Gary Miller
June 16, 2015 | Gary Miller

Naked Vine Vineyard and Summer Recipes

On the vineyard front, the Naked Vine Vineyard on Apple Hill narrowly (and quite miraculously, I might add), escaped last Friday's intense storm which was replete with a good bit of hail.  It looks now as though the young section of the vineyard (ie:, the Grenache blanc) will be catching up with the more establised Grenache noir vines, and that both may yield in the neighborhood of 4 tons of fruit this coming harvest.  Good stuff.



Finally for your Spring and early Summer dining options, please give the following a try.  Either Ruddy Bloom Rose' or Harvest Blanc would pair swimmingly (pun intended) !


Grilled Shrimp with Citrus Avocado Salsa:


2 each - shallots, minced

1 each - jalapeno, deveined, minced                                                                                                 

3 each - Mandarin oranges, segmented and halved

2 each - Haas avocados, medium dice

1 each - lemon, juiced

2 bunches - basil, rough chopped                                                                  

1 teaspoon - ground cumin

1/2 teaspoon - cayenne pepper

2 tablespoons - honey

Extra-virgin Olive oil/Red Wine Vinegar

Salt/Course ground black pepper


Combine and lighly toss all ingredients.  Splash with vinaigrette and season to taste.  Serve with grilled shrimp.


Onion Brule'


3 each - large red onions, sliced thin

1/2 cup - brown sugar

2 tablespoons - mustard seeds

1 cup - red wine

Salt/White pepper


Slowly saute' onions in a little olive oil until fully caramelized.  Add brown sugar and mustard seeds, combine.  Raise heat briefly and deglaze with red wine.  Simmer until red wine becomes a syrup.  Season to taste.  Layer brioche with your favorite goat cheese and top with brule'.




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