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June's Eat This! Drink That!

JUNE’S EAT THIS! DRINK THAT!

Rosé season, we mean summer, has finally arrived!

Though we tend to enjoy a chilled glass of Rosé anytime of year, there’s something about sipping blush coloured wine on a sunny patio that makes it that much more special.

These summer-time eats help enhance the Rosés’ flavours of strawberries, white flowers and citrus and they also happen to be patio approved!

Veuve D'Argent Brut Sparkling Rosé

Of vibrant cherry tone, Veuve D`Argent Rosé Brut is modern and stylish this sparkling wine comes to life with its aromatic, fruity and refreshing characteristics. Aromas of red berries and a flavour consisting of primarily of strawberry and cranberry with notes of lemon upon the finish.

Les Oliviers Rosé

Pale salmon pink in the glass with delicate aromas of meadow flowers. Textured, with tangy berry flavours that meld with the satisfying spicy notes from Cinsault.

Mt. Baudile L'Etoile de Mer Rosé

Offering delicate floral aromas leading to flavours of red berries with notes of mineral and lemon on the crisp, dry palate. This is a classic French Rose with delicate flavours but a little more weight and texture than typical to this region.

Calvet Celebration Sparkling Rosé

An intense rose colour, with very fine and persistent bubbles. Very fine and pleasant, with red-fruit notes. A fine, fruity wine. Highly aromatic, with a long and complex finish.

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RECIPES:

Baked Salmon

Author: Well Plated

Salmon

Wine pairing: Veuve D'Argent Brut Sparkling Rosé

Download the recipe card!

Serves: 6 Prep Time: 15 minutes Cook Time: 15 minutes

INGREDIENTS:

  • 2 pound side of salmon
  • 5 sprigs of fresh rosemary
  • 2 small lemons
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 4 cloves garlic, roughly chopped

INSTRUCTIONS:

Step 1:

Remove the salmon from the refrigerator and let stand at room temperature for 10 minutes while you prepare the other ingredients. Heat oven to 375 degrees F. Line a large baking dish or rimmed baking sheet with a large piece of aluminum foil.

Step 2:

Lightly coat the foil with baking spray, arrange 2 sprigs of rosemary and 1 sliced lemon on the sheet and place the salmon on top. Drizzle the salmon with olive oil and sprinkle with salt and pepper. Scatter garlic and lay the remaining rosemary and lemon on top. Fold the foil over the salmon completely.

Step 3:

Bake the salmon for 15-20 minutes or until it’s almost completely cooked through. Remove from the oven and uncover the salmon.

Step 4:

Change the oven setting to broil and return the salmon and broil for 3 more minutes until the top of the fish and the garlic are slightly golden.

Step 5:

To serve, cut into portions and sprinkle with any additional desired herbs or top with an extra squeeze of lemon.

Chicken Souvlaki

Author: The Mediterranean Dish

Souvlaki

Wine Pairing: Les Oliviers Rosé

Download the recipe card!

Yield: 10-12 skewers Prep Time: 10 minutes (marinate chicken for 2 hours) Cook Time: 10 minutes

INGREDIENTS:

Marinade

  • 10 garlic cloves, peeled
  • 2 tbsp dried oregano
  • 1 tsp dried rosemary
  • 1 tsp sweet paprika
  • 1 tsp each Kosher salt and black pepper
  • 1/4 cup Greek extra virgin olive oil
  • 1/4 cup dry white wine
  • Juice of 1 lemon
  • 2 bay leaves

Chicken

  • 2 ½ lb organic boneless skinless chicken breast, fat removed, cut into 1 ½ inch pieces
Fixings
  • Greek Pita Bread
  • Tzatziki Sauce
  • Sliced tomato, cucumber, onions, Kalamata olives

INSTRUCTIONS:

Step 1:

Prepare the marinade. In the bowl of a small food processor, add garlic, oregano, rosemary, paprika, salt, pepper, olive oil, white wine, and lemon juice (do NOT add the dried bay leaves yet). Pulse until well combined.

Step 2:

Place chicken in a large bowl and add bay leaves. Top with marinade. Toss to combine, making sure chicken is well-coated with marinade. cover tightly and refrigerate for 2 hours or overnight.

