Through the Grapevine-wine Pairing

Hello again! I hope you had a wonderful week. To see previous wine pairing posts, click here

Well, it’s Friday, it’s hot and here in Canada, it’s a long weekend!! What better way to spend it than sitting on a cool patio or deck sipping chilled wine and eating cool salads? And tomorrow, I’m going to do just that with these 2 delicious salads thought up by Taryn Wa.

All the wines featured in this post are under $30.00 CAD (excluding GST).

 

Wine Pairing-Zucchini & carrot salad

Zucchini & Carrot Salad
serves 4

1 Zucchini, shaved thinly on a mandolin or with a vegetable peeler
1 carrot, shaved thinly on a mandolin or with a vegetable peeler
Pinch of ground cumin, toasted
Pinch of preserved lemon, chopped finely
2 black cured olives, chopped roughly
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) lemon juice
pinch freshly ground black pepper
1 tbsp (15 ml) pistachio nuts, toasted and chopped roughly
2 tbsp (30 ml) feta cheese, cubed
2 tbsp (30 ml) mint, roughly chopped

  • Toss all ingredients in a bowl, except for the pistachio, feta and mint. Adjust seasoning to taste, The preserved lemon, olives and feta are all salty, so you may not need salt.
  • Garnish the salad with the pistachios, feta and mint.

 

Pairs With:

 

 

Lurton Les Fumées Blances Sauvignon Blanc – France 00
Elegrant citrus, floral and smoky aromas lead to fresh kiwi,
melon and gooseberry flavours. Finely balanced with excellent
length on the finish, this is a wine that over-delivers for the price.

 

 

 

 

 

Wine With That?-Casal Garcia Vinho Verde

 

Casal Garcia Vinho Verde – Portugal 01

Fresh floral, citrus and green-apple notes mark
this light and delicate wine. The attack is juicy
and crisp with a light spritz on the palate. A
perfect picnic or patio sipper!

 

 

 

 

 

 

For this salad, we chose the Casal Garcia Vinho Verde

Wine With That?-Seafood SaladCOCONUT LEMONGRASS SEAFOOD SALAD
Serves 4

DRESSING
1/2 stalk lemon grass, pounded
1 tbsp (15 ml) fish sauce
1/2 cup (125 ml) coconut milk
2 tsp (10 ml) sugar
1/2 thai chili, minced (optional)
juice of 1/2 a lime

  • In a medium-sized saucepan, add lemon grass, fish sauce, coconut milk and sugar
  • Bring to a boil, then turn down the heat and simmer for 5 to 10 minutes. Turn off heat and add chili. Cool sauce. Once colled, remove lemongrass and add lime juice. Set aside.

SALAD
2 tbsp (30 ml) salt
2 garlic cloves, peeled and crushed
2-inch (5 cm) piece of ginger, peeled and sliced
1 lime, halved
1 lb (500 g) spot prawns, head and shells removed
1 lb (500 g) scallops, muscle removed
2 cups (500 ml) mixed greens
1/2 English cucumber, sliced
1/4 cup (60 ml) cherry tomatoes, halved
1/4 bunch cilantro leaves, roughly chopped

  • Bring a medium-sized saucepan of water to a boil and add salt, garlic and ginger. Squeeze lime into water. Prepare a bowl of ice water and keep it by the pot.
  • Add prawns and turn heat down to low, the water should be at barely a simmer. Poach prawns just until they are cooked, about 45 seconds to 1 minute. Remove prawns and immediately put in ice bath. Once the prawns are cool, remove from ice water, drain and dry them.
  • Bring saucepan of water back to boil and repeat process with scallops. They will take about 1 to 2 minutes, depending on the size of the scallops

TO ASSEMBLE
Mix 1 tbps (15 ml) dressing with prawns and scallops. Set aside. Pour a pool of the remaining dressing on your serving platter. Layer greens, cucumber and tomatoes over the dressing. Add prawns and scallops on the vegetables and garnish with cilantro.

 

PAIRS WITH:

Wine With That?-Chateau de Sancerre

 

 

Château de Sancerre – France – 00
Herbal, citrus and floral aromas lead to a rich,
round and nicely textured palate with crisp
acidity and subtle flavours or grapefruit, lemon
blossom and minerals

 

 

 

Wine With That - Wine Pairing

 

 

Louis Bouillot Crémant de Bourgogne
Perle D’Aurore Brut Rosé  – France 01
Made using the traditional Champagne method,
this elegant and stylish sparkling rosé delivers
plenty of lively strawberry, redcurrant and
citrus flavours in a creamy, frothy texture.

 

 

 

For this salad, we chose the Louis Bouillot Crémant de Bourgogne Perle D’Aurore Brut Rosé

Looks delicious! I hope you enjoy these as much as I intend to.

Cheers!

The Jane Effect

Through the Grapevine: Would You Like Wine With That?

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