The weeks leading up to the unofficial last weekend of summer can be busy. The new school year has begun, the cooler weather and holidays are approaching and we all need to make the best of what is left. So how do you find the time to put together an end of summer barbeque? With a little help from your friends at Ponte, of course!
We have put together a trio of wines paired perfectly with a barbeque menu that will make your end of summer barbeque a breeze, and a lot of fun too!
Not hosting a barbeque this year? No problem! We can’t think of a better hostess gift than a side dish paired perfectly with a bottle of wine. Check out our recommendations below and let us know which you like best!
Garlic Potato Salad
Pairs perfectly with our 2010 Pinot Grigio or 2008 Sangiovese
1 lb. of fingerling potatoes, cooked and diced
1 jar Heritage Oven Roasted Garlic Mayonnaise
2 tablespoons rice vinegar
1 teaspoon sugar
1 teaspoon salt
½ teaspoon pepper
1 cup celery
½ cup green onion
2 eggs, boiled and chopped
¼ cup fresh parsley
Boil potatoes in salted water until done. Cool to room temperature, dice and place in a large bowl. In a separate bowl, mix together mayonnaise, rice vinegar, sugar, salt and pepper. Add to the potatoes and stir in celery, onions and eggs. Mix well. Garnish with fresh parsley and serve.
Grilled Corn with Wine Butter
Pairs perfectly with our 2010 Fume Blanc or 2009 Super T
8 tablespoons unsalted butter, softened
3 cloves garlic, minced
1 shallot, minced
1 teaspoon coriander
½ teaspoon black peppercorns, cracked
1 cup 2010 Fume Blanc
2 teaspoons red wine vinegar
2 tablespoons parsley, minced
1 ½ teaspoon salt
6 ears of corn
Salt and pepper to taste
To make the wine butter, melt 1 tablespoon of butter in a small saucepan over medium-high heat. Add the garlic and shallot, stirring until golden brown, about 3 minutes. Add the coriander seeds and peppercorns and cook until fragrant, about 1 minute. Add the wine and bring to a boil. Reduce the heat and simmer briskly until syrupy-consistency, 20-25 minutes. Set aside to cool. Beat the remaining butter in a medium bowl with a handheld mixer until smooth and light. Add the reduced wine mixture, vinegar, parsley, salt and beat until evenly mixed. Refrigerate until firm.
To make the corn, preheat a barbeque on high. Peel back the cornhusks and remove the silk. Spread 1 tablespoon of wine butter on the corn, close husk. Place on the greased grill and cook approximately 30 minutes, turning occasionally, until corn is tender.
*The Wine Butter is also great on chicken or steak!
Red Wine Marinade for Chicken or Steak
Pairs perfectly with our 2008 Nebbiolo
¼ cup olive oil
½ cup 2008 Nebbiolo
1 tablespoon lemon juice
1 tablespoon balsamic vinegar
¼ teaspoon oregano
¼ teaspoon cumin, ground
1 clove of garlic
1 teaspoon sugar
¼ teaspoon salt
¼ teaspoon pepper
In a 1-quart freezer bag, mix all ingredients well. Place chicken or steak in marinade and seal bag tightly. Marinate in refrigerator for at least 4 hours, inverting bag every hour. Use left over marinade to baste the meat while grilling.
Not sure which wines to serve? We’ve got you covered with our Great for Grillin’ Wine Flight!