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
Ingredients:
- 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
Instructions:
- 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.
- In a large bowl, combine the arugula, crumbled goat cheese, and toasted walnuts.
- In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper to create the vinaigrette.
- Drizzle the vinaigrette over the arugula mixture and toss gently to coat.
- Divide the salad onto plates and top each portion with a grilled peach half.
- Serve immediately and enjoy!
We hope you enjoy this and please let us know what you think after you try!
