Eat This Drink That - Volume 59 - Premium Wine and Meal PairingsEat This Drink That - Volume 59 - Premium Wine and Meal Pairings

February's Eat This! Drink That!

 

Romantic Rosé:

Opting for rosé instead of roses? Complete your beautiful date night spread with a gorgeous blush coloured wine that’s as delicious as it is pretty. Whether you choose a thirst-quenching BC favourite or a luscious Californian ode to Provence, rosé is a versatile food pairing and not to mention, it matches perfectly with the most romantic month of the year!

Wines:

See Ya Later Ranch Legacy Rosé
Delicate, yet complex. Notes of melon, rhubarb, and strawberries abound with a subtle hint of grapefruit. Light and refreshing on the palate with notes of lemon-lime.

Domaine des Marrans Cuvee Irresistible
A unique sparkling rosé made from the Gamay grape variety that has balanced sweetness with refreshing acidity. Flavours of raspberry and rhubarb combined with toasty notes on the finish.

Je Ne Sais Quoi Rosé
JNSQ is summer in a glass, no matter what the calendar says. Not too sweet and never bitter, it's clean and aromatic with a touch of tropical fruit and hints of white peach.

Donnafugata Dolce and Gabbana Rosa
ROSA is the rose wine that stands out for its elegant fragrance and minerality. Dolce & Gabbana and Donnafugata; united by their unconditional love for Sicily, passion for work and attention to detail.

Recipes

Halloumi and Watermelon Salad

Author: Olive Magazine

Serves: 8 Prep Time: 15 mins Cook Time: 5 mins

 

Wine pairing:
See Ya Later Ranch Legacy Rosé

Ingredients:

  • 500 g watermelon, peeled and cut into thin wedges

  • 1 tbsp white balsamic

  • 2 tbsp olive oil

  • 1 red chilli, finely chopped

  • 2 x 250 g packs halloumi, thinly sliced

  • Handful of mint leaves, shredded

Instructions : 

Step 1:
Put the watermelon in a large dish. Whisk the white balsamic and olive oil with a little sea salt, then stir in the chilli. Pour over the watermelon, toss and leave to sit for 15 minutes.

Step 2:
Heat a non-stick pan then dry-fry the halloumi on each side until golden.

Step 3:
Layer up the watermelon and halloumi on a platter then pour over any dressing that’s left in the watermelon marinating dish. Scatter over the mint and serve.

Strawberry Tart

Author: Simply Whisked

Serves: 8 Prep Time: 15 mins Cook Time: 5 mins

 

Wine pairing:
Domaine des Marrans Cuvee Irresistible

Ingredients:

  • 2 store bought pie crusts

  • 10 oz vanilla pudding mix

  • 10 oz package strawberry Jello

  • 2 cups cold water

  • 1.5 lbs strawberries, hulled and sliced

Instructions : 

Step 1:
Preheat oven to 375F. Roll your pie crusts together to create one larger crust. Fill your tart pan and trim the edges.

Step 2:
Bake your crust for 20 minutes with pie weights. Remove weights and bake for 15 minutes longer.

Step 3:
While crust is baking, place Jello and vanilla pudding mixes into a small saucepan. Whisk in until smooth and bring to a boil. Remove from heat and let cool to room temperature.

Step 4:
Arrange strawberries in cooled tart shell.

Prosciutto and Cantaloupe Skewers

Author: Hy Vee

Serves: 12 Prep Time: 10 mins Cook Time: 10 mins

 

Wine pairing:
Je Ne Sais Quoi Rosé

Ingredients:

  • ½ cup balsamic vinegar

  • 2 tbsp honey

  • ½ cantaloupe, seeded, removed from rind and cut into 1-inch cubes

  • 1 package prosciutto, cut into small pieces

  • Basil leaves

Instructions : 

Step 1:
In a small saucepan, combine balsamic vinegar and honey and bring to a boil over high heat. Reduce heat to low and simmer until thickened and is reduced, about 10 minutes. Set aside to cool slightly.

Step 2:
Arrange cantaloupe cubes on a serving plate. Top each with a ribbon of prosciutto and a fresh basil leaf, then drizzle with balsamic reduction. Skewer with toothpicks.

Ahi Tuna Steak

Author: Bowl of Delicious

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

 

Wine pairing:
Donnafugata x Dolce and Gabbana Rosa

Ingredients:

  • 2 ahi tuna steaks

  • 2 tbsp soy sauce

  • 1 tbsp toasted sesame oil

  • 1 tbsp honey

  • ½ tsp salt

  • ¼ tsp pepper

  • ¼ tsp cayenne pepper

  • 1 tbsp canola oil

  • Green onions, toasted sesame seeds, and lime wedges for serving

Instructions : 

Step 1:
Pat the ahi tuna steaks dry with a paper towel. Place on a plate or inside a plastic bag.

Step 2:
Mix the soy sauce toasted sesame oil, honey, kosher salt, pepper, and cayenne pepper until honey is fully dissolved. Pour over the ahi tuna steaks and turn over to coat completely. Pour over the tuna steaks and coat completely. Reserve a spoonful for serving.

Step 3:
Heat a non-stick skillet on medium high until very hot. Add the canola oil to the hot pan. Sear tuna for 1 – 1 ½ minutes of each side for medium rare. Use your judgement based on thickness.

Step 4:
Remove to a cutting board. Slice and serve with garnishes.

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