Food & Wine
Welcome to Vine to Wine this is your host Linda Moran and today is Food & Wine pairing day. Today I want to share a recipe for one of my favorite summer dishes and of course the wine that goes with it.
I enjoy nut oils of varying types for certain recipes. One in particular is a marinade made with walnut oil and white balsamic vinegar. Make it simply by taking your recipe using olive oil and regular balsamic and exchange it for the walnut oil and white balsamic. Add lots of freshly chopped basil and mint, along with a touch of garlic. Mix it and marinate chicken breasts, seafood such as shrimp or scallops. It is also a lovely marinade for pork tenderloin. Grill the meat slowly over a medium heat to maintain the flavors and to compliment the walnut oil. Serve with a green salad topped with fresh peaches or mangos to set off the delicious marinated and grilled meat. With this you have a choice of many delicious wines. A Spanish Albarino is one of my first choices. Domaine Drouhin Chardonnay is high on my list for this and I also have had it with
