Category: Food and Wine Pairings

Wine at Home

Spicy Citrus Scallops & Cabbage & Sparkling -OR- Sauvignon…

By Laina Carter of McGrail Vineyards

Can’t choose between our Gracie Sparkling and Peyton Paige Sauvignon Blanc? That’s okay; neither can I. This dish works with both of these delightfully crisp, refreshing wines. Either combo is godsent on a hot day, which we’ve had plenty of lately. The soft, creamy texture of the scallops tones down the heat of the cayenne and jalapeño, and both are brightened by a splash of citrus. Each of these flavors combine to complement our Gracie and Peyton Paige wines.


Spicy Citrus Scallops & Cabbage Salad

Makes about 6 servings.

INGREDIENTS:
  • 1 lb. frozen scallops
  • 1 tbsp. olive oil
  • 2 cups Napa cabbage, thinly shredded
  • 1 cup red cabbage, thinly shredded
  • 8 oz. mung bean sprouts
  • 2 green onions, sliced thinly
  • 1 cup fresh-squeezed orange juice
  • 1/2 cup fresh-squeezed tangerine or clementine juice
  • 1/3 cup fresh-squeezed lime juice
  • 2 tsp. minced garlic
  • 1 jalapeño, seeds removed, minced, separated
  • 1/4 tsp. cayenne powder, separated
  • Salt
  • Pepper
  • 3 blood oranges, peeled and sliced thinly
  • 2 avocados, peeled, pitted, and sliced thinly
DIRECTIONS:
  1. Soak frozen scallops in a large bowl of water overnight or for up to 24 hours to defrost and minimize fishiness.
  2. Heat olive oil in a griddle or frying pan on high (about 400 degrees F).
  3. In a large salad bowl, combine Napa cabbage, red cabbage, bean sprouts, and green onion. Mix well.
  4. In a small bowl, combine orange juice, tangerine juice, lime juice, minced garlic, 3/4 jalapeño, 1/8 tsp. cayenne, and salt and pepper to taste, to create the dressing.
  5. Use a paper towel to pat the scallops dry. Season with salt, pepper, and remaining jalapeño, and cayenne. Allow to sit at room temperature for twenty minutes.
  6. Sear the scallops in the pre-heated griddle for about 4 minutes per side, or until cooked through. Add small spoonfuls of dressing over scallops as they sear for added flavor.
  7. Dress the salad and plate it. Top with avocado, blood orange, and seared scallops.

I hope I’ve inspired you to make this delightful summertime dish to enjoy with one of our yummy chilled wines! Please let us know if you do end up enjoying this pairing at home. We’d love to hear from you!

Cheers and enjoy!

Wine at Home

Semi-Sweet Summertime Grilled Fruit Spongecake & Gracie Sparkling

By Laina Carter of McGrail Vineyards & Winery

The versatility of sparkling wine always gets me super excited! It can go with pretty much anything and everything, but it’s also always delicious on its own or in a cocktail. Since we don’t currently have any sweet wines, it’s hard for me to come up with pairings that involve anything even semi-sweet. Berries and spongecake work well with our Gracie Sparkling Brut, because they both contain little sugar. The baked good aspect of the spongecake matches the hint of yeast in the bubbles. And berries with bubbles is always a good idea. I hope you enjoy this treat that is as tasty as it is beautiful with our equally gorgeous Gracie Sparkling!


Grilled Summertime Fruit Skewers, Berry Compote Spongecake, Dreamy Caramel, & Whipped Cream

Makes about 6 servings.

