“I cook with wine, sometimes I even add it to the food.”

W.C. Fields

Recipes & Wine Pairings

Entertaining with Terra’s White Wine

for-white-wine (1)

Chicken Breast Fillets with Mushrooms and Chardonnay

Serves: 4

Ingredients:

4 Chicken breast fillets

4 Slices ham (prosciutto cotto)

½ Pound Champagne mushrooms, cut into thin slices

4 Tablespoon Mascarpone cheese

½ Cup TERRA Chardonnay

2 Tablespoon butter

1 Clove garlic, peeled and finely chopped

Salt

Pepper

Preparation:

In a large saucepan, melt a little of the butter and add the ham. Sauté until crisp around the edges. Remove and keep warm.
In the same pan, add half of the butter remaining and cook the chicken breast fillets, 3 to 4 minutes per side. Remove from the pan and set aside with the ham, keeping both warm.
Melt the remaining butter in the pan, add the garlic and cook until slightly golden in colour. Be careful not to over cook the garlic as it will turn bitter in flavour! Add the mushrooms and cook for one minute. Add the TERRA Chardonnay and bring to a boil.
Cook for 5 minutes on moderate heat. Don’t be afraid to add a little water if things get too dry. Add the Mascarpone cheese, stirring until dissolved thoroughly. Salt and pepper to taste.
Serve by placing a slice of ham on the chicken fillet and spoon over the sauce. Enjoy with a salad or just by itself. But do enjoy it with a glass of TERRA Chardonnay!

Fettucine, Zucchini and Basil with Chardonnay

Serves: 4

Ingredients:

1 Package egg fettuccine (approx. 500 g)

6 Small zucchini, washed, peeled and cut into fine strips about 1½ inches long

1 Bunch basil, chopped coarsely

1 Cup cream

½ Cup grated Parmesan cheese

2 Cloves garlic, finely chopped

1 Cup TERRA Chardonnay

Salt

Pepper

Butter

Olive oil

Preparation:

Place zucchini in a large saucepan with some butter, oil and one clove of the garlic. Add the TERRA Chardonnay, cover and simmer for 20 minutes.
When zucchini are fork tender, add chopped basil, the remaining garlic, cream and the Parmesan cheese. Salt and pepper to taste.
Concurrently, cook the fettuccine in salted boiling water as per the package instructions. When done, drain and add to the zucchini sauce. Heat together over moderate heat.
Serve hot. Add a sprinkle more of Parmesan cheese and, if you like, a full leaf of basil for presentation. And definitely pair it with a glass or two of TERRA Chardonnay!

Sausages with Pinot Grigio

Serves: 2

Ingredients:

4 Medium sausages (pork or pork and beef mixture)

1 Teaspoon flour

1 Tablespoon butter

1 Cup TERRA Pinot Grigio wine

1 Cup water with a dissolved vegetable broth cube/packet “vegetable broth”

Salt and pepper to taste

Preparation:

To make sauce:

Add 1 tsp butter into saucepan and melt over low heat. Whisk in flour, ensuring evenly mixed, and cook over low to medium heat for 1 to 2 minutes. Add vegetable broth whisking to ensure a smooth texture. Cook over low heat until thickened.

Sausages:

Take remaining butter and melt in a saucepan over medium heat. Add sausages and cook uncovered over a moderate heat for about 35 minutes, turning frequently to ensure even cooking.
Once cooked, remove from pan and keep warm. Add TERRA Pinot Grigio to deglaze pan then add the sauce made previously to the deglazed mixture. Cook over a moderate heat until homogenous and thickened. Salt and pepper to taste.
Spoon sauce over hot sausages and serve with steamed vegetables of choice and a glass of TERRA Pinot Grigio.

Shrimp with Pinot Grigio

Serves: 4

Ingredients:

12 Large shrimp, peeled, deveined, pre-cooked

¾ Cup chopped celery

1 Carrot finely chopped

1 Scallion finely chopped

½ Cup TERRA Pinot Grigio

2 Tablespoon extra virgin olive oil

2 Cloves garlic finely chopped

Parsley, finely chopped

Salt to taste

Preparation:

In a saucepan, sauté garlic and shrimp in oil until garlic begins to turn golden. Remove and set to a side.
Using the same pan, add the celery, carrot and scallion. Add enough water to cover the mixture then bring to a boil. Add the parsley to taste. Continue to cook on a moderate heat until the liquid has reduced by half.
Remove from heat and strain through a sieve collecting the liquid portion and discarding the solid. Heat the liquid in the saucepan and add the TERRA Pinot Grigio, bringing to a boil. Add the shrimp and salt to taste and let simmer for 4 minutes.
Serve with an aside of steamed rice or with a hunk of crusty French bread. Don’t forget to toast the meal with the remaining TERRA Pinot Grigio!

