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

March's Eat This! Drink That!


Bring on Spring!

We’re ready to welcome spring with something light and refreshing in our glass! We’re leaving the rich bold Reds to the colder months and reintroducing zesty Whites, crisp Bubbles, juicy Rosés, and quaffable Reds back into our sipping lineup.

Not sure what to match with your wine? Kickstart your imagination with these spring inspired dishes that will have you saying so long winter.


Quinta da Aveleda Vinho Verde
This blend of the two classic grapes of Vinho Verde, Loureiro and Alvarinho, is packed with fruit. Apples, lemons and a touch of ripe pear just fill the palate. It is a dry, refreshing and crisp wine.

Le Contesse Prosecco
Fruity aromas with a hint of golden apple, pear and white blossoms. Fine and long lasting bubbles on the palate with delicate flavours of juicy pears.

Mt Boucherie Rose
A fruity Rosé with aromas and flavours of watermelon, strawberry, and spice.

Domaines Albert Bichot Mr. No Sulfite Beaujolais Villages
Mr. No Sulfite Beaujolais-Villages is vinified *without the addition of sulfites yet boasts a great deal of personality. This impressive Gamay is set for the greatest of adventures with juicy blueberry flavours and silky tannins.


Shrimp Pad Thai

Author: Taste of Home

Serves: 4 Prep Time: 5 mins Cook Time: 20 mins


Wine pairing:
Quinta da Aveleda Vinho Verde


  • 4 oz uncooked thick rice noodles

  • ½ lb uncooked shrimp

  • 2 tsp canola oil

  • 1 large onion, chopped

  • 1 clove garlic, minced

  • 1 large egg, lightly beaten

  • 3 cups coleslaw mix

  • 4 green onions, thinly sliced

  • 1/3 cup rice vinegar

  • ¼ cup sugar

  • 3 tbsp soy sauce

  • 2 tbsp fish sauce

  • 3 tsp chili garlic sauce

  • 2 tbsp chopped salted peanuts

  • Chopped fresh cilantro

Instructions : 

Step 1:
Cook noodles according to package directions.

Step 2:
In a large nonstick skillet or wok, stir-fry shrimp in oil until shrimp turn pink; remove and set aside. Add onion and garlic to the pan. Make a well in the center of the onion mixture; add egg. Stir-fry for 2-3 minutes or until egg is completely set.

Step 3:
Add the coleslaw mix, green onions, vinegar, sugar, soy sauce, fish sauce, chili garlic sauce and peanuts; heat through. Return shrimp to the pan and heat through. Drain noodles; toss with shrimp mixture. Garnish with cilantro.

Chicken Tacos

Author: Gimme Delicious

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


Wine pairing:
Le Contesse Prosecco


  • 1 pound chicken thighs, boneless skinless or chicken breasts

  • 2 cloves garlic minced

  • 1 tbsp lime juice optional

  • 2 tbsp olive oil

  • 1 tbsp chili powder

  • ½ tsp paprika optional

  • ½ tsp garlic powder or onion powder

  • ½ tsp salt or to taste

  • ¼ tsp black pepper

  • 8 small corn or flour tortillas

Pico de Gallo:

  • ½ cup finely chopped onion

  • ½ cup finely chopped tomato

  • ¼ cup finely chopped cilantro

  • 1 finely chopped jalapeño deseeded

  • 1 tsp lime juice

  • pinch salt and pepper to taste

Instructions : 

Step 1:
Add the chicken, garlic, olive oil, lime, and spices, to a large bowl or zip-seal bag and stir or shake to combine.

Step 2:
Heat a large pan to medium-high heat. Cook chicken 6-7 minutes per side or until it is no longer pink and the internal temperature of 165 degrees F. Remove from heat and cool for at least 5 minutes. Slice or chop into small cubes.

Step 3:
While the chicken is cooking, combine the chopped tomato, jalapeno, onion, cilantro, and lime juice in a small bowl. Assemble!

Quinoa Tabbouleh

Author: Fool Proof Living

Serves: 4 Prep Time: 15 mins Cook Time: 10 mins


Wine pairing:
Mt Boucherie Rose


For the Quinoa:

  • 1 cup quinoa, rinsed

  • 1 ¾ cup water

  • ½ tsp salt

For the Dressing:

  • 4 tbsp lemon juice

  • ¼ cup olive oil

  • 1 tsp salt

  • ¼ tsp black pepper

For the Tabbouleh:

  • 1 cup fresh parsley, chopped

  • 1 cup fresh dill, chopped

  • ½ cup fresh mint, chopped

  • 1 cup cherry tomatoes, chopped

  • 2 small cucumbers, peeled and chopped

  • 3 scallions, thinly sliced

Instructions : 

Step 1:
Place quinoa in a saucepan and add in the water and salt. Give it a mix, put the lid on and bring it to a boil in medium high heat. Once it comes to a boil, turn down the heat to low and cook for 10-12 minutes or until water is fully absorbed. Take it off the heat and let it rest for 15 minutes. Fluff it with a fork and place it in a large salad bowl.

Step 2:
Meanwhile, prep the dressing by whisking all dressing ingredients in a small bowl. Set it aside.

Step 3:
Place all tabbouleh ingredients in the bowl with the cooked quinoa. Drizzle with dressing, serve.


Author: All Recipes

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


Wine pairing:
Domaines Albert Bichot Mr. No Sulfite Beaujolais Villages


  • 1 loaf French bread, cut into 1/4-inch slices

  • 1 tbsp extra-virgin olive oil

  • 8 roma tomatoes, diced

  • ⅓ cup chopped fresh basil

  • 1 oz Parmesan cheese, freshly grated

  • 2 cloves garlic, minced

  • 1 tbsp good quality balsamic vinegar

  • 2 tsp extra-virgin olive oil

  • ¼ tsp kosher salt

  • ¼ tsp freshly ground black pepper

Instructions : 

Step 1:
Preheat oven to 400 degrees F. Brush bread slices on both sides lightly with 1 tablespoon oil and place on large baking sheet. Toast bread until golden, 5 to 10 minutes, turning halfway through.

Step 2:
Meanwhile, toss together tomatoes, basil, Parmesan cheese, and garlic in a bowl. Mix in balsamic vinegar, 2 teaspoons olive oil, kosher salt, and pepper.

Step 3:
Spoon tomato mixture onto toasted bread slices and serve immediately.

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