INGREDIENTS:
  • 6 bamboo skewers, at least 6” long
  • 2 1/2 cup fresh raspberries, washed and separated
  • 8 large strawberries, washed and separated
  • 2 tbsp. fresh-squeezed orange juice
  • 1 tbsp. fresh-squeezed lime juice
  • 1 tsp. fresh-ground ginger
  • 1/4 cup granulated white sugar
  • 5 apricots, washed
  • 6 (1 oz.) spongecakes
  • Caramel sauce
  • Whipped cream
  • Optional: edible flowers for a garnish
DIRECTIONS:
  1. Pre-heat grill on low.
  2. Place bamboo skewers in a shallow bowl and cover with water. Allow skewers to soak in water until you are ready to use them. This prevents them from burning when they are on the grill.
  3. In a small saucepan, add 1 1/2 cups raspberries, three large strawberries, orange juice, lime juice, fresh ginger, and two pinches of sugar to create the berry compote. Heat on medium and use a large spoon to mash the fruit and stir ingredients together.
  4. Once fruit mixture begins bubbling, reduce heat to low and continue to stir occasionally. Allow fruit to simmer for about 10 minutes.
  5. Remove fruit from heat and allow to cool.
  6. In a shallow bowl, add remaining granulated sugar. Cut the apricots and the remaining strawberries in half. Remove pits from apricots. Dredge your halved strawberries and apricots face-down in sugar.
  7. Place sugared strawberries and apricots face up on a plate. Being careful not to remove any sugar from the fruit, use your wet bamboo sticks to create skewers with alternating apricots and strawberries (I used three pieces of fruit per skewer). You will have a few pieces of fruit left over.
  8. On the grill, place each skewer face-down. Leave the grill open and grill each skewer for about 1-2 minutes, or until sugar has caramelized on fruit.
  9. Place each spongecake on a small plate. Spoon enough berry compote on the spongecake to fill the center of the cake. Top the cake with a drizzle of caramel sauce (optional), a few sprays of whipped cream, and a grilled fruit skewer. Garnish with the remaining fresh raspberries and edible flowers (optional).
  10. Serve with a glass or two of our chilled Gracie Sparkling Brut.

I hope I’ve inspired you to make this pretty pairing at home! Please let us know if you try this one out. We’d love to hear from you!

Cheers and enjoy!

Wine at Home

Independence Day Patriot Pairings

By Laina Carter of McGrail Vineyards

If you don’t fire up the grill on our Day of Independence, are you even American? One of my family’s oldest traditions is our July 4th ritual of throwing steaks, burgers, hot dogs, veggies, and just about anything else grill-able over the massive fire pit grill at my family’s ranch in the Livermore hills, while sipping on some yummy, locally-sourced beverages. Since McGrail’s Patriot Cabernet is the quintessential Independence Day drink, I’ve got some delicious pairings for this wine that can be tossed on the grill this 4th of July!

When asked what makes this wine so special, Heather McGrail said, “Patriot Cabernet is a favorite at McGrail and a tribute to all of those that serve our country and communities. This 100% Cabernet Sauvignon was first produced in 2009 and was a wine for a cause for the four Oakland Police Officers that lost their lives in the line of duty. Following our first vintage, we have continued to donate a portion of the proceeds to the families of lost heroes from police, fire, and military. Our Patriot Cabernet is produced using 100% new American oak and has beautiful aromas of dark cherry, berry, vanilla, and a hint of cocoa.” Personally, the Patriot is one of my favorite McGrail Cabs because of its rich, velvety mouthfeel and the delightful notes of vanilla, roasted coffee, and sweet campfire s’mores the wine derives from the new American oak it’s aged in. Below are some recipes to enjoy alongside this special Cabernet.


Grilled Bacon-Wrapped Cabbage Skewers

Makes about 6 servings, with two skewers per serving.

Having been aged in new oak for thirty months, our Patriot Cabernet can certainly come across as big and tannic for some palates. Pairing tannic wines with foods that contain fat is awesome for those who aren’t overly enthusiastic about that boldness, because the fat in the food combines with certain compounds in our saliva and creates a sort of layer of that fat that tones down the tannins in the wine. This is one of the reasons I love this pairing so much! But also, who doesn’t love bacon?

INGREDIENTS:
  • 12 bamboo skewers, at least 6″ long
  • 12 oz. red cabbage, cut into 12 equally sized squares
  • 1 lb. thick-sliced bacon (about 12 slices), uncooked
  • Salt
  • Pepper
  • Garlic powder
  • Optional: micro greens for a garnish
DIRECTIONS:
  1. Place bamboo skewers in a shallow bowl, add water and soak skewers for at least 10 minutes to prevent them from burning while on the grill.
  2. Pre-heat your grill on medium-high, or about 400 degrees F.
  3. Take each piece of bacon and wrap it tightly around your red cabbage squares. Use your bamboo skewers to secure the bacon on the cabbage.
  4. Liberally sprinkle salt, pepper, and garlic powder over both sides of each of your cabbage skewers.
  5. Set the cabbage skewers on the grill, reduce heat to low, or about 300 degrees F, and close the lid on the grill.
  6. Cook cabbage skewers on each of four sides for about three minutes (about 12 minutes in total), checking on cabbage about once a minute to ensure bacon fat doesn’t catch fire. Cooking time will vary depending on your grill and the size of each skewer. Skewers will be done when all bacon has been cooked through and cabbage has become soft.
  7. Serve bacon-wrapped cabbage over a bed of micro greens (optional) and with a glass of McGrail Patriot Cabernet Sauvignon!