Salmon with Riesling

Serves: 4

Ingredients:

2 Pounds salmon fillets

1 Carrot finely chopped

1 Rib celery finely chopped

2 Bay leaves

Salt and pepper to taste

½ Cup extra virgin olive oil

3 Shallots finely chopped

2 Teaspoon flour

2 Cup TERRA Riesling

1 Cup cream

1 Spring onion finely chopped

Preparation:

Heat oil in a small saucepan. Add the carrot, celery, Bay Leaves and salt. Sauté gently on low heat for 10 minutes.
Remove the bay leaves. Add the shallot, flour and 1 cup of TERRA Riesling and whisk together ensuring no lumps. Cover and let simmer for 15 minutes.
In a large saucepan, place the salmon fillets and cover with the remaining 1 cup of TERRA Riesling and the sauce from the small saucepan. Add salt and pepper to taste and the cream.
Cook covered over low heat for 15 to 20 minutes. If the sauce begins to thicken too much, add a splash more of the TERRA Riesling!
Sprinkle with a little spring onion and serve with a glass of TERRA Riesling.

Riesling Infused Pork

Serves: 4

Ingredients:

2 Pounds pork

2 Cloves

1 Bay leaf

Salt and pepper to taste

½ Bottle TERRA Riesling

2 Cloves garlic finely minced

Preparation:

Cut the pork into large bite size pieces. Toss with salt and pepper and place into a covered deep saucepan. Add the garlic, cloves, bay leaf and TERRA Riesling.
Cover and cook on high for 10 minutes. Reduce heat to low and continue to cook for another hour, mixing occasionally.
Serve hot with steamed rice or mashed potatoes. And don’t forget to have a glass of TERRA Riesling.

Risotto with Asparagus and Vidal

Serves: 2

Ingredients:

¾ Cup Arborio style rice

¾ Pound asparagus

¾ Cup vegetable broth, heated

½ Cup TERRA Vidal

1 Small onion, finely chopped

1 Small carrot, finely chopped

4 Slices bacon

Butter

Salt to taste

Preparation:

Asparagus:

Remove wooden stalk and wash, then place in salted water for at least 5 minutes. Steam the asparagus in a double boiler until fork tender. Remove from heat and set aside.
When cool, cut into 1 inch or smaller segments. Do not discard water from double boiler as this can be used if more liquid is required in cooking the risotto.

Risotto:

In a large saucepan, render the bacon. Discard the excess bacon fat but do not wash the pan.
Melt some butter in the warm pan. Add the carrot and onion. Ensure there is enough butter to lightly coat the vegetables and bacon bits. Cook for about 3 minutes.
Add rice and mix well, coating all the rice. Toast the mixture on medium heat for about 3 minutes. Add the TERRA Vidal, mix well and cook until most of the liquid has been absorbed.
Add 1 to 2 ladles of vegetable broth and let cook until most of the liquid is absorbed by the rice. Continue this step until rice has reached desired tenderness.
If more liquid is required, do not hesitate to use the water used to steam the asparagus. When rice has reached desired tenderness, add some salt to taste and the asparagus.
Serve hot with a sprinkle (or a blast if you like cheese!) of Parmesan cheese and a glass of TERRA Vidal.

Asparagus and Egg Salad paired with Vidal

Serves: As many as you like

Ingredients:

Eggs, hard boiled 7 to 10 minutes in boiling water

Asparagus, wooden stalk removed, cleaned and steamed to desired tenderness

Preparation:

This works well warm or cold.

Cut steamed asparagus into 1 inch lengths. Peel and cut eggs into quarters.
In a bowl large enough to contain both, place cut eggs and asparagus. Toss together with extra virgin olive oil and vinegar (balsamic for an extra depth of flavour!)
Salt and pepper to taste and enjoy with fresh crusty bread, some marinated olives and a glass of TERRA Vidal!

Catalan Inspired Scampi with Viognier

Serves: 6 to 8

Ingredients:

2 to 3 pounds scampi, deveined, peeled, ready to cook

1 Medium head of arugula, washed and coarsely chopped

16 Cherry tomatoes, quartered

2 Ribs celery, finely chopped

1 Lemon

Extra virgin olive oil

2 Cloves garlic finely minced

1 Cup pitted green or black olives

TERRA Viognier

Parsley

Salt and pepper to taste

Preparation:

In a large pot, bring to a boil enough water to cook scampi for 7 to 8 minutes. Remove when cooked.
In a saucepan over medium heat, add olive oil and garlic. Let cook for 1 to 2 minutes then add scampi and a vigorous splash (or two!) of TERRA Viognier.
Toss together and continue to cook for another 2 minutes then remove from the heat into a serving dish. Cover with chopped arugula, tomatoes, celery and olives.
Drizzle with olive oil and lemon juice. Salt and pepper to taste.
End with a sprinkle of parsley and raise a glass of TERRA Viognier to toast a simple, tasty meal. And don’t forget to add a slice or two of crusty bread to sop up all that wonderful sauce!