Holiday Entertaining Tips for Serving Villa Maria New Zealand 2013 Private Bin Sauvignon Blanc

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A Perfect Pairing: Villa Maria 2013 Private Bin Sauvignon Blanc
Recipes by: John Sarich - Acclaimed Chef, Cookbook Author & Television Personality 

1. Sautéed Large Prawns
a. 1 pound large prawns (size: U-15)
b. 2 tablespoons fine extra-virgin olive oil
c. Pinch of salt and pepper
d. 2 large cloves garlic, chopped fine
e. 1/2 fresh lemon, juiced
f. 1/3 cup Villa Maria 2013 Private Bin Sauvignon Blanc
g. 1/2 tablespoon fresh basil & flat leaf Italian parsley, course chopped

Directions: Heat large sauté pan over medium high heat and add 2 tablespoons olive oil and garlic, being sure not to brown it. Add prawns, sprinkle with salt, pepper. Sauté rapidly while adding the Sauvignon Blanc as prawns are turning color from opaque to white and light orange. Flip prawns add the lemon juice and fresh herbs to finish. Remember not to overcook them; they should be barely white with an orange or coral color when done.

2. Steamed Mussels
a. Pinch of salt and pepper
b. 2 large cloves garlic, chopped
c. 1/2 medium Roma tomato, chopped
d. 1/2 fresh lemon, juiced
1/2-3/4 cup Villa Maria 2013 Private Bin Sauvignon Blanc
e. 1/2 tablespoon fresh basil & flat leaf Italian parsley, course chopped
f. 1 crusty baguette

Directions: Heat a medium to large stock pot to medium-high temperature over range. Add salt, pepper, garlic, tomato and herbs and wine together. Add mussels and bring to boil, stirring the mussels occasionally for even cooking. Do not add any type of clam juice, as the mussels will make their own. Add lemon juice and herbs as the mussel shells open up. Place ingredients into large bowl, garnish with any remaining herbs and serve with crusty baguette.

3. Stuffed Pork Tenderloin
a. 1 cup small bread cubes dried
b. 1 apple peeled and cut into 1/2 inch cubes
c. 1 small white onion chopped fine
d. 1 clove garlic chopped fine
e. 1 small red pepper chopped
f. 1 tablespoon each fresh chopped Italian parsley, fresh thyme
g. 1/4 teaspoon salt
h. 1/4 cup Villa Maria 2013 Private Bin Sauvignon Blanc
i. 1/2cup chicken broth
j. 4 tablespoons olive oil

Directions: Have your butcher filet open the pork loin. Lay the meat flat on a cutting board and lightly pound flat. Sauté the onion, garlic and red pepper in the 2 tablespoons olive oil until soft or for about 5 minutes. In a mixing bowl, add the sautéed vegetables with all the other ingredients and mix well. Layer the stuffing on the flat pork loin. Roll up the pork loin length wise and tie together with kitchen twine. Sprinkle the pork loin with salt and pepper and paprika and rub with the additional 2 tablespoons olive oil. Bake in 325 degree Fahrenheit oven for approximately 20 minutes or until thermometer reads 155 degrees Fahrenheit.

4. Cured Meats and Goat Cheese
a. 1/3 pound prosciutto, thinly sliced
b. 1/3 pound dry Italian salami
c. 1/2 cup mixed Greek or European olives
d. 10 ounces soft goat cheese with herbs
e. 10 ounces soft bleu goat cheese
f. 10 ounces Perconio
g. 1 crusty baguette

Directions: On a medium-sized platter arrange ingredients to suit tastes, garnish with any herbs and serve with baguette.