Capture essence of wine’s summer sizzle
In Australia, where good food and great wine are always on the menu, it’s second nature to use quality wine in culinary pursuits. After all, who doesn’t enjoy sipping a glass of their favorite wine while adding a splash to a recipe? Consider these simple and delicious marinades that take the guesswork out of choosing the perfect wine to pair with your meal.
Fire up the grill, grab a bottle of wine, and enjoy a g’day with good eats.
Hint-of-Mint Chicken with Sweet Potatoes
Prep time: 15 minutes
Marinate time: Several hours to 2 days
Cook time: 10 to 15 minutes
Serves: 4
3/4 cup Riesling
3 tablespoons minced fresh shallots
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh cilantro
1/2 tablespoon chopped fresh mint
1 1/2 teaspoons sugar
1/2 teaspoon salt
Freshly ground pepper to taste
4 boneless, skinless chicken breasts
1 pound yams or sweet potatoes, peeled and sliced 1/2 inch thick
Whisk together wine, shallots, olive oil, lime juice, fresh herbs, sugar, salt and pepper in resealable plastic bag. Remove 1/4 cup marinade and set aside. Place chicken in bag; seal and refrigerate chicken and reserved marinade several hours or up to 2 days. Remove chicken from marinade and discard contents of bag. Grill chicken and sweet potatoes over medium heat 5 minutes on each side or until cooked through. Remove from grill and drizzle with reserved marinade.
Pair with same wine used in the marinade.
Grilled Chardonnay Shrimp
Prep time: 15 minutes
Marinate time: 1 hour
Cook time: 8 to 10 minutes
Serves: 4
3/4 cup Chardonnay
6 tablespoons fresh lemon juice
3 tablespoons honey
2 tablespoons extra-virgin olive oil
1 tablespoon ground coriander
1/2 teaspoon salt
Freshly ground pepper to taste
1 to 2 cloves garlic, minced
1 1/4 pounds large shrimp, peeled and deveined
4 cups arugula leaves
1/2 cup coarsely chopped macadamia nuts
1/2 cup diced red bell pepper (optional)
Whisk together wine, lemon juice, honey, olive oil, coriander, salt, pepper and garlic in medium bowl. Set aside 1/4 cup marinade and add shrimp to remaining marinade. Cover and refrigerate 1 hour. Remove shrimp and discard left over marinade. Thread shrimp onto short skewers and grill over medium heat 4 to 5 minutes on each side or until completely pink. Place skewers on arugula and drizzle with reserved marinade; sprinkle with nuts and bell pepper.
Pair with same wine used in the marinade.
Blackberry Cabernet Marinated Steaks
Prep time: 15 minutes
Marinate time: Several hours to 2 days
Cook time: 10 minutes
Serves: 4
3/4 cup Cabernet Sauvignon
1 1/2 cups fresh blackberries, crushed
3 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh basil
1/2 teaspoon salt
Freshly ground pepper to taste
4 grilling steaks such as New York, rib-eye, or tenderloin
Chopped fresh basil (optional garnish)
Stir together wine, blackberries, balsamic vinegar, olive oil, basil, salt and pepper in resealable plastic bag. Remove 1/2 cup marinade and set aside. Place steaks in bag; seal and refrigerate steaks and reserved marinade for several hours or up to 2 days. Remove steaks from marinade and discard contents of bag. Grill steaks over medium heat 5 minutes on each side or until cooked to your liking. Remove from grill; spoon reserved marinade over top and sprinkle with chopped basil.
Pair with same wine used in the marinade.
For more recipes, visit www.mcwilliamswines.com.
Tips from the Winemaker
Sixth-Generation Family Winemaker, Scott McWilliam
“The most important rule of thumb when incorporating wine into your favorite marinade recipes is to always use a wine you would drink.
“Incorporating wine into recipes takes the guesswork out of wine pairing — simply serve the same wine you added to the recipe for a perfect match.
“To add even more intensity to your favorite grilled dish, set aside a portion of the marinade before marinating the beef, poultry or fish and drizzle it on the dish after it’s been grilled to give a more concentrated flavor.
“Integrating wine into marinades enhances the flavor and intensity of the recipe, so get creative by choosing a wine that has particular flavors or notes you enjoy.
“When choosing a wine to splash into your marinade, use lighter wines like Chardonnay or Riesling for poultry or fish. More full-bodied wines like Cabernet Sauvignon or Shiraz work best with beef.
“The key to grilling is sustained heat — cooking at the right temperature for the right length of time. Since it takes time for the grill to heat up properly, don’t rush it. Pour a glass of wine and savor the moment.
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