Step 3:

Soak 10 to 12 wooden skewers in water for 30 to 45 minutes or so. Prepare the fixings.

Step 4:

Thread marinated chicken pieces through the prepared skewers.

Step 5:

Prepare outdoor grill (or griddle). Brush grates with a little oil and heat over medium-high heat. Place chicken skewers on grill (or cook in batches on griddle) until well browned and internal temperature registers 155° on instant read thermometer. Be sure to turn skewers evenly to cook on all sides, about 5 minutes total. (Adjust temperature of grill if necessary). While grilling, brush lightly with the marinade (then discard any left marinade).

Step 6:

Transfer chicken to serving platter and let rest for 3 minutes. Meanwhile, briefly grill pitas and keep warm. Assemble grilled chicken souvlaki pitas.

Mediterranean Olive Oil Pasta 

Author: The Mediterranean Dish

olive oil pasta

Wine Pairing: L'Etoile de Mer Rosé

Download the recipe card!

Serves: 4-6 Prep Time: 10 minutes Cook Time: 9 minutes

INGREDIENTS:

  • 1 lb thin spaghetti
  • ½ cup Greek Extra Virgin Olive Oil 
  • 4 garlic cloves, crushed
  • Salt
  • 1 cup chopped fresh parsley
  • 12 oz grape tomatoes, halved
  • 3 scallions (green onions), top trimmed, both whites and greens chopped
  • 1 teaspoon black pepper
  • 6 oz marinated artichoke hearts, drained
  • ¼ cup pitted olives, halved
  • ¼ cup crumbled feta cheese, more if you like
  • 10–15 fresh basil leaves, torn
  • Zest of 1 lemon
  • Crushed red pepper flakes, optional

INSTRUCTIONS:

Step 1:

Follow package instructions to cook thin spaghetti pasta to al dente.

Step 2:

hen pasta is almost cooked, heat the extra virgin olive oil in a large cast iron skillet over medium heat. Lower the heat and add garlic and a pinch of salt. Cook for 10 seconds, stirring regularly. Stir in the parsley, tomatoes and chopped scallions. Cook over low heat until just warmed through, about 30 seconds or so.

Step 3:

When the pasta is ready, remove from heat, drain cooking water and return to its cooking pot. Pour the warmed olive oil sauce in and toss to coat thoroughly. Add black pepper and toss again to coat.

Step 4:

Add the remaining ingredients and toss one more time. Serve immediately in pasta bowls, and if you like, top each with more basil leaves and feta.

Lemon Tarts

Author: Crazy for Crust

Tarts

Wine pairing: Calvet Celebration Sparkling Rosé

DOWNLOAD THE RECIPE CARD

Yield: 24 tarts Prep Time: 20 minutes Cook Time: 10 minutes

INGREDIENTS:

  • 1 16 ounce package sugar cookie dough, roll or the break apart kind (or make from scratch)
  • 1 about 8-10 ounces jar lemon curd
  • Fresh fruit for topping optional

INSTRUCTIONS:

Step 1:

Preheat oven to 350°F. Spray mini muffin pans with cooking spray that has flour in it.

Step 2:

If using the break apart sugar cookie dough, break apart each square, roll into a ball, and press into the bottom and up the sides of each cavity of the mini muffin pan. If using a roll of cookie dough, use 1 tablespoon sized balls and do the same. (Same goes if you're using scratch cookie dough.)

Step 3:

Bake cookie tarts for about 10 minutes, until they just start to turn golden around the edges. Cool, then remove from the pans carefully. They should pop out if you've sprayed the pan well, but using a butter knife to pop them out might help.

Step 4:

Fill cooled cookies with lemon curd and top with a raspberry, blueberry, or strawberry. Store loosely covered in the refrigerator for up to 3 days.

BUY THE WINES THAT PAIR WITH THESE MEALS!

BON APPETIT!

Feel inspired? Read our other Eat This Drink That articles

2020

May's Recipes (Volume 35) Spring Sauvignon Blanc

April's Recipes (Volume 34) Marvelous Malbecs 

March's Recipes (Volume 33) National Noodle Month

February's Recipes (Volume 32) Comfort Food Pairings

January's Recipes (Volume 31) Cabernet Sauvignon

2019

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

2018

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

2017

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