Eat This Drink That - Marlot pairings

January's Eat This, Drink That! 

New year, new you and new "Eat this! Drink That!". Bring out your inner foodie with some great new recipes paired with even better worldly Merlots! From the cool climate Merlots of France, with structured tannins and earthy flavours, to the warm climate Merlots of Australia and Canada with a more fruit forward taste, they’re great on their own but even better with a tasty dish!

A great local wine to enjoy after a day on the mountain. The Curious Incident Merlot is a great priced BC VQA! With its ripe notes of blueberry, juicy cherry and red currant mingle on the palate and lead to a smooth and velvety finish. Enjoy with grilled steak or lamb or even without food, as you ponder life's mysteries.

Juicy and fresh ths wine is perfect for entertaining, particularly with the tasty recipes below! Intense aromas of plum and sweet spice with flavors of dried figs and toasted oak on the palate. Finishes smooth with a hint of sweet fruit.

This juicy Aussie blend has aromas of violet and dark fruit flavours. on the Palate, flavours of plum, blackcurrant with hints of cedar and spice. Soft tannin's linger on the finish.

The Famille Bouey Maison Blanche Red Blend is delicious and full with intense aromas of red fruits. The palate is rich and smooth. This is a pleasant wine to accompany grilled meats as well as cheese and charcuterie plates.


One Pan Herbed Chicken

Recipe type: Main

One Pan Herbed Chicken

Wine pairing: Curious Incident Merlot


  • 3-6 chicken thighs or boneless skinless chicken breasts (breasts pounded to even ½ inch thickness)
  • salt and pepper, to taste
  • 1 pound of asparagus, ends trimmed
  • 3 tablespoons butter, divided 
  • 1 tablespoon minced garlic
  • ½ teaspoon dried basil (see note)
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon onion powder
  • salt and pepper, to taste
  • fresh herbs for garnish (optional)


Step 1:

Season chicken with salt and pepper on both sides. Melt 2 tablespoons butter in a large pan/skillet over medium-high heat. Stir in garlic and herbs and cook another minute or so until the garlic is fragrant.

Step 2:

Reduce heat to medium, add chicken to pan, and cook for 5-7 minutes, then flip and cook another 5-7 minutes. (Chicken should be nearly, but not completely cooked through by this point)

Step 3:

Scoot the chicken over the sides and add remaining 1 tablespoon butter to the empty portion of the pan. Once the butter is melted, add asparagus. Season asparagus with salt and pepper, to taste. Cook, rotating throughout, for 4-6 minutes until tender and chicken is completely cooked through.

Step 4:

Serve immediately garnished with freshly cracked black pepper and fresh herbs if desired.

Step 5:

Enjoy with a glass of Curious Incident Merlot!

Scallion Stuffed Burgers

Author: Food & Wine
Recipe type: Main

Scallion Stuffed burgers

Wine Pairing: Roche Pique Merlot


  • 1/4 cup Spicy Scallion Paste
    • (4 scallions, thinly sliced, 2 garlic cloves, minced, 1 fresh hot chile, seeded and minced, 1/2 teaspoon finely grated lemon zest, 1/4 teaspoon cayenne pepper, 2 tablespoons extra-virgin olive oil, 1/2 teaspoon salt)
  • 1 1/2 pounds ground beef
  • Salt and freshly ground pepper
  • 4 ounces Brie, rind removed, cheese cut into 4 slices
  • Vegetable oil, for brushing
  • 1/4 cup mayonnaise
  • 4 hamburger buns
  • Tomato slices and lettuce, for serving


Step 1:

Light a grill. Season the ground beef with salt and pepper and form into eight 4-inch patties that are slightly thicker in the center. Top 4 of the patties with a slice of Brie and a tablespoon of the scallion paste. Top with the 4 remaining patties, pinching the edges to seal.

Step 2:

Brush the burgers with oil and grill over high heat, turning once or twice, about 8 minutes for medium-rare meat.

