Summer Splash Reserve Sweet White Wine Blend

Enjoy life’s special moments!

Celebrating this sunny season just got a little more delicious.  Our Sweet White Blend is the perfect pairing with an original Hallmark Channel movie.  This crisp and clean limited release has notes of pineapple, melon, and apricot.  Refreshing and bright with a delightful finish.

Vintage – 2021
Varietals – 60% Vermentino, 40% Grenache Blanc
Appellation – Central Coast, CA

Winemakers Notes:  These two white grapes varieties are incredibly aromatic, refreshing and pair perfectly with summertime.  Cool climate vineyards on California’s Central Coast produce fruit with clean tropical flavors.  Residual sugar balances perfectly with the crisp and refreshing flavors of these grapes.  Fermentation in stainless steel tanks enhances those refreshing notes and balanced sweetness even more.  Cheers with Summer Splash!

Wine & Food Pairing Recommendation:

Spicy Ground Aussie Lamb Nachos with Feta Cheese

Spicy Ground Aussie Lamb Nachos with Feta Cheese

The spicy ground lamb, Greek tzatziki sauce and Mediterranean Pico can be prepared ahead of time so you can focus more on entertaining your guests and less time in the kitchen preparing this amazing appetizer. If you are crunched for time, use prepared tzatziki sauce, packaged pita chips and refrigerated Pico de gallo seasoned with chopped kalamata olives and a splash of olive oil.

  • Prep Time: 30 mins.
  • Cook Time: 20 mins.
  • Serves: 10

Course: Appetizer

Cuisine: Australian

Ingredients

TZATZIKI SAUCE

  • 1/2 hot house cucumber, peeled, diced
  • 1 cup Greek yogurt
  • 1/4 cup sour cream
  • 1 tablespoon fresh dill, chopped
  • 1/2 teaspoon garlic, minced
  • 2 tablespoons fresh squeezed lemon juice

MEDITERRANEAN PICO DE GALLO

  • 2 tomatoes, seeded, diced
  • 1/2 cup kalamata olives, chopped
  • 1 teaspoon garlic, minced
  • 1 tablespoon each red wine vinegar and white wine vinegar
  • 2 teaspoons olive oil

SPICY GROUND LAMB

  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 lb. ground Australian lamb
  • 1 1/2 teaspoons smoked paprika
  • 1/2 teaspoon each: dried oregano, crushed red pepper, kosher salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground cinnamon PITA CHIPS
  • 4 slices pita bread
  • As needed, extra virgin olive oil

ASSEMBLY

  • 1 cup crumbled feta cheese
  • 1/2 cup chickpeas, drained
  • 1/2 cup sliced pepperoncini peppers, drained

Preparation

TZATZIKI SAUCE

  1. Toss cucumber with 1/2 tbsp. salt, drain thoroughly.
  2. In a bowl, combine cucumber, yogurt, sour cream, dill, garlic, and lemon juice; stir until blended and refrigerate 1 hour (or overnight).

MEDITERRANEAN PICO DE GALLO

  1. In a bowl, combine tomatoes, olives, garlic, vinegar, and olive oil; stir to blend. SPICY GROUND

LAMB

  1. In a heavy skillet, sauté onions in olive oil over medium-low heat until translucent; add garlic and heat an additional 30 seconds.
  2. Add ground Australian lamb and dry seasonings.
  3. Cook until lamb is browned, about 7 minutes, or until fully cooked, stirring frequently.

PITA CHIPS

  1. Preheat oven to 375°F.
  2. Brush pita rounds lightly with olive oil; slice each pita round into 6 wedges.
  3. Working in several small batches, arrange wedges on a baking sheet; toast for 15 minutes or until crisp. Repeat with remaining wedges.

ASSEMBLY

  1. Arrange pita chips on a baking sheet lined with baking paper (optional).
  2. Top evenly with spicy ground lamb, feta cheese, Mediterranean pico de gallo, chickpeas and pepperoncini peppers.
  3. Bake uncovered in a preheated oven at 375°F for 10 minutes or until fully heated.
  4. Remove from oven; transfer nachos to serving platter.
  5. Drizzle tzatziki sauce over nachos; serve immediately.

Recipe developed by FoodChannel.com

Beet Salad with Citrus Vinaigrette

Beet Salad with Citrus Vinaigrette

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Serves: 8

Course: Sides

Cuisine: American

Colorful sliced red and golden beets tossed in raspberry citrus vinaigrette topped with crumbled bleu cheese and toasted walnuts. For a quick & easy beet salad; slice packaged peeled and steamed beets, available in the refrigerated produce section of grocery store, and toss with prepared raspberry salad dressing and a package of candied walnuts. Using packaged ingredients just leaves you more time to enjoy the meal with friends!

Ingredients

  • 1/4 cup raspberry vinegar
  • 1/4 cup orange juice
  • 1/4 cup olive oil
  • 1/2 teaspoon sugar
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 3 pounds fresh red and golden beets
  • 1 cup thinly sliced red onion
  • 2 large navel oranges, peeled, sliced into 1/4-inch wheels, and quartered
  • Zest of 2 oranges
  • 2 cups salad greens
  • 1/2 cup crumbled bleu cheese
  • 3/4 cup pecans, lightly toasted

Preparation

  1. To prepare vinaigrette, combine vinegar, orange juice, oil, sugar, salt and pepper in bowl; whisk to blend. Reserve.
  2. Trim beets. Simmer uncovered in salted boiling water for 45 to 60 minutes, or until beets are tender; drain.
  3. Peel beets and slice into ¼-inch slices. Combine sliced beets, red onion, orange slices and orange zest in large bowl with reserved vinaigrette; toss to blend.
  4. To serve, arrange lettuce on platter and top with beet mixture. Garnish salad with crumbled bleu cheese and pecans.

Wine & Movie Pairing:

Move Pairing:

Hidden Gems, airing on Saturday, June 4th at 8:00PM/7:00c