Summer Wines, Part 2

In my quest to find a good summer red to recommend, I've talked with many wine snob friends and there is no consensus, so I think the answer is there isn't one.

Most everyone ended up recommending either a light blend or a blush.

Birdstone Winery had an outstanding Grenache a few years ago, but even though I regularly ask for it and they keep saying it's coming back, sadly, it has yet to make an appearance.

The Menage a Trois wines are exellent blends and the blush is light but fruity, perfect for a summer salad.

The first wine I ever really enjoyed was Beringer's White Zinfandel. The strawberry and other fruit flavors combined with the light crispness on the tongue made it the perfect "gateway" wine into learning how to discern flavors. While I've since expanded my palate somewhat, there are days, particularly in July and August when the only that really appeals to me is a Beringer's White Zin. It's reliable and consistent. I know what I'm getting when we uncork the bottle.

I hope you enjoy!

Summer Reds

Since I'm not a big red wine drinker, I've been taking a survey of friends and dining companions for suggestions for a light "summer" red wine.

We had some salmon a few nights ago and friends brought the wine. One was a Waltzing Bear Wines, Gary's Vineyard Pinot Noir. It had some yummy berry flavors with a light and dry finish.

The wine went nicely with the salmon and it was generally agreed that the wine met the requirements for a summer quaff.

Enjoy!

A Surprise Pairing

Last night we made a friend's chicken ciabatta sandwich with super secret sauce. I played with some ingredients and I think I've replicated the sauce pretty well.

TB's Super Secret Chicken Ciabattas (I don't know whether to give our friend public recognition for the recipe or keep the recipe creator secret since they may not want their super secret and yummy concoction on the world wide web.)

Ciabatta rolls, split, brushed with olive oil and lightly sprinkled with sea salt and grilled until toasted.
Chicken breast, grilled then topped with smoked gouda slices. Let the cheese droop and melt a little.
Red bell peppers, roasted til the skin is black, then peeled, seeded, and halved.
Super secret sauce - mix a chipotle marinade or dressing with either ranch dressing or sour cream until you have a pink and creamy sauce.

Spread the sauce on the ciabatta. Layer the chicken, peppers, and bread.

We hadn't thought about a pairing and just poured a red that was already open.

Guenoc 2007 Victorian Claret went amazingly well with the sandwich. The wine had incredible legs in the glass and a rich ruby color. The flavors of berries complemented the smokiness of the chicken and cheese.

This pairing is a complete serendipity and one of the best.