Perfect Pairings for a Californian Summer

Caprese Avocado Toast - Pair with Central Coast Sauvignon Blanc

90% of the Nation’s Avocados come from California! Avocados’ popularity comes from its delicious, creamy texture, and its refreshing flavor. Pair this Avocado toast recipe with our Central Coast Sauvignon Blanc for an experience to remember – their rich textures are comparable, and the acidity in the Sauvignon Blanc “cuts through” the avocados’ fattiness for a refreshing effect.
Preparation Time: 15 minutes
Serves: 2
1 ripe avocado
1 tablespoon fresh lemon juice
2 large slices of sourdough bread, ½-inches thick
1 tablespoon olive oil
½ cup of grape tomatoes
1 mint sprig
1 teaspoon of salt
1 teaspoon of black pepper

1. Preheat the oven to 350°F. Brush both sides of the slices of sourdough bread with olive oil, and send them into the oven for 3 minutes. Flip the slices, and toast for another 3 minutes.
2. Slice your mozzarella into small 1/4-inch cubes and halve each grape tomato.
3. Halve the avocado and remove its pit. Scoop the avocado flesh into a medium bowl and add the lemon juice, black pepper and salt. Mash the mixture together with a fork until it reaches your desired consistency.
4. Spread the mixture on each slice of toasted sourdough. Sprinkle the mozzarella cubes and halved tomatoes over each slice and top with a few leaves of mint to serve.



Roasted Chicken Harvest Bowl - Pair with Central Coast Pinot Noir

The herb and spice in this chicken, roasted in its own juices, are a perfect pairing for a succulent wine. Our Central Coast Pinot Noir is layered with ripe berry fruit, vanilla and baking spices. Additionally, the “weight,” or heaviness, of a harvest bowl matches the “weight” of the warm-climate Pinot.
Preparation Time: 45 minutes
Serves: 2
2 boneless chicken breasts
2 cups green beans
2 cups butternut squash
5 tablespoons vegetable oil
1 ½ cups short grain white rice, uncooked
1 cup water
1 ¼ cups chicken broth
3 teaspoons salt
3 teaspoons pepper
2 tablespoons thyme, chopped
1. Preheat your oven to 365°F.
2. In a medium bowl, combine the butternut squash with 2 tablespoons of oil,
teaspoon of salt and 1 teaspoon of pepper. In another medium bowl, combine the green beans with 2 tablespoons of oil, 1 teaspoon of salt and 1 teaspoon of pepper. Toss the ingredients in both bowls until the vegetables are evenly coated. Arrange the squash on one baking sheet and the green beans on another. Roast the squash for 40 minutes and the green beans for 30-35, until tender.
3. In a small bowl, mix together1 tablespoon of oil, 1 teaspoon of salt, 1 teaspoon of pepper, and 2 tablespoons of thyme. Pour this mixture over the two chicken breasts and rub it into the chicken to allow it to absorb these flavors. Place the breasts on a baking sheet and roast for 30 minutes.
4. While the squash, green beans, and chicken are roasting, make your rice pilaf. In a pot, mix in water, chicken broth, and salt. Stir in the rice and bring your ingredients to a boil. Place a lid on your pot for 20-25 minutes, until your rice pilaf is done.
5. Build your bowl. Arrange bed of rice pilaf on the bottom of a deep bowl. Top with a roasted chicken breast, green beans and butternut squash.


Carne Asada Burrito - Pair with Central Coast Cabernet Sauvignon

Carne asada is made with strong, bold ingredients – skirt steak and marinade. Its ideal match would be an equally bold and plush wine, our Central Coast Cabernet Sauvignon. The Cabernet has tangy dark fruit flavors that complement the zesty carne asada, and its tannins bind to the fattiness of the burrito’s ingredients, acting like a palate cleanser.
Total time: 35 minutes
Serves: 2
Guacamole Ingredients:
2 ripe avocados, peeled and pitted
¼ cup diced onion
¼ cup cilantro, chopped
¼ cup Roma tomatoes, chopped
1 tablespoon fresh lemon juice
½ teaspoon salt
Carne Asada Ingredients:
1 ½ skirt steak
1/3 cup olive oil
3 cloves garlic, minced
¼ cup soy sauce
Burrito Ingredients:
6 tablespoons guacamole
1 potato
Vegetable oil
8 oz carne asada
4 tablespoons sour cream
1/3 cup shredded cheddar cheese
2 large flour tortillas
1. Five hours before you begin making your California burritos, place your skirt steak in a Ziploc bag with the olive oil, minced garlic, and soy sauce to marinate in your refrigerator.
2. When you’re ready to build your burritos, begin by making your guacamole. In a medium bowl, combine the ripe avocados with onion, cilantro, tomatoes, lemon juice and salt. Mash together with a fork until smooth.
3. Cut a small potato into 20 strips and fry them with vegetable oil to make fries.
4. Remove the skirt steak from the refrigerator and dice. Stir-fry on a cast iron until thoroughly cooked to make carne asada.
5. Warm each tortilla on a pan and place it on a flat surface. Brush the guacamole and sour cream down the center of the tortilla and add the carne asada and fries. Top with shredded cheddar.
6. Fold the side of the tortilla facing you inwards, over the ingredients. Fold the right and left flaps inwards, and roll tightly to make your burrito.



Prosciutto Burrata Salad - Pair with Central Coast Chardonnay

Delicate but flavorful, prosciutto adds another dimension to simple salads. Prosciutto is cured meat, but that doesn't meat you must pair it with a red. Opt for our Central Coast Chardonnay instead; the tannin in red wines tend to emphasize the saltiness of a food, whereas a softer, crisp wine can diffuse its briny taste.

Preparation time: 15 minutes
Serves: 2

Salad Ingredients:
1 ball Burrata cheese
3 slices prosciutto
½ cup garbanzo beans
2 cups arugula
1 cup spinach

Balsamic Vinaigrette Ingredients:
2 tablespoons balsamic vinegar
¼  cup olive oil
½ teaspoon honey
½ teaspoon black pepper

1. Mix together the vinegar, olive oil, honey and black pepper in a small bowl and place it in the refrigerator for 5 minutes, allowing the ingredients to combine.
2. Toss the arugula, spinach, and garbanzo beans in a large bowl and plate your salad on a flat serving plate.
3. Place your Burrata in the center and arrange your prosciutto around the Burrata.
4. Drizzle your salad with balsamic vinaigrette, to serve.



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