Wine Enthusiast |
- Picnics, Beach Days and Beyond: Four Canned Drinks Perfect for Summer
- Good Vibrations: Three Grilling Recipes From the West Coast
- Grilled Filipino Adobo Pork Belly
- Grilled Rack of California Lamb with Collard Almond Pesto
- Grilled West Coast Swordfish with Marjoram and Pine Nut Relish
| Picnics, Beach Days and Beyond: Four Canned Drinks Perfect for Summer Posted: 28 May 2021 04:30 AM PDT  With summer finally upon us, you may be excited to get outside and explore your surroundings. Luckily, California beverage makers have your back, and their production of ready-to-drink cocktails and wines that come in easy-to-carry boxes, cans and pouches continues to rise. Whether you're headed to the backyard, the park down the road or farther afield, here are four new and notable portable options to consider packing. Sans Wine Co.Among the early entrants to the can space, Sans is the vision of Napa Valley couple Gina Schober and Jake Stover, whose day jobs are also in the wine industry (sales and vineyard management, respectively). They work with organically farmed vineyards, including small lots of old-vine gems in Napa and Mendocino. The Rosé Bubbles is a standout new release, although a carbonic Carignan remains the most popular offering in the brand's lineup. Crispy PigCrispy Pig is a pre-blended Bloody Mary made with whiskey instead of vodka. Produced in San Francisco, it clocks in at just 10% alcohol by volume (abv) and includes ingredients like tomato paste, celery salt and maple syrup—i.e. only things you'd use at home or find at a bar, no high-fructose corn syrup. Just add a celery stalk. GazeProduced in Sonoma County by Vintage Wine Estates, Gaze is billed as a wine cocktail made from Moscato blended with a range of ingredients that includes green tea, kombucha and coconut water, among others. Light in calories, low in alcohol and packaged in aluminum bottles, the brand encourages drinkers to slow down and take in their surroundings, to "stop and gaze," and is meant to promote mindfulness. RevelshineAn ardent hiker, biker, skier and concertgoer, Sonoma County winemaker and grape grower Jake Bilbro of Limerick Lane Cellars wanted to create a way to take wine where glass can't easily go. So last year, he launched Revelshine Wines, a range of Russian River Valley selections packaged in lightweight aluminum bottles that are both refillable and recyclable. The line includes a white, red and rosé that are "bottled with purpose to explore, unplug and roam." |
| Good Vibrations: Three Grilling Recipes From the West Coast Posted: 28 May 2021 04:00 AM PDT  An integral aspect of the outdoor-living ethos, grilling is a year-round practice throughout much of California. And we're not just talking about firing up steaks and flipping burgers: Across the state, chefs cook up a range of seared and smoked dishes rooted in global culinary traditions. Here, three share some favorites and recommend the Golden State wines that match best.
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| Grilled Filipino Adobo Pork Belly Posted: 28 May 2021 03:30 AM PDT  Courtesy Jammir Gray, executive chef, Compline Wine Bar, Restaurant & Merchant, Napa Jammir Gray's father did most of the cooking when she was growing up in the Bay Area port city of Vallejo, California. But it was her Filipino mother who showed her how to size up farmers market produce and taught her to net a live fish from a tank. This pork belly recipe uses adobo, the traditional vinegar-soy sauce marinade, which plays a large role in the Filipino household, says Gray. Be sure to start the dish 24 hours before you plan to serve it to allow the marinade ample time to work its magic.  |
| Grilled Rack of California Lamb with Collard Almond Pesto Posted: 28 May 2021 03:15 AM PDT  Courtesy Tanya Holland, owner/chef, Brown Sugar Kitchen, Oakland, CA "If I could, I would probably eat all my food off the grill," says Tanya Holland, owner and chef of Oakland's Brown Sugar Kitchen. A Golden State resident since 2003, Holland was raised in New York by parents who made their way north from rural Louisiana and Virginia. Here, she marries these diverse influences by topping a juicy lamb chop with a collard green pesto and serving it alongside a plum salad in a vinaigrette made from California Zinfandel. |
| Grilled West Coast Swordfish with Marjoram and Pine Nut Relish Posted: 28 May 2021 03:00 AM PDT  Courtesy Brian Collins, owner/chef, Ember, Arroyo Grande, CA Ember restaurant is in Brian Collins's hometown of Arroyo Grande, California, just a stone's throw from the surf breaks of Pismo Beach. Six years in the kitchen at Berkeley's Chez Panisse gave the chef and restaurant owner plenty of California cuisine cred, but his primary inspiration is Italian cooking. He says this dish captures the spirit of both by emphasizing local ingredients and keeping the preparations simple. |
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