Summer Food and Wine Pairings: 3 Recipes and the Wine for Each
Three easy summer pairings: lobster rolls with a Sonoma County sparkling wine, grilled Gruyère beef sliders with California Zinfandel, and asparagus risotto with a crisp Italian Pinot Grigio. Each recipe below comes with the wine to buy for it.
Day to night, weekday to weekend, these pairings are easy, elegant additions to a summer menu.
At a glance
Lobster rolls: Sonoma County sparkling wine.
Grilled beef sliders with Gruyère: California Zinfandel, for smoky, charred meat and rich cheese.
Asparagus risotto: Italian Pinot Grigio, especially crisp styles from the Veneto.
1. Lobster Rolls with Sonoma County Sparkling Wine
Take your al fresco adventures up a level: pack lobster rolls to pair with an effervescent bottle of sparkling wine from California's Sonoma County.
Ingredients (makes 4)
3 lobster tails (about 12 oz each), steamed, meat removed and chopped into bite-size pieces
1/4 cup butter, divided
4 New England-style hot dog buns
Kosher salt and freshly ground black pepper, to taste
2 tablespoons fresh dill, chopped
2 tablespoons fresh chives, chopped
Lemon wedges, for serving
Method
Melt 2 tablespoons of the butter and brush it on the inside of the buns. Heat a large skillet to medium and toast the buns, cut side down, for 1 to 2 minutes.
Remove the buns and reduce the heat to low. Add the remaining butter. When it melts, add the lobster meat and stir constantly until coated in butter and warmed through, about 3 minutes. Transfer to a large bowl and season with salt, pepper and the dill.
Divide the lobster among the toasted buns and top with chives. Serve with lemon wedges.
Green Valley, Russian River, Sonoma County, California ● Vintage
93 Wine Spectator
Sold Out - was $62.00
2. Gruyère Beef Sliders with California Zinfandel
Hit the grill with Zinfandel in mind: it is the ideal pairing for smoky, charred meat and rich cheese.
Ingredients (makes 12 sliders)
2 pounds ground beef (80% lean, 20% fat)
1 tablespoon Dijon mustard
3 tablespoons olive oil
1 teaspoon chopped thyme leaves
3 teaspoons chopped garlic
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
6 oz Gruyère cheese, grated
12 small brioche buns
Baby arugula, sliced red onion, shredded red cabbage, ketchup and any other toppings, for serving
Method
Heat a charcoal or gas grill to medium. In a large bowl, combine the beef, mustard, olive oil, thyme, garlic, salt and pepper. Mix gently, taking care not to overmix. Shape into 12 patties of equal size and thickness.
Brush the grill with oil to keep the sliders from sticking. Grill the sliders for 4 minutes, turn, and cook 4 to 6 minutes more for medium-rare (longer for well done). During the last 2 minutes, put 1/2 oz Gruyère on each slider and close the lid. Move to a plate and cover with foil.
Toast the buns cut side down on the grill. Put a slider on each bottom bun, add toppings and cover with the top bun.
Russian River, Sonoma County, California ● Zinfandel
94 Wine Spectator
Sold Out - was $50.00
3. Asparagus Risotto with Italian Pinot Grigio
For a decadent dinner that still feels light, look to vegetable-based dishes like risotto with asparagus. Enjoy it with an Italian Pinot Grigio, especially the crisp styles from the Veneto.
Ingredients (serves 4)
About 4 cups chicken or vegetable stock (you may need a little more or less)
1/2 pound asparagus, trimmed, tips cut off, tough skins of the spears peeled and the spears cut into thin disks
1/2 cup freshly grated Parmesan cheese
Salt and freshly cracked black pepper, to taste
Method
Bring the stock to a low simmer in a small saucepan. In a separate 4-quart saucepan, heat 1 tablespoon of butter over medium heat. Cook the shallots until translucent, about 2 minutes. Add the rice and cook for 2 more minutes, stirring until coated. Add the wine and stir slowly until the rice absorbs it.
Add the hot stock 1/2 cup at a time, stirring constantly so the rice does not stick, and waiting until each addition is absorbed before adding the next. Continue until the rice is tender but still firm to the tooth, about 20 to 25 minutes.
Add the asparagus with the last of the stock. Stir and cook for several minutes, until the stock is absorbed and the asparagus is just cooked through.
Turn off the heat and gently stir in the Parmesan and the remaining butter. Season with salt and pepper and serve immediately.
Russian River, Sonoma County, California ● Non-Vintage
Green Valley, Russian River, Sonoma County, California ● Vintage
