Perfect pairing with Christina Heritage Collection

Christina is the Heritage Collection at the ever popular Van Loveren Estate. I was very excited when I was asked to showcase their wine in a unique style. What better than a food and wine pairing of my own. These wines are absolutely exquisite to say the least so i really didn’t battle when it came to finding a recipe that would show them off in all their glory.  Absolutely perfect on their own while you sit under the tree in your garden with homemade style canapes as you enjoy the beginning of Spring/Summer 2016, however we often need to eat if we want to drink a glass of four so I have come up with the perfect solution, food and Wine. Two works that just gel together. I have come up with three dishes that I am sure will have you whipping them up midweek while you sip of the gloriousness that Christina has to offer.

 

Christina – The Heritage Collection – Chardonnay 2015 paired with my Seafood Paella Recipe

screenshot_2016-10-11-20-26-52-1

Seafood Paella
Serves 4
Tasting Notes: The Christina Chardonnay pairs so well with the Seafood paella as it is a full bodied, well balanced chardonnay. It is matured in French Oak barrels and this creates a well rounded citrus note that palirs beautifully with the freshly squeezed lemon and freshness of the paella. This Chardonnay is the perfect pairing for a dish like this as they compliment one another and neither of the two over power the other in flavour. The Chardonnay also picks up the smoked paprika and you are left really satisfied after a glass or two. Enjoy this chardonnay perfectly chilled. You can place your wine orders online at the following link: https://www.vanloveren.co.za/WineList?scrollTo=Christina-Van-Loveren#Christina-Van-Loveren
Write a review
Print
Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
660 calories
90 g
267 g
15 g
40 g
3 g
455 g
1410 g
5 g
0 g
11 g
Nutrition Facts
Serving Size
455g
Servings
4
Amount Per Serving
Calories 660
Calories from Fat 130
% Daily Value *
Total Fat 15g
23%
Saturated Fat 3g
13%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 267mg
89%
Sodium 1410mg
59%
Total Carbohydrates 90g
30%
Dietary Fiber 4g
15%
Sugars 5g
Protein 40g
Vitamin A
26%
Vitamin C
87%
Calcium
18%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 Tbsp (45ml) Willow Creek Olive Oil
  2. 1 large yellow onion, chopped
  3. 2 cups short grain rice, soaked in water for 15 minutes and then drained
  4. 5 garlic cloves, finely chopped
  5. 1 large pinch of Spanish saffron threads soaked in ½ cup water
  6. 1 tsp (5ml) Spanish smoked paprika
  7. 1 tsp (5ml) cayenne pepper
  8. ½ tsp (2.5ml) smoked chilli flakes
  9. Season with salt and freshly ground black pepper
  10. 1 large green pepper, finely chopped
  11. 2 Cups (500ml) fresh chicken stock
  12. 500g whole prawns, deveined
  13. 10g Fresh Italian/Flat Leaf Parsley
  14. 1 lemon, sliced
Instructions
  1. In a large deep pan, heat the olive oil.
  2. Turn the heat to medium-high and add the chopped onions.
  3. Saute the onions for 2 minutes then add the rice, and cook for 3 more minutes, stirring regularly.
  4. Now add the chopped garlic.
  5. Stir in the saffron and it’s soaking liquid, paprika, cayenne pepper, chilli flakes, and seasoning.
  6. Stir in chopped green pepper.
  7. Add the stock to the pan.
  8. Bring to a boil and let the liquid slightly reduce, then cover (with lid or tightly with foil) and cook on low heat for 20-30 minutes.
  9. Uncover and spread the prawns over the rice, pushing it into the rice slightly. Add a little water if needed.
  10. Cover and cook for another 10-15 minutes until the prawns turn pink.
  11. Garnish with fresh parsley and a squeeze of lemon juice.
  12. Serve the paella hot perfectly paired with Christina Chardonnay 2015.
Adapted from Christina Heritage Collection
beta
calories
660
fat
15g
protein
40g
carbs
90g
more
Adapted from Christina Heritage Collection
Life With Me http://lifewithme.co.za/