Step 3:

Meanwhile, mix the mayonnaise with the remaining scallion paste. Grill the buns until toasted. Spread the mayonnaise on the bottoms of the buns and top with the burgers, tomatoes and lettuce. Close the burgers and serve.

Step 4:

Enjoy with a glass of Roche Pique Merlot!

Vegetarian Stuffed Mushrooms

Recipe type: Appetizer

Vegitarian Stuffed Mushrooms

Wine Pairing: Fork & Spoon Cabernet-Merlot


  • 40 large white mushrooms
  • 1 red bell pepper
  • 1/4 cup roasted red bell pepper
  • 1/2 medium onion
  • 3 green onions
  • 1 tsp oregano
  • 6 tbsp breadcrumbs
  • 4 tbsp grated Parmesan cheese
  • 1/4 cup fresh parsley
  • 2 tbsp olive oil
  • salt and pepper to taste


  1. Preheat oven to 400 F degrees.
  2. Clean the mushrooms and gently remove the stems from them.
  3. Place the mushrooms stem side down on a baking sheet and bake until the liquid leaks out of them then place the mushrooms stem side down on some paper towels to soak up any additional liquid.
  4. Chop up about half the mushroom stems in very small pieces. Chop the onion, green onions, red bell pepper, roasted pepper and parsley.
  5. Heat 2 tbsp of olive oil in a skillet. Add the mushrooms stems, red pepper, roasted pepper, green onion and onion to the skillet and saute. Add the oregano and salt and pepper. Saute for about 5 minutes until pepper and onion are tender.
  6. Transfer the stuffing to a bowl and let it cool a bit. Add the parsley, breadcrumbs and Parmesan cheese and mix well.
  7. Place the mushrooms stem side up on the baking sheet and fill them with the stuffing, generously.
  8. Bake for 15 minutes.

Enjoy your vegetarian stuffed mushrooms with a generous glass of Fork & Spoon Cabernet Merlot!

Slow Cooker Chicken Boritto Bowls

Recipe type: Main

Slow Cooker Chicken Borrito Bowls

Wine pairing: Famille Bouey Maison Blanche Bordeaux Red Blend


  • 1 to 1 1/2 pounds boneless skinless chicken breasts, chicken thighs, or a mix
  • 1 (14.5-ounce) can diced tomatoes
  • 1 cup low-sodium chicken broth, divided, plus more if needed
  • 2 teaspoons chili powder
  • 2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1 cup brown rice
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • Optional toppings: Shredded cheese, chopped cilantro, sour cream, diced avocado, salsa, hot sauce, diced green onions, shredded lettuce


Step 1:

Combine the chicken breasts, diced tomatoes and their juices, 1/2 cup of chicken broth, chili powder, salt, and cumin in the bowl of a 2 1/2- to 3 1/2-quart slow cooker. Make sure the chicken is covered, and add additional broth if needed. Cover with the lid and cook on low for 3 to 4 hours.

Step 2:

Uncover and add the rice, beans, corn, and remaining 1/2 cup chicken broth. Cover and continue cooking on low for another 3 to 4 hours. Check the rice periodically in the last hour of cooking, stirring once or twice to make sure the rice cooks evenly and adding more chicken broth if the mixture seems dry. Cooking is done when the rice is tender — if the rice is done while there is still liquid left in the slow cooker, remove the lid and cook on high to let the liquid evaporate.

Step 3:

Use 2 forks to shred the chicken into bite-sized pieces. You can do this either in the slow cooker itself and then mix it into the rice, or you can transfer the chicken to a cutting board if you prefer to keep it separate. Taste the burrito mix and stir in more salt or other seasonings to taste.

Step 4:

Serve burrito bowls with a selection of toppings and enjoy with a glass of Famille Bouey Maison Blanche Bordeaux Red Blend


Feel inspired? Read our other Eat This Drink That articles

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) Spain & Portugal

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