Summer Re:Mix: Southern Veggie Platter [RECIPE]

FILED UNDER: Food and Wine Recipes

As part of our Summer Re:Mix recipe series, we’ve searched for the best food and wine pairings, especially for white and rose wines. Perfect for a summer afternoon, pair this Southern Veggie Platter with Bordeaux white wine with a southern dish. Need inspiration for the last weekends of summer? Try the recipe below, and invite summer to your table!

Ingredients:

· 1 red pepper
· 1 green pepper
· 1 yellow pepper
· 1 zucchini
· 2 tomatoes
· 1 onion
· 1 garlic

· 10cl olive oil
· 100g flour (3 ½ ounces)
· 100g butter (3 ½ ounces)
· 100g (3 ½ ounces) ground hazelnuts
· 20g (.7 ounces) sugar
· salt & pepper

Directions:
Slice the zucchini and onion and sauté in olive oil. Cut the tomatoes into cubes and quietly stew in olive oil. Bake peppers at 480°F for 20 minutes. Remove skin and cut into strips. Season with salt and pepper. Add olive oil and chopped garlic. Mix all the vegetables and marinate in the fridge for 15 minutes. To create crumble: Put the flour, ground hazelnuts, sugar, a pinch of salt and butter in a bowl and mix with your fingertips. Place in a casserole with vegetables and sprinkle dough to crumble. Brown in the oven a few minutes and serve.

[photo courtesy: Food.com]

Summer Re:Mix: Sauvignon Blanc Cocktail [RECIPE]

FILED UNDER: Food and Wine Recipes, White Wine, Wine Cocktail

Punch up your white wine, Bordeaux style! Now’s the perfect time to open the last of the white wine you bought for the summer and mix up some delicious vino-based cocktails! In cocktails, sauv blanc mixes best with these same flavors-fresh citrus juice and tart fruit. Check out all of our Summer Re:Mix recipes here. Enjoy!

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Ingredients:
· 3 oz Bordeaux white wine
· ½ oz Aperol
· ½ oz Fresh grapefruit juice
· ½ oz Fresh lemon juice
· ¼ oz Simple syrup (one part sugar, one part water)
· club soda

Directions:
Add all the ingredients except the soda to a shaker and fill with ice. Shake, and strain into a highball glass filled with fresh ice. Top with soda.

Summer Re:Mix: Pink & Pizza [RECIPE]

FILED UNDER: Food and Wine Recipes

Pink & pizza? Why not! A recipe example from the head of the year 2012 according to Gault & Millau, Michel Portos, which combines exceptionally well with rosé wine! Check out all of our Summer Re:Mix recipes here. Enjoy!

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Ingredients: [Servings: 4]
· ½ baguette
· 2 tablespoons oil
· 1 clove garlic
· 3 large tomatoes of Marmande
· 4 anchovies
· 4 black olives
· 1 bunch basil
· Fleur de sel
· Espelette pepper

Directions:
Take ½ baguette, cut it lengthwise and redraw the two. Pan fry in olive oil pieces. On leaving the stove rub with garlic and with a fresh tomato Marmande. Arrange on top of tomato slices fresh, round slices of black olive and anchovy ‘boquerone’ cut diamond, a few leaves of basil, a dash of olive oil, sea salt and a pinch of pepper to Espelette powder. Serve warm if possible.

Summer Re:Mix: Refreshing Rosé Cocktail [RECIPE]

FILED UNDER: Food and Wine Recipes, Rosé Wine, Wine Cocktail

Grab the tumblers. This drink has been invented by the team over at Chateau Bauduc, with a twist – adding cranberry juice. Great for a small party on the rooftop, by the pool, at the beach. Try out our summertime rosé cocktail and let us know what you think!

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Ingredients: [Servings: up to 25 loooong drinks]
· 2 bottles of Chateau Bauduc Rose 2010
· 16oz Cranberry juice
· Half a gallon of Canada Dry
· Lime garnish
· A squeeze of fresh lime juice
· Slug of vodka (optional)

Directions:
Keep the mix cold and slice up 3 limes into wedges. When guests arrive, put ice into some tall tumblers and half-fill with the Rosé mixture. Then fill each glass completely with Canada Dry (you’ll need about half a gallon in all). Garnish with fresh mint leaves if possible, and squeeze a small lime wedge over each glass and drop it in.

Cheers!

[photo courtesy: The Bubbly Girl]

Summer Re:Mix: Baked Fish with Tomatoes [RECIPE]

FILED UNDER: Food and Wine Recipes, White Wine

This fresh recipe from Bordeaux Wine School reminds us of our recent trip to Bordeaux – sailing the Bassin d’Arcachon, enjoying the warm sun with seafood, white Bordeaux, and the friends we made. Our suggestion: find a patio, backyard, rooftop, deck, and enjoy during sunset. And don’t forget the white wine!

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Ingredients: [Servings: 8]
· 1/2 pounds white fish (flounder, haddock, cod, snapper, etc)
· 1 lemon
· 2 tablespoons extra virgin olive oil
· 1 teaspoon dried Oregano
· pinch of salt & pepper
· 1 (14 ounce) can of diced tomatoes, or 2 medium fresh tomatoes
· 2 tablespoons minced onion or scallion

Directions:
1. Place fish fillets in oven-proof dish.
2. Combine lemon juice and zest, olive oil, herbs, and salt and pepper, and pour over fish.
3. Marinate for 1-2 hours.
4. Preheat oven to 350°.
5. Arrange tomatoes and onions over fish.
6. Bake fish, covered, for 20 – 30 minutes, until fish flakes easily.
7. Baking time depends on thickness of fillets.

Got a nice seafood recipe for us? Please share and we may feature it! Email Theresa(at)bordeaux(dot)com. Meanwhile, learn more about the white grapes produced in Bordeaux, perfect for summer meals~ Chill Out: Try a Bordeaux White. Cheers!