 

Christina – The Heritage Collection – Cabernet Sauvignon 2015 paired with my Sausage and Cannelini Bean Cassoulet Recipe

screenshot_2016-10-11-16-25-03-1

screenshot_2016-10-11-16-24-52-1

Sausage and Cannelini bean cassoulet:
Serves 3
The Christina Cabernet Sauvignon pairs perfectly with my cassoulet as this dish needs a well balanced rich red wine that can bring out the meatiness of the dish. The tomato, onion and garlic (my holy trinity in cooking) perfectly pairs with this wine as it has vanilla tones with a distinct minerally finish. This is the perfect wine to be paired with a hearty and comforting stew such as this one. Full bodied and warm wintery flavours allow you to have this wine with this dish on the evening of a hot summers day. Serve the cassoulet at room temperature and the wine slightly chilled to get the full experience. You can place your wine orders online at the following link: https://www.vanloveren.co.za/WineList?scrollTo=Christina-Van-Loveren#Christina-Van-Loveren
Write a review
Print
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
2506 calories
91 g
493 g
168 g
156 g
79 g
1499 g
5122 g
16 g
0 g
74 g
Nutrition Facts
Serving Size
1499g
Servings
3
Amount Per Serving
Calories 2506
Calories from Fat 1487
% Daily Value *
Total Fat 168g
259%
Saturated Fat 79g
397%
Trans Fat 0g
Polyunsaturated Fat 12g
Monounsaturated Fat 62g
Cholesterol 493mg
164%
Sodium 5122mg
213%
Total Carbohydrates 91g
30%
Dietary Fiber 24g
96%
Sugars 16g
Protein 156g
Vitamin A
540%
Vitamin C
540%
Calcium
281%
Iron
101%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 Tbsp (45ml) Willow Creek Olive Oil
  2. 500g Boerewors sausage
  3. 1 large yellow onion, sliced
  4. 1 medium yellow pepper, chopped
  5. 1 medium orange pepper, chopped
  6. 5 garlic cloves, finely chopped
  7. 2 tsp (10ml) sweet smoked paprika
  8. 2 Tbsp (30ml) ground medium hot curry spice
  9. 1 tbsp dried marjoram
  10. 1/2 Cup (125ml) white wine
  11. 1 x 400g tins cherry tomatoes
  12. 1 Cup beef stock
  13. 3 Tbsp (45ml) Worcestershire sauce
  14. 2 Tbsp (30ml) sweet chilli sauce
  15. 1 x 400g tin cannelini beans, drained and rinsed
  16. 2 handfuls washed baby spinach
  17. 50 thinly slice mozzarella loaf
  18. 5g Fresh Italian/Flat Leaf Parsley
  19. 1 loaf freshly baked ciabatta
Instructions
  1. Heat the olive oil in a large heavy-based pan.
  2. Pull the boerewors out if the casing and shape into gold size balls.
  3. Saute in the pan until browned. Once completely browned, remove from the pan and set aside. Reserve the oil in the pan.
  4. Add the onion and cook gently for 5 minutes, or until translucent.
  5. Add the peppers and cook for a further 5 mins.
  6. Add the garlic, spices and dried marjoram and continue cooking for 1 – 2 mins or until the aromas are released.
  7. Pour in the wine and use a wooden spoon to remove any residue stuck to the pan.
  8. Add the tinned tomatoes, and bring to a simmer.
  9. Add the stock, Worcestershire sauce and Sweet Chilli Sauce and bring to a boil.
  10. Cook for 40 minutes.
  11. Stir in the beans and baby spinach and cook for a further 2 minutes.
  12. Lay the mozzarella over the top of the cassoulet and transfer to the oven on grill to melt the top.
  13. Season with black pepper and serve with sliced and buttered ciabatta.
Adapted from Christina Heritage Collection
beta
calories
2506
fat
168g
protein
156g
carbs
91g
more
Adapted from Christina Heritage Collection
Life With Me http://lifewithme.co.za/

