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Grill up These Summer Pairings

Fire up the grill and get ready to pair our summertime wines with easy, delicious recipes you’ll want to serve all summer long. Whether you’re looking to impress with seafood and Chardonnay or continuing your quest for the best wine with steak, our grilling and wine guide is here to make your summer fun and flavorful.

Argentinian Marinated Steak

Pair with Carnivor Bourbon Barrel Aged Cabernet Sauvignon

The rich, dark fruit notes of this wine brings out the herbaceous notes and bold flavors in this dish beautifully.


• 2 - 3 lbs. tri-tip steak, rinsed
• 6 garlic cloves, peeled
• 1/2 tsp. black pepper, ground
• 2 Tbsp. lemon juice
• 2 Tbsp. lime juice
• 1 Tbsp. fresh oregano leaves, chopped
• 1 Tbsp. fresh rosemary, chopped
• 1/2 cup olive oil
• Salt to taste


1. Prep the marinade by combining all ingredients—except for the steak and salt—in a blender.
2. Coat the steak evenly in the marinade and refrigerate. Allow to sit for 4-24 hours.
3. Preheat the grill to high for 15-20 minutes. Remove steak from the marinade and sprinkle with salt. Sear for 5 minutes per side.
4. Lower the temp. to medium low and continue to cook the steak with the lid closed for about 6-10 minutes, or until internal temperature reaches 130°F.
5. Remove the steak from the grill and allow it to rest fear 10-15 minutes before slicing. For a more tender steak, slice against the grain.

Grilled Eggplant
Grilled Salmon

Lemon Pepper Salmon with Horseradish-Chive Sauce

Pair with J Vineyards California Chardonnay

The bright fruits and crisp acidity of these wines balance the delicate fish oils and zesty lemon rub


Ingredients for the Salmon:
• Cedar planks
• 1 tbsp. grated lemon zest, minced
• 1.5 tsp. chopped fresh thyme
• 1/2 tsp. granulated sugar
• (2) 2-lb. boneless, skin-on salmon fillets (preferably wild and no longer than 15 inches)
• 2 tbsp. extra virgin olive oil
• Kosher salt and freshly ground pepper to taste

Ingredients for the Sauce:
• 1/2 cup crème fraîche
• 1 tbsp. minced fresh chives
• 1.5 tbsp. prepared horseradish
• Kosher salt and freshly ground pepper to taste


Prepare the sauce:
1. In a small bowl, stir the crème fraîche, chives, and horseradish.
2. Season to taste with salt and pepper.
3. Refrigerate.

Prepare the salmon:
1. Soak the cedar planks in water to cover for at least 1 hour, and then drain the planks.
2. In a small bowl, combine the lemon zest, thyme, sugar, 1.5 tsp. salt, and 1 tbsp. pepper.
3. Rub the mixture together with your fingers until the zest is distributed throughout.
4. Rub the salmon fillets on both sides with the olive oil, and then set each fillet skin side down on a plank.
5. Sprinkle the fillets with the lemon-pepper mixture, dividing it evenly.
6. Gently rub the seasoning into the fillets.

7. Let stand at room temperature until the grill heats.

Cook the salmon:
1. Prepare a gas grill by heating all burners on high. Turn off all but one burner before cooking the salmon.
2. Prepare a charcoal grill by banking the coals to two opposite sides of the grill.
3. Arrange the planks over the cooler part of the grill, positioning them so that the thickest part of the fish is closest to the heat source.
4. Cover the grill and cook until the thickest part of the fish registers about 135°F on an instant read thermometer (20-35 minutes, depending on the thickness of the fillets). The planks may smoke a bit—this is fine—and will become very aromatic.
5. Let the fillets rest on the planks for 5-10 minutes before serving.
6. Cut the fillets crosswise into serving portions, plate, and serve with the horseradish-chive sauce.

