Recipe Wine Pairings

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 

1. Boil two quarts of water, and add Old Bay seasoning, garlic, parsley, and then the shrimp.
2. Cook for about three to five minutes or until the shrimp turn pink and float to the top.
3. Remove immediately and place shrimp in a bowl of ice water.
4. Drain the shrimp, chop them up and lay them on a paper towel-covered plate.
5. Place in the fridge, uncovered and let the shrimp dry out for a few hours.
6. Once the shrimp have dried out, combine them with mayo, Worcestershire sauce and a little salt and pepper.
7. 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.
8. When ready to serve, prepare the brioche buns.
9. Cut off the sides and the bottom and slice down the middle to make space for the shrimp.
10. Butter each bun with a tablespoon of butter and toast them in a pan over medium heat.
11. Keep an eye on them to make sure they don’t burn.
12. 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

1. To make the gremolata, combine the ingredients in a food processor and pulse until finely chopped.
2. Pour broth or stock into a pan and bring just to a simmer.
3. Heat a large skillet over medium heat.
4. Add the coconut oil and heat for 30-60 seconds until shimmering.
5. Add the onion and cook, stirring frequently, until it starts to soften.
6. Add the garlic and cook for 30 seconds more.
7. Next add the rice. Cook, stirring constantly for about a minute then add the wine.
8. Stir and cook while the wine absorbs into the rice.
9. Add the lemon zest.
10. Pour about 1 cup of broth into the pan. Cook, stirring constantly.
11. Let the rice completely absorb the liquid.
12. Add another cup of hot stock and keep cooking and stirring.
13. Repeat until rice is creamy and cooked through.

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14. Add the peas and then pour in the almond milk a cup at a time, stirring so the rice absorbs it.
15. 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 

1. Clean the outside of your watermelon and dry.
2. 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.
3. 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.
4. 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.
5. Freeze for 24 hours before serving.