March Retail Specials & Entertaining Inspiration

March in Turks & Caicos brings a subtle shift. The breeze feels a little softer, the evenings stretch a little longer, and outdoor gatherings feel even more effortless. Menus lean into fresh herbs, bright citrus, and flame-kissed favourites from the grill. Whether you’re hosting friends at your home or guests at your villa, planning a relaxed backyard BBQ, or simply refreshing your wine rack, this month’s Retail Store Specials are designed to make it easy.

From luscious Cabernet Sauvignon and structured Malbec to elegant Chardonnay and bright, citrus-forward gin, our March lineup balances freshness with depth. These are bottles that shine at the table, elevate everyday meals, and also make thoughtful, ready-to-wrap gifts for spring celebrations.

Let’s explore four standout selections perfect for at-home or in-villa entertaining this month.

Grilled Steak with Green Herb Compound Butter

Perfect with J. Lohr Cabernet Sauvignon Seven Oaks

Rich, structured Cabernet loves char, fat, and fresh herbs. This grilled steak topped with vibrant green herb butter delivers all three. It’s bold enough for serious wine lovers, but simple enough for effortless backyard hosting. Editor’s note: No need to be too precious when “measuring” out herbs for the herb butter. You can be as generous as you like.

Ingredients (Serves 4)

For the steak:

• 4 ribeye or strip steaks, about 1 to 1½ inches thick

• 2 tablespoons olive oil

• Kosher salt

• Fresh cracked black pepper

For the green herb compound butter:

• ½ cup unsalted butter, softened

• 2 tablespoons finely chopped parsley

• 1 tablespoon finely chopped chives

• 1 teaspoon fresh rosemary, minced

• 1 small garlic clove, finely grated

• Zest of ½ lemon

• Pinch of sea salt

Instructions

1. Prepare the compound butter
In a bowl, combine softened butter, parsley, chives, rosemary, garlic, lemon zest, and salt. Mix until evenly incorporated.
Spoon onto parchment paper, roll into a log, and refrigerate for at least 30 minutes until firm.

2. Prepare the steaks
Remove steaks from the refrigerator 30 to 45 minutes before grilling.
Pat dry, brush lightly with olive oil, and season generously with salt and cracked pepper.

3. Grill
Preheat grill to high heat.
Grill steaks 3 to 4 minutes per side for medium-rare, adjusting for thickness.
Let rest 5 to 10 minutes before serving.

4. Finish
Slice a round of herb butter and place it directly on the hot steak just before serving. Let it melt into the charred surface and natural juices.

Why It Works with J. Lohr Seven Oaks

J. Lohr Cabernet Sauvignon Seven Oaks brings dark fruit, structure, and subtle oak spice. The char from the grill mirrors the wine’s depth, while the herb butter adds brightness and lifts the fruit. The richness of the steak softens the tannins, making each sip smoother and more expressive.

This is classic entertaining food. Bold, satisfying, and built for a generous pour.

BBQ Burgers with Aged Cheddar, Red Wine Caramelized Onions & Canadian Bacon

Perfect with Renacer Malbec Reserva

Juicy, smoky, slightly sweet, and deeply savory. This burger is built for Malbec. The wine’s dark fruit and velvety tannins stand up beautifully to grilled beef, melted cheese, and rich onions cooked down with red wine.

Ingredients (Serves 4)

For the burgers:

• 1½ lbs ground beef (80/20 blend)

• Salt and freshly cracked black pepper

• 4 slices aged white cheddar

• 4 brioche buns

• 4 slices Canadian bacon

• Neutral oil for brushing grill

For the red wine caramelized onions:

• 2 large red onions, thinly sliced

• 1 tablespoon olive oil

• 1 tablespoon butter

• ½ teaspoon salt

• ½ teaspoon brown sugar

• ¼ cup red wine (use the Malbec if you like)

• 1 tablespoon balsamic vinegar (optional, for depth)

Instructions

1. Caramelize the onions
Heat olive oil and butter in a skillet over medium heat.
Add sliced onions and salt. Cook slowly for 15 to 20 minutes, stirring occasionally, until soft and golden.

Sprinkle in brown sugar and cook another 2 minutes.
Deglaze with red wine and balsamic vinegar. Let simmer until the liquid reduces and becomes glossy. Set aside.

2. Prepare the burgers
Divide beef into 4 equal patties. Season generously with salt and pepper just before grilling.

Preheat grill to medium-high.
Brush grates lightly with oil. Grill patties 3 to 4 minutes per side, depending on thickness.

In the final minute, top each burger with cheddar and allow it to melt.

3. Grill the Canadian bacon & toast buns
Grill Canadian bacon briefly until lightly charred at the edges.
Toast brioche buns cut-side down until golden.

