Little Penguin Cabernet Merlot-A Meritage

My results of the Penguin Test;*(you need to let it breathe but it is sweet,smooth but a strong finish)

the Little Penguin Wine Personality Test

Congratulations! You are a Cabernet Merlot!
Exuding a quiet confidence, your feathers are not easily ruffled. With a smooth coat and an even smoother disposition, you appreciate the finer things in life, and indulge at every chance you get. That's why it's no surprise that your favorite guilty pleasure is a wine with a velvety, balanced finish, just like Little Penguin Cabernet Merlot.
Kudos on your journey of seabird self-discovery. Now that you've come to appreciate your true inner penguin, forward this test on to your friends. Then get the whole colony together with a few bottles of the Little Penguin wines and explore your penguin compatibility. You might discover a whole new meaning to the term "wine pairing".
Penguin Peer Results
Merlot
2.4%
Shiraz
1.2%
Chardonnay
4.2%
Cabernet Sauvignon
3%
Pinot Noir
2.4%
Cabernet Merlot
8.4%
Pinot Grigio
21.6%
Funny thing is I am drinking it now and I went on the site to learn more about this wine.I like a good Australian red wine.Not expensive great for a table wine.

These are some recipes for food pairings for this wine;

GRILLED SALMON ON SWEET CORN RAGOUT WITH PESTO

Serves 4
  • 4 6 oz. fillets of salmon
  • 6 ears fresh corn (shuck the corn & cut kernels off the cob)
  • 1 green bell pepper (1/4" dice)
  • 1 red bell pepper (1/4" dice)
  • 1/2 red onion (1/4" dice)
  • 1 cup chicken stock
  • 1 lemon (juice of)
  • 3 Tbsp. butter or margarine
  • salt & white pepper to taste
  • 4 Tbsp. pesto (recipe follows or packaged is fine)
Combine the diced green and red bell pepper, onion, chicken stock, lemon juice, butter, salt and white pepper. Cook over medium heat for 2-3 minutes. Add the corn and cook 4-5 minutes more until corn is tender.
Rub the salmon with salad oil and season with salt and pepper. Be sure your grill is very clean and very hot. Lightly oil a rag and rub it on the grill just before placing the salmon on. Leave the salmon alone for about 2-3 minutes then rotate it to get those nice criss-cross marks. After another 2-3 minutes turn it over and repeat or take it off when it is a little under cooked because it will keep on cooking several minutes longer (the salmon can be roasted).
Pesto:
  • 1 cup fresh basil leaves
  • 1 Tbsp. Parmesan
  • 1 tsp. garlic (1 large clove)
  • 1/4 cup olive oil
  • pinch of salt
Combine all in a blender and process until pureed.
Presentation:
Distribute the corn ragout over 4 plates. Top each with the salmon. Top each salmon fillet with the pesto.

SUNDRIED TOMATO STRUDEL

  • 1 box of Phyllo dough
  • 1/2 cup olive oil
  • 8 ounces Goat or Feta cheese
  • 1/2 cup sundried tomatoes, 1/2" diced (soak in hot water if salty)
  • 1/4 cup diced, pitted Kalmata Greek olives
  • 2 Tablespoons chopped basil
  • 1 teaspoon black pepper
  • 2 Tablespoons toasted pine nuts
  • Fresh baby salad greens tossed with Balsamic vinegar and olive oil
Thaw the phyllo dough; lay out 1 sheet and brush with olive oil. Overlap another sheet on top and brush with olive oil again. Repeat one more time.
Dice the cheese into 3/4" dices and toss with the diced sundried tomatoes, basil, olives, black pepper and pine nuts. Spoon a row of this mixture on the bottom edge of the phyllo. Roll the phyllo up and cut into desired portion size. Brush exterior with olive oil and place on a cookie sheet in the center of a preheated, 425 degree oven until golden brown, approximately 8-10 minutes.

Flank Steak Wrap with Blue Cheese

4 servings
  • 2 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tsp ground cumin
  • 4 garlic cloves, minced
  • 2TB red wine vinegar
  • 1 (1-pound) flank steak, trimmed
  • Cooking spray
  • 6 cups vertically sliced onion (about 3 medium onions)
  • 1/2 cup (2 ounces) crumbled blue cheese
  • 1/4 cup mayonnaise
  • 8each lettuce leaves
  • 2 (20-inch) lavash, cut in half
Combine first 5 ingredients; rub evenly over steak. Cover and chill 2 hours.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; cover and cook 10 minutes or until golden brown, stirring frequently. Preheat broiler.
Place steak on a broiler pan coated with cooking spray; broil 7 minutes on each side or until done. Cut steak diagonally across grain into thin slices. Combine blue cheese and mayonnaise; spread 2 tablespoons on each lavash half. Top each with 2 lettuce leaves and 3 ounces steak and 1/2 cup onion; roll up.
 

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