National Wine Day Recipes

There’s something special about entertaining with wine at the center of the table.

Not complicated entertaining. Not overly formal. Just thoughtful food, a beautiful bottle, and the kind of dishes designed to be shared slowly as conversation stretches into the evening.

To celebrate National Wine Day, we paired three of our featured wines with recipes that feel perfectly suited to the Turks & Caicos lifestyle — bright seafood, fresh herbs, citrus, and effortless elegance throughout.

From tuna crudo and chilled rosé to grilled prawns and crisp Pinot Grigio, these are dishes designed for warm evenings, open-air tables, and bottles worth lingering over.

Tuna Crudo with Mango Chili Salsa

Paired with Gitton Les Echéneaux Sancerre Blanc

Bright, citrus-driven, and effortlessly elegant, this is the kind of dish that feels impressive while staying incredibly simple to assemble. The minerality and freshness of Sancerre pair beautifully with delicate tuna, while the mango chili salsa adds a tropical lift perfect for warm-weather entertaining.

Ingredients

For the Crudo

• 8 oz sushi-grade ahi tuna, thinly sliced

• Flaky sea salt

• Fresh cracked black pepper

• Extra virgin olive oil

• Fresh lime zest

For the Mango Chili Salsa

• 1 ripe mango, finely diced

• 1 small red chili, finely sliced

• 1 tbsp finely diced red onion

• Juice of 1 lime

• Small handful fresh cilantro, chopped

• Pinch of sea salt

Method

1. Combine all mango salsa ingredients in a bowl and let sit for 10 minutes to marinate lightly.

2. Arrange the sliced tuna on a chilled serving plate.

3. Spoon the mango chili salsa over the tuna.

4. Finish with olive oil, lime zest, flaky sea salt, and cracked pepper.

Entertaining Tip

Serve with chilled spoons or crostini and pour the Sancerre well chilled in a Riedel Restaurant “O” Riesling/Sauvignon stem to highlight the wine’s crisp aromatics and bright acidity.

Shafer One Point Five Cabernet Sauvignon 2017

Napa Valley, California

Some wines announce themselves quietly.

Shafer’s One Point Five is one of them.

Powerful without being overwhelming, polished without losing character, this Napa Valley Cabernet Sauvignon captures the style that made Shafer Vineyards one of California’s most respected producers.

Founded in 1978 in the Stags Leap District, Shafer built its reputation on meticulous vineyard work, restrained winemaking, and wines designed to evolve beautifully over time. While many Napa Cabernets chase sheer intensity, Shafer has long been admired for balance, elegance, and structure — qualities that make their wines just as compelling at the dinner table as they are in a cellar.

The name One Point Five refers to the relationship between father and son, John and Doug Shafer, working “a generation and a half” side-by-side rather than one fully handing off to the next. That collaborative spirit shaped the philosophy behind this wine: classic Napa richness guided by precision and restraint.

In the glass, the 2017 vintage opens with layers of blackberry, cassis, dark cherry, cedar, cocoa, and warm spice, supported by velvety tannins and remarkable depth. It’s the kind of wine that unfolds slowly over the course of an evening.

This is not a quick pour.

It’s a wine for lingering dinners, meaningful conversations, and beautifully prepared food shared outdoors as the sun disappears over the water.

Think:
Grilled ribeye with herb butter.
Charred lamb chops.
Roasted mushrooms.
A softly lit table surrounded by friends.

Serve in the Riedel Restaurant Cabernet/Merlot stem to fully express the wine’s aromatics, texture, and layered finish.

Some bottles are opened for the occasion.

Others become the occasion.

Citrus & Fresh Herb Salad with Grilled Prawns

Paired with Torre del Sale Pinot Grigio

Fresh, vibrant, and made for warm evenings outdoors, this salad balances bright citrus, grilled seafood, and aromatic herbs with the clean, easy-drinking character of Pinot Grigio. It’s effortless entertaining at its best.

Ingredients

For the Salad

• 1 head butter lettuce or mixed greens

• 1 orange, segmented

• 1 grapefruit, segmented

• 1 avocado, sliced

• Fresh mint leaves

• Fresh basil leaves

• Fresh parsley leaves

• Thinly sliced cucumber

• Crumbled feta or shaved parmesan (optional)

For the Grilled Prawns

• 10–12 large prawns, peeled and deveined

• 1 tbsp olive oil

• 1 garlic clove, minced

• Juice of ½ lemon

• Sea salt and cracked pepper

Citrus Dressing

• 3 tbsp olive oil

• Juice of 1 lemon

• Juice of ½ orange

• 1 tsp honey

• Pinch sea salt

Method

1. Toss the prawns with olive oil, garlic, lemon juice, salt, and pepper. Grill over high heat for 2–3 minutes per side until lightly charred.

2. Arrange greens, citrus segments, cucumber, avocado, and herbs on a large serving platter.

3. Whisk together dressing ingredients and drizzle lightly over the salad.

4. Top with warm grilled prawns and finish with additional herbs and cracked pepper.

Entertaining Tip

Serve family-style on a large platter alongside well-chilled Pinot Grigio in a Riedel Degustazione White Wine stem for a relaxed but elevated presentation.

Chilled Lobster & Citrus Herb Butter Crostini

Paired with Clos du Temple Rosé

Elegant without feeling overly formal, these lobster crostini are designed for sunset entertaining — light, luxurious, and perfect alongside a beautifully chilled glass of rosé.

Ingredients

For the Lobster

• 2 cooked lobster tails, chopped into bite-sized pieces

• 2 tbsp unsalted butter, melted

• Juice of ½ lemon

• 1 tsp lemon zest

• 1 tbsp finely chopped chives

• 1 tbsp finely chopped parsley

• Sea salt and cracked pepper

For the Crostini

• 1 baguette, sliced on an angle

• Olive oil

• 1 garlic clove

Optional Garnish

• Microgreens

• Extra herbs

• Lemon zest

• Flaky sea salt

Method

1. Brush baguette slices lightly with olive oil and toast until golden. While warm, rub lightly with garlic.

2. In a bowl, gently combine lobster with melted butter, lemon juice, zest, herbs, salt, and pepper.

3. Spoon the chilled lobster mixture onto the crostini just before serving.

4. Finish with microgreens, extra herbs, lemon zest, and flaky sea salt.

Entertaining Tip

Serve on a chilled platter with Clos du Temple Rosé poured into a Riedel Extreme Rosé/Champagne stem to highlight the wine’s delicate aromatics and mineral freshness. Perfect for golden hour entertaining outdoors.