In the Garden, Summer 2021

Its summertime, and the garden’s officially in full swing. The bushy green vines are full of juicy red tomatoes, and the fig trees are ripe for plucking- this is al fresco at its finest. Keep things simple and keep things fun- let the food match the moment and let the wine bring it all together. Our OVR Series of Red, Rosé, and Riesling wines shine in the summer when these moments are as abundant as the garden’s bounty.

All-of the olives
This light and refreshing rosé cuts right through the brininess.
Granite Minerality
Our Old Vine Riesling comes from historic old vines rooted deep in granite mountains- a key factor in its lively and refreshing finish
A cheese board's best friend
Some things just brie-long together

CHEESE PLEASE

Brie | Chèvre | Toma | Figs | Apricots | Almonds | Olives | French Bread

Really bring them around the table with a tantalizing spread of cheeses, meats, nuts, berries- you name it. Have fun, and don’t be afraid to let your artistic side show. Keep it seasonal, and mix up flavors, textures, and colors to keep things exciting. 

Both the Old Vine Riesling and the Old Vine Rosé are versatile and spritely additions to whichever direction your charcuterie dreams takes you. If you need somewhere to start, try the Riesling with figs and blue cheese, or the Rosé with strawberries and brie. And you’d be amazed at the way the lively acidity in both these wines cuts through the brininess of olives, or the saltiness of nuts and pâtés.

Pair with: Old Vine Riesling, Old Vine Rosé

Summer Lovin'
The basil and balsamic absolutely sing with the Old Vine Rosé
Almost too pretty to eat...
...almost. Dig in!

GARDEN CAPRESE

Tomato | Basil | Mozzarella | Olive Oil | Balsamic

Nothing says summertime like the Garden Caprese. This Italian classic combines fresh tomatoes, basil, and mozzarella- all layered into the perfect apperitivo salad for the patio. Use your freshest, juiciest tomatoes, and kick it up a notch by mixing colors and sizes. Arrange in your finest geometric pattern, sprinkle with salt and pepper, and finish with a drizzle of olive oil and balsamic.

Wash it down with our 2020 Old Vine Rosé- the 50/50 blend of Grenache and Syrah is layered with fresh strawberry flavors that refresh the palate and provide the perfect accompaniment to the basil and balsamic.

Pair with: Old Vine Rosé

Keep it tender
Wood planks aren't just for salmon- they can be used with nearly all proteins and veggies
Let the pork rest
...and let YOU rest. Pop a cork, have a glass- you earned it chef
Don't keep your guests waiting though...
...some have blaster cannons
Quality Control
take a bite, it came that way
Don't drop it!
Served

PLANK CHOPS

Pork Chops | Broccolini | Fig Mostarda

Wood planks aren’t just for grilling juicy, smoky, salmon- they’re great for anything you want to impart with a little steam on the grill. This recipe is a great way to really start experimenting. 

Start with your pork chop marinade- keep it simple with olive oil, salt, pepper, and a good helping of fresh thyme or rosemary from the garden. Let rest on the counter for at least an hour. This is a good time to soak your wood planks as well.

While the pork is marinating, make the Fig Mostarda. Combine the following ingredients in a saucepan and bring to a simmer over medium high heat. Reduce to a simmer and cook down until syrupy, approximately 30 minutes. Season to taste with salt and set aside to cool.

Fig Mostarda:

  • 6 figs, quartered 
  • 1 cup cognac
  • 1 cup sugar
  • 1 tablespoon whole grain mustard
  • 1/4 teaspoon hot mustard powder
  • Pinch salt 
When the grill is hot, you’re ready to cook your chops. Give them a good sear on both sides- about 3-4 minutes until the pork chop releases from the grill. Transfer to a wood plank off of direct heat and continue to cook until tender and juicy, about 3-5 minutes. Take the chops off the grill and let rest under foil for another 10-15 minutes.
 
While the pork is resting, nows the time to cook your broccolini. Toss with olive oil, salt and pepper and grill, constantly turning until the stalks are tender crisp and the tops are browned and caramelized, 3-4 minutes for thinner stems and up to 8 for thicker. 
 
To plate, simply set the pork chop on a bed of broccolini, and top with the Fig Mostarda. Wash it all down with a Marietta Old Vine Red, and you’ll wonder how you ever managed without. Cheers to summer, friends!
 

Pair with: Old Vine Red

OVR Series Wines. SHOP NOW>