Hello food and wine lovers. I hope it’s lovely and warm wherever you are. It’s cooled down a bit here in coastal Vancouver, which is a welcome change. But only for a couple of days – tomorrow we’ll be back to beach weather.
Through the Grapevine is a weekly series on wine pairing – every Friday – just in time for the weekend. I am not wine connoisseur by any means, but I do like a glass (or two) of wine with my dinner, and quite possibly before dinner, too … and maybe at lunch time on weekends :). I love to learn new things, and wine pairing fascinates me. I would like to point out that all the wines features in this post are under $20.00 CAD. I don’t know about you, but we’re on a bit of a budget in this household! To read previous posts, click here.
This week’s food and wines are geared up towards keep cool in that lovely warm weather with all things melon – Mixed Melon Sorbet Pops (great for the kids too – without the wine, of course), Lime and Spiced Mixed Melon Salad and Fresh Melon and Grilled Prawn Salad – by Nathan Fong.
MIXED MELON SORBET POPS
Makes about 6 frozen pops
1/3 cup water
1/3 cup sugar
In a small saucepan, bring water up to a boil. Whisk in sugar until dissolved. Remove from heat and refrigerate until cold.
1 1/2 cups ripe, seedless watermelon, diced into 1-inch pieces
3 tbsp lime juice
3 to 6 tbsp simple syrup, divided
1 1/2 cups ripe honeydew melon, dice into 1-inch pieces
3 tbsp lemon juice
1 1/2 cups ripe cantaloupe, diced in 1-inch pieces
3 tbsp grapefruit juice
- In a blender, mix watermelon, lime juice and 1 to 2 tbsp simple syrup, process until smooth.
- Fill 6 popsicle moulds 1/3 of the way full. Place into freezer for 40 minutes.
- Rinse out blender and repeat with honeydew, lemon juice and simple syrup. Add to a separate container to chill in freezer.
- Rinse out blender and repeat with cantaloupe, grapefruit juice and simple syrup. Add to a separate container to chill in freezer.
- After the watermelon in semi-firm, add honeydew to the mould. Place in freezer for 40 more minutes, then top with the cantaloupe. Place in freezer until complete firm, about 4 hours.
CAVICCHIOLI SPUMANTE 1928 – Italy – 00
Intense aromas of white flowers, peach and apricot
burst from the glass, leading to an attractively sweet
palate with vibrant lemon acidity and a soft, creamy
FRESITA SPARKLING WINE INFUSED WITH STRAWBERRIES – CHILE – 03
A delightful infusion of sparkling wine with organic
Patagonian strawberries, Fresita offers sweet strawberry,
red cherry and citrus flavours balanced by bright acidity
and frothy bubbles. Serve well chilled.
We chose the Fresita Sparkling Wine Infused with Strawberries to sip on with these pops.
LIME & SPICED MIXED MELON SALAD
1/3 cup lime juice
3 tbsp honey
1/2 tsp sriracha sauce
2 tbsp chopped fresh cilantro or mint, or both
2 cups cantaloupe, from about 1 large, ripe canataloupe
2 cups honeydew balls, from about 1 large, ripe honeydew
2 cups watermelon balls from about half a watermelon
2 cups diced pineapple
- Combine lime juice, honey, sriracha, cilantro and salt in a small bowl until combined.
- In a large bowl, lightly toss the melon balls with the honey-lime mixture to coat evenly.
- Garnish with additional cilantro, Chill in refrigerator until serving.
MATUA HAWKES BAY SAUVIGNON BLANC – NEW ZEALAND – 00
Hailing from the warmer region of Hawkes Bay, this vibrant Sauvignon
Blanc is bursting with ripe tropical fruit, stone fruit and citrus falvours
accented by lively activity.
SEGURA VIUDAS BRUT ROSADO – SPAIN 01
Bright and lively, this delicious sparkling rosé offers
juicy strawberry, red cherry and redcurrant notes,
accentuated by fine, persistent bubbles and fresh
We chose the Matua Hawkes Bay Sauvignon Blanc to go with this salad.
FRESH MELON & GRILLED PRAWN SALAD
Serves 4 to 6
2 tbsp + 3 tsp extra-virgin olive oil, divided
1 tbsp + 1 tsp Dijon mustard, divided
juice of 1/2 a lemon
2 tsp lemon zest
1 garlic clove, minced
salt & freshly ground black pepper
1 lb (500 g) large prawns (21/25 size), peeled, deveined, tails left intact
1 can hearts of palm, drained and patted dry
2 tbsp champagne vinegar
1 tbsp finely minced shallot
1 tbsp honey
2 bunches fresh watercress, rinse, tough stalks trimmed and dried well
1 basket cherry tomatoes, halved
8 to 10 basil leaves, finely julienned
small handful mint leaves
2 cups 1/2-inch diced watermelon
4 ox (125 g) feta cheese, crumbled
- Preheat barbecue to medium-high.
- In a mediu bowl, whisk 2 tbsp olive oil, 1 tbsp mustard, lemon juice and zest, minced garlic, salt and pepper. Add prawns and toss well to coat. Let marinate for about 10 to 15 minutes.
- Thread the prawn onto metal skewers. Toss the hearts of palm with a bit of olive oil and season with salt and pepper. Grill the prawns and hearts of palm, turning once, until they have nice grill marks and the prawns are just cooked through, about 2 minutes each side. When cool enough to handle, halve the hearts of palm lengthwise, then cut crosswise into thirds on the bias. Remove prawns from skewers.
- In a small bowl, whisk the remaining 1 tsp mustard with the vinegar, shallot, honey and remaining 3 tsp extra-virgin olive oil. Season with salt & pepper.
- In a large salad bowl, toss the watercress, basil and mint leave with a light drizzle of the vinaigrette just to coat. Place on a platter or divide amongst chilled serving plates. Sprinkle with diced watermelon and cherry tomato halves. Drizzle lightly with vinaigrette. Garnish with grilled hearts of palm, prawns and crumbled feta.
LAMARCA EXTRA DRY PROSECCO – ITALY – 02
This delightful sparkler offers aromas of fresh citrus,
stone fruit and honey with white flower notes. The
palate is clean and refreshing with slightly off-dry
fruit flavours and persistent bubbles.
JOIE ROSÉ – BC 00
Strawberry, Raspberry and dried sage notes
emerge from this delicious BC rosé. Red
cherry flavours offer a kiss of sweetness
on the medium-bodied palate with mouth-
We chose Lamarca Extra Dry Prosecco to go with this dish.
Enjoy! And have a wonderful weekend.