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August's Eat This! Drink That! 

Refreshing white wines for summer!

Long sun-drenched days call for time on the patio with delicious food, good friends, and a chilled glass of white wine.

No need to search for the perfect recipes, we’ve rounded up some of our favourite white wine and food pairings for you!

Fort Berens Orange Edition Pinot Gris

A fruit-forward Pinot Gris with a delicious bouquet of orange blossoms, apple, and lemon-lime. On the palate, crisp and dry with flavours of pear and kiwi.

Sacre Bleu! Chardonnay

Intense white peach, nectarine and stone fruit on the palate with a hint of fig and lemon peel. The palate is soft and youthful with notes of hazelnuts and subtle oak.

Sunshine Bay Sauvignon Blanc

Tropical guava and passion fruit flavours are balanced perfectly with crisp acidity, stony minerality and citrus notes.

Papa Figos Douro Vinho Blanco

Offering aromas of white blossoms and citrus fruit, flavours of lemon and white peach with notes of asparagus and green herbs. A full-bodied and complex wine.

BUY THE WINE!

RECIPES:

Fish and Chips

Author: The Daring Gourmet

Fish and Chips

Wine pairing: Fort Berens Orange Edition Pinot Gris

Download the recipe card!

Serves: 4 Prep Time: 30 mins Cook Time: 15 mins

INGREDIENTS:

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 ¼ cups light beer, very cold
  • extra flour for dredging, chilled
  • 1 ½ pounds fresh cod, haddock or other firm-fleshed white fish, cut into 4 pieces
  • oil for frying

FOR THE CHIPS:

  • 4 large russet potatoes peeled, sliced thickly and put in a large bowl of cold water until ready to fry
  • salt for sprinkling
  • oil for frying
  • Malt vinegar, for serving

INSTRUCTIONS:

Step 1:

Heat the oven to 200°F for keeping chips warm.

Step 2:

For the chips: Heat oil in a deep fryer or a large heavy pan or Dutch oven. Once the oil reaches 325°F, add rinsed and dried sliced potatoes in small batches and fry for 2-3 minutes until pale and softened. Use a slotted spoon to remove them from the oil and let them cool to room temperature.

Increase the temperature to 375°F. Carefully add the fries again, frying in small batches, until they are golden brown and crispy, another 2-3 minutes. Remove with a slotted spoon, place them on a baking sheet or roasting rack, sprinkle with salt while they're still very hot, and place them in the warmed oven while you're frying the fish.

Step 3:

For the Fish: Combine the flour, baking powder and salt in a large flat bowl. Pour in the cold beer and whisk until smooth (use the batter immediately, do not let it rest). In another large flat bowl add some extra flour for dredging.

Blot the fish with paper towels to remove excess moisture. Thoroughly dredge all sides of the fish in the flour and shake off the excess.

Dip the fish into the beer batter to thoroughly coat all sides, allowing some of the excess batter to drip off (but not too much!)

Step 4:

For Frying the Fish: Fill a deep fryer or a medium-sized skillet with about an inch of oil.

Heat the oil to between 350°F and 375°F. Carefully drop the fish into the oil.

Fry the fish in the deep fryer for 5-8 minutes or until nicely golden. If using a frying pan fry the fish for about 2 minutes on each side or until nicely golden. Remove the fish with a slotted spoon, letting the oil drop off, then place the fried fish on paper towels for a few seconds and serve immediately.

Serve with the chips, a sprinkling of quality British malt vinegar

Gourmet Macaroni and Cheese

Author: Well Plated

Mac and cheese

Wine Pairing: Sacre Bleu! Chardonnay

Download the recipe card!

Serves: 6 Prep Time: 20 mins Cook Time: 20 mins

INGREDIENTS:

  • 8 ounces whole-wheat pasta - fusilli, rotini, shells, elbow
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon butter
  • 16 ounces mixed mushrooms - such as cremini, oyster, or shiitake finely chopped
  • 1 tablespoon chopped fresh rosemary
  • ½ teaspoon kosher salt
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • ½ teaspoon coarsely ground black pepper
  • ¼ teaspoon garlic powder
  • 1/8 teaspoon ground nutmeg
  • ¾ cup shredded sharp cheddar cheese
  • ¾ cup shredded fontina cheese

For the breadcrumbs:

  • 3 tablespoons butter
  • ¾ cup whole-wheat panko breadcrumbs
  • ½ cup grated Parmesan cheese

INSTRUCTIONS:

Step 1:

Make the mac and cheese: Place a rack in the upper third of your oven (about 6 inches from the top). Preheat the oven to 375°F.

