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memorial grapes and eats

As another awesome kickoff to summer passes, let us remember the fantastic summer meals we made this weekend. Along with their grapey pairings, of course.

First, I made veal saltimbocca, which no one guessed based on this lovely little Vine.

You basically just pound the hell out of veal, then lay sage leaves and prosciutto on top with toothpicks, sautée it in butter, oil, and white wine and you’re good to go. Saltimbocca loosely means “jump in mouth” and you want it to do just that, along with a good red.

I’m not a huge fan of Sangiovese, but this Brunello was excellent with the salty prosciutto. Brunello is elevated Sangiovese anyway, made from a specific clone called Brunello and from the town of Montalcino.

brunello di montalcino

So the next night we had lobster, which is awesome for summer. Being Italian, we have lobster on Christmas Eve for the feast of the seven fishes and we always pair it with a white Burgundy. Unfortunately we didn’t have any in the house so I opened this Manincor Sauvignon instead.

manincor

Manincor is a great biodynamic winery in Alto Adige, and this wound up being fantastic with the lobster but especially with the corn salad. Made that out of grilled corn, cherry tomatoes, radish, black beans, lime juice (always fresh squeezed), and kosher salt. Easy and yummy.

Last, it was super hot on Monday so I wanted something light and not hot. Made this great summer salad which was just chicken, avocado, orange slices, chopped daikon radish (would’ve used jicama but the market was out of it), fresh lime juice, and a dash of kosher salt and cayenne pepper.

chicken avocado daikon salad

I made some roasted tomatoes on the side – just drizzle with olive oil, balsamic vinegar, and kosher salt and pop in the oven at 425 for about 10-15 minutes.

photo 1(1)

All went amazing with this Charles & Charles rosé. Ripe strawberry and raspberry flavor with a killer American flag label that I chose specifically for Memorial Day.

photo 4(1)

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