We know that you know that we know that you know (etc) that our wines deliver an ultra premium taste with or without food - the beauty of basing all eight profiles on European table wines. That being said, we cooked up some delicious recipes that can only enhance your experience with wine. Whether you yourself are the grillmaster or you (like me) leave that to the professionals and show up with plenty of wine in hand, we’re all necessary for this backyard BBQ. Tap in, taste, and tantalize those taste buds while you celebrate dad (or really, anything).

Delicious Brisket To Perfectly Complement Tempranillo

Ingredients:

• 1 beef brisket (about 4-5 pounds)
• 2 tablespoons of your favorite barbecue rub (or a mix of salt, pepper, garlic powder, and paprika)
• Wood chips for smoking (optional)
• BBQ sauce (optional, for serving)

Instructions:

1. Prepare your grill for indirect grilling. If using a charcoal grill, arrange the charcoal on one side of the grill and leave the other side empty. If using a gas grill, preheat only one side of the grill.
2. Trim excess fat from the brisket, leaving about 1/4 inch of fat on the surface.
3. Rub the brisket all over with the barbecue rub, making sure to cover it evenly.
4. If you're using wood chips for smoking, soak them in water for about 30 minutes, then drain. Wrap the soaked wood chips in aluminum foil and poke a few holes in the foil to allow smoke to escape.
5. If using a charcoal grill, place the wood chip packet directly on the charcoal. If using a gas grill, place the wood chip packet on the heated side of the grill.
6. Once the grill is ready and the wood chips are smoking, place the brisket on the side of the grill opposite the heat source. This is the indirect heat zone.
7. Close the lid of the grill and let the brisket cook for about 4-5 hours, or until it reaches an internal temperature of 195-205°F (90-96°C) and is tender.
8. Check the temperature of the grill periodically to maintain a steady temperature of around 225-250°F (107-121°C).
9. Once the brisket is cooked through and tender, remove it from the grill and let it rest for about 15-20 minutes before slicing.
10. Slice the brisket against the grain and serve with your favorite BBQ sauce if desired.

A Pairing Better Than Spicy Sausage And Pinot Grigio? Doesn’t Exist.

Ingredients:

- Spicy sausages of your choice (such as chorizo, andouille, or hot Italian sausages)

- Olive oil or cooking spray

Instructions:

1. Preheat your grill to medium-high heat, around 375-400°F (190-200°C).

2. While the grill is heating up, prick the sausages all over with a fork. This helps release excess fat and prevents them from bursting on the grill.

3. Lightly oil the grill grates or spray with cooking spray to prevent the sausages from sticking.

4. Place the sausages on the grill. Cook them for about 5-7 minutes on each side, or until they are nicely browned and cooked through. The internal temperature should reach 160°F (71°C).

5. Use tongs to flip the sausages occasionally to ensure even cooking.

6. Once the sausages are cooked through and have nice grill marks, remove them from the grill.

7. Let the sausages rest for a few minutes before serving to allow the juices to redistribute.

8. Serve the spicy sausages hot off the grill with your favorite condiments, such as mustard, relish, or grilled onions and peppers.

Double Gold Cabernet + Ribs On The Grill = Golden Father’s Day

Ingredients:

- 2 racks of pork baby back ribs

- Your favorite BBQ rub or seasoning

- BBQ sauce (optional, for serving)

Instructions:

1. Preheat your grill to medium heat, around 300-325°F (150-160°C). If using a charcoal grill, arrange the coals to one side for indirect heat.

2. Remove the membrane from the back of the ribs. You can do this by sliding a butter knife under the membrane at one end of the rack, then using a paper towel to grip and pull it off.

3. Season the ribs generously with your favorite BBQ rub or seasoning, rubbing it into both sides of the ribs.

4. Place the ribs on the grill over indirect heat, bone-side down. This allows the ribs to cook slowly and evenly without burning.

5. Close the lid of the grill and let the ribs cook for about 2.5 to 3 hours, or until the meat is tender and starts to pull away from the bones. 

6. Optional: If you prefer your ribs with BBQ sauce, you can brush it onto the ribs during the last 30 minutes of cooking, allowing it to caramelize slightly.

7. Once the ribs are cooked to your liking, remove them from the grill and let them rest for a few minutes before slicing.

8. Slice the ribs between the bones and serve with additional BBQ sauce on the side if desired.

Pinot Noir Pulled Pork Perfection (an alliteration we can get behind!)

Ingredients:

- 4-5 pound pork shoulder (also known as pork butt)

- 2 tablespoons of your favorite BBQ rub or seasoning

- 1 cup of BBQ sauce (plus extra for serving, if desired)

- 1/2 cup of apple cider vinegar

- Hamburger buns or sandwich rolls, for serving

Instructions:

1. Trim any excess fat from the pork shoulder, leaving a thin layer on the outside to keep the meat moist during cooking.

2. Rub the pork shoulder all over with the BBQ rub or seasoning, making sure to coat it evenly.

3. If you have time, wrap the seasoned pork shoulder in plastic wrap and let it marinate in the refrigerator for at least a few hours, or overnight. This will allow the flavors to penetrate the meat.

