Wines for the 4th of July weekend

Happy Independence Day!

What’s better than a year when Independence Day falls on a Friday? Not much, really.

It’s another bbq weekend when a lot of people probably reach for beer but wine is the perfect accompaniment to every bbq idea-just a matter of picking the right varietals.

This 2012 Oyster Bay Sauvignon Blanc has the right balance of crisp minerality to accompany many picnic salads as well as scallops, shrimp and prawns.

go with Sauvignon Blanc to start the day out and/or pair with pasta salads, potato salads and fruit salads. Some that I’ve enjoyed have been 2012 Oyster Bay, 2011 Starborough and 2012 Nobilo. Sauv Blancs from the Marlborough region of New Zealand are, in my opinion, the leaders in what other regions attempt to replicate.

Another easily found Sauvignon Blanc from the Marlborough region to accompany traditional 4th of July fair on a warm Independence Day-Nobilo Sauv Blanc

They’re green apple crisp and citrusy with a hint of spice that just refreshes on warm, summer days. Sauvignon Blanc also works well with grilled prawns and its minerality goes perfectly with bell peppers and mushrooms so, if skewers are on the menu for the weekend, Sauvignon Blanc is your go-to choice. All three Sauvignon Blancs are widely available. I’ve purchased them at Fred Meyer stores and Total Wine & More. Approx $10-$14

The fruit-forward tasting notes of this 2011 Macchia Mischievous Zinfandel pairs nicely with burgers, steaks and ribs.

Zinfandel is a wonderful all-American choice for burgers, steaks, sausage, chicken slathered in bbq sauce and ribs. 2011 Decoy Zinfandel is available at Battle Ground Produce. It has a full mouth feel, big and bold with a little pepper. It’d hold up great next to a black and blue burger. Macchia’s 2011 Mischievous Zinfandel is fruit forward with blackberry and raspberry notes and a rich nose. I’d almost dare to chill this for about 20 minutes and serve it with grilled prawns or keep it room temperature for the red meat-focused options. Also purchased at Battle Ground Produce but I know it’s available at Total Wine & More, as well. Approx $20-$23.

 

 

Penne with Butternut Squash, Pesto and Almonds

2011 Macchia Zinfandel

About a month ago I posted a recipe for Pesto Sauce that is simple and a great use for all the basil that’s coming up in our garden. The recent cooler weather was perfect for cooking up a squash in the oven and adding some pesto sauce.

After a productive harvesting session of our basil patch, I mixed up a few batches of Pesto Sauce and put them in the freezer for that fresh, wonderful taste of summer later in the year. Our freezer is stocked with Marion berries, green beans, pesto sauce, basil, blueberries and some blackberries I foraged from a field near our home. Gosh, it’s fantastic to take advantage of the summer’s offerings.

The warmer weather looks to be around for a while so keep this recipe in mind for the middle of September into fall.

Wine pairing: Macchia Wines’ 2011 Mischievous Zinfandel. It’s easy to say a Sauvignon Blanc would pair well with a dish that features pesto sauce due to its tendency toward minerality but a medium-bodied Zinfandel will stand up to the basil, garlic and sharp and salty flavor of Parmesan (if you’re using Parmesan instead of nutritional yeast). I like my Pesto Sauce heavy on basil and garlic so Macchia’s Zinfandel was a bold move that did not disappoint.

Penne with Butternut Squash, Pesto and Almonds

Penne with Butternut Squash, Garden Fresh Pesto and Almonds

3 quarts water

8 oz whole wheat or brown rice penne

2 Tbsp olive oil

1 ½ lb butternut squash, peeled, seeded and cut into ¼” thick sticks  *I actually use acorn squash

2 shallots, thinly sliced

¼ tsp pepper

½ C pesto

¼ C sliced almonds, toasted (optional)

In a 4-6 quart stockpot over high heat, bring water to a boil, add the penne and cook 5-7 minutes. Meanwhile, heat the oil in a 10-12” skillet over medium high heat. Add the squash and cook, stirring occasionally, for 4 minutes. Stir in the shallots, pepper, and the remaining ½ tsp salt and cook, stirring occasionally, until the squash and shallots are tender, 1-2 minutes. Remove from the heat and set aside. When the pasta is done, drain it, reserving ½ C of the pasta cooking water. Return the pasta to the pot and stir in the pesto and the squash mixture. If it seems too dry, add ¼ to ½ C of the pasta water. Transfer the pasta to plates or a platter and, if desired, garnish with almonds. Serve immediately. Serves 4.

Note: I actually added cooked vegie burgers to boost the protein in this dish. If you’re going to do this, make sure you add more pasta water to the dish to keep everything moist.

Adapted from Skinny Bitch in the Kitch