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Priest Ranch
 
May 16, 2021 | Priest Ranch

Priest Ranch BBQ and Wine Pairings

Springtime is heating up, and so is the grill! You might be wondering which type of wine is best to pair with those foods you're cooking on the barbeque? Let's find out! We'll help break it down by pairing delicious, savory dishes with our Priest Ranch favorites!

2019 Zinfandel and BBQ Baby Back Ribs

Zinfandel is a truly versatile and expressive varietal. Our medium-bodied Zin has hints of fruit, spicy berry, and blackberry. At the same time, moderate tannins and high acidity accentuate notes of black cherry on the palate make it ideal for BBQ. 

With that, you can't go wrong with a juicy, flavorful rack of baby back ribs. When pairing wine with BBQ, the main component to focus on is the sauce. A classic barbecue sauce will be sweet with a hint of spice, which pairs nicely with Zinfandel's jammy, and slightly smoky characteristics. A wine like our Zinfandel with those dark fruits and jam-like flavors is a great go-to!

 

 

 

2018 Cabernet Sauvignon and Craig’s Garlic Crusted Prime Beef Tenderloin

Our 2018 Cabernet Sauvignon is full-bodied with a rounded mouthfeel that's persistent and boasts a lingering, opulent finish. This vintage has intense aromas of ripe jammy berries, oak, and licorice. With excellent tannin structure and balanced acidity on the palate, you experience hints of vanilla, black cherry, cassis, and plum.

Paired with Craig's garlic crusted prime beef tenderloin, Cabernet makes for a mouthwatering option. If you've ever been to an event at the winery, chances are Winemaker Craig Becker has made this famous dish. This recipe is simple, but it's the time and heart that goes into it that makes it so tasty. Cooked over an open wood-burning grill in the middle of the vineyards is always a bonus, but we hope you enjoy grilling this at home just as much! We recommend serving alongside grilled vegetables, fully loaded mashed potatoes, a seasonal salad, and dinner rolls. Or, for a dish with a kick, try a finely chopped chimichurri with Priest Ranch Olive Oil and a slow smoked and grilled bone-in ribeye.

 

2018 Peacemaker and Grilled Lamb Chops

The newest addition to our collection, our 2018 Peacemaker has a lovely waft of barrel toast that greets the nose with cedar, nutmeg, cinnamon bark, and toasted vanilla, followed by spiced plum and red currant aromas. Bright red fruits lead on both the nose and palate with a luscious, vibrant entry built on flavors of cranberry sauce, pomegranate, Bing cherry, and plum. 

There's a spice note throughout suggesting cardamom and allspice with hints of dried herbs. It's a richly layered wine with a lovely balance of fruit and earth.

Lamb chops are a rustic dinner option with an earthy flavor and require a glass of wine to complement this. We love to add cooked carrots, potatoes, and other root vegetables to accompany the meat. Or, try tri-tip steak street tacos for an easy weeknight dinner! The hearty, complex flavors in this dish make a pairing with this red blend a match made in heaven.

 

 

2019 Sauvignon Blanc and Lemon Herb Grilled Halibut

As much as we love our reds, you certainly don’t need one to enjoy something from the grill! Our Sauvignon Blanc displays melon, crisp grapefruit, and hints of tropical passionfruit that are inviting on the nose and palate. You'll also find layers of lemon and vanilla that provide a lively mouthfeel on the finish–ready and waiting for steamy spring and summer evenings. 

If you're looking to enjoy a glass of Sauvignon Blanc with appetizers, this wine pairs wells with creamy cheeses such as Humboldt Fog or Brie. We also love this wine with oysters, artichoke crab paella, pesto pasta ravioli, or even simple green vegetables for a light and flavorful meal.

Share how you're enjoying your Priest Ranch favorites this spring and summer–grill included or not–on  Facebook and Instagram!

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