Mealtime Monday: July Recipes and Wines of the Month by WineStyles

July 9, 2012 by FloMoDiva  
Filed under FMF Blog, Mealtime Mondays, Wine of the month

The first Monday of each Month we include 2 Mealtime Monday Recipes with 2 Featured Wines that complement each recipe!

Wine of the Month by WineStyles

Wine # 1 Wine #2
Wine of the Month

VINA CASABLANCA available at WineStyles

VINA CASABLANCA
CEFIRO SAUVIGNON BLANC, $17.99

Casablanca Valley, Chile

Chile’s cool Casablanca Valley is still a new place for vines, but Sauvignon Blanc is already well proven here.

The tangy grapefruit character of the grape is more citrusy than grassy; this is a Sauvignon Blanc for people who like that grape is a gently herbal form, instead of New Zealand’s usual grassy, vegetal style. Think soft, not overwhelming, without losing any complexity.”

Try pairing this wine with the recipe below:

The Recipe to complement the wine.
Shrimp Ceviche
Shrimp Ceviche

Ingredients:

  • 1 pound medium-small shrimp, peeled and deveined
  • 2 Tbsp salt
  • 3/4 cup lime juice (juice from 4-6 limes)
  • 3/4 cup lemon juice (juice from 2-3 lemons)
  • 1 cup finely chopped red onion
  • 1 serrano chile, ribs and seeds removed, minced
  • 1 cup chopped cilantro
  • 1 cucumber, peeled diced into 1/2-inch pieces
  • 1 avocado, peeled, seed removed, cut into 1/2-inch chunks

Directions:

1. In a large pot, bring to a boil 4 quarts of water, salted with 2 Tbsp salt. Add the shrimp and cook for 1 minute to 2 minutes max, depending on size of shrimp. (Over-cooking the shrimp will turn it rubbery.) Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.
2. Drain the shrimp. Cut each piece of shrimp in half, or into inch-long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for a half hour.
3. Mix in the chopped red onion and serrano chile. Refrigerate an additional half hour.
4. Right before serving, add the cilantro, cucumber, and avocado.
Serves 4-6.

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Wine of the Month

VINA CASABLANCA available at WineStyles

VINA CASABLANCA
CEFIRON CARMÉNÈRE, $17.99
Rapel Valley, Chile

The Carménère grape was once widely planted in Bordeaux, but it was phased out in favor of Merlot in the late 19th century; a victim less of fashion than of the grape’s inability to adapt to American rootstocks.

But in Chile, vines are planted on their own roots (they don’t use American rootstocks like they do in Europe), and only in Chile has the grape continued to thrive and to give us a peek at what 19th century Bordeaux might have tasted like, with its herbal intensity, its red and black cherry notes and its very spicy middle and finish.”

Try pairing it with the recipe below:

The Recipe to complement the wine.
Teriyaki Beef Kabobs
Beef Kabobs

Ingredients:

  • 1 1/2 pounds beef boneless top sirloin steak, cut into 1-inch cubes
  • 1 cup teriyaki baste and glaze
  • 1 medium bell pepper, cut into 1-inch pieces
  • 18 medium whole fresh mushrooms
  • 2 tablespoons vegetable oil
  • 1/4 cup sesame seed, toasted


Directions:

Place beef in shallow glass or plastic dish or heavy-duty resealable plastic bag. Pour teriyaki baste and glaze over beef. Cover dish or seal bag and refrigerate, stirring beef occasionally, at least 4 hours but no longer than 24 hours. Heat coals or gas grill for direct heat. Remove beef from marinade; discard marinade. Thread beef, bell pepper and mushrooms alternately on each of six 15-inch metal skewers, leaving space between each piece. Brush bell pepper and mushrooms with oil. Sprinkle kabobs with sesame seed. Cover and grill kabobs 4 to 6 inches from medium heat 15 to 20 minutes, turning frequently, until beef is no longer pink in center.

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All wine descriptions and recipes have been written and provided by Jenevieve Croall of WineStyles – Flower Mound. You may join the Wine Club on their website to receive 2 bottles of wine each month, along with special invites, discounts and more. Join Today!

Free Wine Tastings at the store every Friday from 6pm-8pm!

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