Basidina in Your Stew and More

First of all (I use this phrase sparingly because it reminds me of having a dressing down but I shall use it now because it calls for it), I would like to thank you for all your messages about cooking with Virginia Blush, our very own rosé, and how it inspired you to whip up something different for the enjoyment of your friends and family. To be perfectly honest, writing it was liberating for me because I love to cook and it was nice to write down a few recipes that I often use at home. It is liberating despite the fact that wine and food do come hand in hand. And even if I always say that cooking comes with the territory, I rarely flex my love for cooking out in the open.

Wine and food are like lovers separated only by the limiting rules we set for ourselves or limitations such as the lack of desire to cook with wine, the lack of inclination to be slaving in the kitchen and pairing what we made with a glass of wine, and possibly, diet restrictions per the order of our GPs. While I sometimes have bouts of being health conscious, this need to enjoy every bite and every sip often wins. 

If you remember your very first bite of pasta with clam and white wine sauce, you know how it feels to truly give your palate a palate vacation so to speak. Cooking with wine elevates the dishes you make and the experience of the people who will be eating it. I have observed though that most cooks who cook with wine as an ingredient often use red wine and rarely foray into white wine territory. Using white wine as an ingredient is a beautiful thing. It brings balance to the dish, a bit of fruit, and the right kind of acidity.

Our dry, crisp white wine Basidina is a joy to cook with. Other whites with the same character work well, too. I usually use Basidina to make sure that my roast chicken comes out tender. It reduces quite fast once it is in contact with heat and it has the right acidity to ensure that the chicken is not too dry. 

Roast Chicken with Basidina

  • You will need one whole chicken, washed, patted dry
  • 1 lemon cut into half
  • 3 bay leaves
  • 2 tablespoons coconut oil or olive oil
  • 1/2 tsp dried rosemary
  • 1/2 tsp salt
  • 350ml chicken stock
  • 100ml Basidina
  • Garlic
  • Black pepper


  1. Pre-heat oven at 190 degrees C
  2. Wash chicken thoroughly and pat dry.
  3. Get bay leaves and lemon inside the cavity.
  4. Get a bowl and mix coconut oil, salt, pepper, and rosemary. When done, rub it on the chicken. Set aside.
  5. In a saucepan, mix garlic cloves, chicken stock, and Basidina. Let is simmer.
  6. Pour the liquid mixture. Must be poured around the chicken.
  7. Cover the chicken with foil to ensure that no steam will get out.
  8. Roast for an hour and 35 minutes.
  9. Remove foil and get the chicken back in the oven until it is golden brown.

Butter, Garlic Shrimp Pasta 

Another wonderful recipe to add white wine to is garlic shrimp pasta. All you need is to throw in your pasta in butter and garlic, add broth and shrimp. Once done, you add wine and cream. It is pretty simple. You can take a look at Pinch of Yum’s recipe for more information

White Wine Beef Stew

I also put a bit of white wine into beef stew when I feel like making it more festive than usual. It is absolutely amazing with stew and all you need to do is add some Basidina to the broth. I will write down the recipe soon even if I know ya’ll don’t need it. You already know what to do!  Cheers and enjoy cooking with wine!


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