bowl, stir together the butter, minced garlic, basil, thyme, rosemary, salt, and pepper. Rosemary pieces can be quite large, so either chop or crumble the dried pieces with your hands before adding them to the mix.
Place the chicken on a cutting board and pat it dry on both sides with a clean paper towel. Smear the butter herb mixture over both sides of the chicken. Drying the meat will help the butter herb mixture stick. If the meat is too cold, it will form condensation as you rub the butter mixture over the surface and the butter will not stick.
Place the seasoned chicken pieces in a casserole dish that is deep enough to fully contain the chicken. Cover tightly with foil, or with the dish's lid if there is one. Bake the chicken in the preheated oven for 90 minutes, basting once half way through.
Ater 90 minutes, remove the foil, baste again, and adjust the oven's temperature to 425ºF. Bake the chicken at 425ºF for 20 minutes without the foil, or until the skin is deep golden brown and crispy. Remove the chicken from the oven and let rest for 5-10 minutes.
Slice the breasts or pull the meat from the bone. Reserve the juices from the bottom of the casserole dish for drizzling over top of the meat.
Author: All Recipes
Wine pairing: Zeste! Sauvignon Blanc
Serves: 4 Prep Time: 40 minutes Cook Time: 20 minutes
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg1 cup beer
- 1/2 cup plain yogurt
- 1/2 cup mayonnaise
- 1 lime, juiced
- 1 jalapeno pepper, minced
- 1 teaspoon minced capers
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried dill weed
- 1 teaspoon ground cayenne pepper
- 1 quart oil for frying
- 1 pound cod fillets, cut into 2 to 3 ounce portions
- 1 (12 ounce) package corn tortillas
- 1/2 medium head cabbage, finely shredded
To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don't worry about a few lumps).
To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.