Grenache, Figs, and Asparagus Tarts; It’s time to get cooking in Carolyn’s Kitchen
This month we’re releasing our first ever Grenache. In all our prior vintages, our Grenache has been blended into Hope; but in 2013 John kept about 40 cases of wine to make a straight, 100% Grenache. We’ll be releasing the Grenache to our wine club on August 14 and it will be available in our tasting room beginning August 19th.
While vibrant and intense, Grenache is a great food pairing wine. It pairs well with veal and lighter meats, chicken with fruit sauces, salmon and tuna, and caramelized onions. Not surprisingly then, it pairs great with figs! John and I both love figs prepared a variety of ways. Fig season in California is in June and then again September. As we head into the second fig season of the year, here are some ideas on how to prepare.
One of my favorites is figs with salt, pepper and olive oil roasted in the oven. You can roast them individually or skewer them on a rosemary sprig. You can stuff figs with various cheeses (goat, cream cheese) and roast them. You can wrap them with bacon or prosciutto and roast them. Or you can roast them plan and sprinkle a little honey on them. Experiment with the different ways you can prepare figs to determine your favorite!
For our summer Cooking Class series we asked Chef Dayna, owner of SimpleICIOUS to pair an appetizer with our Grenache and she created a winning combo, a delicious Asparagus Tart! Give this recipe a try and see what you think. You can also replace the asparagus with eggplant (another great Grenache pairing).
Enjoy the summer and I’ll see you next month!
P.S, Keep a look out for an email coming with our Fall Cooking Class menu and dates with Chef Dayna of SimpleICIOUS