Summer Notes
From the Winery:
Go ahead, chill your reds! Although it is common to see our wine friends sipping a chilled white around the Inn on the Patio and at the Bale Garden, the traditional summer wine is a chilled rosé. We keep plenty of Mansion Mist chilled in the summer. Not sure where that tradition started, but nevertheless, a chilled rosé has been the de facto go-to summer wine over the years. So, what about chilling a red? Well, of course, we turn to the French, because they know everything , to weigh in on this conundrum, and lo and behold, they have an opinion, and they have a category for such wines. Vin de soif, or “wine of thirst,” is the term used by the French to describe a perfectly chilled red wine. Perfectly chilled — in practical terms, this translates to an ideal range of 55–60 F. But scientific precision isn’t in the spirit of these wines. Just stash your bottle in the fridge 30 minutes before popping the cork, or 10–15 if you’re using an ice bucket. Chef Dave’s Avocado Chimichurri Sauce Here’s a great summertime staple to add to your table — perfect with any grilled meats … or, frankly, just eaten with a spoon. Want to spice it up a bit? Add ¼ teaspoon ground cumin and ¼ teaspoon ground coriander for a little Southwest/Mexican twist …
So, what kind of red is most suitable for chilling? The Simple answer is: Chill your favorite; if you like it, bingo! There it is. Once again, experts state that medium- bodied wines are better candidates than more full-bodied reds. We have done some “experimenting” here at the Inn ( it is a tough job, but someone has got to do it ) and have come up with some of our favorites. Romeo, a pinot noir; Winemaker’s Delight, an old vine Zinfandel; Marlyn, a Merlot; and Duo, a Merlot Blend, are delightful examples of chilled reds, or wine of thirst. Chilled reds are wonderful when paired with grilled foods, meats, fish, veggies, etc.!
So, go ahead, chill your reds … the French approve !
– Harry the Vintner at the Claremont Inn & Winery
Ingredients: •
1/3 cup extra-virgin olive oil
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1/4 cup fresh lime juice 1 garlic clove, minced
Kosher salt
1 cup finely chopped parsley
1 tablespoon finely chopped cilantro
1 finely diced jalapeno
1 Hass avocado, peeled, pitted, and diced
Directions: 1. In a medium bowl, whisk the olive oil with the lime juice, garlic, and a pinch of salt. Stir in the parsley and cilantro and let stand at room temperature for 30 minutes. Fold in the avocado and season with salt. 2. The chimichurri can be refrigerated for up to four hours.
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