There’s more to St. Patrick’s Day than green beer
On St. Patrick’s Day many people celebrate this Irish occasion by wearing a piece of green clothing.
Green beer is often the choice of alcoholic beverage. However, I don’t think I’ve ever met a wine lover who adds green food colouring to his/her white or red wine.
Even if you don’t possess an ounce of Irish blood, you can, as a wine lover, still add a few ounces of Irish flair to the day’s festivities. Serve and enjoy hors d’oeuvres showcasing bright green coloured ingredients.
Spinach and Artichoke Dip with Mozzarella and ParmigianoReggiano has a lovely green shade and tastes delicious when paired with a chilled glass of Sauvignon Blanc.
The wine is light enough to complement the vegetables in the dip and those green-shaded veggies serve alongside the dip like cucumber and celery. The steely acidity of this crisp, dry white matches the zesty lemon notes, all the while contrasting with the saltiness of Parmigiano.
Try Giesen Sauvignon Blanc Marlborough, (CSPC 308270), $14.95. This gem has loads of
classic New Zealand character – grassy and gooseberry notes on the nose and mouth with some highlighted lemon, too. A delightful crispness here that refreshes the palate.
Squeeze as much liquid out of 1.5 cups of steamed fresh spinach. Melt 2 tablespoons of Kawartha Dairy butter in a large skillet over medium-high heat. Sauté 1 finely chopped shallot until soft, 3–5 minutes. Fold in ¾ teaspoon of paprika and cook until fragrant, about 30 seconds. Add spinach, 2 cups of artichoke
hearts, 1 cup of cream cheese, 1 cup of heavy cream, 1 teaspoon of Kosher salt, and freshly ground black pepper to taste. Cook, stirring, until the mixture is warmed through and slightly reduced, about 8–10 minutes. Fold in 1 cup of shredded mozzarella and a half-cup of freshly grated Parmigiano-Reggiano.
Cook until the cheeses melt. Add more cream if needed to reach a desired consistency. Remove the mixture from the heat and stir in 1 tablespoon of fresh lemon juice. Transfer the
dip to a bowl and serve warm with fresh vegetables.
Giesen Sauvignon Blanc also works well with small toasts smothered in fresh goat cheese and topped with a hefty dollop of cilantro pesto. Again, the wine’s refreshing acidity harmonizes with the tanginess of goat cheese and lemon juice.
Add to a food processor or blender 6 cloves of garlic, 1 bunch of fresh parsley, 1 bunch of fresh cilantro, and 2 tablespoons of toasted almonds. Combine the pesto mixture with ¼ cup of extra virgin olive oil, juice from half a lemon, pinch of Kosher salt, and freshly ground black pepper to taste.
Fresh asparagus wrapped in prosciutto and grilled in an iron skillet or on the barbecue are also a fabulous partner for this same wine. The saltiness of prosciutto complements the wine’s zesty acidity.
Fresh slices of cucumber (about ¼-inch thick) topped with a large dollop of Wasabi-Ginger Tuna Salad and garnished with a small sprig of parsley will also meet your St. Patrick’s Day hors d’oeuvres requirements.
In a large bowl, combine ¼ cup of mayonnaise with ¼ cup of Greek plain yogurt, 1 tablespoon of pickled ginger, 1 tablespoon of wasabi powder, 1 cored and peeled and diced apple and 2 tablespoons of chopped fresh parsley. Fold in 2 (drained) cans of tuna until well-mixed. Taste the mixture and season with Kosher salt and freshly ground black pepper.
Add a large tablespoon of tuna salad to each cucumber slice. Garnish the top of the tuna salad with a thin slice of green apple (with the skin on).
Crisp, dry white wines, in general, share an affinity with tuna salad. The tanginess from the yogurt and pickled ginger also partners well with this Sauvignon Blanc’s acidity.
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