Food & Wine Pairing Recipes

  • Astringent or bitter foods go well with full-flavoured wines, such as Cabernet Sauvignon
  • Crisp wines, such as Pinot Grigio, go well with salty foods
  • Fatty cuts of meat work well with bitter wines, as they will tone down the bitterness
  • Highly acidic foods pair well with acidic wines
  • Serve light-bodied wines with light food and full-bodied wines with heavier foods
  • Spicy foods pair well with sweeter wines
  • Sweet foods need a dry wine to offset the sweetness

Recipes:

Shrimp, Lobster And Crab In White Wine Sauce

FEATURING Selection Original Sauvignon Blanc

Steely, grassy, and defiantly dry, nothing can complement a mean better than Sauvignon Blanc, a unique wine that offers a definitive counterpoint to the ubiquitous Chardonnay. Recipe: 2 (8 oz.) frozen rock lobster tails (cooked)1 lb. slightly steamed jumbo shrimp1 can Alaskan King Crab meat, drained5 tbsp. butter1/2 cup flour1/2 tsp. paprika1 tsp. salt1/4 tsp. …

Steely, grassy, and defiantly dry, nothing can complement a mean better than Sauvignon Blanc, a unique wine that offers a definitive counterpoint to the ubiquitous Chardonnay.

Recipe:

2 (8 oz.) frozen rock lobster tails (cooked)
1 lb. slightly steamed jumbo shrimp
1 can Alaskan King Crab meat, drained
5 tbsp. butter
1/2 cup flour
1/2 tsp. paprika
1 tsp. salt
1/4 tsp. white pepper
1 1/2 cups light cream
2/3 cup Selection Original Sauvignon Blanc

Defrost shrimp, lobster and crab, drain. Melt butter in Dutch oven. Stir in flour, salt, paprika and pepper until smooth. Bring to a boil, stirring constantly. Reduce heat and simmer 5 minutes.

Add Selection Original Sauvignon Blanc, lobster, shrimp and crab meat. Stir gently until combined. Cook over low heat until heated through. Serve over white rice. Can be frozen or prepared a day or two in advance of your dinner.

Serves 6.