Grilled Balsamic Parmesan Artichokes

Makes about 4 servings, with 2 artichoke quarters per serving.

Another food I love with our bold Cabernets is a sharp cheese. Freshly grated parmesan is one of those cheeses that can be so great with a big Cab and it can be even further complemented by some classic balsamic vinegar reduction. This hearty grilled artichoke is amazing with the parmesan and balsamic and a glass of the Patriot Cabernet.

INGREDIENTS:
  • Two large whole, organic artichokes
  • 1 tbsp. minced garlic
  • Salt
  • Pepper
  • 1 1/2 tbsp. balsamic vinegar reduction
  • 2 tbsp. grated parmesan cheese
DIRECTIONS:
  1. In a large pot or deep pan with a steam basket, bring one inch of water to a boil.
  2. Wash your artichokes well. Cut about 1/2″-1″ off the top of the artichoke and trim the stem to about 1 1/2″. Using a large, serrated knife, cut the artichokes into quarters. Use a spoon to scoop out the furry insides.
  3. Set each quarter into the steam basket and cover. Steam the artichokes for about 30 minutes.
  4. Pre-heat your grill to medium heat.
  5. Once artichokes have been steamed, sprinkle insides with minced garlic, salt, and pepper.
  6. Place each quarter face-down on the grill and grill for about two minutes on each side.
  7. Plate the quarters, face-up. Drizzle with balsamic reduction and sprinkle with freshly grated parmesan.
  8. Enjoy with a glass of McGrail Patriot Cabernet!

Garlic Parmesan Mashed Potatoes & Rosemary Rib Eye

Last, but certainly not least, our Patriot is perfect paired with classic steak and mashed potatoes. This is a tried and true, classic Cabernet pairing that couldn’t be more fitting for America’s day of Independence. Again, I’ve chosen to add parmesan to these potatoes, as it really complements the wine so well.

Makes about 4 servings.

INGREDIENTS:
  • 1 lb. rib eye
  • 2 tbsp. steak rub (I used 5 Mary’s)
  • 3 medium russet potatoes, washed and peeled
  • 1/2 cup skim milk
  • 1/3 cup freshly grated parmesan
  • 1 tbsp. minced garlic
  • Salt
  • Pepper
  • Garlic powder
  • 4 sprigs rosemary
DIRECTIONS:
  1. In a large pot, bring 4 quarts of water to a boil.
  2. Pre-heat your grill to high heat.
  3. Remove your steaks from the refrigerator and cut into four equal parts. Rub each steak piece liberally with your favorite steak rub. Cover and allow to sit at room temperature for about 20 minutes.
  4. Cut your peeled potatoes into 2″ cubes. Boil your cubed potatoes for about 15-20 minutes, or until soft enough to mash.
  5. Use a potato masher to mash your boiled potatoes. Add milk, parmesan, minced garlic, salt, and pepper and stir well.
  6. Season steaks with salt, pepper, and garlic powder, then place on the grill. Grill steaks for about 3 minutes on each side, then repeat (for about 6 minutes total per side), or until steaks have reached desired done-ness. Place a sprig of rosemary on top of each steak after the last flip.
  7. Place steaks on a plate and cover. Allow to sit for about five minutes.
  8. In a bowl or small plate, place one large scoop of mashed potatoes and one cut of steak with a sprig of rosemary as a garnish.
  9. Enjoy steak and parmesan mashed potatoes with a glass of McGrail Patriot Cabernet Sauvignon.

I hope I’ve inspired you to make some of these deliciously patriotic dishes for your Independence Day celebration! Please let us know if you do make any of these dishes. We’d love to hear from you!

Cheers and enjoy!