4. Assemble
Bottom bun
Burger with melted cheddar
Slice of grilled Canadian bacon
Generous spoonful of red wine caramelized onions
Top bun

Serve immediately.

Why It Works with Renacer Malbec Reserva

Malbec brings plush dark berry fruit, subtle spice, and soft tannins. The grilled beef enhances its smoky undertones. The sweetness of the caramelized onions amplifies the wine’s fruit character, while the cheddar and Canadian bacon add richness that smooths the structure.

This is casual hosting food elevated just enough to feel intentional. Perfect for backyard BBQs, friends over for the game, or relaxed weekend entertaining.

Kale & Spinach Pesto Pasta with Pine Nuts and Feta

Perfect with Justin Chardonnay

Bright, herbaceous, creamy, and just rich enough. This vegetarian pasta delivers freshness from leafy greens, texture from pine nuts, and a salty finish from feta. It pairs beautifully with a structured Chardonnay that has both fruit and balanced oak.

Ingredients (Serves 4)

For the pesto:

• 1 cup fresh kale leaves, stems removed

• 1 cup fresh spinach

• ½ cup fresh basil (optional but recommended for lift)

• ⅓ cup toasted pine nuts

• ½ cup grated Parmesan

• 1 small garlic clove

• Zest of ½ lemon

• 2 to 3 tablespoons lemon juice (to taste)

• ½ cup good olive oil

• Salt and cracked black pepper

For the pasta:

• 12 oz mafaldine, campanelle, or fusilli

• ½ cup reserved pasta water

• ½ cup crumbled feta

• 2 tablespoons extra toasted pine nuts (for garnish)

• Fresh cracked pepper

Instructions

1. Make the pesto
Blanch kale for 30 seconds in boiling water, then transfer immediately to ice water. Drain and squeeze dry. This softens bitterness and brightens the color.

In a food processor, combine kale, spinach, basil, pine nuts, Parmesan, garlic, lemon zest, and lemon juice. Pulse until finely chopped.

With the motor running, stream in olive oil until smooth and creamy. Season with salt and pepper to taste.

2. Cook the pasta
Cook pasta in well-salted water until al dente. Reserve ½ cup pasta water before draining.

3. Combine
Return hot pasta to the pot. Stir in pesto and a splash of reserved pasta water to loosen the sauce and coat evenly.

4. Finish
Top with crumbled feta and extra toasted pine nuts. Add fresh cracked pepper and a final drizzle of olive oil if desired.

Serve immediately.

Why It Works with Justin Chardonnay

Justin Chardonnay offers ripe orchard fruit, balanced acidity, and subtle oak. The creaminess of the pesto and feta softens the wine’s structure, while the lemon and greens highlight its freshness. The toasted pine nuts echo any gentle oak notes, creating a seamless pairing.

This dish feels fresh, vibrant, and ideal for relaxed hosting. It’s vegetarian, but hearty enough to satisfy everyone at the table.

Limoncello Gin Smash

Featuring Malfy Gin Limone

Fresh lemon, soft sweetness, and subtle herbal depth. This cocktail is bright and refreshing with just enough structure to feel intentional. Ideal for pre-dinner drinks, backyard hosting, or an easy signature serve for guests.

Ingredients (Serves 1)

• 2 oz Malfy Gin Limone

• ¾ oz fresh lemon juice

• ½ oz limoncello

• ½ oz simple syrup (adjust to taste)

• 1 dash orange bitters

• Ice

• Lemon peel for garnish

Instructions

1. Build and shake
In a cocktail shaker, combine gin, fresh lemon juice, limoncello, simple syrup, and orange bitters.

Fill with ice and shake vigorously for about 10–12 seconds until well chilled.

2. Strain
Strain over fresh ice into a rocks glass.

3. Garnish
Express a wide lemon peel over the glass to release the oils, then twist and place it on top, just like in the image.

Flavor Profile

This cocktail is:

• Bright and citrus-forward

• Slightly sweet but balanced

• Clean with gentle botanical complexity

• Smooth with a soft lemon finish

The limoncello enhances the gin’s natural lemon character, while the orange bitters add subtle depth so it doesn’t taste one-dimensional.

Entertaining Tip

For hosting, pre-batch the gin, limoncello, and simple syrup. Add fresh lemon juice and shake per serving to keep it vibrant. It looks elegant in a cut-glass rocks glass and feels more special than a standard G&T.

Whether you're planning a backyard BBQ, hosting friends for dinner, or simply upgrading your weeknight pour, our March Retail Specials make it easy to drink well for less.

These offers are available for a limited time and while supplies last. Once they’re gone, they’re gone.

Shop the March Specials now or visit us in-store on Leeward Highway to secure your favorites before the month ends.

Your table, your bar cart, and your guests will thank you.