Entertaining

Fun Fare for Picnics and Barbecues

Warm weather has arrived, signaling the arrival of the long-anticipated al fresco dining season. Whether you’re enjoying a leisurely picnic lunch overlooking Napa Valley vineyards or entertaining friends at a backyard barbecue, Silverado Vineyards wines will make your meal more enjoyable.

Here in Napa Valley, our spring and summer meals typically focus on fresh local produce – vine-ripened tomatoes, zesty herbs, peppers and squash, juicy corn on the cob and all sorts of just-picked fruit from berries and melons to grapes, peaches and plums. Here are some of our favorite quick ideas for al fresco dining. Pair them with wines you’re receiving in this shipment or with your other favorite Silverado Vineyards wines for memorable outdoor meals!

Crostini with Fava Bean and Meyer Lemon Pate: This delicious recipe was featured during our May cooking class, and it pairs especially well with our 2005 Silverado Vineyards Sangiovese.

Caprese Salad: Inspired by the legendary Insalata Caprese served on the Italian Isle of Capri, this quick and easy salad is a natural to pair with our 2005 Silverado Vineyards Sangiovese. Simply alternate slices of perfectly ripe tomatoes and slices of fresh mozzarella cheese (the kind sold in plastic tubs of water) on a platter. Top with julienned fresh basil leaves, a drizzle of our Silverado Vineyards Soda Creek Ranch Olive Oil, a sprinkle of sea salt and a twist of freshly cracked black pepper.

Tomato and Gorgonzola Salad: Slice several perfectly ripe tomatoes (an assortment of different colors is nice) and arrange on a platter. Whisk together one part red wine vinegar to three parts Silverado Vineyards Soda Creek Ranch Olive Oil. Season with salt and pepper, then whisk in several ounces of crumbled Gorgonzola cheese (dressing will be lumpy) and spoon over the tomatoes. Serve with slices of French or Italian bread for sopping up the extra dressing.

Fusilli Salad: Make your favorite pasta salad, or try this flavorful combination. Cook fusilli, drain and rinse in cold water. Puree Silverado Vineyards Soda Creek Ranch Olive Oil with garlic, red wine vinegar and marinated sun-dried tomatoes, then toss with the fusilli. Add an assortment of other tasty items, including pitted kalamata olives, toasted pine nuts, julienned fresh basil, shredded Parmesan cheese and cubes of fresh mozzarella or feta cheese (tiny mozzarella balls called perlini are great if you can find them).

Savory Shish Kebabs: Cut sirloin, red and yellow bell peppers and onions into cubes. Trim and clean some mushrooms. To make marinade, combine equal parts minced fresh thyme and rosemary with a few cloves of garlic, some Silverado Vineyards Soda Creek Ranch Olive Oil, red wine vinegar, hot-sweet mustard and dry red wine. Toss part of the marinade with the sirloin cubes and the remainder with the vegetables. Refrigerate separately overnight, then thread onto skewers and grill. Serve with our 2005 Silverado Vineyards Cabernet Sauvignon or 2006 Silverado Vineyards Mt. George Merlot.

Perfect Picnic Chicken: Combine some butter, orange marmalade and minced rosemary and rub all over a roasting chicken, tucking generous amounts under the skin. Season chicken with salt and pepper, stick a sprig or two of rosemary in the cavity and roast until done. Refrigerate overnight and serve cold slices of chicken with crusty bread and your favorite condiments. A glass of Silverado Vineyards Napa Valley Chardonnay makes a wonderful accompaniment.

Grilled Pancetta-Wrapped Shrimp: Marinate large peeled and deveined shrimp for a few hours in a mixture of Silverado Vineyards Soda Creek Ranch Olive Oil, lemon zest, minced lemon thyme, parsley and cayenne pepper to taste. Wrap each shrimp in a slice of pancetta and thread onto skewers. Grill until shrimp are cooked through. Drizzle with lemon juice and serve with a glass of Silverado Vineyards Miller Ranch Sauvignon Blanc.