A wise man once said, “It is more enjoyable to drink a glass of wine than eat 90 grapes” ~WG
Inspired by harvests taking place at wineries around the world right now, and the local abundance of freshly harvested fruits and vegetables; There is no better way tocelebrate the hard work of farmers, vineyard managers, and wine makers, than enjoying the fruit of their labors.
Sogno Platinum Montepulciano d’Abruzzo 2013
Sogno is produced in the lush hills of Abruzzo in central/eastern Italy, on the Adriatic coast. With a bold color of ruby red and an enticing bouquet that has notes of cherry, spice and earthiness you might expect a big bold wine to follow. In fact what you find is a perfectly balanced medium bodied wine with bright flavors of cherry and plum and a touch of warm spice having been aged in Slovenian oak barrels. Fine soft tannins, with balanced acidy to combine for an easy finish that lingers just enough.
This wine paired with the harvest salad very well picking up the earthy notes of the almonds, quinoa and arugula while allowing the brightness of the tomatoes and peaches to shine. The wine is versatile and can be enjoyed on its own as well. We recommend serving this wine with a slight chill.
Heirloom Tomato, Arugula, and Quinoa Salad with Grilled Peaches
Bursting with flavors and packed with protein
What you will need: 1 cup quinoa, 1 large peach, halved, 1 tablespoon extra virgin olive oil, 1 pinch salt, to taste, 1 pinch chili flakes, to taste, 2 cups heirloom cherry tomatoes (about 20), halved, 4 large handfuls arugula, 1 sprig mint, leaves picked and torn into small pieces, ½ cup toasted almonds, chopped, 4 oz feta cheese.
For the Vinaigrette: 2 tablespoons sherry vinegar, 1 tablespoon lemon juice, 1 teaspoon honey, ¼ teaspoon sea salt, ¼ teaspoon freshly ground black pepper, 1/3 cup extra virgin olive oil
How to make it:
1. in a small sauce pot, bring 1, 3/4 cups water to a boil with ¼ teaspoon salt. Add quinoa, turn heat down to low, cover, and simmer until water is absorbed and small air holes have developed on the surface—about 15 minutes. Turn heat off and let steam, covered, for 10 minutes. Let cool and fluff with a fork.
2. Toss peach halves in olive oil, salt, and chili flakes. Grill peach halves flat side down over a medium flame until dark grill marks form, about 3 minutes. Flip and grill for another 2 minutes. When cool enough to handle, thinly slice peaches lengthwise.
3. To make vinaigrette, whisk together vinegar, lemon juice, and honey with salt and pepper. While continually whisking, slowly stream in oil until combined.
4. Combine quinoa with tomatoes, arugula, and mint. Toss with some vinaigrette to lightly coat.
5. Serve quinoa salad topped with grilled peaches, almonds, and feta. If you desire something heartier I have served this with a simple grilled piece of fish.
Happy & Healthy Eating!
The WIne Guys