Parmesan & Basil Grilled Eggplant

Pair with MacMurray Estate Vineyards Pinot Noir

The ripe fruit notes of these wines complement the simplicity of grilled veggies


• 2 cups fresh bread crumbs
• Extra virgin olive oil
• 1 cup basil, chopped
• 1/2 cup Parmigiano-Reggiano cheese, grated
• 3 lbs. eggplant, sliced lengthwise (1/2-inch thick)
• Salt and pepper to taste


1. Preheat the oven to 400°. Place the bread crumbs on a baking sheet, drizzle with olive oil and toss evenly.
2. Bake for 8 minutes, or until the bread crumbs are golden brown.
3. Place bread crumbs in a medium bowl and toss with the basil and cheese.
4. Light the grill and heat to a moderate temp.
5. Brush the eggplant slices with oil and season with salt and pepper.
6. Grill until charred and tender (apprx. 2 minutes per side).
7. Plate the eggplant and drizzle with oil. Sprinkle on the bread crumb mixture and serve!

Grilled Eggplant
Grilled Scallops

Grilled Scallops with Honeydew Avocado Salsa

Pair with William Hill Napa Valley Chardonnay

When it comes to pairing wine with food, grilled scallops with a glass of Chardonnay is our most elegant match. With bright notes of apple, pear, and lemon zest, William Hill Napa Valley Chardonnay complements the zesty lime and honeydew salsa while its luscious, creamy mouthful enhances the rich, slightly sweet and delicate flavors of a scallop.

• Finely grated lime zest
• 2 Tbsp. fresh lime juice
• 1 Tbsp. extra-virgin olive oil, plus more for drizzling
• 1.5 lbs. honeydew melon, rind removed and melon cut into 1/4-inch dice (2.5 cups)
• 1 avocado, diced
• Salt and freshly ground black pepper
• 2 lbs. large sea scallops

1. Light a grill. In a large bowl, combine the lime zest and juice with the 1 tablespoon of olive oil. Using a rubber spatula, gently fold in the diced honeydew melon and avocado. Season the salsa with salt and black pepper.
2. Drizzle the scallops with olive oil and season with salt and black pepper. Grill over moderately high heat, turning once, until nicely charred and just cooked through (3-4 minutes per side). Transfer the scallops to plates, spoon the salsa alongside, and serve.

Grilled Ribeye Steak

Pair with Apothic Red

Nothing says summer like steaks on the grill! With their rich and flavorful layers, ribeye steaks need a full-bodied wine with bold tannins to cut through the fat. Apothic Red, 
with its blend of Cabernet Sauvignon, Zinfandel, Syrah, and Merlot, does just that and enhances the steaks’ flavors beautifully.

• (2) 8 oz. ribeye steaks
• 5 garlic cloves
• 1 Tbsp. olive oil
• 1/2 tsp. lemon juice
• 1 tsp. Worcestershire sauce
• 1/2 tsp. salt
• 1/2 tsp. pepper

1. Crush garlic cloves with the salt and pepper. Stir in olive oil, lemon juice, and Worcestershire sauce.
2. Grill steaks, covered, over medium heat for 5-7 minutes on each side. During the last 4 minutes, brush with garlic mixture.

Grilled Ribeye
Grilled Garlic Tomatoes

Grilled Garlic Tomatoes

Pair with Edna Valley Pinot Grigio

Tomatoes are abundant in summertime and never taste better than they do right off the vine. Add a glass of Edna Valley Pinot Grigio, and you’ve got yourself the perfect light and refreshing pre-dinner dish. With its bright acidity, Pinot Grigio balances the acidity of the tomatoes while its subtle fruit notes complement the tomato’s sweetness.

• 4 tomatoes, sliced in halves
• 1.5 Tbsp. olive oil
• 1 garlic clove, minced
• 1 Tbsp. fresh basil, chopped
• Salt and pepper, to taste

1. Preheat the grill (medium heat) and brush the grate with olive oil.
2. Brush cut side of tomatoes with olive oil. Sprinkle with garlic, salt and pepper.
3, Cook tomatoes with the cut sides up for approx. 5 minutes. Flip and continue grilling for approx. 3 minutes or until garlic turns golden brown.
4. Top with fresh basil and serve.