2026 Summer Release Recipes

Summer has a way of calling for simple things done well.

We’re sharing these recipes as part of our Summer Club Release celebration—a taste of the season and another reason to gather around the table. We hope it finds its way into your kitchen long after the last bottle from this release has been uncorked.

Enjoy, and cheers to a summer well spent.

 

Shrimp Ceviche

Serves 4

Ingredients

1 lb raw or cooked shrimp, peeled, deveined, tails off
3/4 cup fresh lime juice (about 6 large limes)
1 large tomato, diced
1 large avocado, diced
1/2 cup red onion, minced
1/2 cup cilantro, minced
1 jalapeño, seeded and diced
Salt and pepper to taste (about 1/2 tsp salt)

 

Directions

  1. If using frozen shrimp, thaw in warm tap water for 10 minutes.
  2. Squeeze lime juice into a large bowl (don’t use bottled juice).
  3. Drain and gently squeeze shrimp, then dice and add to the lime juice.
  4. Marinate: 15 minutes for cooked shrimp, or about 1.5 hours for raw shrimp (until opaque and pink — the acid “cooks” it).
  5. While it marinates, dice the tomato, red onion, cilantro, and jalapeño into a separate bowl. Refrigerate if using raw shrimp.
  6. Dice the avocado last, right before combining, so it doesn’t brown.
  7. Combine everything, season with salt and pepper — but taste-test with a chip first since chips add their own saltiness.
  8. Serve cold with chips, on a tostada, or in tacos.

 

We’re pairing this entree with the 97pt 2025 Rosé, offering juicy red berries, citrus, watermelon, and a subtle mineral character that carries into a long, soft, seamless finish. This is a rosé with both energy and substance—simply enjoyed on the patio with good company.

Need a bottle for your summer dining? Grab a few more of the award winning 2025 Rosé.

 

 

Melon Prosciutto Skewers

Serves 12 skewers

Ingredients
1 cantaloupe
12 fresh basil leaves
8 ounces mozzarella balls (Ciliegine)
12 slices prosciutto
2 tablespoons balsamic glaze, for drizzling

 

Directions

  1. Prep the cantaloupe: Halve the 1 cantaloupe, scoop out and discard the seeds. Using a melon baller, scoop out 24 balls.
  2. Assemble skewers: Assemble each skewer by layering: cantaloupe, 12 fresh basil leaves basil, 8 ounces mozzarella balls (Ciliegine) mozzarella, 12 slices prosciutto prosciutto, and a second piece of cantaloupe. Repeat until you have 12 skewers.
  3. Drizzle and serve: Drizzle skewers with 2 tablespoons balsamic glaze, for drizzling balsamic glaze and serve immediately.

 

We’re pairing this appetizer with the rich yet focused palette of our 2022 Grenache Blanc offering layers of ripe apple, apricot, citrus peel, and subtle anise, carried by balanced acidity and a generous, unctuous texture.  It doesn’t overpower the skewer favor. It echoes it.

Need a bottle for your table? Make sure to purchase the 2022 Grenache Blanc for your next summer meal.

 

Baby Back Ribs

Ingredients
2 racks baby back ribs
0.3 cups yellow mustard
0.3 cups BBQ rub (Strawberry’s)
12 fluid ounces can cherry coke
4 pats butter
2 tablespoons brown sugar
2 tablespoons honey
0.5 cups BBQ sauce (Sweet Baby Ray’s)

 

Directions

  1. Prep the ribs: Remove the membrane from the back of the ribs. Coat both sides with 0.3 cups yellow mustard, then season both sides generously with 0.3 cups BBQ rub (Strawberry’s).
  2. Smoke uncovered: Place ribs on the smoker at 250°F, uncovered. Smoke for 180 minutes, then begin spritzing with 12 fluid ounces can cherry coke. Spritz cherry coke every 30 minutes for the remaining 2 hours (3 hours total).
  3. Wrap and braise: Lay out a large sheet of foil. Add 4 pats butter, 2 tablespoons brown sugar, a drizzle of 2 tablespoons honey, and a bit more BBQ rub. Place ribs meat-side down on the foil, wrap tightly, and return to the smoker meat-side down for 60 minutes.
  4. Sauce and finish: Unwrap the ribs, brush on 0.5 cups BBQ sauce (Sweet Baby Ray’s), and return to the smoker (unwrapped) for 45 minutes to 1 hour, until glazed and tender.
  5. Rest, slice, and serve: Remove from the smoker, let rest briefly, then slice between the bones and serve.

 

Ribs and Mourvèdre. A match worth exploring. Our 2022 Mourvèdre, is silky yet structured, unfolding with flavors of summer cobbler, violets, graphite, and cured meats. Balanced acidity and fine-grained tannins carry the wine through a long, savory finish. It is expressive, grounded, and quietly powerful — and a clear reflection of both place and intent.

Accompany your next rib night with the Double Gold – SF Chronicle winner: 2022 Mourvèdre

 

Enjoy with our Summer Release Wines!