You know that lyric: "Summer time and the livin' is easy."Well, so are the wines. The heat is on so you want to make sure your wine is refreshing and light. Save the heavy stuff for winter and the holidays when it can stand up to those sauce and carb laden meals. And if you think lightening up means drinking only white wine you'd be surprised at how many type of red wines are light and fruity. In other words, a perfect complement to sitting outside enjoying all Mother Nature has to offer.
Cabernet Sauvignon looks like it should be a full-bodied heavy wine, but depending on the varietal, it can be surprisingly light when paired with grilled steaks. From Argentina comes a wine that has a ripe flavor that would pair well with our Grilled Ribeye with Blue Cheese. Crios de Susana Balbo Cabernet Sauvignon has plum and currant flavors which are joined by accents of dark chocolate and some vanilla-scented oak that will stand up to the tender ribeye and tangy blue cheese.
1 med. sweet onion, sliced
1/3 C. red wine vinegar
1/3 C. water
1/4 C. blue cheese, crumbled
2 12 oz. Ribeye steaks
2 cloves garlic, crushed
2 Tbs. soy sauce
freshly cracked black pepper, to taste
Combine first six ingredients in a zip lock style bag. Add the steaks and marinate covered in refrigerator, for two hours. Grill steak on one side for 5 - 7 minutes. Turn and top carefully with crumbled blue cheese. Cover and grill another 5 - 7 minutes or until it’s cooked to your liking. Times will vary depending on the heat of your grill.
If white wine is you're favorite but you find it doesn't hold up well again some of summer's more meat-laden meals, then try a Sauvignon Blanc. Depending on where it's grown, Sauvignon Blanc can be light with a grassy flavor or sweet and tropical. Montes Classic Series Sauvignon Blanc is grown in Chile near the Pacific Ocean giving it a crisp and fruity taste that would pair well with Grilled Cilantro Salmon. The simple seasoning and the cilantro add a hint of flavor without being overwhelming to this dish.
1 bunch cilantro leaves, chopped
2 C. honey
2 cloves garlic, chopped
4 salmon steaks
Juice from one lime
Salt and pepper to taste
In a small saucepan over medium-low heat, stir together cilantro, garlic, honey, and lime juice. Heat until the honey is easily stirred, about 5 minutes. Remove from heat, and let cool slightly. Place salmon steaks in a baking dish, and season with salt and pepper. Pour marinade over salmon, cover, and refrigerate 10 minutes. Preheat an outdoor grill for high heat. Lightly oil grill grate. Place salmon steaks on grill, cook 5 minutes on each side, or until fish is easily flaked with a fork.
Yield: 6 servings
Long out of favor, Rosé wine has been enjoying a renaissance among wine makers and connoisseurs. In the 1970's it was being mass-market in the US and gained a reputation for being sweet and cloying. These days, the true French version of rosé is be produced with a delicate and dry flavor. Crios de Susana Balbo Rosé, one of the most celebrated rose's comes from the Mendoza of Argentina, has a lightly spicy, strawberry-inflected palette and pairs well with such dishes as Grilled Key Lime Chicken. Lime juice adds a refreshing splash of flavor to this simple chicken dish.
1 C. Lime Juice
1 Tbs. fresh ginger; peel, grated
1 Tbs. honey
1/2 tsp. fresh ground black pepper
1/2 tsp. ground thyme
2 Tbs. vegetable oil
3 lb. chicken breasts, boneless, skinless
3/4 C. water
Combine all ingredients except chicken in blender or food processor. Process until combined well. Pour over chicken. Cover and let marinate in the refrigerator overnight. Grill over hot coals, turning once, until done.
Make the most of your summer with wines that go well with food, fun and friends.