Wine at Home

Black Bean Burgers & 2017 Malbec, Lucky 8 Vineyard

By Laina Carter of McGrail Vineyards

One of my favorite vegetarian foods is a black bean burger. They can be so filling and flavorful, just like our Malbec! For those of you who don’t know, our Malbec comes from our Lucky 8 Vineyard, which we acquired just a few years ago. We have been quick to update the farming practices used on this property to match the meticulous methods we have used on our estate property for several years now. We named  the vineyard “Lucky 8,” because the McGrails have eight grandchildren. The vineyard is planted with a handful of different varieties and clones of grapes that tend to grow well here in the Livermore Valley. Due to the fact that our Winemaker Mark Clarin’s mother’s favorite wine varietal is Malbec, we chose to plant a few rows of this Bordeaux variety in our Lucky 8 Vineyard, so this wine is affectionately dedicated to Sylvia Clarin. This wine is easy-to-drink, but is also full of flavor and perfectly balanced. It’s also one of just a few single-varietal bottles (aside from Cabernet Sauvignon) we produce here at McGrail Vineyards. This wine is certainly special to us and we think you’ll find it special, as well! 


Vegetarian Black Bean Burgers

Makes about 5 burgers.

INGREDIENTS:

  • 1/2 tbsp. fresh-squeezed lime juice
  • 1/2 small red onion, chopped
  • 1 (15 oz.) can organic black beans, rinsed
  • 1/4 tsp. ground cayenne pepper
  • 1/4 tsp. 21 seasoning salute
  • 1/4 tsp. ground smoked paprika
  • 1/4 tsp. ground cumin
  • 1/4 tsp. ground coriander
  • 1/4 tsp. kosher salt
  • 1/2 tsp. chipotle chili pepper powder
  • 1/2 tsp. fresh-cracked pepper
  • 3 tbsp. fresh cilantro leaves, packed
  • 1 tbsp. fresh parsley leaves, packed
  • 1 free range large brown egg
  • 1 cup panko bread crumbs
  • 1 tbsp. olive oil
  • Five brioche buns
  • Two Roma tomatoes, sliced into 1/3″ rounds
  • One Haas avocado, sliced
  • 1/4 cup Thousand Island dressing

DIRECTIONS:

  1. In a food processor, add lime juice, red onion, and black beans. Pulse a few times, or until you can’t see any big chunks of red onion.
  2. Add cayenne, 21 seasoning salute, paprika, cumin, coriander, kosher salt, chipotle chili powder, and pepper. Allow food processor to process this mixture until all the seasoning has been mixed in well.
  3. To the food processor, add cilantro, parsley, egg, and bread crumbs. Again, pulse until you can no longer see any large cilantro or parsley leaves.
  4. Shape your black bean mixture into five 4.5″ patties.
  5. In a large pan, heat olive oil over medium heat. Set your patties about an inch apart in the oiled pan. Cover the pan and cook your patties for about two minutes, twice on each side (for a total of four minutes per side per patty), or until patties have been cooked all the way through.
  6. Toast your brioche buns upside down on a baking sheet under a low broil for about three or four minutes.
  7. Spread the Thousand Island dressing on your toasted buns, add a cooked black bean burger, tomato slices, and sliced avocado.
  8. Enjoy your black bean burgers with a bottle of delicious 2017 McGrail Malbec!

I hope I’ve inspired you to make this tasty vegetarian grub at home! Please let us know if you do try out this recipe. We’d love to hear from you!

Cheers and enjoy!

Wine at Home

Cheesy Summer Squash & Mac Casserole & McGrail Family…

By Laina Carter of McGrail Vineyards

If you’re anything like me, you live for the amazing fruits and veggies that come around during summer, but still, the quarantine hasn’t been great for your summer bod. Not being able to go to the gym and being stuck at home with a stocked fridge and an overflowing wine closet has physically put me more in a winter state than a summer one. Because of this, I’ve included some alternatives to certain ingredients and some optional steps, as to offer healthier versions of this scrumptious summertime supper.


Cheesy Summer Squash, Cauliflower, & Macaroni Casserole

Makes about 12 servings.

