Summer may be over, but now you can move your dinner parties, girl’s nights and my favorite, wine nights, inside. Why not end your summer festivities with a bang and have a few friends over to enjoy good wine and food! These three recipes are great to pair with wine:
1. Sauvetage Rosé – Paired with Shrimp Rolls
Ingredients
- 1 tbs Old Bay seasoning
- 2 cloves garlic, smashed
- 3 sprigs parsley
- 1 lb shrimp, peeled and deveined (may also substitute with lobster)
- 1/2 cup mayonnaise
- 1 tsp Worcestershire sauce
- 8 brioche buns (about four inches wide)
- 4 oz unsalted butter, room temperature
- 2 cups kettle chips, any brand
- 1 tbs chives, finely chopped
Directions
- Boil two quarts of water, and add Old Bay seasoning, garlic, parsley, and then the shrimp.
- Cook for about three to five minutes or until the shrimp turn pink and float to the top.
- Remove immediately and place shrimp in a bowl of ice water.
- Drain the shrimp, chop them up and lay them on a paper towel-covered plate.
- Place in the fridge, uncovered and let the shrimp dry out for a few hours.
- Once the shrimp have dried out, combine them with mayo, Worcestershire sauce and a little salt and pepper.
- Stir until the shrimp have broken down a little and let the mixture rest for at least 15 minutes so the shrimp can soak up the mayo.
- When ready to serve, prepare the brioche buns.
- Cut off the sides and the bottom and slice down the middle to make space for the shrimp.
- Butter each bun with a tablespoon of butter and toast them in a pan over medium heat.
- Keep an eye on them to make sure they don’t burn.
- Top the buns with about two ounces of shrimp, garnish with your choice of kettle chips and sprinkle with chives.
2. Pacificana Sauvignon Blanc – Paired with Sweet Pea Risotto and Gremolata
Ingredients
Risotto:
- 2 tbs coconut oil
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 lb arborio brown rice
- 3/4 cup dry white wine
- 1 tsp lemon zest
- 6 cups unsalted or low sodium vegetable broth
- 1 cup frozen peas
- 2 cup plain almond milk
Gremolata:
- 1 tsp lemon zest
- Small handful flat leaf parsley, plus more for garnish
- 3 cloves garlic
- 2 oz Parmesan (or 2 tbs nutritional yeast)
- 1/4 cup olive oil
- salt and pepper
Directions
- To make the gremolata, combine the ingredients in a food processor and pulse until finely chopped.
- Pour broth or stock into a pan and bring just to a simmer.
- Heat a large skillet over medium heat.
- Add the coconut oil and heat for 30-60 seconds until shimmering.
- Add the onion and cook, stirring frequently, until it starts to soften.
- Add the garlic and cook for 30 seconds more.
- Next add the rice. Cook, stirring constantly for about a minute then add the wine.
- Stir and cook while the wine absorbs into the rice.
- Add the lemon zest.
- Pour about 1 cup of broth into the pan. Cook, stirring constantly.
- Let the rice completely absorb the liquid.
- Add another cup of hot stock and keep cooking and stirring.
- Repeat until rice is creamy and cooked through.
- Add the peas and then pour in the almond milk a cup at a time, stirring so the rice absorbs it.
- Remove from heat, season well with salt and black pepper and garnish with gremolata.
3. Cocomero Rosato – Paired with Drunken Watermelon Popsicles
Ingredients
1 bottle Cocomero Rose’
1 large watermelon
30 5-inch wooden skewers
Directions
- Clean the outside of your watermelon and dry.
- Cut in half lengthwise, and then cut those halves in half again. Take each quarter and slice into 1 1/2-inch thick triangular wedges.
- Skewer each wedge from the rind towards the tip. Place all the wedges in a large bowl (tip down) and pour the bottle of Rosé over the wedges. Let soak for 10 minutes. Work in batches until all watermelon is soaked.
- Remove wedges from the Rosé and lay flat on a sheet tray lined with wax paper. Place a layer of wax paper between each layer.
- Freeze for 24 hours before serving.
As a good rule of thumb for any wine, here’s a handy dandy wine pairing guide for you:
