Food and Wine Pairing - Shiraz

Aperitif, during meals and digestif (well... I guess that means anytime is a good time to enjoy the Little Penguin wines)!

Nothing enhances a meal more than a good bottle of wine. But, in deciding which wine to serve with which food there is, according to the Little Penguin, only one rule – there are no rules!

Any combination that tastes good to you is a good combination. And the best way to find out is to experiment with an open mind and full glass of the Little Penguin wine.

But that doesn’t mean he doesn’t have some favorites. Nothing pleases the Little Penguin more than helping his friends create fun and unforgettable experiences with wine. To help, he’s happy to offer the following advice on food pairings, from quick easy meals to more formal gourmet gatherings.

THE PROMPT PENGUIN’S PAIRING

(for those in a hurry)

Preparation time: 1-2 minute
Hard cheeses i.e. Cheddar, Provolone, Gruyere
Pizza From plain/boring to fully loaded

THE PRACTICAL PENGUIN’S PAIRING

(for those with little time)

Creamy Italian Antipasto Salad

Preparation time: 20 minutes
(ideally let it sit for 1 hour to blend flavors. Leaves you a little time to sit with friends and enjoy a glass of wine)
Serves: 4

  • 2 cups Creamy Italian Dressing
  • 1-2 lbs. Tortellini cheese pasta, pre-cooked
  • 6 oz. Salami, chopped into small cubes
  • 6 oz. Provolone cheese, cut into strips
  • 12 oz. Corn, canned, drained
  • 8 oz. Artichoke hearts, marinated drained and chopped
  • 1 small jar, Pimientos, diced and drained
  • 1 small can, Black olives, sliced
  • 1/2 cup Parmesan cheese, grated
  • To taste: Salt and Pepper

In a large bowl, combine tortellini, salami, provolone cheese, corn, artichoke hearts and olives; mix gently as the pasta is delicate and will break apart easily.

In a small bowl, combine dressing and 1/2 of the parmesan cheese. Pour the dressing over the pasta mixture and toss gently. Top with parmesan to finish. Refrigerate one hour to blend flavors. Before serving, top with pimientos.

Serve Chilled with Creamy Italian Dressing

THE PERFECT PENGUIN’S PAIRING

(for those who want to make it perfect)

Grilled Steaks with Lemon-Chive Corn
Preparation time: 50 minutes
Serves: 4

This recipe was contributed to Fabulous Foods by the National Cattlemen’s Beef Association. Allowing the beef to marinate, makes an otherwise tougher cut of meat, the Chuck Steak, more tender. Grilling adds that extra special flavor. This is a wonderful recipe for your next camping trip, or if you can’t get away, the next backyard barbecue. Either way, remember to pair it with the Little Penguin Shiraz to make it a perfect meal.

  • 2 to 4 well-trimmed Beef ribeye or boneless top loin steaks, 1” thick
  • 4 ears fresh sweet corn, in husks
  • 2 tbsp butter, melted
  • 1 tbsp chopped chives
  • 1 tsp. fresh lemon juice

Pull back husks from each ear of corn, leaving husks attached to base. Remove corn silk. Fold husks back around corn; tie at end of each ear with string or strip of outside corn leaves. Soak in cold water 30 minutes. Drain.

Place corn on grill over medium, ash-covered coals; grill, uncovered, 20 to 30 minutes or until tender, turning often.

Place steaks on grill. Grill ribeye steaks, uncovered, 11 to 14 minutes (top loin steaks 15 to 18 minutes) for medium-rare to medium doneness, turning occasionally.

Meanwhile combine butter, chives and lemon juice.
Carve steaks crosswise into thick slices; season with salt and pepper as desired. Serve steak with corn and lemon-chive butter.

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