March's Eat This! Drink That!
Bordeaux Varieties Abroad:
The legendary Bordeaux region is famous for producing some of the most sophisticated Wines in the world. Cabernet Sauvignon, Merlot and Cabernet Franc, among other varietals, have set a benchmark for quality and complexity, inspiring winemakers globally.
For those who have an appetite for delectable Bordeaux varietals, these culinary pairings perfectly complement each wine's unique characteristics.
Wines:
Frind Cabernet Franc
Oaked-aged for nine months, the Frind Cabernet Franc has a full mouthfeel with ripe tannins and a lingering finish. Expect baked cherry aromatics complemented by plum, herbaceous notes and vanilla flavours.
Trapiche Expedición Sur Malbec
Enjoy the aromatic allure of Trapiche Expedición Sur Malbec, with its notes of red fruit and a touch of spice. Its smooth, full-bodied taste and soft tannins lead to a long-lasting finish.
Altus/Rise Wildlight Cabernet Sauvignon
Altus Rise comes from Margaret River's northernmost region in Western Australia, known for its fine Wines. This captivating Wine has pretty blueberry and sweet herbal notes with elegant blackberry, toasted spice and firm tannins leading to a long, structured cassis finish.
Chateau Ste Michelle Indian Wells Merlot
Specially selected and carefully aged, this premier Merlot captures the intense energy of arid vineyards, resulting in velvety blackberry and vanilla flavours.
Recipes
Coq au Vin Blanc
Author: Damn Delicious
Serves: 4 Prep Time: 20 mins Cook Time: 1 hr
Wine pairing:
Frind Cabernet Franc
Ingredients:
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1 onion
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4-5 strips of bacon or pancetta, chopped
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4 garlic cloves thinly sliced
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8 chicken thighs and legs (bone-in)
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2 cups cremini mushrooms
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500 ml dry white wine (Chardonnay or Sauvignon Blanc)
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250 ml double/whipping cream
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Handful chopped parsley
Instructions :
Step 1:
In a pan, cook bacon or pancetta until crisp. Remove to a paper towel-lined plate.
Step 2:
Season chicken pieces with salt and pepper, then brown in the bacon fat on medium-high heat. Remove to the plate with bacon.
Step 3:
Sauté chopped onion on low heat until soft and translucent, about 5-7 minutes. Add garlic, cook for another minute, then remove to the plate.
Step 4:
Sauté mushrooms in the pan and brown them for 3-5 minutes. Return the chicken, onion, garlic and bacon to the pan. Pour the Wine and bring it to a boil. Lower the heat and simmer for 40 minutes.
Step 5:
Add cream and simmer for 10 minutes longer. Sprinkle with chopped parsley before serving.
Bleu Cheese Bites with Balsamic Reduction
Author: Minimalist Baker
Serves: 12 slices Prep Time: 10 mins Cook Time: 20 mins
Wine pairing:
Trapiche Expedición Sur Malbec
Ingredients:
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1/2 cup bleu cheese crumbles
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4 oz cream cheese
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1 Tbsp white vinegar
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2 Tbsp extra virgin olive oil
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~1/4 cup 2% or whole milk
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3/4 cup balsamic vinegar
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8-10 sprigs asparagus and/or 1/2 red onion
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12-14 slices wheat baguette
Instructions :
Step 1:
Preheat the oven to low broil. Cut the baguette into 1/2-inch slices. Place them on a tray on the top rack and toast the baguette slices in the oven until lightly golden.
Step 2:
Blend bleu cheese, cream cheese, vinegar, olive oil and salt/pepper in a food processor until smooth. Gradually add milk until it reaches a thick, frosting-like consistency. Transfer to a plastic bag.
Step 3:
Sauté asparagus and/or red onion in a pan on medium heat until soft, seasoning with salt/pepper. Cover to ensure they caramelize and set aside.
Step 4:
In a saucepan, heat balsamic vinegar on medium. Stir until it reduces by half and thickens to a syrupy texture, about 10 minutes. Serve in a small dish.
Step 5:
Add a dollop of bleu cheese dip and top with the sautéed vegetables. Finish with a drizzle of balsamic reduction.
Teriyaki Eggplant and Mushroom Rice Bowl
Author: the foodie takes flight
Serves: 2 Prep Time: 10 mins Cook Time: 20 mins
Wine pairing:
Altus/Rise Wildlight Cabernet Sauvignon
Ingredients:
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9.5 oz Eggplants
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6.5 oz Shiitake mushrooms
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2 tbsp Cooking oil
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2 tbsp Sake
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2 tbsp Mirin
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2 tbsp Soy sauce
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1 tsp Dark soy sauce
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1-2 tbsp Sugar
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1 bowl of cooked steamed rice
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Sliced green onions
Instructions :
Step 1:
Prepare the eggplant by chopping the tops off. Slice them lengthwise, then into quarters and finally into 2-inch pieces. Soak in a large bowl with water and salt to avoid browning.
Step 2:
Slice the mushrooms of choice. Afterward, drain and pat the eggplant dry.
Step 3:
Heat oil in a large wok or skillet on medium heat. Cook the eggplant on medium-high until it begins to brown.
Step 4:
Add the mushrooms and continue cooking until they're lightly browned. Stir in sake, mirin, soy sauce, and sugar, cooking for 3-4 minutes until the sauce thickens and glazes the vegetables.
Step 5:
Remove from heat. Serve the glazed eggplant and mushrooms over steamed rice. Garnish with green onions.
Sticky Asian Pork Ribs
Author: Marions Kitchen
Serves: 4 Prep Time: 10 mins Cook Time: 2 hr 15 mins
Wine pairing:
Chateau Ste Michelle Indian Wells Merlot
Ingredients:
-
2 x 1kg racks of pork ribs
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½ cup BBQ sauce of your choice
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½ cup ketchup
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½ cup hoisin
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Sea salt
Instructions :
Step 1:
Preheat oven to 120°C/250°F. Mix BBQ sauce, ketchup, and hoisin in a large bowl.
Step 2:
Season pork ribs with salt and place on a foil-lined baking tray. Cover ribs evenly with half the sauce mixture, then cover with another foil sheet, sealing it tightly. Bake for 2 hours.
Step 3:
After baking, increase oven temperature to 200°C/390°F. Discard the top foil and transfer ribs to a clean foil-lined tray.
Step 4:
Brush ribs with the remaining sauce. Bake for 5-10 minutes until edges begin to char then remove from oven.