INGREDIENTS:

  • 1 tbsp. olive oil
  • 1 tbsp. minced garlic
  • 3/4 cup chopped red onion
  • 12 oz. (about 4 cups) zucchini, thinly sliced
  • 12 oz. yellow squash, thinly sliced
  • Pepper to taste
  • 12 oz. steamed cauliflower
  • 12 oz. steamed broccoli
  • 1 1/2 cups cooked corn kernels
  • 1 1/4 to 2 cups shredded cheese blend (medium cheddar, Jarlsberg, and even a lite blend are fine), separated
  • 1 to 1 1/2 cups grated parmesan, separated
  • 3/4 to 1 1/4 cup panko bread crumbs, separated
  • Optional: 1/4 cup butter, melted
  • 2 (6 oz.) packages of macaroni and cheese (I used Annie’s organic mac and cheese with 12g protein for a healthier alternative to regular Kraft)

DIRECTIONS:

  1. Pre-heat oven to 450 degrees F.
  2. Heat olive oil on medium-low in a large skillet. Add minced garlic and chopped onions and cook until soft and browned.
  3. Add sliced zucchini and squash. Add pepper to taste. Cook thoroughly, until soft.
  4. In a large casserole tray (I used a 9″x13″ tray), break up your steamed cauliflower and broccoli into 1″ chunks. Sprinkle with pepper, cooked corn kernels, 3/4 cup shredded cheese blend (optional), 1/2 cup parmesan (optional), 1/2 cup panko bread crumbs (optional), and melted butter (optional).
  5. Evenly spread cooked zucchini and squash on top. Sprinkle 1/2 cup shredded cheese blend and 1/2 cup grated parmesan on top.
  6. Prepare your macaroni and cheese as directed on package.
  7. Evenly spread your prepared macaroni and cheese over the casserole pan. Sprinkle with remaining 3/4 cup cheese blend, 1/2 cup parmesan, and 3/4 cup panko bread crumbs. Add pepper to taste.
  8. Bake in oven for about 15-20 minutes, or until the casserole is bubbling inside and the top is crispy and browned.
  9. Enjoy with a slightly chilled bottle of our McGrail Family Chardonnay!

I hope I’ve inspired you to make this delicious summertime casserole at home! Please let us know if you do try out this recipe. We’d love to hear from you!

Cheers and enjoy!

Wine at Home

Herb Braised Short Ribs, Creamy Polenta, & 2018 Colton’s…

By Laina Carter of McGrail Vineyards & Winery

If you’ve ever had our Colton’s Cabernet, you know it’s special. One of the things that sets it apart from our other Cabs is that it’s an old-world-style Cabernet Sauvignon and the grapes used to produce this wine come from our Lucky 8 Vineyard. What’s unique about this property is there is a gargantuan eucalyptus tree on the adjacent property, which lends these grapes some serious herbal characteristics. Though the herbal notes came through like crazy in our first vintage of this Cab, each vintage following has been farmed more meticulously, which has reduced the amount of mint and eucalyptus we get from these grapes. Unlike our estate-grown Cabernets, Colton’s Cab is aged for just 18 months in oak, rather than the 30 months our Cab Reserve, Patriot, Good Life, and James Vincent spend in oak, resulting in a wine that is far less tannic and more approachable just prior to bottling. Lastly, the clone of Cabernet Sauvignon, clone 30, is slightly different from the clones 8 and 15 that are planted on our estate. Still, the 2018 vintage of Colton’s Cabernet is unexpectedly big, but is incredibly smooth, with some muted herbal hints, which is why this is perfect to pair with some her braised short ribs.

Herb Red Wine Braised Short Ribs and Creamy Polenta

Makes about 4 servings.

INGREDIENTS:

For the short ribs:

  • 3 lbs. bone-in beef short ribs
  • 2 tbsp. vegetable oil
  • Kosher salt
  • Pepper to taste
  • 1 large red onion
  • 1 1/2 tbsp. garlic, minced
  • 3 cups red wine
  • 1 sprig fresh rosemary
  • 1 sprig fresh sagebrush
  • 1 sprig fresh mint
  • 2 bay laurel leaves
  • Optional: Extra sagebrush or rosemary sprigs to garnish

For the polenta:

  • 1/2 tsp. Kosher Salt
  • 1 cup yellow cornmeal or polenta
  • 2 tbsp. butter
  • 1/3 cup freshly grated parmesan
  • 4 cloves garlic, minced
  • Pepper to taste

DIRECTIONS:

For the short ribs:

