Wine Down Wednesday


On Wednesday’s we drink wine.

Wednesday. Hump Day. Midweek. Whatever you call it, one thing we can all agree on is that Wednesday is the perfect day to pop a bottle after a long day at work. Actually, every day is but there is something about Wednesday’s and Wine that speak to me.

This Wednesday, I’m pairing Bordertown Vineyards & Estate Winery Pinot Gris with a Simple Seafood Pasta. One of my favorite things to pair with a chilled Pinot Gris on a hot summer evening is a fresh and flavorful pasta, requiring as few ingredients as possible – but just enough to make you repeat the recipe and pairing because it was that perfect. Summer is fading away which means I’m transitioning away from local corn and moving on to purple cauliflower and shiitake mushrooms. I made sure to use these inviting flavors on this delicate dish.

Seasonal transitions can be quite amazing as you get to pair so many wonderful ingredients while keeping your budget light for that fancy wine you will be pairing your meal with.

Halibut and Lobster. How perfect does that sound? This pasta is so easy, that you are guaranteed to make your guests happy. What is your favorite thing to pair with Pinot Gris? Have you tried any of Bordertown Vineyards & Estate Winery BC VQA wines before? Share in the comments below.

Simple Seafood Pasta

You will want to have 4 stove top surfaces available for cooking.


Ear of corn, boiled in advance.

Organic peas. I thawed the frozen ones from Costco.

Melted butter sauce (for seafood and pasta): melted butter, lemon juice, honey and minced garlic. Separate 1/3 of mixture for pasta sauce.

Halibut fillet, skin removed. Coat both sides of halibut evenly with mixed butter sauce. Then coat both sides in coarse salt and pepper. Pan fry on medium/high heat on an oiled skillet for 90 seconds/side and let sit 2-3 minutes on medium heat before removal.

Thawed lobster tails, prepped so lobster tails are separate from lobster meat. Cut prepped tails in 1/2 lengthwise. Coat the lobster meat with mixed butter sauce. Pan fry on medium/high heat on an oiled skillet and cook meat side down for 5 mins. Turn the lobster over and cook shell side down for additional 5-6 minutes.

Purple cauliflower florettes, slightly fried on medium heat on an oiled skillet.

Shiitake mushrooms, peas & shaved corn sautéed.

Fresh sage & pine nuts, slightly fried on medium heat on an oiled skillet.

Fresh Olivieri Basil Fettuccine. Cooked 2 minutes and drained immediately.

In large bowl, toss fettuccine, cauliflower, peas and corn with separated melted butter sauce. Season with fried sage and pine nuts, dried chilies to taste.

Plate with halibut fillet and lobster, garnish with lemon.

Bon appetit my friends!



6 thoughts on “Wine Down Wednesday

  1. All I have to say is.. Wow!! This recipe looks absolutely mouth watering. I will definitely have to try this out, or somehow convince you to cook for me!
    Colourful, full of exciting flavours and to top it all off a full-bodied wine to cleanse the palate. Well done.


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