July's Eat This, Drink That!
As we leave June-uary behind and step out into the sun, its time to take to the coals! Try new wines that are worthy of savoury and sweet BBQ meals! Ranging from aromatic and floral whites to bold and earthy reds, these wines will be a perfect accompaniment to delicious food from the BBQ.
91 POINTS STEPHAN TANZER - 2012 VINTAGE! Tarima is a fresh, fruit forward, young expression on the fantastic Monastrell grape variety, which is indigenous to the Alicante region in Spain. Bold dark fruit flavours with a rich, dense texture.
Gorgeously aromatic and floral with a touch of honey alongside ripe pineapple notes on the nose. Crisp, juicy and ripe with more floral and tropical tones. Long and structured with great character, this is proof positive that Argentina can produce aromatic, delicate whites with as convincing authority as the robust, heady reds people most often associate with the country. This is your go-to patio wine. Pair it with a seared Ahi Tuna burger with chipotle mayo!
This full bodied dry red is made from organically farmed old vine Garnacha (Grenache). Fermentation takes place in temperature controlled stainless steel tanks using natural yeast and the wine is aged for 12 months in 2-3 year old American oak and for a further 6 months in bottle prior to release. Vivid purple colour. Ripe red and blue berry, peppery, and fresh rose aromas. Black raspberry, cherry and vanilla flavours. Soft finish with a touch of sweet raspberry and floral notes.
New to BC and exclusive to Everything Wine - An incredible collectors’ item! Everything Wine has sourced two fascinating wines from this collection. This is an extremely unique variety originating from Spain and rarely seen in Australia. It shows vanilla, leather and savoury notes with a smooth, creamy finish. A beautiful and big wine perfectly suited for the winter season! A naturally earthy and aromatic wine, our Negroamaro is aged for 10 months in predominantly older (90%) French oak hogsheads to ensure an approachable style and well balanced finish. A medium bodied and fruit forward wine with gentle acidity; well suited to food pairing or simply delicious on its own.
Recipe type: Appetizer
Serves 4 people
- 1/2 cup light coconut milk
- 4 teaspoons Tabasco Original Red Sauce
- 2 teaspoons soy sauce
- 1/4 cup freshly squeezed lime juice (from about 2 large limes)
- 1 pound large (31-40 count) shrimp, peeled and deveined (you can use fresh or frozen, thawed shrimp)
- 3/4 pound 1 inch-cut pineapple chunks
- Canola oil, for grilling
- Freshly chopped cilantro and/or green onion, for serving
- In a medium bowl, combine the coconut milk, Tabasco sauce, soy sauce, orange juice, and lime juice. Add the shrimp and toss to coat. Cover and place in the refrigerator to marinate for 1-2 hours, tossing occasionally. If using wooden skewers, soak in warm water while the shrimp marinates. Meanwhile, prepare the pineapple if needed.
- Preheat the grill to medium high heat. Remove the shrimp from the marinade, and reserve the marinade for grilling. Thread the shrimp onto the skewers, alternating with the pineapple.
- Lightly brush the grill with canola oil, then place the shrimp on the grill. Grill the shrimp for 3 minutes, brushing with the marinade, then turn and cook for an additional 2-3 minutes, brushing with the marinade again, until the shrimp are just cooked through. Remove to a serving plate and garnish with cilantro and green onion. Serve hot.
Recipe type: Dessert
- 4 large peaches, halves and pitted
- 2 tablespoons + 1 teaspoons olive oil
- 3 tablespoon brown sugar
- ¾-cup whole milk ricotta
- 3 tablespoons honey
- 2 slices prosciutto, chopped
- Salt and pepper to taste
- Heat a small non-stick sauté pan to a medium heat. Add chopped prosciutto, cook until crispy, stirring occasionally, about five minutes. Set aside.
- Heat a grill or grill pan to a high heat. Brush peaches with olive oil. Season with plenty of salt and pepper and then sprinkle with brown sugar.
- Grill peaches until they have distinct grill marks, about 1-2 minutes.
- Remove and spoon ricotta where pit indentation was.
- Drizzle with honey and sprinkle with prosciutto.
Recipe type: Side Dish / Appetizer
- 2 lb. baby potatoes, halved/li>
- ¼ tbsp. extra virgin olive oil
- Juice of ½ a lemon
- ½ packet ranch seasoning
- Kosher salt
- Freshly ground black pepper
- Ranch dressing for drizzling
- Chopped fresh chives, for garnish
- Preheat grill to medium heat. In a large bowl, toss potatoes with olive oil, lemon juice, and ranch seasoning. Season with salt and pepper.
- Thread potatoes on skewers and grill until tender and lightly charred, 15 minutes.
- Drizzle with ranch and garnish with chives.
Recipe type: appetizer
Serves 4-6 people
- 2-3 tablespoons olive oil, divided
- ½ yellow onion, sliced thinly
- 1 red pepper, stem and seeds removed, sliced thinly
- 1 green pepper, stem and seeds removed, sliced thinly
- ¼ teaspoon salt
- 2 pounds’ chicken tenderloins, cut into cubes
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- 1 cup fresh or canned pineapple, cut into chunks
- ½ cup desired BBQ Sauce
- Tortillas for serving
- Cilantro for garnish
- In a large skillet, heat 2 tablespoons olive oil over medium high heat. Add onions and cook until they are soft and starting to caramelize. Add peppers, season with salt, and cook for 3-4 more minutes. Remove the pepper and onions from the pan into a separate bowl, and set aside.
- Add another tablespoon of olive oil to the hot pan, then add chicken. Sprinkle the chicken with garlic powder and chili powder. Cook until chicken is no longer pink and completely cooked through the center, stirring occasionally. Turn heat to medium low.
- Add pineapple, BBQ sauce, peppers, and onions back into the chicken. Cook for 3-4 minutes until everything is heated through. Add additional salt and pepper according to taste.
- Serve on warm, toasted flour tortillas with fresh cilantro if desired.