When you think of Mardi Gras cocktails, you probably think of jumbo-sized Daiquiris and Hurricanes, found in the hands of Mardi Gras-goers up and down Bourbon Street. But what if you’re less of a sweet cocktail lover and more of a wine person? Here, I’m going to share with you some perfect pairings of mouth-watering, traditional, Southern Mardi Gras foods and the full-bodied wines that compliment them.
The Divining Rod wines are the perfect accompaniment to the carnival celebration of magic, romance and festivity that encompasses Mardi Gras. The Divining Rod was started by Marc Mondavi as an ode to his intuitive water divining skills that honor an unknown ‘energy’ that allows him to find water underground. What better pairing than a celebration of magic and intuition with a wine created around such an extraordinary force?
And now, for two delicious Mardi Gras recipes…
Grilled Garlic Oysters on the Half Shell paired with 2014 Divining Rod Chardonnay
The subtle oakiness and fruity undertones of Divining Rod Chardonnay are the perfect compliment to this rich and cheesy oyster dish.
- 8 tablespoons unsalted butter
- 2 tablespoons minced garlic
- 2 teaspoons freshly ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- Hot sauce, to taste
- 1 dozen oysters, on the half shell
- 3/4 cup freshly grated Parmesan cheese
- French bread, for garnish
- Preheat a grill to 400Â°F.
- In a small saucepan, melt the butter on a stove over low heat. Stir in the garlic, pepper, thyme, salt and hot sauce. Simmer the mixture for 10 minutes.
- Spoon half of the garlic-butter mixture over the oysters and sprinkle with half of the grated cheese.
- Place the oysters on the prepared grill and cook for 2â4 minutes.
- When the oysters are cooked to your preferred doneness, top them with the remaining garlic butter and cheese. Serve immediately with French bread. Makes 12 oysters.
Southern Style Beans & Rice served with 2013 Divining Rod Cabernet Sauvignon
Not only are Beans & Rice a Southern staple and perfect Mardi Gras meal, but this is one of my all time favorite meals for any time! It’s inexpensive, healthy, and it makes a gigantic pot that you can eat all week or freeze for later. The juicy smoked sausage in this dish goes great with this tall, dark, drink-me-now kind of wine.
- 3 pounds smoked sausage, cut into one-inch pieces
- Dried Beans (any kind)
- 1 Carton Chicken or Veggie Broth
- 1 Diced Onion
- Spices: Garlic Powder, Onion Powder, Paprika, Pepper, Salt, and anything else you like.
- Rinse & sort beans.
- Add to large pot.
- Cover with broth.
- Add onion and spices.
- Bring to a boil; let boil for 10 minutes.
- Reduce heat and simmer on medium low for 90 minutes or until beans are tender and ready to eat.
- In a separate skillet, brown sausage and add to pot of beans.
- Cook rice according to package directions.
- Serve beans over rice and enjoy!
Laissez les bons temps rouler!