4. Preheat your slow cooker on low heat. If you don't have a slow cooker, you can use an oven set to 250°F (120°C).

5. Place the seasoned pork shoulder in the slow cooker and pour the apple cider vinegar over it.

6. Cover the slow cooker and cook the pork shoulder on low heat for 8-10 hours, or until the meat is very tender and falls apart easily with a fork.

7. Once the pork shoulder is cooked through, use two forks to shred the meat directly in the slow cooker, discarding any large pieces of fat.

8. Stir in the BBQ sauce until the shredded pork is evenly coated.

9. Let the pulled pork cook on low heat for another 30 minutes to allow the flavors to meld together.

10. Serve the pulled pork on hamburger buns or sandwich rolls, with extra BBQ sauce on the side if desired.

Chardonnay Making Grilled Salmon Look Even Better Since 2020

Ingredients:

- 4 salmon fillets (about 6 ounces each), skin-on or skinless

- 2 tablespoons olive oil

- 2 cloves garlic, minced

- 1 teaspoon lemon zest

- 1 tablespoon lemon juice

- 1 teaspoon dried dill (or 1 tablespoon chopped fresh dill)

- Salt and pepper, to taste

- Lemon wedges, for serving

Instructions:

1. Preheat your grill to medium-high heat, around 375-400°F (190-200°C). Make sure the grill grates are clean and lightly oiled to prevent sticking.

2. In a small bowl, whisk together the olive oil, minced garlic, lemon zest, lemon juice, and dried dill. Season with salt and pepper to taste.

3. Place the salmon fillets on a plate or baking dish. Brush the marinade over both sides of the salmon fillets, coating them evenly.

4. Let the salmon marinate for about 15-30 minutes at room temperature. This allows the flavors to penetrate the fish.

5. Once the grill is preheated, place the salmon fillets on the grill, skin-side down if they have skin. If grilling skinless fillets, place the presentation side down first.

6. Close the lid of the grill and cook the salmon for about 4-5 minutes on the first side. Use a spatula to carefully flip the salmon fillets over and grill for an additional 4-5 minutes on the other side, or until the salmon is cooked through and easily flakes with a fork.

7. Transfer the grilled salmon to a serving platter and garnish with fresh dill and lemon wedges.

8. Serve the grilled salmon hot, with your favorite side dishes such as grilled vegetables, rice, or salad.

For Those Who Prefer Veggies - this Recipe is Perfect for Sauvignon Blanc

Ingredients:

- Assorted vegetables of your choice, such as bell peppers, onions, cherry tomatoes, zucchini, mushrooms, and/or eggplant

- Olive oil

- Salt and pepper, to taste

- Optional: herbs and spices like thyme, oregano, or garlic powder for added flavor

- Wooden or metal skewers

Instructions:

1. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning while grilling.

2. Preheat your grill to medium-high heat.

3. Wash and prepare your vegetables. Cut them into bite-sized pieces, making sure they're all roughly the same size for even cooking.

4. Thread the vegetables onto the skewers, alternating between different types for a colorful presentation.

5. Brush the veggie kabobs with olive oil and season with salt, pepper, and any additional herbs or spices you prefer.

6. Place the kabobs on the preheated grill. If using wooden skewers, place them on the cooler part of the grill to prevent burning.

7. Grill the veggie kabobs for about 10-15 minutes, turning them occasionally to ensure even cooking. The vegetables should be tender and slightly charred.

8. Once the kabobs are cooked to your liking, remove them from the grill and transfer to a serving platter.

9. Serve the veggie kabobs hot as a side dish or main course. They pair well with rice, quinoa, or a fresh salad.

Rosé Takes Gold with Grilled Oysters

Ingredients:

- Fresh oysters (as many as you'd like)

- Lemon wedges, for serving

- Optional: melted butter, hot sauce, or your favorite seafood seasoning for serving

Instructions:

1. Preheat your grill to high heat, around 450-500°F (230-260°C).

2. Scrub the oysters under cold running water to remove any dirt or debris from the shells.

3. Once the grill is preheated, place the oysters directly on the grill grates, flat side up. Be sure to place them in a way that prevents them from tipping over and spilling their juices.

4. Close the lid of the grill and cook the oysters for about 5-7 minutes, or until the shells begin to open.

5. Using tongs, carefully remove the oysters from the grill as soon as they open fully. Be cautious as the shells will be hot.

6. Use an oyster knife or a small knife to carefully detach the top shell from each oyster, being careful not to spill the juices.

7. Serve the grilled oysters hot with lemon wedges on the side for squeezing over the top. You can also offer melted butter, hot sauce, or your favorite seafood seasoning for dipping.

8. Enjoy your delicious grilled oysters straight from the grill!

Grilled oysters are best enjoyed immediately while they're still hot and juicy. Be sure to discard any oysters that do not open during grilling, as they may not be safe to eat.

Sit back, relax, and enjoy these perfect pairings for summer.