  1. Preheat the oven to 325 degrees F. Remove all racks from oven except for one and place it in the lower third of oven.
  2. Brush short rubs with oil and season generously with salt and pepper.
  3. Heat a large Dutch oven over medium-high. Add each short rib, leaving space between them. Sear each short rib, allowing them to really brown. Turn short ribs on each side, until all sides are browned, about fifteen minutes in total.
  4. Once short ribs have been seared, turn the heat to medium, add onion and garlic around short ribs, and cook until soft, about five minutes.
  5. Add red wine and bring to a simmer.
  6. Add herbs, cover, and place in oven. Braise short ribs in oven until meat is tender and falling off the bone, about two to two and a half hours.
  7. Allow meat to rest in covered pan for twenty minutes prior to serving.
  8. Rest the meat. When the meat is done, rest in a covered pan for 20 minutes before serving. Serve by gently tugging the chunks of meat away from the bone and spooning the saucy onions over top.
  9. Serve in a bowl or on plate with the creamy polenta, garnish with an extra herb sprig, and pair with our 2018 Colton’s Cabernet Sauvignon!

For the polenta:

  1. In a medium saucepan, bring salt and 4 cups water to a boil. Slowly and steadily add polenta or cornmeal, whisking constantly. Continue to whisk 2 minutes after all polenta has been added. Reduce heat, cover, and simmer for 20 minutes, whisking occasionally. Remove from heat. Add butter, cheese, and one of the minced garlic cloves, then season with salt and pepper. Mix well.
  2. Serve in a bowl or on plate with the braised short ribs, garnish with an extra herb sprig, and pair with our 2018 Colton’s Cabernet Sauvignon!

I hope I’ve inspired you to grab your Dutch oven and make this tasty pairing at home! Please let us know if you do make these short ribs and if you have any feedback. We’d love to hear from you!

Cheers and enjoy!

Wine at Home

Tri Tip and 2015 McGrail Merlot, Picazo Vineyard

By Laina Carter of McGrail Vineyards

Merlot, which is our Winemaker Mark Clarin’s favorite varietal, is the Bordeaux brother of Cabernet Sauvignon, but is often forgotten about and inexplicably doesn’t seem to have as great of a reputation as Cab. Since it’s Mark’s favorite varietal, Mark has made our Merlot liked he would make any of our Cabernets–big and delicious! This Merlot drinks like a Cab, but still has the Merlot characteristics that you can’t get from a Cabernet. Having been aged in a combination of new and experienced French oak, our Merlot has those rich, silky smooth tannins you’d expect from a gorgeous French oak barrel and is still big enough to stand up to a steak dinner. This wine tastes like luxury to me, but is still humble enough to be enjoyed on spring day, in both its price point and its drinkability.

I love our Merlot with a lean, but flavorful tri tip that can easily be thrown on the grill. Using a savory rub, work some spice and umami into your meat so the mouthfeel matches that of our Merlot. Enjoy it with an easy tomato, avocado, and corn salad, soft, buttery potatoes, and our 2015 McGrail Merlot for a full-on tasty summertime meal!


Easy Grilled Tri Tip

Makes about 8 servings.

INGREDIENTS:

  • 2 lbs. tri tip, silver skin removed
  • salt, pepper, and garlic powder to taste
  • 3 tbsp. meat rub of choice (I used Five Marys Spice Seasoning Rub)

DIRECTIONS:

  1. Season tri tip with rub of choice and allow to sit for at least one hour. Work rub into meat.
  2. Heat grill on high. Liberally season tri tip with salt, pepper, and garlic powder.
  3. Sear tri tip on each side for 6-8 minutes. Lower heat to low and flip meat over. Cook for 8-10 minutes on each side. Meat will be ready when the internal temperature of the thickest part of the meat has reached 130 degrees F. Allow meat to rest for 10-20 minutes, then slice against the grain.
  4. Store remaining tri tip in an airtight container for up to one week after preparing.
  5. Enjoy with a bottle of 2015 McGrail Merlot, Picazo Vineyard!
Wine at Home

Simple Grazing Boards & Gracie Sparkling Brut

By Laina Carter of McGrail Vineyards

Grazing boards (a fancy name for large charcuterie boards) are one of the easiest culinary trends at the moment. Not only can anyone make them, they are gorgeous and delicious, and also all the rage on Instagram. They’re perfect in almost any setting–lounging around the pool, avoiding small talk at a party, or at home, just because you want a snack. Since I’ve been in charge of overseeing several McGrail winery events, I’ve also been the creator of nearly every cheeseboard or crudité platter our winery events have seen. That’s a lot of charcuterie for one girl to make! With this experience, I’d say I have a pretty good grasp on what it takes to make a respectable grazing board. I’ve come up with some easy-to-follow steps, which are listed below, to make your own Insta-worthy grazing board at home.

