The Summer BBQ Wine
Dear Friends,
How did it get to be the middle of June already? Although the days are heating up, and the kids are out of school, it never truly feels like summer until we hit the 4th of July. Which, unbelievably, is just around the corner. And nothing says “summer and 4th of July” like a cool, deliciously refreshing bottle of Rosé pulled directly from the ice chest.
Every year we make just one barrel of this quintessentially “Summer BBQ” wine. Our Rosé is a Saignée of our Oak Knoll District Merlot. Therefore the color is a little darker…more patriotic perhaps. The flavors, while still floral, hit you with a pleasing stone fruit note on the mid palette, and the finish is dry, never sweet, and always crisp.
We only have two cases left of our 2015 Napa Valley Rosé left at the winery. We’d suggest ordering before June 21st to ensure delivery for your July 4th celebrations.
And because we believe firmly in the marriage of food and wine, we thought we’d share two of our favorite and super easy summer recipes below. Our daughter Audrey actually created the first recipe (by herself!). The second could not pair better with both the Rosé and the salad. We like to add fresh grilled corn to the mix below and voilà! Instant happiness.
Happy summer and happy birthday America!
Juliana & Sean
Audrey’s Watermelon Salad:
+ 1 small watermelon, halved and scooped out
+ 2 crisp apples
+ 1 fresh lemon
+ fresh dill
This can all be done by your children: Cube the watermelon that has been carefully scooped out of the watermelon rind. Set in a glass mixing bowl. Peel and cube the two apples (we like Fuji’s) and add to the mixing bowl. Squeeze the juice of half to one whole lemon on top of the fruit. Add a healthy amount of chopped fresh dill (about 1 and a half tablespoons) to the bowl and toss. Empty the tossed salad back into the watermelon “bowl” and serve.
Sean’s Grilled Chicken:
+ 3 lbs of boneless, skinless chicken thighs seasoned with our homemade BBQ rub:
+ 2 tablespoons Kosher salt
+ 1 tablespoon brown sugar
+ 1 tablespoon Cayenne pepper
+ 1 tablespoon sweet Hungarian Paprika
Prepare the rub above in a small bowl and mix thoroughly. Generously rub both sides of the chicken thighs with the prepared seasoning. Get the clean grill nice and hot and cook the chicken starting with the skin side down about 6-8 minutes, then flip and generously coat with your choice of BBQ sauce and continue to grill another 6-8 minutes, or until a meat thermometer reads 165 degrees F. We use Sweet Baby Ray’s Authentic Original BBQ sauce for dipping — “The Sauce Is the Boss!”
