Cedar Plank Salmon with Grilled Herbed Corn

Cedar Planked Salmon Recipe paired with BC Pinot Noir Rosé from Perseus Winery in Penticton

Cedar plank salmon is the PERFECT summer dish and a quintessential pairing for the Perseus Pinot Noir Rosé! It is such an easy, impressive and healthy meal to serve guests and can be prepared ahead of time. The smoke from the plank does the work for you as far as seasoning goes, and brining the fish adds incredible flavour and moisture; so don’t be tempted to skip this step!


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The Perfect Wine Country Picnic Basket

Perseus-Winery-Picnic-Basket-with-Pinot-Noir-Rose

Grab your blanket and the Frisbee it’s picnic season! Alfresco dining is the absolute best way to eat during the summer, and I can’t think of a more perfect wine to bring along for the occasion than a Rosé.

To help you in your picnic planning, here are 5 tips for creating the perfect picnic every time along with a couple of delicious simple recipes to try.


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Flat Iron Steak with Feta Salsa

Perseus Cab Shiraz BC Wine Pairing Recipe 4

Serves 4-6

With summer just around the corner, and let’s face it; everyone needs to have a go-to barbeque recipe. Flank steak (or flat iron steak) has become an incredibly hot on the barbeque scene and for a good reason. It is a lean cut of meat that absorbs flavors well and is terrific for entertaining crowd: you only have to grill one steak and it presents beautifully once sliced. The trick in making this cut tender is in the slicing technique below. This salsa has been a hit with our friends for years and a well-kept secret (until now!). Without a doubt, this steak calls for a big red wine, and the Perseus Cabernet Shiraz is a perfect wine to compliment his meal! Continue reading

Pork Loin Chops with Viognier Mushroom Sauce and Rosemary Sea Salt Roasted New Potatoes

Perseus Winery Viognier BC Wine Pairing Pork Loin Chops Recipe

Serves 4

Viognier is a perfect wine to serve with pork, and adding this wine to the mushroom sauce takes the pairing to a whole new level. The key to cooking lean cuts of pork such as the loin is to not overcook it, and starting with a thicker cut is the first step. I would suggest investing in a small meat thermometer that will allow you to properly gauge the temperature. Pork should be cooked to 71°C (160°F) to be safe for serving.

Along with the Rosemary Sea Salt Roasted New Potatoes (which I would suggest starting before the pork), I would suggest serving this dish with some sautéed green beans, asparagus or a nice green salad. Continue reading