the Little Penguin

Food and Wine Pairing - White 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: Depends on how quickly you can order take-out
the Little Penguin White Shiraz is great with Chinese food such as Spring Rolls and Mu Shu Pork

THE PRACTICAL PENGUIN’S PAIRING

(for those with little time)

Sole with pepper, lemon, and parsley

Serving: 2
Preparation Time: 20 minutes

1 lb fresh Sole fillet with backbone in
2 tablespoons extra virgin olive oil
1 tsp ground black pepper
2 cloves garlic minced
1/4 lemon
1 tablespoon parsley leaves finely chopped
1 tablespoon butter
Pinch of paprika
1 oz ‘splash’ of the Little Penguin White Shiraz

This Sole is great tasting, healthy, and oh-so-easy to make. To
start, rinse the sole fillet and pat dry. Season the fish by rubbing
extra virgin olive oil and sprinkling black pepper on both sides, then place
bone-side down on a lightly oiled broiling pan.

Now mince the garlic and crumble over just the upside of the sole, next add a few dabs of butter, squeeze the lemon juice, scatter the parsley, and pour a generous splash of the Little Penguin White Shiraz.

Sprinkle just a touch of paprika over the fish to add a lovely bit of color and just a hint of heat. Pop it in the broiler uncovered for 4 – 5 minutes or until the fish is white and flakey.

To remove the bone, simply flip the fillet and use a fork to lift out. Serve with a simple mixed green salad and a fresh, warm baguette.

THE PERFECT PENGUIN’S PAIRING

(for those who want to make it perfect)

Grilled Cornish Hens with Proscuitto and Basil

Preparation time: 1 hour 45 minutes
Serves: 4

1 tablespoon basil, minced
1 tablespoon garlic, minced
1 ounce proscuitto, minced
1 tablespoon olive oil
salt and pepper
2 Cornish hens

Mince together basil, garlic and proscuitto and mix well with olive oil, salt and pepper. Set aside.

To butterfly the Cornish hen, cut out the backbone, lay breast up and flatten by hitting the middle of the breast with the palm of your hand. Make a small slit in the skin of the breast on the end closest to the leg, in the middle. Tuck the end of the leg into the slit to stablize it. Tuck the tips of the wings under the breasts.

Carefully loosen the flesh of the leg, thigh and breast and rub the paste all over the flesh. Place on a platter, cover with plastic wrap, and refrigerate for 1 hour.