Happy National Wine Day! Did you know that was a thing? Well if you ever needed an excuse to pour a glass of wine, today is the day! While you’re celebrating National Wine Day check out some of our favorite ways to pair wine with the summer recipes below. We recently tried out a few of the Noble Vines wines and really enjoyed them. I listed the ones we tried along with the recipes. Enjoy!
Summer Wine & Recipe Pairings:
Chardonnay & Apple BBQ Chicken Over Arugula Salad
For a Chardonnay, try the Noble Vines 446 Chardonnay. It’s a creamy, medium-bodied wine with tropical fruit flavors, including pineapple and coconut.
Apple BBQ Chicken Over Arugula Salad
Boneless chicken breast
1 bottle of your favorite bbq sauce
1 cup of apple sauce
Mix bbq sauce, cup of apple sauce and pepper in a bowl. Coat the chicken and grill. Dice the chicken and serve over arugula salad.
Merlot & Mushroom Kale Burgers
We grill a lot of different burgers throughout the summer. Below is one we like that adds in some kale. They pair well with Merlot.
For a Merlot, try the Noble Vines 181 Merlot. It’s supple in texture, full bodied, long and well-balanced on the palate.
Mushroom & Kale Burgers With Sweet Potato Fries
Ground beef patties or turkey patties
Frozen sweet potato fries (fries pictured are our favorite!)
Directions: Cook burgers on the grill. While they are cooking, cook sweet potato fries according to the directions on that package. Saute mushrooms. When burgers are cooked, top with raw kale and cooked mushrooms. Serve with sweet potato fries.
Sauvignon Blanc & Grilled Shrimp
My favorite summer grilled shrimp recipe is Grilled Shrimp Served Over Lemon Tomato Pasta (see below). The grilled shrimp pairs perfectly with Sauvignon Blanc.
For a Sauvignon Blanc, try the Noble Vines 242 Sauvignon Blanc. It exhibits aromas of peach, honeydew and citrus, making it nicely acidic while accenting the flavors of grilled shrimp.
Grilled Shrimp Served Over Lemon Tomato Pasta
Can of diced tomatoes
Box of spaghetti or linguini
4 cloves Garlic, diced
2 tablespoons olive oil
3/4 stick of Butter
Cook pasta according to directions. Season the shrimp with pepper and cook on the grill. Making the sauce: Melt 1/2-3/4 stick butter in a small saucepan. Add about 1/4 cup lemon juice. In a pan, sauté garlic in olive oil. Sprinkle some pepper in the pan. Add the can of diced tomatoes and cook for 3 min. Add the shrimp, butter/lemon mix and cook for a few minutes. Pour the sauce & shrimp over the cooked pasta and garnish with sliced lemons.