Spring Fizz and Flavor: Pairing HOT ROCKET Baco Noir Pet-Nat with a Refreshing Grilled Peach Salad

Spring Fizz and Flavor: Pairing HOT ROCKET Baco Noir Pet-Nat with a Refreshing Grilled Peach Salad

  • Rebecca Traynor

Picture this: It's a scorching spring evening, the sun is blazing, and you're seeking a wine that perfectly matches the hot weather. Look no further than Traynor Vineyard's remarkable HOT ROCKET Baco Noir Pet-Nat. With its vibrant flavors and effervescent charm, this wine will transport you to a breezy terrace, surrounded by the mesmerizing beauty of Prince Edward County. Let's explore the delightful combination of Traynor Vineyard's HOT ROCKET with a weather-appropriate meal, bringing a touch of our vivacious spirit to your dining experience.

Nestled in the heart of Prince Edward County, Traynor Vineyard is a testament to the passion and dedication of its winemakers, Mike Traynor and Richard Narayan. With a commitment to sustainable and organic practices, they have cultivated a vineyard that produces exceptional wines. Traynor Vineyard is renowned for its unique and handcrafted creations, reflecting the terroir and climate of this enchanting region.

What is Pet-Nat Wine? Before we delve into the pairing, let's briefly explore what makes HOT ROCKET Baco Noir Pet-Nat so extraordinary. Pet-Nat, short for Pétillant Naturel, is a style of sparkling wine known for its natural effervescence. Unlike traditional sparkling wines, Pet-Nat undergoes a spontaneous fermentation in the bottle, capturing the essence of the grapes and preserving their lively character. This results in a refreshing, slightly fizzy wine with a vibrant personality that's perfect for warm spring days.

Pairing HOT ROCKET Baco Noir Pet-Nat with a Weather-Appropriate Meal: Now, let's indulge in a delightful spring meal that complements the lively nature of HOT ROCKET Baco Noir Pet-Nat. Picture a garden brimming with fresh produce, and let your taste buds soar with anticipation.

Recipe: Grilled Peach and Arugula Salad with Goat Cheese and Honey-Lemon Vinaigrette


  • 2 ripe peaches, halved and pitted
  • A few pieces of carpaccio
  • 4 cups arugula
  • 4 ounces goat cheese, crumbled
  • 1/4 cup toasted walnuts, roughly chopped
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon honey
  • Salt and pepper to taste


  1. Preheat the grill to medium-high heat. Brush the peach halves with a little olive oil and place them on the grill, cut side down. Grill for about 3-4 minutes or until grill marks appear. Remove from the grill and set aside.
  2. In a large bowl, combine the arugula, crumbled goat cheese, and toasted walnuts.
  3. In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper to create the vinaigrette.
  4. Drizzle the vinaigrette over the arugula mixture and toss gently to coat.
  5. Divide the salad onto plates and top each portion with a grilled peach half.
  6. Serve immediately and enjoy!

We hope you enjoy this and please let us know what you think after you try!