Get your grill ready and check out these five summer wine and food pairings for all your perfect summer sippin’.
Citrus-Balsamic Grilled Fish + Kim Crawford Sauvignon Blanc
- 1 teaspoon finely minced garlic, about 3 cloves
- 1/2 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice, orange juice, or dry white wine
- 1 tablespoon balsamic or sherry vinegar
- a pinch of cayenne pepper or hot red pepper flakes (optional)
- 1/2 teaspoon ground cumin, or 1 teaspoon or more chopped fresh herbs such as rosemary, dill, parsley, thyme, cilantro, basil, or mint, or 1/2 teaspoon dried thyme or oregano, crumbled
- freshly ground black pepper
- 2 pounds fish steaks
- lemon wedges for garnish
- Combine all the ingredients except fish and lemon wedges and mix well. Using a pastry brush, paint the fish steaks liberally on both sides and set them aside, lightly covered with a piece of aluminum foil, to marinate for at least 30 minutes.
- Heat the grill and when you’re ready to cook, brush a little plain olive oil on the cooking surface and set it 4 to 6 inches from the source of heat. Arrange the fish steaks so that they have equal access to the heat source. Cook for about 4 to 5 minutes on each side, turning once. Test for doneness—fish should be opaque all the way through—by inserting the tip of a sharp knife near the bone or in the center of a boneless piece of fish. Remove immediately to a hot platter.
- The remaining marinade should be heated just to the boiling point and either poured over the cooked fish or passed at the table along with lemon wedges.
Kim Crawford Sauvignon Blanc White Wine is fresh and juicy with ripe, tropical flavors of passion fruit, melon, and stone fruit. Each sip of the wine reveals classic Marlborough sauvignon blanc aromas of lifted citrus, tropical fruit, and crushed herbs, along with vibrant acidity to pair well with this citrus-balsamic grilled fish. A must-have for summer wine and food pairing options!
Grilled Honey Pork Chops + Apothic Red Winemaker’s Blend California
- ¼ cup honey
- 2 tablespoons vegetable oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground cumin
- ½ teaspoon of red pepper flakes
- Eight ½ inch bone-in pork chops
- Start by creating the marinade. In a small bowl, whisk the honey, oil, vinegar, cumin, and red pepper flakes together.
- Prep your pork chops by sprinkling salt and pepper on both sides and placing them in a resealable plastic bag with the marinade. Let marinate for one hour.
- Heat the grill or if cooking on a stovetop turn onto medium heat. Place on the grill or in your pan for about 4 minutes on each side.
The craft of Apothic wines is a unique blend of grapes to create intense aromas and bold flavors paired with the grilled honey pork chops is to die for.
Grilled Steak with Summer Vegetables + Josh Cellars Cabernet Sauvignon
- 1/2 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped oregano
- Salt and freshly ground pepper
- 2 medium zucchinis, sliced on the diagonal 1/3 inch thick
- 1 red onion, sliced 1/3 inch thick
- 1 red bell pepper, cored and quartered
- 1/4-pound shiitake mushrooms stemmed
- 1 pound asparagus
- 1 bunch scallions, roots trimmed and bottom 6 inches only
- Two 1-inch-thick porterhouse steaks (1 pound each)
- Light the grill. In a small bowl, whisk the olive oil with the lemon juice, red wine vinegar, mustard, and oregano, and season with salt and pepper. Transfer half of the dressing to a large bowl. Add the zucchini, onion, red bell pepper, mushrooms, asparagus, and scallions. Season the vegetables with salt and pepper and toss.
- In a perforated grill pan, grill the vegetables over high heat, tossing, until charred in spots, 10 minutes; return to the bowl, add the remaining dressing and, toss.
- Season the steaks generously with salt and pepper. Grill the steaks over high heat, turning occasionally, about 11 minutes for medium-rare meat. Transfer the steaks to a carving board and let rest for 5 minutes. Slice the meat from the bones and serve with the grilled vegetables.
The Cabernet Sauvignon has flavors of blackberry, toasted hazelnut, and cinnamon, complemented by hints of vanilla and toasted oak that pairs well with this juicy grilled steak.
Mediterranean Grilled Chicken + Bread and Butter Wines Chardonnay
- 1-3/4 lbs boneless, skinless chicken breasts
- 6 tablespoons extra virgin olive oil
- 4 large garlic cloves, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1-1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1-1/2 teaspoons lemon zest, from one lemon
- One at a time, place the chicken breasts in a 1-gallon zip-lock bag, using a meat mallet, pound to an even ½-inch thickness.
- Mix all the ingredients except for the chicken together in a 1-gallon zip-lock bag (go ahead and use the same one you used for pounding if it is still in good shape). Add the chicken breasts to the bag and massage the marinade into the meat until evenly coated. Seal the bag and place it in a bowl in the refrigerator (the bowl protects against leakage); let the chicken marinate for at least 4 hours or overnight.
- Preheat the grill to high heat and oil the grates. Place the chicken breasts on the grill and cook, covered, for 2 to 3 minutes per side. Do not overcook. Transfer the chicken to a platter and serve.
This Chardonnay opens delicately with rich notes of vanilla bean and almond husk, which is reminiscent of a decadent crème brûlée. The creamy notes are balanced by a soft minerality and a hint of tropical fruit. This rich wine is paired best with this Mediterranean chicken breast.
Cucumber Dill Grilled Salmon + Line 39 Pinot Noir
- 4 6–8-ounce skin-on salmon fillets about 1-inch thick
- 2 tablespoons grapeseed oil
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 1 lemon cut into wedges
- Prepare the grill for direct cooking over high heat, 450°F-550°F. Brush the cooking grates clean and close the lid to heat.
- Generously coat the flesh side of the salmon fillets with oil and season evenly with kosher salt and black pepper. Grill the salmon skin side down over direct high heat with the lid closed, for about 6-8 minutes or until the fish lightens in color, becomes firmer to the touch and you can lift the fillets off the cooking grates without them sticking.
- Turn the salmon over, close the lid, and cook to 130°F or about 2-4 minutes for medium-rare or longer for desired doneness. Transfer to a platter to rest for 1-2 minutes. Slide the salmon skin from the fillets and serve with cucumber dill sauce.
The Line 39 Pinot Noir has delicate aromas of strawberries, rich raspberry and cherry flavors, supple tannins that pair well with the cucumber dill grilled salmon.
Be sure to check out The Tasting Room for other pairings!