Step 2:

Bring a large pot of salted water to boil. Cook the pasta in the water until pasta is al dente, according to package directions. Gather the rest of your ingredients (even the spices) and make sure they are measured and on hand. Once the pasta has finished cooking, reserve about 1 cup of the pasta water. Drain the pasta and set aside.

Step 3:

Meanwhile heat a large, oven-safe skillet over medium high. Add the olive oil and butter and cook until it melts. Add the mushrooms. Cook until the mushrooms begin to lightly brown, about 5 minutes, stirring every few minutes. Stir in the rosemary and salt. Sprinkle the flour over the top, then cook and stir for 1 minute, until the white bits disappear. The pan will seem dry.

Step 4:

Slowly pour in the milk, stirring as you go. Bring to a simmer. Stir in the pepper, garlic powder, and nutmeg. Let simmer until very slightly thickened, about 2 minutes. Stir in the cheddar and fontina until the cheeses melt, then stir in the drained pasta. If the sauce is too thick, splash in a little bit of the reserved pasta water. It should be rich, creamy, and nicely coat the noodles. Use the back of a spoon or spatula to spread the noodles into an even layer in the skillet.

Step 5:

Make the topping: In a small bowl, melt the butter. Stir in the panko and Parmesan until evenly moistened, then sprinkle over the macaroni and cheese. Bake until the breadcrumbs are golden and the mac and cheese is hot and bubbly, about 10 minutes. Let rest a few minutes. Serve hot.

Shrimp Salad

Author: Delish

Shrimp Salad

Wine Pairing: Sunshine Bay Sauvignon Blanc

Download the recipe card!

Serves: 2 Prep Time: 5 mins Cook Time: 10 mins

INGREDIENTS:

  • 1 lb. shrimp, peeled and deveined
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • ¼ red onion, finely chopped
  • 1 stalk celery, finely chopped
  • 2 tablespoons freshly chopped dill
  • Toasted bread or butterhead or romaine lettuce, for serving

FOR DRESSING

  • ½ cup mayonnaise
  • Juice and zest of 1 lemon
  • 1 teaspoon dijon mustard

INSTRUCTIONS:

Step 1:

Preheat oven to 400°F. On a large baking sheet, toss shrimp with oil and season with salt and pepper.

Step 2:

Bake until shrimp are completely opaque, 5 to 7 minutes.

Step 3:

In a large bowl, whisk together mayonnaise, lemon juice and zest, and dijon and season with salt and pepper. Add cooked shrimp, red onion, celery, and dill to bowl and toss until combined.

Step 4:

Serve on bread or over lettuce.

Baked Lemon Chicken

Author: Olive Magazine

Baked Chicken

Wine pairing: Papa Figos Douro Vinnho Blanco

DOWNLOAD THE RECIPE CARD

Serves: 4 Prep Time: 10 mins Cook Time: 50 mins

INGREDIENTS:

  • 8 whole chicken thighs
  • 50g butter
  • 1 onion, finely copped
  • 2 leeks, finely chopped
  • 100ml chicken broth
  • 100ml white wine
  • 100ml double cream
  • 2 lemons – 1 juiced, 1 thinly sliced
  • A few whole sprigs of rosemary
  • Serve over rice or orzo

INSTRUCTIONS:

Step 1:

Heat the oven to 400°F. Season the chicken thighs well, put into a deep roasting tin and roast for 40 minutes until golden and crisp.

Step 2:

Meanwhile, melt the butter in a pan and gently fry the garlic, onion and leeks until soft and translucent. Add the chicken stock and wine, and gently simmer for 10 minutes. Add the double cream and lemon juice, and gently simmer for a further 5-10 minutes or until the mixture has thickened.

Step 3:

Take the chicken out of the oven, spoon out any fat, and pour the creamy mixture around the thighs so that the skins remain exposed. Put the lemon slices around the thighs, scatter over the whole rosemary sprigs and put back in the oven for a further 20 minutes. Serve with orzo or rice, if you like.

BUY THE WINES THAT PAIR WITH THESE MEALS!

BON APPETIT!

Feel inspired? Read our other Eat This Drink That articles

2020

July's Recipes (Volume 37) BBQ Worthy Reds

June's Recipes (Volume 36) Rose

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