Drink and Dine

We want to introduce to you a great find. A chardonnay made in Santiago, Chile.

The Maule Valley west of Chile’s capital, Santiago, creates a natural funnel for the maritime breezes of the Pacific, drawing in cool air and fog, which has made the valley the best place in Chile to grow refreshing white wines.

Here’s what a consumer had to say of this great find of a wine:

“Wow! Super! We’ve liked the RustRidge as a chardonnay that lives up to what much of high-end white Burgundy aspires to but doesn’t achieve. We are pleased to have found another one in the Chilcas Chardonnay. I have now come back to edit my initial comment after ordering more, having been reminded that this wine is only $10.99 (I actually thought it was at least 50% more)! A wine arbitrage winner!”

We recommend purchasing this great wine at My Wines Direct if you cannot find it at your local wine store.

This very excelent recipe is good in the summer on a hot grill by a cool swimming pool, but it will also work well on a indoor grilling machine. Let me know if you try it.

Ingredients:

1 cup Zesty Italian Dressing

2 tsp. crushed red pepper

1-1/2 lb. firm white fish fillets, such as grouper, halibut or tilapia

2 each red and green peppers, seeded, each cut into 6 pieces

2 Tbsp. Grated Parmesan Cheese

2 Tbsp. finely chopped cilantro

MIX dressing and crushed red pepper. Pour half of the dressing mixture over fish in resealable plastic bag. Seal bag. Refrigerate 15 min. to marinate. Place peppers in a separate resealable plastic bag. Add remaining marinade; seal bag. Shake bag gently until peppers are evenly coated.

PREHEAT grill to medium-high heat. Remove fish from marinade; discard marinade. Remove peppers from marinade, reserving marinade.

PLACE peppers on grill. Top with fish; cover grill with lid. Cook 4 min.; turn fish over. Brush with reserved marinade from peppers. Grill, covered, an additional 2 min. or until fish flakes easily with fork. Place fish and peppers on serving plate; let stand 3 min. Sprinkle with cheese and cilantro.