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“How’s this for hip? …a super hot Merlot-Cabernet combo that is locally grown and produced in the Niagara Region. Sporting fresh black fruit and hints of coca, it’s great for sipping alone or with cheese or grilled meat.” – Globetrotting – Food and Drink Spring 2011

Spring is here and what better way to celebrate spring than with TREND wines, designed to be fabulous by Steven and Chris! The TREND wine collection will embrace spring this year and be showcased at the Canadian Tulip Festival in Ottawa starting May 6th with a grand opening amongst the tulips at Commissioners Park, near Dow’s Lake adjacent to the historic Rideau Canal. The TREND wine collection will be featured throughout the celebration at The Tulip Ball and festival pavilions as winter thaws and spring awakens.

 

If you can’t make it out to the festival, stop by your local L.C.B.O. to pick up a bottle of the 2008 Merlot- Cabernet; it will be the perfect answer to the grilling you have been itching to do all winter. “This Merlot-Cabernet blend has been a big hit with our red-wine loving guests.  Friends and family alike comment on its fresh black cherry and currant flavours, with hints of blackberry and cocoa. We love to serve it on its own, with cheeses, or at dinner with grilled meats.” Steven and Chris

Chris’s Green Onion and Pink Peppercorn Marinated Flank Steak paired with TREND Merlot-Cabernet

1.5 pound (750g) flank steak
3 tbsp low sodium soy sauce
2 tbsp red wine vinegar
1/2 cup water (or enough to submerge your steak)
3 green onions chopped
1 tsp pink peppercorns*, crushed

In large glass dish combine soy sauce, vinegar, water, onions and crushed pink peppercorns.

Add flank steak, turning to coat.  Cover, refrigerate and marinate for 1 hour (or up to 24 hours)

Place steak on greased grill over medium high heat.
Grill 4-6 minute per side until med- rare.
Remove from grill and let stand for 5 minutes.
Slice thinly across the grain and serve with your favorite seasonal grilled veggies.

* The pink peppercorns add a subtle, sweet heat and an interesting hit of color to this versatile marinade. If you can’t find pink peppercorns, use a peppercorn blend. Serves 4