  1. Find a pretty plate, platter, board, or tray to use. It can be old or it can be new, but it should be pretty. Make sure it’s the right size. How many people will be enjoying your masterpiece? Make sure it’s clean. Wash it if you need to.
  2. Consider your main components–cheese, meat, fresh fruit, fresh veggies, nuts, crackers, olives, dried fruits, dips, jams, herbs, etc. Try to choose ingredients that are colorful. Rainbow carrots, mini heirloom tomatoes, sweet peppers, and various colorful fruits are some of my favorite munchies to use. When you choose ingredients that are naturally colorful, your board will be both more visually appealing and more nutritious.
  3. Also think about how your guests will be eating each component–with their hands, with a toothpick, etc. Will they need mini tongs to pick up each piece? Will they need somewhere to dispose of toothpicks or rinds? Will you be providing snack plates or napkins? Your guests will likely need something to cut the cheese wedges with. Make sure you have one knife available for each type of cheese that needs to be cut.
  4. Start by placing your larger pieces on the board first. Larger, stickier items, like cheese wedges should be placed around the outer edges of the board. This is helpful for keeping smaller snacks, like nuts or berries, from falling off the sides of your board. Dips, jams, and sauces in small bowls or saucers should also be placed on the board first, but should go in the center of the board to reduce risk of falling off. Hummus is always great to have with veggies.
  5. Separate similar colors and similar ingredients. Separating your colors will up the “wow” factor of your board, because it makes it appear more colorful. If you have red cherries and strawberries, put one on one side of the board and one on the opposite side of the board. Although certain components should be separated, do not just simply put a handful of each thing on the board. The placement should look organic, not careless. Some placements should be triangular, some should be long and skinny, and some should be funky.
  6. Make the board as full as possible. The more you have on the board, the prettier it will be! It will need to be fuller in the center and more sparse on the edges. You can use other fixings as support for smaller ingredients. Stack your blueberries as high as you can. It’s okay if they’re overflowing onto a cheese wedge.
  7. Get creative with your components. Each part doesn’t just have to be one ingredient. One thing I like to do is chop up apples, squeeze lemon over them, drizzle honey on top, and sprinkle a bit of blue cheese over the honey. Or, cut some mozzarella into small pieces, add a dollop of pesto or a basil leaf and a mini tomato, and stick a toothpick through it for a mini caprese salad.
  8. Cut up fruits or veggies that have seeds or pits or that would be cumbersome to eat whole. Bell peppers should be seeded and sliced into sticks, because just straight up eating a whole bell pepper would feel ridiculous and messy. Watermelons and oranges should be sliced, with the skins left on to make eating them easier. Don’t forget some fruits, like apples and pears should be squeezed with lemon once sliced and seeded to keep them from turning brown!
  9. Create patterns or artwork by manipulating certain ingredients. Salami can be folded into quarters and bunched together for a unique look. The tips of strawberries can be cut and worked to look like roses. Make it interesting to look at and to eat.
  10. Lastly, add some fun herbs or edible flowers as a garnish. This can contribute some serious pop to the board. A few sprigs of rosemary is a lovely and easy way to class up the board.
  11. Enjoy with some Gracie Sparkling Brut!

Though nearly every wine can be enjoyed with a grazing board, not every grazing board should be enjoyed with every wine. It’s a rule in the wine world that most food can be enjoyed with sparkling wine due to its versatility, which is why I have chosen to pair our Gracie Brut with an equally stunning grazing board.

Based on my experience, here are foods I recommend using on a grazing board to enjoy alongside Gracie:

  • Jarlsberg cheese
  • Asiago cheese
  • Mozarella, tomato, and pesto bites
  • Pita crackers
  • Bruschetta
  • Herb focaccia bread
  • Balsamic basil Triscuit crackers
  • Pistachios
  • Almonds
  • Cashews
  • Blackberries
  • Raspberries
  • Strawberries
  • Blueberries
  • Honeycrisp apple
  • Granny smith apple
  • Dried apricots

I hope I’ve inspired you to create your own fun, summertime grazing boards at home! Please let us know if you do. We’d love to hear from you!

