Barbecue & Bubbles: Grill Recipes & Pairings

This delicious Citrus Dry Rub balances the bright flavors of citrus with savory spices, perfect for grilled salmon, chicken, or seasonal vegetables. It delivers the perfect zesty kick and pairs beautifully with the citrus notes in our rich, complex Estate Brut Cuvée.

Ingredients

• 2 tablespoons kosher salt
• 1 tablespoon freshly cracked black pepper
• 1 tablespoon granulated garlic
• 1 tablespoon onion powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• Zest of 2 lemons
• Zest of 1 orange

Instruction

1) Prepare the Zests: Start by zesting the lemons and orange. Make sure to only zest the outer colorful part of the peel, avoiding the white pith which can be bitter.

2) Mix the Dry Ingredients: In a small mixing bowl, combine the kosher salt, black pepper, granulated garlic, onion powder, ground coriander, and ground cumin. Stir well to ensure even distribution of the spices.

3) Incorporate the Zests: Add the lemon and orange zests to the dry mixture. Use your fingers or a spoon to mix the zest into the spices thoroughly, ensuring that the citrus oils are well distributed.

4) Store or Use: Generously applying it to your meat or vegetables 30 minutes before cooking. The rub can be stored for up to a week in an airtight container and keep it in a cool, dry place.

This versatile Peach Salsa can be served with grilled shrimp, scallops, chicken, or simply with tortilla chips. The sweetness of the peaches complements the tanginess of the lime and the subtle heat from the jalapeño. It is a heavenly match with our fruity, plush Brut Rosé, where the delicate fruit notes and refreshing acidity accentuate the brightness of the salsa and lift the flavors in each bite.

Ingredients

• 2 large ripe peaches, peeled and diced
• 1 large ripe tomato, diced
• 1/4 cup red onion, finely chopped
• 1 small jalapeño, finely minced (remove seeds for less heat)
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime (about 2 tablespoons)
• salt and pepper to taste

Instruction

1) In a medium-sized mixing bowl, combine the diced peaches, tomato, red onion, jalapeño, and cilantro.

2) Squeeze fresh lime juice over the mixture and stir gently to combine.

3) Add salt and pepper to taste. For best results, refrigerate the salsa for at least 2 hours before serving to allow the flavors to meld together. (Can be kept for up to three days in the refrigerator).

This Spicy Honey Glaze adds a delicious sweet-and-spicy kick to your dishes, making it ideal for glazing pork ribs, chicken wings, or roasted cauliflower. The balance of spicy, sweet, and umami in the glaze pairs beautifully with the silky texture of our Avant-Garde Pinot Noir brimming with notes of ripe, juicy black cherry, raspberry, and toasty oak.

Ingredients

• 1/4 cup honey
• 2 tablespoons Dijon mustard
• 1-2 tablespoons Sriracha (adjust based on your spice preference)
• 1 tablespoon soy sauce
• 1/2 teaspoon ginger powder

Instruction

1) Combine Ingredients: In a small mixing bowl, whisk together the honey, Dijon mustard, sriracha, soy sauce, and ginger powder until the mixture is smooth and well combined.

2) Adjust for Spice: Taste the glaze and adjust the sriracha to your preferred level of spiciness. You can also add a touch more honey if you prefer a sweeter glaze.

3) Use as a Glaze: Brush the glaze over your meat of choice (like pork ribs or chicken) during the last 10-15 minutes of cooking, applying multiple layers for a sticky, flavorful coating.

4) Serve: Drizzle any remaining glaze over the cooked meat before serving for an extra burst of flavor.

Usage Tips

• For Grilling: Apply the glaze towards the end of grilling to prevent it from burning due to the sugars in the honey.

• For Roasting or Baking: Brush the glaze on during the final stages of cooking and consider turning on the broiler for the last few minutes to caramelize the glaze.

This aromatic, herb-driven rub with its zesty, earthy peppercorns elevates grilled lamb, beef, or pork. The 2023 Pommard Clone Pinot Noir brimming with layers of cherry, black tea, and savory tarragon, makes it a stunning match with its herbal notes on the finish that echo the Peppercorn Rub's savory character.

Yield: 3/4 cup dry mix (enough for 6-8 lbs of meat)

Ingredients

• 2 tbsp black peppercorns
• 1 tbsp pink peppercorns
• 1 tbsp fennel seeds
• 1 tbsp dried tarragon
• 1 tbsp dried thyme
• 1 tbsp + 1 tsp kosher salt (adjust to taste)
• zest of 2 lemons (optional for storage - see note below)

Instruction

1) Toast the peppercorns and fennel seeds in a dry pan until aromatic.
2) Let cool, then crush coarsely.
3) Combine with dried herbs and salt.
Note: If preparing ahead, omit the fresh lemon zest until ready to use — or substitute 2 tsp dried lemon peel for longer storage.
4) Mix 1 tbsp rub with 1 tbsp olive oil per pound of meat.
5) Rub generously onto lamb, beef, or pork before grilling, searing, or roasting.

Storage Tips

• Dry Mix: Store in an airtight container in a cool, dark place. Best used within 2–3 months.
• With Fresh Lemon Zest: Keep refrigerated and use within a few days.
• With Dried Lemon Peel: Offers a shelf-stable version with full flavor.