CSA Box Pairings: July 23, 2015
We're in the hot middle of summer, and the fruit is out of control right now. Did you eat those pluots last week?! While the stone fruit this week is smashing on its own, it also punches up a salsa or salad like nobody's business.
Recipe: Skirt Steak with Fruit-and-Green-Tomato Salsa from Food & Wine
Pair with: Camp Cabernet Sauvignon Sonoma County 2014 ($17)
Hot damn, Kenny did it again! Kenny Likitprakong is so hip. He's a former pro-skateboarder turned winemaker who specializes in making outstanding wines that show off their site... and at big bang-for-your-buck price-points. His Camp label focuses on all Sonoma County vineyards that are responsibly farmed and offer top-quality but that are often overlooked in favor of more prestigious, known sites... this means he can make great wines that come at an amazing value. This Cabernet is exactly that. It's a RIDICULOUS value for all of its sleek, poppy black fruit and slight green pepper edge that cool-climate Cabs show. The fruitiness plays up the salsa spooned over your steak while the tannins cut through the fat of the meat just perfectly.
Recipe: Grilled Pluot Tomato Salad from Kingsburg Orchards
Pair with: Best Coast Wines Eight Sides Viognier Paso Robles 2014 ($15)
We're so excited to support the Eight Sides project. Winemaker Grant Ebert doesn't look like he could be more than 25 years old; he graduated with a degree in agriculture from Cal Poly San Louis Obispo and a number of winemaking internships under his belt before starting Best Coast Wines with a friend of his. They source fruit from vineyards all over California's "eight sides," and Grant blends them to make wines that are juicy, delicious and easy. This Viognier from Paso has all the weight and lusciousness of a good Viognier without the fat flabbiness the grape so easily slips into. Instead, this has firmness and a bit of tension, loud fruit but a check of acid, just like the flesh of your pluots.