Volume 83: Eat This! Drink That!
Sauvignon Blanc & Summer Fare:
Crisp, zesty, and refreshingly vibrant, Sauvignon Blanc is a go-to for warm-weather sipping—and it shines even brighter when paired with the right summer dishes. Whether you’re grilling on the patio, packing a picnic, or hosting a backyard dinner, we’re serving up the perfect pairings.
Wines:
Peller Family Reserve Sauvignon Blanc
A light and crisp Sauvignon Blanc from BC! It has refreshing flavours of grapefruit, gooseberry and white currant. Notes of crisp green apple lingers on the finish.
Ochagavia Don Silvestre Reserva Sauvignon Blanc
An elegant Chilean Sauvignon Blanc with citrus, peach, and pineapple notes followed by a subtle floral finish.
Three Sisters Crossroads Collection Sauvignon Blanc
This vibrant Sauvignon Blanc is Crafted in BC with grapes grown in Washington and has aromas of citrus and crisp green apple on the nose. Bright flavours of citrus and tropical fruit on the palate.
Villa Maria Cellar Selection Sauvignon Blanc
Bright and fresh New Zealand Sauvignon Blanc with herbaceous aromas and zesty grapefruit and cantaloupe flavours.
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Peller Family Reserve Sauvignon Blanc 750 mL Canada$13.99Available for Delivery In stock for Pickup -
Ochagavia Don Silvestre Reserva Sauvignon Blanc 750 mL Chile$19.99Available for Delivery In stock for Pickup -
Three Sisters Winery Crossroads Collection Washington Sauvignon Blanc 750 mL Canada$25.99Available for Delivery In stock for Pickup -
Villa Maria Cellar Selection Sauvignon Blanc 750 mL New Zealand$26.99Not Available for Delivery Check other stores for Pickup
Recipes
Spicy Lime Grilled Shrimp
Author: All Recipes
Serves: 6 Prep Time: 20 mins Cook Time: 1 hour 20 mins
Wine pairing:
Peller Family Reserve Sauvignon Blanc
Ingredients:
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3 tbsp Cajun seasoning
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1 lime, juiced
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1 tablespoon vegetable oil
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1 pound peeled and deveined medium shrimp (30-40 per pound)
Instructions :
Step 1:
Mix together Cajun seasoning, lime juice, and oil in a resealable plastic bag. Add shrimp, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 20 minutes.
Step 2:
Preheat an outdoor grill for medium heat and lightly oil the grate.
Step 3:
Remove shrimp from marinade; shake off excess. Discard remaining marinade.
Step 4:
Cook shrimp on the preheated grill until bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes per side.
Zucchini Pasta
Author: Love and Lemons
Serves: 4 Prep Time: 10 mins Cook Time: 20 mins
Wine pairing:
Ochagavia Don Silvestre Reserva Sauvignon Blanc
Ingredients:
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4 medium zucchinis
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3 tbsp extra-virgin olive oil
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2 shallots, chopped (2/3 cup)
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1 tsp sea salt
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Pinch red pepper flakes
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Freshly ground black pepper
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4 garlic cloves, grated
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12 ounces spaghetti or bucatini pasta
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1/3 cup grated pecorino or Parmesan cheese, plus more for serving
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2 to 3 tbsp fresh lemon juice
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Zest of 1 lemon, reserve some for garnish
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1 cup fresh basil and/or mint leaves
Instructions :
Step 1:
Grate the zucchini. Transfer to a clean kitchen towel and wring out the excess moisture.
Step 2:
Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the shallot, zucchini, salt, red pepper flakes, and several grinds of pepper. Cook, stirring occasionally, for 15-20 minutes, or until the mixture is thick and jammy. Stir in the garlic.
Step 3:
Meanwhile, cook the pasta. Bring a large pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until al dente.
Step 4:
Scoop the cooked pasta directly from the cooking water into the pan with the zucchini, reserving the pasta cooking water. Add ½ cup of the reserved pasta water and the cheese to the pan with zucchini. Cook, stirring, for 2 to 3 minutes, or until a lightly creamy sauce coats the pasta, adding more pasta water as needed.
Step 5:
Stir in 2 tablespoons lemon juice and the lemon zest. Season to taste, adding more lemon juice if desired.
Step 6:
Serve topped with the herbs, the reserved lemon zest, and more cheese.
Chicken & Goat Cheese Salad
Author: Wholesome Yum
Serves: 4 Prep Time: 5 mins Cook Time: 20 mins
Wine pairing:
Three Sisters Crossroads Collection Sauvignon Blanc
Ingredients:
Roasted Red Pepper Balsamic Dressing
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1/2 cup roasted red peppers
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1/2 cup olive oil
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3 tbsp balsamic vinegar
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1 tbsp honey
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2 cloves garlic
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1/2 tsp Italian seasoning
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1/2 tsp sea salt (to taste)
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1/4 tsp black pepper (to taste)
Goat Cheese Salad
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2 8-oz boneless skinless chicken breasts
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1 tsp sea salt
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1/4 tsp black pepper
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1 tbsp olive oil
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6 oz spring mix
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1/3 cup sun-dried tomatoes (chopped)
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3/4 cup goat cheese (crumbled)
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1/4 cup walnuts(chopped)
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1 medium avocado (pitted and sliced)
Instructions :
Step 1:
Combine the dressing ingredients in a food processor and process until smooth. Set aside.
Step 2:
Pat the chicken breasts dry with paper towels. Season with salt and pepper.
Step 3:
Heat the olive oil in a large grill pan or skillet over medium-high heat. Add chicken breasts and cook for 4-8 minutes per side, or until golden and cooked through. The internal temperature measured with a meat thermometer should reach 165 degrees F (74 degrees C). Transfer the chicken to a plate and let it rest for 5 minutes before slicing.
Step 4:
Place the spring mix in a large bowl (or divide among 4 individual bowls). Top with cooked chicken, sun-dried tomatoes, goat cheese, walnuts, and avocado slices.
Step 5:
Pour dressing over the salad.
Chilean Sea Bass with Lemon Caper Butter
Author: Mary’s Whole Life
Serves: 2 Prep Time: 5 mins Cook Time: 15 mins
Wine pairing:
Villa Maria Cellar Selection Sauvignon Blanc
Ingredients:
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2 6 oz Chilean sea bass fillets, thawed if previously frozen
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2 tbsp avocado oil
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Salt & pepper, to taste
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2 tbsp butter (can sub ghee or vegan butter)
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Juice from 1/2 lemon
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2 tbsp caper
Instructions :
Step 1:
Pat your sea bass fillets dry and coat on both sides with 1 tbsp avocado oil. Sprinkle the fillets with salt and pepper.
Step 2:
Preheat your oven to 425. Heat the remaining 1 tbsp avocado oil in a cast iron (or other oven-safe skillet) over medium high heat. When the pan is nice and hot, add the fillets skin side down (if they have skin). Let them cook, untouched, for 5 mins. Flip and cook for an additional 5 minutes.
Step 3:
Transfer the skillet to the oven and cook for an additional 5 minutes. The fish should flake easily with a fork at this point.
Step 4:
Melt the ghee (or vegan butter) for the lemon butter sauce in the microwave or in a sauce pan on the stove. Stir in the lemon juice and capers. Spoon some of the lemon butter caper sauce over the cooked fish. Enjoy!