American Winery Blog

As much as I love to see the seasons change, I always feel a little melancholy when the summer season ends.  I love grilling even as the days get cooler, and this recipe is a toast to the coming fall season.  Its savory ingredients are sure to make any burger lover happy!   Many people might argue that beer is The Beverage to serve with a burger, but I would like to suggest a hearty cab with this decadent feast.  My new favorite for this meal is Rubberneck Wines 2006 Cabernet.   It’s juicy and intense, just like the burger!  Another wine I really like for this pairing is the very popular Brookdale Vineyard’s 2004 Cabernet.  If you are looking for that truly “gourmet” burger experience, this one is in a league all it’s own.

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Update! Summer is a time for Rose and Barbecues. This recipe is a rendition of one that came to be from a good friend and chef, Chris Ainsworth. He owns and operates Saffron Mediterranean Kitchen with his wife in Walla Walla and it is a must try for any visitor. Gazpacho is a great “soup” that you can serve during the warmer months and is great as an appetizer to a summer barbecue.

The finished product! Photo via CrystalBradley

Many Gazpacho’s are made with tomatoes, but this involves one of my favorite fruits, grapes!

1 large bunch green, seedless grapes
1/4 cup toasted almond slivers (place on a baking sheet in a preheated 350 degree oven. 3 minutes or less)
4 whites of scallions - chopped
1 Jalapeno pepper - cut in half and seeded * see Note
1 peeled English Cucumber *
4 cloves garlic
12 oz plain yogurt (2 yogurt cups)
1/4 cup buttermilk

Chardonnay vinegar to taste
Pepper and nutmeg
4 greens of scallions - for garnish *

Note:  If you like spicy foods, you can keep the seeds or you can use a Serrano pepper.  English Cucumbers are sweeter and have less seeds, but by all means, feel free to substitute a regular Cucumber.  I sometimes even use chives for garnish!

You may have noticed that I add no salt. My diet restricts it (a challenge to learn to cook without it!) but if you like your sodium, use only to taste.

1. Pick grapes and trim all the produce. Place all ingredients minus the seasonings in a blender and puree until smooth.  Don’t put the grapes in first!  They can get stuck under the blades.
2. Refrigerate your gazpacho until time to serve. Season to taste with the chardonnay vinegar, pepper and nutmeg. Garnish with the green scallions and serve!

This refreshing summer soup would be well matched with either of my two favorites: Jeriko Estate 2006 Rose, or Harmony Wynelands 2007 Rose. The serrano pepper lends a bit of smokiness that pair nicely with a crisp off-dry rose. Enjoy!

One of my favorite things about wine is cooking.  The two may seem slightly unrelated to you, but if you love to cook, then finding the right wines to go with your favorite recipes is exciting and important.  (Especially if you are entertaining!)

I am lucky to work in the wine industry and to have the opportunity to taste wines I might not come across in the local grocery store.  After tasting the 2005 Manzoni Chardonnay I decided to try it with one of my favorite pasta dishes - Shrimp Scampi and Linguine.  This dish is very easy, so even if you are a first time chef, it should turn out perfect.  The recipe below is similar to the one found here, created and published by the Barefoot Contessa, but I have changed a few things for my own selfish pleasure.

Shrimp Scampi and Linguine

1/2-1 lb Linguine noodles (I just eyeball it)
1 lb large shrimp, peeled and deveined
4 TBS unsalted butter
couple good glugs of olive oil (2-3 TBS)
3-5 garlic cloves minced
1/2 cup flat leaf parsley - finely chopped
zest and juice from 2-3 lemons

seasonings:
fresh ground black pepper
red chili flake

Boil water in a big pot - noodles like to swim - and pour in a little olive oil.  Cook noodles to package instructions or about 10 minutes.

Once you get the noodles cooking, get your butter melting in the olive oil over medium low heat - heavy bottomed saute pans are the best.  Once the butter is melted, add your minced garlic, and watch it closely so that it doesn’t burn.  After a minute or so (the garlic should be really fragrant), add your shrimp and some freshly ground pepper, about 5 or 6 turns. Cook until the shrimp have turned pink (maybe 6 or 7 minutes), continuing to stir them around the whole time so that they cook evenly.  Turn of the burner, then add in your lemon zest and juice, the chopped parsley, and a pinch or two of red chili flake.  (Be careful with the chili flake, a little goes a long way.)

After you drain the noodles, put them back in the pot and add your shrimp scampi.  Using a fork and spoon toss all ingredients to ensure the noodles are well coated.  Serve immediately.

I try to prepare the garlic, lemons, and parsley before getting started which makes it really easy to put together.  Another great wine to try with this recipe is the the 2006 St. Supery Virtu.  A white bordeaux blend, and while rich, will be a nice crisp complement to the buttery shrimp.  Enjoy!