wine wednesday: grilled peaches and pét nat

So gonna level with you, I meant to have this last grill video up 2 weeks ago. EEEEEK. But life happens, and it got away from me. I was a) having a week of where I didn’t feel “inspired” to cut this together (sometimes I don’t wanna edit!) and b) I last minute ended up going to Chicago for a week due to a family emergency.

Getting away was much needed (LA you can take a toll on me sometimes!) but I’ve come back refreshed and ready to get back into the swing of things. So may I present:

GRILLED PEACHES AND PÉT NAT

This is the perfect way to end a BBQ (okay s’mores are amazing too!) but the low heat from the coals (or turn the gas burner down) caramelizes and smokes up the fruit. You’ve got yourself a naturally sweet finish, paired well with the “naturally sparkling” vino.


grilled peaches

GRILLED PEACHES (serves 2)

-2 ripe peaches

-salt

-pepper

-olive oil

-greek yogurt (optional)

-mint

-honey

Set the flames to low if using a gas grill or wait until the coals are petering out. You don’t want to put the peaches over too hot of a grill. Next cut peaches in half and de-pit. Brush the peaches with olive oil, dust with some salt and sprinkle with pepper (helps to bring out their natural flavor!). Place peaches flesh side down on the grill and let them cook for 3-5 minutes. If you want more of a smokey flavor, close the lid of your grill to trap the smoke. Once they are warm take ’em off the grill and drizzle with a little honey, honey. Add a dollop of greek yogurt if you wish and garnish with a sprig of mint. Serve immediately with a chilled glass of pét nat.


WINE PAIRING

Now I talked about pétillant naturel earlier this summer here but as a refresher (and yes pét-nat’s are refreshing AF) they are a sparkling wine that only goes through one fermentation. A “younger sister”  to champagne, this sparkling wine has softer bubbles and is usually unfiltered. That’s because during the initial fermentation, a crown cap (aka the kind that’s used on beer bottles) is added which traps the CO2 that’s created as the natural sugars and yeast interact. They’re fun, refreshing, dry and usually have high acid. Serve them chilled. And buy an extra bottle because it’s so easy to drink that you’ll be sad when the first one runs out!

In this video I was drinking CRUSE WINE VALDIGUIÉ PÉTILLANT NATUREL RANCHO CHIMILESIt’s their pét nat with a lady on the label.


CHEERS!

Enjoy the rest of your summer. Keep an eye out next Wednesday for another food + wine pairing episode, then I’ll take it back to the OG format. If there’s anything you want me to talk about let me know!

wine wednesday: summer sips

Where did this year go?? I mean more than happy to welcome SUMMER but my God! I haven’t even made 4th of July plans yet (better get on that)…speaking of- if you’re doing something rad, I’ll happily provide the party with some fantastic summer-approved sips!

Anyway, besides rosé, you can likely find me sipping on:

summer wine

ORANGE WINE

Like I said, usually a little more full bodied, these wines attain their orange-y hue because the winemakers leave the grape skins in contact with the juice for a limited amount of time (similar to the process of making rosé) They tend to be a little funkier and (in my humble opinion) more fun to sip than your average crisp PG or Sauv B. My favorite right now is THIS BABY (2016 Jolie-Laide Pinot Gris) from a really fun California winemaker!

PÉT NAT aka PETILLANT NATUREL

Hellooooo easy-money-drinking! These effervescent wines go with everything: a tan, the beach, lobsta, sunsets, front porch swings and date nights. Fab on their own too, these are less bubbly than a traditional sparkling wine and are likely unfiltered (it’s ok you’ll live I promise–look at me, I had 2 glasses last night and live to tell the tale!) The rosé versions remind me of a yummy Italian soda, you know those Pelligrino ones? Only there’s alcohol wooohooo. PARTAY. I was drinking THIS or try THIS

CHILLED RED WINE

THIS IS YOUR POWER PLAY!!!! Chill down your Pinot Noirs, Gamays, Grenaches, Sangioveses, Beaujolias..any light-medium bodied red can be served with a chill. Seriously refreshing AF. Perfect with grilled steaks and burgers. I was drinking THIS in my video, how can you say no to that simple label?!

Bottom line is: these are all easy drinking, mood lifting, fun vinos to bring to a BBQ, summer bash or open with friends (or yourself!). Any favorites? Share below in the comments!!