Welcome to your first Wine Club pack of 2022!
Below you will find 3 recommended pairings, 1 for each of your wines. Enjoy!
Domaine Weinbach Pairing: Firecracker Shrimp
By Peggy Perry | Serves 6 as an appetizer
- 1 pound of shrimp (I prefer a larger shrimp – 20 to 24 per pound)
- 2 tablespoons of olive oil
- 2 tablespoons of minced ginger
- 2 tablespoons of minced garlic
- 2 tablespoons of minced roasted red pepper
- 2 tablespoons of minced green onion or chives
- 2 tablespoons of lime juice
- 2 tablespoons of lemon juice
- 2 tablespoons of olive oil
- Salt and pepper to taste
- Peel and devein the shrimp. Heat the olive oil in a large skillet over medium heat, sautéing shrimp until just pink. Remove shrimp, and set aside.
- Lower heat, add ginger and garlic. Sauté 2 to 3 minutes until aromatic, stirring constantly.
- Scrape ginger and garlic into bowl and add remaining ingredients. Stir well and pour over shrimp. Let rest in the refrigerator for at least 3 hours and up to 48. Allow shrimp to come to room temperature before serving.
Jadot Résonance Pairing: Cedar Plank Salmon
Adapted from Chatelaine | Serves 12
- 1 untreated cedar plank
- 4 salmon fillets, 180 grams each, about 1-inch thick
- 1 Tbsp soy sauce
- 1 Tbsp mirin
- ½ Tsp crushed ginger
- ½ Tsp crushed garlic
- Place cedar plank in the kitchen sink or a large bucket or dish. Cover with water. Weigh plank down with a couple of heavy cans so it stays submerged. Soak at least 1 hour, preferably overnight.
- When ready to grill, heat both sides of the barbecue to high. Then turn 1 side down to medium. In a bowl, stir the soy sauce, mirin, garlic and ginger. Place salmon, skin-side down, on the presoaked plank. Don’t oil the plank. Brush tops and sides of the salmon with the mixture.
- Place plank on side of grill that is set to medium. Close the lid and barbecue until a knife tip inserted into centre of fish and held there for 10 seconds comes out warm, 20 to 30 min (or until an internal temperature of 120˚ F is reached). Check plank frequently during cooking. If plank catches fire, spray with water. (You may need to reduce heat under plank to medium-low.) Remove salmon from plank to dinner plates or a platter. Turn off barbecue. It’s easier to remove plank from barbecue after it cools down.
Elio Grasso ‘Gavarini’ Pairing: Chicken Cacciatore
By Adam Perry | Serves 4
- 4 to 6 bone-in, skin-on chicken thighs
- 2 Tbsp olive oil
- 2 stalks celery, thinly sliced
- 1 medium onion, diced
- 200 g button mushrooms, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 6 cloves garlic, minced
- 3 sprigs fresh thyme
- 1 Tbsp oregano
- 2 Tbsp fresh chopped basil, plus more for garnish
- 2 Tbsp fresh chopped parsley, plus more for garnish
- 250 ml chicken stock
- 250 ml dry white wine
- 1 can whole San Marzano tomatoes (796 ml)
- 1 can crushed tomatoes (398 mL)
- ½ cup green olives, cut in half
- Red Pepper Flakes
- Ground black pepper, to taste
- Salt, to taste
- Pat chicken dry, then season with salt & pepper
- Heat olive oil in a heavy cast iron skillet. Sear chicken on medium-high heat for 3 minutes, turning to brown all sides. Avoid fully cooking the chicken as it will continue to cook in the sauce. Remove and set aside.
- Turn down heat, add oil if needed and sauté onion until transparent. Add in garlic, sauté a further 30 seconds, then add the celery, peppers, mushrooms, and herbs. Cook five more minutes.
- Use the wine to deglaze the pan, scraping up any browned bits from the bottom. Cook until wine is reduced, about two minutes.
- Add chicken stock, both cans of tomatoes, and chili flakes. Check seasoning, and add salt and pepper as needed. Return chicken pieces to the skillet
- Reduce heat to low, cover, and let simmer for about 40 minutes, stirring occasionally. You’ll know it’s ready when the meat easily pulls away from the bone
- Stir in the olives, then simmer a further 10 minutes
- Serve over pasta or saffron rice, and garnish with the remaining parsley and basil