 

Christina – The Heritage Collection – Shiraz 2015 paired with my Steak and Black Bean fully loaded Taco Recipe

screenshot_2016-10-11-16-24-21-1

screenshot_2016-10-11-17-44-53-1

screenshot_2016-10-11-17-56-22-1

Steak and Black bean fully loaded Taco’s
The tacos and the Christina Shiraz pairs together like infamous pairings…peanut butter and jam, sunshine and the beach etc. This fun family style dish allows everyone to build their own dinner while experimenting with different flavours. You can change up the taco fillings but the well balanced and all rounded light peppery red is the common denominator. The Shiraz has light spicy flavours that bring out the true spices in the dish. I have not added too many different herbs and spices to the dish and it doesn’t need to be incredibly complex. Easy drinking to one of the worlds finest most unpretentious cuisines. Enjoy the tacos family style while the wine brings the perfect roundness. You can place your wine orders online at the following link: https://www.vanloveren.co.za/WineList?scrollTo=Christina-Van-Loveren#Christina-Van-Loveren
Write a review
Print
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
2931 calories
358 g
226 g
136 g
98 g
43 g
2696 g
3022 g
121 g
0 g
82 g
Nutrition Facts
Serving Size
2696g
Amount Per Serving
Calories 2931
Calories from Fat 1180
% Daily Value *
Total Fat 136g
210%
Saturated Fat 43g
214%
Trans Fat 0g
Polyunsaturated Fat 18g
Monounsaturated Fat 64g
Cholesterol 226mg
75%
Sodium 3022mg
126%
Total Carbohydrates 358g
119%
Dietary Fiber 83g
333%
Sugars 121g
Protein 98g
Vitamin A
971%
Vitamin C
984%
Calcium
69%
Iron
103%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 Cup (250ml) Homemade BBQ Sauce
  2. Seaon with Salt and Freshly ground black pepper
  3. 4 X 150g sirloin steaks
  4. 2 large ripe Avocados
  5. Juice of 1 lemon
  6. 2 cloves garlic, finely chopped
  7. 4 cherry tomatoes, diced into chunks
  8. 1/4 red onion, finely chopped
  9. 1 Cup (250ml) fresh corn kernels
  10. 1 small red pepper, deseeded and finally chopped
  11. 1/2 red onion, finally chopped
  12. 1 handful fresh coriander, chopped
  13. 1 x 400g can black beans (found in the imported section of your grocery store)
  14. 1 x 200ml sour cream
  15. Drizzle of Willow Creek Olive Oil
  16. 2 Jalapeno Peppers, sliced
  17. 3 rainbow carrots, peeled into strips
  18. 6 x multiseed wraps or taco shells (also found in the imported section of your grocery store)
  19. Coriander for garnish
Instructions
  1. Combine the BBQ sauce and seasoning in a bowl and add the steaks, allow to marinade in the fridge for 1 hour
  2. To a flaming hot griddle pan, sear each of the steaks until medium and set aside to rest before slicing
  3. To make the guacamole: Mash the avocados in a bowl and add the lemon juice, garlic, tomatoes, red onion and season liberally.
  4. To make the corn salsa: Combine the fresh corn, red pepper and red onion in a bowl and add fresh coriander before serving.
  5. To make the sour cream dip: scoop the sour cream into the bowl and drizzle with the olive oil before placing the sliced jalapenos on it as a garnish before seasoning with black pepper.
  6. Place the carrot strips and coriander on a side plate.
  7. Toast the wraps and serve immediately.
Adapted from Christina Heritage Collection
beta
calories
2931
fat
136g
protein
98g
carbs
358g
more
Adapted from Christina Heritage Collection
Life With Me http://lifewithme.co.za/
By | 2017-08-28T20:23:55+00:00 August 28th, 2017|Drink with me, Eat with me, Healthy Recipes, Product reviews, Wine|0 Comments

Leave A Comment