Author: Lauren Dunn Date Posted: 12 August 2019
Have a bottle of wine you just can’t wait to open but don’t know what to eat with it?
If you are lucky enough to already have a bottle (or case) of Eddie McDougall Pinot Grigio 2019 gracing the door of your fridge, then no doubt you are familiar with the struggle to save this delightful drop for the right meal to compliment it perfectly. If you haven’t got your hot little hands on this epic drop just yet, drop what you are doing and order a case immediately. You don’t want to miss out on this! It can be hard to save something so perfect, for literally any occasion, until you can maximise its enjoyability with the perfect culinary companion. However, I ask that you have faith and believe me when I say that these two simple recipes I have put together to pair with the Grigio, is well worth the agonising wait...
Now for the food! It is undeniable that seafood and white wine go together like Sonny and Cher, Vegemite and cheese or footy and meat pies... The flavour profile of Eddie McDougall Pinot Grigio 2019, boasts aromas of white peach, pears, and crushed almond meal. While the aromas of almond meal soften the acidity in one dish, the wine's own acidic notes that come from the citrus flavour of the lime perfectly complements the creamy texture of the salmon pasta. Pretty much any seafood dish can be enjoyed with this bottle from Eddie’s vineyard in The King Valley. The lingering sweet, crisp notes perfectly complement the salty flavours of the sea. Seafood is a delicacy we are lucky enough to be able to enjoy any time of the year, weather not permitting.
In Australia, we have the pick of some of the world’s best seafood and are home to where Eddie grows the grapes that produce this spectacular drop. Therefore, I have put together an easy two-course seafood menu, that is quick and simple to put together. Whether it be for a solo “treat-yo-self” night in front of the cooking channel or entertaining guests, these beauties never cease to impress.
2 large fresh deboned, skinless salmon fillets
1 cup of baby capers
1 red onion
1 cup Eddie McDougall Pinot Grigio
1 cup vegetable stock
A few sprigs of fresh thyme
1 packet of fresh fettuccini pasta
500g of de-shelled fresh prawns
1 tin of diced tomatoes
1 tin of coconut milk
1 red onion
1 bunch of fresh coriander
1 bunch of fresh parsley
1 bunch of fresh basil
3 cloves of garlic (can also use jarred crushed garlic)
1 large avocado