Cheers and enjoy!

Wine at Home

Garlic Balsamic Pork Tenderloin & 2016 McGrail Cabernet Sauvignon…

By Laina Carter of McGrail Vineyards

Garlic Balsamic Pork Tenderloin

Makes about 8 servings.

INGREDIENTS:

  • 2 tsp. herbs de Provence
  • Salt and pepper to taste
  • 2 lbs. pork tenderloin
  • 2 tbsp. honey mustard
  • 2 tbsp. olive oil
  • 2 1/2 tbsp. minced garlic
  • 2 cups chicken broth
  • 1 cup balsamic vinegar
  • 2 tbsp. red wine
  • 2 tbsp. brown sugar, packed

DIRECTIONS:

  1. Rub the pork tenderloin with the herbs de Provence, salt, and pepper. Coat seasoned pork with mustard.
  2. Turn broiler on high. Place tenderloin on wire rack, about 5 inches from broiler, with a baking pan below it to catch any drippings. Broil the tenderloin for about 5 minutes on all 4 sides, or until tenderloin reaches an internal temperature of 160 degrees F.
  3. Once cooked through, remove tenderloin from oven, place in a pan, and cover with foil. Tenderloin will continue cooking, so leave it covered for about 10 minutes.
  4. Remove foil and thinly slice pork.
  5. Make the garlic balsamic sauce while the pork is cooking.
  6. Heat a medium sauce pan on medium. Brown minced garlic in hot oil. Add chicken broth, balsamic vinegar, brown sugar, and red wine. Stirring occasionally, allow sauce to come to a boil, then reduce heat to low. Allow sauce to simmer until it has boiled down into almost less than half and has thickened.
  7. Once pork has been cooked and sliced and sauce has been prepared pour the sauce over the pork and allow to sit for at least ten minutes before enjoying. Save some sauce to enjoy over potatoes or rice.
  8. Enjoy this delicious dish with a glass of 2016 McGrail Cabernet Sauvignon.
Wine at Home

Tri Tip Blue Cheese Salad & 2016 James Vincent…

By Laina Carter of McGrail Vineyards


Tri Tip and Blue Cheese Salad

Makes 4 servings of salad.

INGREDIENTS:

  • 2 lbs. tri tip, silver skin removed
  • salt, pepper, and garlic powder to taste
  • 3 tbsp. meat rub of choice (I used Five Marys Spice Seasoning Rub)
  • 2 hearts romaine lettuce, chopped
  • 2 corn cobs, husks and silks removed, kernels cut from cob
  • 1 large haas avocado, pitted and cubed
  • 1 oz. parmesan crisp croutons
  • 8 oz. mini heirloom tomatoes, quartered
  • 6 tbsp. crumbled blue cheese
  • 1 large shallot, thinly sliced
  • 2 oz. Sonomic balsamic red wine reduction
  • 2 oz. balsamic vinegar
  • 2 oz. olive oil
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 tsp. herbs de Provence

DIRECTIONS:

  1. Season tri tip with rub of choice and allow to sit for at least one hour. Work rub into meat.
  2. Heat grill on high. Liberally season tri tip with salt, pepper, and garlic powder.
  3. Sear tri tip on each side for 6-8 minutes. Lower heat to low and flip meat over. Cook for 8-10 minutes on each side. Meat will be ready when the internal temperature of the thickest part of the meat has reached 130 degrees F. Allow meat to rest for 10-20 minutes, then slice against the grain.
  4. On four salad plates, evenly divide romaine lettuce, corn kernels, avocado, croutons, tomatoes, and blue cheese. Add about 4 ounces tri tip on top of each salad.
  5. In a small bowl, combine shallot, Sonomic balsamic red wine reduction, balsamic vinegar, olive oil, salt, pepper, and herbs de Provence. Stir well, then drizzle over each salad.
  6. Store remaining tri tip in an airtight container for up to one week after preparing.
  7. Enjoy this flavorful salad with a glass of our 2016 James Vincent Cabernet Sauvignon.