Below you will find 3 recommended pairings, 1 for each of your wines. Enjoy!

Manoir de Mercey Rully Blanc Pairing: Granny Smith Apple Mignonette

By Adam Perry | Serves 6

Mignonette is the traditional accompaniment to oysters, traditionally served in a bowl with a small spoon so diners can add their desired amount. This variation is perfect for bringing out the orchard fruit present in the Chardonnay!

Ingredients:

• ½ Granny Smith apple, peeled and finely diced
• 1 ½ Tbsp Shallot, minced
• 1 Tbsp black pepper, coarsely crushed
• 2 Tbsp Lemon juice
• ¼ cup apple cider vinegar

Directions:

• Stir all ingredients together and serve in a small bowl alongside freshly-shucked oysters

Gaja Ca'Marcanda Promis Pairing: Veal Osso Bucco in Citrus Sauce with Noodles

By Peggy Perry |  Serves 4

This lighter style Osso Bucco has been a family favourite for years. You can make it 2 or 3 days ahead and it freezes well. Leftover veal is delicious cut up and served with some sautéed vegetables on rice or pasta. I usually double or triple this recipe.

Ingredients:

• 4 veal shanks - 10 ounces each
• 2 Tbsp olive oil
• 1 orange
• 1 grapefruit
• 1 lemon
• 2 cloves of garlic, chopped
• 1/2 red onion, chopped
• 1 carrot, chopped
• 1 celery rib, chopped
• 1/2 bunch of Italian parsley, minced
• 1 bottle dry white wine
• 2 cups chicken broth
• 1 can good quality whole tomatoes (28 oz.)

Directions:

• Brown veal in a pan and salt & pepper as desired.
• Remove veal from the pan, and add the carrots, celery, onion and half the parsley. Sauté until soft.
• While the vegetables cook, zest all the fruit and squeeze the juice into a bowl.
• Add the white wine to vegetables and reduce by half.
• Chop the canned tomatoes and add to the pan without adding the juice.
• Add in Citrus zest, juice and chicken broth. Return the veal to the pan, cover, and cook for 2 hours. The meat should almost fall of the bone.

Service:

Cook a wide egg noodle or fettuccine and spoon the Osso Bucco sauce over the noodles. Place a shank on top and sprinkle with the remaining parsley.

Black Angus Cabernet Sauvignon Pairing: Black Angus Charcoal-Grilled Steak

By Adam Perry | Serves 2

The Black Angus breed of Cattle is prized for their steak, because it is typically very tender, flavourful and well-marbled. Ask your local butcher about locally-sourced Black Angus for a steak night you won’t forget!

Tools/Ingredients:

• Charcoal Grill
• Long-handled Tongs
• Digital Thermometer
• Natural hardwood charcoal briquettes
• Well-marbled steak, at least 1 ½ inches thick
• Salt and Pepper

Prep:

• Remove the steaks from the fridge, season generously with salt and pepper, and keep them at room temperature for at least 30 minutes. Allowing the steaks to warm up will allow them to cook evenly
• Light your charcoal, and allow the grill to heat up to 550-650˚ F.
• Once the top coals start to look gray with ash, you are ready to set up your two-zone cooking. Move all the coals to one side of the grill. You’ll use this direct-heat side for the sear, and the cooler, indirect heat side for bringing the steaks to your desired internal temperature.
• Put the grate onto the grill and allow it to heat up
• When ready to grill, put a little cooking oil on a paper towel and use your tongs to oil the grate

Grilling:

• Place your seasoned steaks on the hottest part of the grate, directly above the coals
• Sear for two minutes, then rotate 90˚ and place back down. You should avoid putting the steak back down in the same place, as it will be cooler than the surrounding area. Sear a further two minutes.
• Flip the steaks and sear for a final two minutes
• Move the steaks to the cooler side of the grill and close the lid.
• The length of time left to cook depends on the thickness and fat content of the steaks. Use your digital thermometer to check the thickest part of the steak, looking for the following

*Temperatures (note that the steaks will raise a few degrees after they come off the grill, so were accounting for that below):

o Rare: 125˚ F

o Medium Rare: 130˚ F

o Medium: 140˚ F

• After removing the steaks, loosely tent tinfoil over them and allow them to rest for at least 5 minutes. For particularly thick cuts of steak, this can be as much as 15-20 minutes. This allows the juice to settle into the steak, making the final result nice and tender. Skip this step, and all those good juices may end up on your cutting board!