In the Garden, Summer 2021
Its summertime, and the garden’s officially in full swing. The bushy green vines are full of juicy red tomatoes, and the fig trees are ripe for plucking- this is al fresco at its finest. Keep things simple and keep things fun- let the food match the moment and let the wine bring it all together. Our OVR Series of Red, Rosé, and Riesling wines shine in the summer when these moments are as abundant as the garden’s bounty.
Brie | Chèvre | Toma | Figs | Apricots | Almonds | Olives | French Bread
Really bring them around the table with a tantalizing spread of cheeses, meats, nuts, berries- you name it. Have fun, and don’t be afraid to let your artistic side show. Keep it seasonal, and mix up flavors, textures, and colors to keep things exciting.
Both the Old Vine Riesling and the Old Vine Rosé are versatile and spritely additions to whichever direction your charcuterie dreams takes you. If you need somewhere to start, try the Riesling with figs and blue cheese, or the Rosé with strawberries and brie. And you’d be amazed at the way the lively acidity in both these wines cuts through the brininess of olives, or the saltiness of nuts and pâtés.
Tomato | Basil | Mozzarella | Olive Oil | Balsamic
Nothing says summertime like the Garden Caprese. This Italian classic combines fresh tomatoes, basil, and mozzarella- all layered into the perfect apperitivo salad for the patio. Use your freshest, juiciest tomatoes, and kick it up a notch by mixing colors and sizes. Arrange in your finest geometric pattern, sprinkle with salt and pepper, and finish with a drizzle of olive oil and balsamic.
Wash it down with our 2020 Old Vine Rosé- the 50/50 blend of Grenache and Syrah is layered with fresh strawberry flavors that refresh the palate and provide the perfect accompaniment to the basil and balsamic.
Pair with: Old Vine Rosé
Pork Chops | Broccolini | Fig Mostarda
Wood planks aren’t just for grilling juicy, smoky, salmon- they’re great for anything you want to impart with a little steam on the grill. This recipe is a great way to really start experimenting.
Start with your pork chop marinade- keep it simple with olive oil, salt, pepper, and a good helping of fresh thyme or rosemary from the garden. Let rest on the counter for at least an hour. This is a good time to soak your wood planks as well.
While the pork is marinating, make the Fig Mostarda. Combine the following ingredients in a saucepan and bring to a simmer over medium high heat. Reduce to a simmer and cook down until syrupy, approximately 30 minutes. Season to taste with salt and set aside to cool.
- 6 figs, quartered
- 1 cup cognac
- 1 cup sugar
- 1 tablespoon whole grain mustard
- 1/4 teaspoon hot mustard powder
- Pinch salt
Pair with: Old Vine Red
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