Consider Wine for a Summer Sizzle

Hint-of-Mint Chicken With Sweet Potatoes
Grilled Chardonnay Shrimp
Blackberry Cabernet Marinated Steaks

(Family Features) - In Australia, where good food and great wine are always on the menu, it's second nature to use quality wine in culinary pursuits. After all, who doesn't enjoy sipping a glass of their favorite wine while adding a splash to a recipe? Consider these simple and delicious marinades which take the guesswork out of choosing the perfect wine to pair with your meal.

So, fire up the grill, grab a bottle of McWilliam's wine, and enjoy a g'day with good eats.

Hint-of-Mint Chicken With Sweet Potatoes
Prep time: 15 minutes
Marinate time: Several hours to 2 days
Cook time: 10 to 15 minutes
Serves: 4

3/4 cup McWilliam's Hanwood Estate Riesling
3 tablespoons minced fresh shallots
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh cilantro
1/2 tablespoon chopped fresh mint
1 1/2 teaspoons sugar
1/2 teaspoon salt
Freshly ground pepper to taste
4 boneless, skinless chicken breasts
1 pound yams or sweet potatoes, peeled and sliced 1/2 inch thick

Whisk together wine, shallots, olive oil, lime juice, fresh herbs, sugar, salt and pepper in resealable plastic bag. Remove 1/4 cup marinade and set aside. Place chicken in bag; seal and refrigerate chicken and reserved marinade several hours or up to 2 days. Remove chicken from marinade and discard contents of bag. Grill chicken and sweet potatoes over medium heat 5 minutes on each side or until cooked through. Remove from grill and drizzle with reserved marinade.

Pair with same wine used in the marinade.

Grilled Chardonnay Shrimp
Prep time: 15 minutes
Marinate time: 1 hour
Cook time: 8 to 10 minutes
Serves: 4

3/4 cup McWilliam's Hanwood Estate Chardonnay
6 tablespoons fresh lemon juice
3 tablespoons honey
2 tablespoons extra-virgin olive oil
1 tablespoon ground coriander
1/2 teaspoon salt
Freshly ground pepper to taste
1 to 2 cloves garlic, minced
1 1/4 pounds large shrimp, peeled and deveined
4 cups arugula leaves
1/2 cup coarsely chopped macadamia nuts
1/2 cup diced red bell pepper (optional)

Whisk together wine, lemon juice, honey, olive oil, coriander, salt, pepper and garlic in medium bowl. Set aside 1/4 cup marinade and add shrimp to remaining marinade. Cover and refrigerate 1 hour. Remove shrimp and discard left over mari­nade. Thread shrimp onto short skewers and grill over medium heat 4 to 5 minutes on each side or until completely pink. Place skewers on arugula and drizzle with reserved marinade; sprinkle with nuts and bell pepper.

Pair with same wine used in the marinade.

Blackberry Cabernet Marinated Steaks
Prep time: 15 minutes
Marinate time: Several hours to 2 days
Cook time: 10 minutes
Serves: 4

3/4 cup McWilliam's Hanwood Estate Cabernet Sauvignon
1 1/2 cups fresh blackberries, crushed
3 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh basil
1/2 teaspoon salt
Freshly ground pepper to taste
4 grilling steaks such as New York, rib-eye, or tenderloin
Chopped fresh basil (optional garnish)

Stir together wine, blackberries, balsamic vinegar, olive oil, basil, salt and pepper in resealable plastic bag. Remove 1/2 cup marinade and set aside. Place steaks in bag; seal and refrigerate steaks and reserved marinade for several hours or up to 2 days. Remove steaks from marinade and discard contents of bag. Grill steaks over medium heat 5 minutes on each side or until cooked to your liking. Remove from grill; spoon reserved marinade over top and sprinkle with chopped basil.

Pair with same wine used in the marinade.

For more recipes, visit www.mcwilliamswines.com.

Tips From the Winemaker

Sixth-Generation Family Winemaker,
Scott McWilliam

• The most important rule of thumb when incorporating wine into your favorite marinade recipes is to always use a wine you would drink.
• Incorporating wine into recipes takes the guess­work out of wine pairing - simply serve the same wine you added to the recipe for a perfect match.
• To add even more inten­sity to your favorite grilled dish, set aside a portion of the marinade before marinating the beef, poultry or fish and drizzle it on the dish after it's been grilled to give a more concentrated flavor.
• Integrating wine into marinades enhances the flavor and intensity of the recipe, so get creative by choosing a wine that has particular flavors or notes you enjoy.
• When choosing a wine to splash into your marinade, use lighter wines like McWilliam's Hanwood Estate Chardonnay or Riesling for poul­try or fish. More full-bodied wines like McWilliam's Hanwood Estate Cabernet Sauvignon or Shiraz work best with beef.
• The key to grilling is sustained heat - cooking at the right tempera­ture for the right length of time. Since it takes time for the grill to heat up properly, don't rush it. Pour a glass of wine and savor the moment.

SOURCE: McWilliam's Wine